Lotus Milk Cake (6x4-inch Box)

Prep: 25 min | Chill: 4+ hours | Serves: 4  

Ingredients

*Base:*  

- 150g Lotus Biscoff cookies  

- 50g unsalted butter, melted  

*Milk Cream:*  

- 250ml cold milk  

- 200ml heavy cream  

- 50g powdered sugar  

- 1 tsp vanilla extract  

- 7g gelatin + 30ml water (optional)  

*Layers:*  

- 100g Lotus Biscoff spread (warmed)  

- Extra crushed cookies for topping  

Instructions

1. *Base:*  

   - Crush cookies; mix with melted butter.  

   - Press into 6x4-inch box/container. Chill 10 min.  

2. *Milk Cream:*  

   - If using gelatin: Bloom in water, then microwave 10 sec to dissolve. Cool.  

   - Whip cream with sugar and vanilla. Gradually add milk (and gelatin if using).  

3. *Assemble:*  

   - Spread half the cream over base.  

   - Drizzle with 50g Biscoff spread.  

   - Repeat layers.  

   - Top with crushed cookies.  

4. *Chill:*  

   - Refrigerate 4+ hours (overnight best).  

Tip: For individual portions, layer in small jars.