Lotus Biscoff Milk Cake Recipe
A rich and creamy Lotus Biscoff Milk Cake made with a soft Madeira cake base soaked in a spiced milk mixture, topped with smooth Biscoff whipped cream.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Medium saucepan
- Cake pan
Ingredients
- Madeira cake sliced
- 397 ml sweetened condensed milk
- 410 ml evaporated milk
- 235 ml whole milk
- 1 bay leaf
- 2- inch cinnamon stick
- 3 –4 green cardamom pods
- 600 ml double cream
- 2 –3 tbsp Lotus Biscoff spread
- 1/4 cup powdered sugar
- Crushed Lotus biscuits for garnish
Instructions
- Simmer the milks and spices for 10 minutes.
- Lay the cake in a pan and poke holes.
- Pour the milk mixture over the cake and let it soak.
- Whip the cream, Biscoff spread, and sugar until thick.
- Spread over the cake and garnish with crushed biscuits.
- Chill before serving.
Video
Notes
- For extra sweetness, drizzle more condensed milk before serving.
- If you prefer less sweetness, reduce the Biscoff spread by 1 tbsp.