If you’re on the hunt for a dessert that combines the delightful crunch of cookies with the creamy decadence of mousse, look no further than this Biscoff Lotus Cream Mousse Cake. This cake is a showstopper that will not only please your taste buds but also impress your guests with its elegant appearance. The rich flavors of Biscoff cookies and spread create a harmonious balance that is both comforting and indulgent. Perfect for birthdays, celebrations, or just a sweet treat on a regular day, this cake is sure to become a favorite in your dessert repertoire.
Imagine a buttery Biscoff cookie crust topped with a light and airy mousse made from the beloved Biscoff spread, whipped cream, and cream cheese. This cake is more than just a dessert; it’s an experience. Each bite is a delightful journey through layers of flavor and texture, making it a dessert that you and your loved ones will crave again and again. Plus, with simple ingredients and straightforward steps, you’ll have this masterpiece ready in no time. Let’s dive into why you’ll love making and eating this Biscoff Lotus Cream Mousse Cake.
Why You’ll Love This Recipe
This Biscoff Lotus Cream Mousse Cake is not just another cake; it’s a delightful treat that brings together the best elements of dessert. Here are a few reasons why you’ll love this recipe:
- Decadent Flavor: The signature flavor of Biscoff cookies is unmistakable. The combination of caramelized sweetness and spice makes this mousse cake a flavor sensation.
- Easy to Make: Despite its impressive appearance, this cake is surprisingly easy to put together. With just a few simple steps, you can create a dessert that looks like it came from a fancy bakery.
- Perfect for Any Occasion: Whether it’s a birthday party, a holiday gathering, or a cozy family dinner, this cake fits perfectly into any occasion.
- Customize Your Toppings: You can get creative with toppings! Whether it’s crushed Biscoff cookies, chocolate shavings, or fresh berries, you can personalize it to your liking.
- No Baking Required for Mousse: The mousse component of this cake does not require any complicated baking techniques, making it accessible even for novice bakers.
Why You Should Try This Recipe
Are you still on the fence about whether to make this Biscoff Lotus Cream Mousse Cake? Here’s why you should take the plunge and whip this up in your kitchen:
- Impressive Presentation: This cake is beautiful and elegant, making it a perfect centerpiece for any dessert table. Your guests will be wowed by its stunning layers and rich color.
- Rich and Creamy Texture: The combination of airy mousse and a firm cookie crust creates a delightful texture contrast that makes every bite satisfying.
- Great for Sharing: With this recipe yielding 12 servings, it’s perfect for gatherings and sharing with friends and family. Everyone will want a slice!
- Make-Ahead Option: This cake can be made in advance, freeing you up to enjoy your event without the stress of last-minute baking.
- Kid-Friendly: Kids love the sweet, creamy taste of Biscoff. This cake is sure to be a hit with little ones and adults alike!
Ingredients and Necessary Utensils
Let’s gather everything you need to create this delicious Biscoff Lotus Cream Mousse Cake:
Ingredients
- For the Cake:
- 200g Biscoff cookies (crushed)
- 100g unsalted butter (melted)
- 2 tbsp sugar
- 1/4 tsp salt
- For the Cream Mousse:
- 400ml heavy cream
- 250g Biscoff spread
- 100g cream cheese (softened)
- 50g powdered sugar
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Topping:
- 100g Biscoff cookies (for garnish)
- Chocolate shavings or cocoa powder (optional)
Necessary Utensils
- Springform pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl (for melting gelatin)
Detailed Recipe Steps
Now that we have everything ready, let’s walk through the steps to make your Biscoff Lotus Cream Mousse Cake:
Prepare the Cake Base
- Preheat your oven: Set your oven to 180°C (350°F) to get it ready for baking.
- Mix the crust ingredients: In a mixing bowl, combine the crushed Biscoff cookies, melted butter, sugar, and salt. Mix until everything is well combined.
- Form the crust: Press the cookie mixture firmly into the bottom of your springform pan to create an even crust. Bake for 10 minutes, then remove it from the oven and let it cool completely.
Make the Cream Mousse
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes until it blooms.
- Whip the cream: In a large mixing bowl, whip the heavy cream until soft peaks form, then set it aside.
- Mix Biscoff spread: In another bowl, combine the Biscoff spread, softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Melt the gelatin: Gently heat the bloomed gelatin in the microwave for about 10 seconds, just until it melts. Stir this into the Biscoff mixture until fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the Biscoff mixture in batches, being careful not to deflate the cream. Continue until no white streaks remain.
Assemble the Cake
- Pour the mousse: Carefully pour the mousse over the cooled Biscoff crust in the springform pan.
- Smooth the top: Use a spatula to smooth the top of the mousse, ensuring an even layer.
- Chill: Refrigerate the cake for at least 4 hours, or until the mousse is fully set.
Serve
- Remove the cake: Once the mousse is set, carefully remove the cake from the springform pan.
- Garnish: Top with crushed Biscoff cookies and optional chocolate shavings or cocoa powder before slicing and serving.
FAQs
Can I make the Biscoff Lotus Cream Mousse Cake in advance?
Yes! This cake can be made a day in advance, making it a great option for parties and gatherings. Just ensure it’s covered and kept in the refrigerator until serving time.
What can I use instead of gelatin in this recipe?
You can use agar-agar as a vegetarian alternative to gelatin. However, the quantities may vary, so be sure to check the package instructions.
Can I freeze the Biscoff Lotus Cream Mousse Cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to eat, thaw it in the refrigerator overnight.
How long will the mousse cake last in the refrigerator?
The mousse cake will last for up to 5 days in the refrigerator when stored properly in an airtight container.
Conclusion
In summary, the Biscoff Lotus Cream Mousse Cake is a delightful and easy-to-make dessert that will please anyone lucky enough to taste it. With its rich flavors and creamy texture, it’s perfect for any occasion. Don’t forget to share your creations and experiences in the comments below! If you liked this recipe, consider sharing it with your friends or on social media. For more delectable recipes, check out our other offerings like Slow Cooker Creamy Chicken Tetrazzini or Slow Cooker Beef Enchilada Pasta. Happy baking!
For more delicious recipes, follow us on Pinterest.
Biscoff Lotus Cream Mousse Cake
Equipment
- Oven
- Springform Pan
- Mixing bowls
- Electric Mixer
- Spatula
- Microwave
Ingredients
Main Ingredients
- 200 g Biscoff cookies (crushed)
- 100 g Unsalted butter (melted)
- 2 tbsp Sugar
- 1/4 tsp Salt
- 400 ml Heavy cream
- 250 g Biscoff spread
- 100 g Cream cheese (softened)
- 50 g Powdered sugar
- 1 tsp Vanilla extract
- 2 tsp Gelatin powder
- 3 tbsp Cold water
- 100 g Biscoff cookies (for garnish)
- Chocolate shavings or cocoa powder (optional)
Instructions
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine crushed Biscoff cookies, melted butter, sugar, and salt. Mix until well combined.
- Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then remove and let cool.
- In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- In another bowl, mix the Biscoff spread, cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently heat the bloomed gelatin in the microwave for about 10 seconds until it melts. Stir it into the Biscoff mixture until fully combined.
- Fold the whipped cream into the Biscoff mixture in batches until no white streaks remain, being careful not to deflate the cream.
- Pour the mousse over the cooled Biscoff crust in the springform pan.
- Smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Once set, carefully remove the cake from the springform pan.
- Garnish with crushed Biscoff cookies and optional chocolate shavings or cocoa powder before serving.
