Upside-Down Lotus Biscoff Cake with Caramel Center

Ingredients

• 400 g Lotus Biscoff biscuits
• 150 g butter (melted)
• 500 g mascarpone
• 520 g heavy cream (for the cream)
• 3 packets whipped cream stabilizer
• 2 tbsp powdered sugar
• 2 tsp vanilla extract
• 120 g sugar (for the caramel filling)
• 50 g butter (for the caramel filling)
• 80 g heavy cream (for the caramel filling)

Steps

1. 1

   Crush the Lotus Biscoff biscuits in a blender until finely broken down.

2. 2

   Mix the crushed biscuits with the melted butter.

3. 3

   Press the biscuit mixture firmly into the bottom and up the sides of a springform pan.

4. 4

   Refrigerate the biscuit base for 15–30 minutes.

5. 5

   Melt the sugar for the caramel, stirring it as it melts.

6. 6

   Stir the butter into the melted sugar.

7. 7

   Add the heavy cream for the caramel and simmer for about 1 minute, until smooth.

8. 8

   Let the caramel cool.

9. 9

   Whip the heavy cream for the filling with the stabilizer, powdered sugar, and vanilla extract until stiff peaks form.

10. 10

    Gently fold the mascarpone into the whipped cream mixture.

11. 11

    Spread half of the cream over the chilled biscuit base.

12. 12

    Create a well in the center of the cream and pour in the cooled caramel.

13. 13

    Cover the caramel with the remaining cream and smooth the top.

14. 14

    Cover the cake and refrigerate overnight.

15. 15

    The next day, place a plate on top of the cake and flip it upside down.

16. 16

    Release the springform pan and serve.

Notes

The description says to use milk in the caramel, while the creator's detailed recipe in the comments specifies heavy cream; the comment recipe is followed here. Refrigeration overnight is included in the total time estimate.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• cake
• vegetarian