Lotus Crunch Cake
Lotus Crunch Cake
Ingredients
For the Cake Batter
- 5 eggs
- 80 g brown sugar
- 1 splash vanilla extract
- 100 g Lotus biscuits, crushed
- 150 g flour
- 1 teaspoon baking powder
- 1 pinch salt
- as needed milk, for soaking
For the Cream
- 350 g cream cheese
- 150 g heavy cream
- 1 teaspoon vanilla extract
- 100 g Lotus spread
For the Crunch Topping
- 250 g white chocolate
- 150 g Lotus spread
- 150 g cornflakes
Instructions
- 1
Crack the eggs into a large mixing bowl. Add the brown sugar and a splash of vanilla extract.
⏱️ 2 min
- 2
Beat the eggs, brown sugar, and vanilla extract using an electric mixer until the mixture becomes light and fluffy.
⏱️ 5 min
- 3
Fold in the crushed Lotus biscuits into the egg mixture.
⏱️ 2 min
- 4
Add the flour, baking powder, and a pinch of salt to the bowl. Mix with the electric mixer until a smooth batter is formed.
⏱️ 3 min
- 5
Pour the cake batter into a greased baking pan. Bake at 180°C (top/bottom heat).
⏱️ 2 min•🌡️ 180
- 6
Bake for about 20 minutes. Once baked, remove the cake from the oven. Immediately poke the surface of the cake multiple times with a fork.
⏱️ 20 min
- 7
Pour a little milk over the hot cake to soak it, then set aside to cool completely.
⏱️ 10 min
- 8
In a separate bowl, add the cream cheese, heavy cream, and vanilla extract. Mix with an electric mixer until smooth.
⏱️ 5 min
- 9
Melt the Lotus spread until it is pourable. Pour the melted Lotus spread into the cream cheese mixture.
⏱️ 2 min
- 10
Mix again with the electric mixer until the Lotus spread is fully incorporated and the cream is smooth.
⏱️ 2 min
- 11
Once the cake has cooled, spoon the prepared cream mixture onto the cake and spread evenly over the entire surface using a spatula.
⏱️ 3 min
- 12
Break the white chocolate into pieces and melt until smooth. In a large mixing bowl, add the cornflakes.
⏱️ 3 min
- 13
Pour the melted white chocolate over the cornflakes. Add the Lotus spread to the cornflakes and white chocolate.
⏱️ 2 min
- 14
Mix the cornflakes, melted white chocolate, and Lotus spread thoroughly until all cornflakes are coated.
⏱️ 2 min
- 15
Spoon the crunchy topping mixture over the cream layer on the cake and spread evenly.
⏱️ 2 min
- 16
Chill the cake for about 2 hours before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Lotus Crunch Cake
For the Cake Batter
- 5 eggs
- 80 g brown sugar
- 1 splash vanilla extract
- 100 g Lotus biscuits, crushed
- 150 g flour
- 1 teaspoon baking powder
- 1 pinch salt
- as needed milk, for soaking
For the Cream
- 350 g cream cheese
- 150 g heavy cream
- 1 teaspoon vanilla extract
- 100 g Lotus spread
For the Crunch Topping
- 250 g white chocolate
- 150 g Lotus spread
- 150 g cornflakes
Instructions
- 1
Crack the eggs into a large mixing bowl. Add the brown sugar and a splash of vanilla extract.
⏱️ 2 min - 2
Beat the eggs, brown sugar, and vanilla extract using an electric mixer until the mixture becomes light and fluffy.
⏱️ 5 min - 3
Fold in the crushed Lotus biscuits into the egg mixture.
⏱️ 2 min - 4
Add the flour, baking powder, and a pinch of salt to the bowl. Mix with the electric mixer until a smooth batter is formed.
⏱️ 3 min - 5
Pour the cake batter into a greased baking pan. Bake at 180°C (top/bottom heat).
⏱️ 2 min•🌡️ 180 - 6
Bake for about 20 minutes. Once baked, remove the cake from the oven. Immediately poke the surface of the cake multiple times with a fork.
⏱️ 20 min - 7
Pour a little milk over the hot cake to soak it, then set aside to cool completely.
⏱️ 10 min - 8
In a separate bowl, add the cream cheese, heavy cream, and vanilla extract. Mix with an electric mixer until smooth.
⏱️ 5 min - 9
Melt the Lotus spread until it is pourable. Pour the melted Lotus spread into the cream cheese mixture.
⏱️ 2 min - 10
Mix again with the electric mixer until the Lotus spread is fully incorporated and the cream is smooth.
⏱️ 2 min - 11
Once the cake has cooled, spoon the prepared cream mixture onto the cake and spread evenly over the entire surface using a spatula.
⏱️ 3 min - 12
Break the white chocolate into pieces and melt until smooth. In a large mixing bowl, add the cornflakes.
⏱️ 3 min - 13
Pour the melted white chocolate over the cornflakes. Add the Lotus spread to the cornflakes and white chocolate.
⏱️ 2 min - 14
Mix the cornflakes, melted white chocolate, and Lotus spread thoroughly until all cornflakes are coated.
⏱️ 2 min - 15
Spoon the crunchy topping mixture over the cream layer on the cake and spread evenly.
⏱️ 2 min - 16
Chill the cake for about 2 hours before serving.
⏱️ 120 min