Creamy, crunchy, and packed with Biscoff flavor, this Lotus Crunch Dessert combines a soft Biscoff sponge base soaked with milk, a light and fluffy Lotus cream layer, and a crispy white chocolate cornflake topping. Every bite has the perfect mix of creamy and crunchy textures.
Important Note
This dessert was inspired by a version from Kikiskitchen. She is probably the biggest food creator in my country, germany. Check her page out!🫶🏽
I slightly adjusted the cream layer:
• I used 300 g cream cheese instead of 350 g
• and 200 g heavy cream instead of 150 g
The result is a lighter and fluffier cream texture that spreads beautifully over the cake.
Why You’ll Love This Recipe
Creamy Lotus Layer – light, fluffy and full of Biscoff flavor
Crunchy Topping – white chocolate cornflake crunch adds amazing texture
Soft Soaked Base – milk keeps the sponge moist
Perfect Make-Ahead Dessert – even better after chilling
Serving Suggestion
Serve the dessert chilled with an extra drizzle of melted Biscoff spread on top. It pairs perfectly with coffee, cappuccino, or a glass of cold milk.
Pro Tips for Perfect Lotus Crunch Dessert
• Beat the eggs long enough – this creates a light sponge base.
• Don’t overmix the flour – gently fold to keep the batter airy.
• Use cold cream – helps the filling whip up properly.
• Let the dessert chill – this makes slicing much cleaner.
• Spread the crunch topping evenly – press lightly so it sticks to the cream layer.
Ingredient Notes
• Biscoff Cookies – add caramelized spice flavor to the sponge.
• Cream Cheese – forms the base of the creamy layer. Use full-fat for best texture.
• Heavy Cream – makes the filling lighter and fluffier.
• Biscoff Spread – gives the dessert its signature Lotus flavor.
• White Chocolate – binds the crunch topping together.
• Cornflakes – provide the crispy texture that contrasts the soft cream.
UPDATED AND IMPROVED RECIPE
Ingredients
For the Biscoff Sponge Base
• 3 eggs
• 60 ml milk
• 40 ml oil
• 40 g Biscoff spread
• pinch of salt
• 60 g brown sugar
• 1 tsp vanilla extract
• 100 g Biscoff cookies
• 130 g all-purpose flour
• 5 g baking powder
For soaking
• 200 ml milk
For the Lotus Cream
• 300 g mascarpone
• 100 g full-fat cream cheese
• 200 g heavy cream (cold)
• 2 tsp vanilla extract
• 60 g Biscoff spread
For the Crunch Topping
• 250 g white chocolate
• 150 g Biscoff spread
• 150 g unsweetened cornflakes
Instructions
Bake the Biscoff Sponge
Preheat the oven to 180°C (top & bottom heat). In a bowl, beat the eggs, salt, and brown sugar for about 3 minutes until the mixture becomes thick, pale, and fluffy. Then add the milk, oil, and Biscoff spread, and mix until smooth and well combined.
Crush the Biscoff cookies and mix them with the flour and baking powder. Gently fold the dry ingredients into the egg mixture until just combined, do not overmix.
Pour the batter into a 26 cm baking dish and spread it evenly. Bake for about 20 minutes.Once baked, remove from the oven and poke small holes across the cake using a fork or skewer. Pour the milk evenly over the sponge so it absorbs nicely and becomes moist. Let the cake cool completely before serving or adding any toppings.
Make the Lotus Cream
In a mixing bowl, combine mascarpone, cream cheese, cold heavy cream and vanilla extract. Start mixing on low speed, then gradually increase until the mixture becomes thick and fluffy. Warm the Biscoff spread in the microwave for 10–15 seconds so it loosens slightly. Fold it into the cream mixture until smooth. Spread the Lotus cream evenly over the cooled sponge base.
Prepare the Crunch Topping
Gently melt the white chocolate. Stir in the Biscoff spread until smooth and well combined. Add the cornflakes and mix until they are fully coated.
Spread the crunchy mixture over the cream layer just before serving the cake, as the topping will become soggy if left to sit for too long.
Chill
Refrigerate the dessert for at least 1–2 hours so the layers set properly. Slice and serve chilled.