Layered Lotus Biscoff Cake Recipe Offers Irresistible Dessert for Any Occasion

This layered Lotus Biscoff cake recipe is perfect for those who love the distinctive flavor of Lotus spread. The cake features three rich layers with a soft texture and addictive taste, making it an ideal dessert for Shabbat, gatherings, or alongside coffee. The recipe is simple, uses common ingredients, and results in a festive-looking cake that becomes stable after proper cooling. Serving it straight from the freezer creates a refreshing and irresistible treat.

The first layer combines 2.5 cups of flour, 1 cup of oil, a packet of baking powder, half a cup of water, and three-quarters of a cup of sugar, baked at 180 degrees Celsius for 10 minutes. The second layer is made by whipping six egg whites with half a cup of sugar until stiff, melting 200 grams of dark chocolate with two tablespoons of instant coffee, then mixing in six egg yolks and folding this chocolate mixture into the egg whites before baking on top of the first layer for 25 minutes.

The third layer involves melting about seven tablespoons of Lotus spread and pouring it evenly over the baked cake. After cooling to room temperature, the cake should be refrigerated well before serving. The recipe is praised for its ease and the cake’s delightful texture and flavor, making it a popular request among family members.