Imported from Instagram
Lotus Crunch Cake in a Cup
A creamy Lotus Biscoff dessert in a cup with a cookie base, cream cheese and whipped cream filling, and a crunchy cornflake and chocolate topping. The dessert is then chilled for several hours.
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Ingredients
- Lotus cookies (As needed; finely crumble. Use about 2–3 tbsp of cookie mixture per cup for the cookie base.)
- Butter (Some melted butter for the cookie mixture.)
- 175 g Cream cheese
- 75 g Heavy cream
- 50 g Lotus spread (For the filling; melt.)
- 125 g White chocolate (For the crunch; melt.)
- 75 g Lotus spread (For the crunch; melt.)
- 75 g Cornflakes (For the crunch.)
- White chocolate (Some for decorating; melted.)
Steps
- 1
Finely crush the Lotus cookies in a food processor and mix them with some melted butter until a cookie mixture forms.
- 2
Depending on the size of the cups, place about 2–3 tbsp of the cookie mixture in each cup and press down firmly with a spoon.
- 3
Whip the cream cheese and heavy cream until creamy and stiff.
- 4
Melt the Lotus spread intended for the filling, add it to the cream cheese and whipped cream mixture, and briefly mix everything again.
- 5
Distribute the filling over the cookie base. Leave some space at the top of each cup for the crunch.
- 6
Mix the cornflakes, melted Lotus spread, and melted white chocolate for the crunch.
- 7
Distribute the crunch mixture over the filling.
- 8
Finally, drizzle some melted white chocolate over the crunch.
- 9
Place the cups in the refrigerator for 2–3 hours.
Notes
The quantities for the Lotus cookies, butter, and white chocolate for decorating are not specified in more detail in the original. The number of cups is not explicitly stated and was estimated based on the quantities provided.
Nutrition per serving
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