➡250g lotus cookies + 50g lotus cookies for sprinkling
➡70g (5 tbsp) melted butter
➡450g cream cheese
➡90g (3/4 cup) powdered sugar
➡100g (1/4 cup) biscoff cookie butter + 50 g biscoff cookie butter
➡500ml (2 cups) heavy whipping cream
➡Chop lotus cookies. Prepare a 22cm mold, line the mold with foil. Melt the butter. Combine the chopped biscuits and melted butter, then press the mixture to the bottom of the mold, leave in the fridge for half an hour while you prepare the cream.
➡In a deep bowl, add cream cheese and powdered sugar and combine with mixing, add biscoff cookie butter and combine by mixing with a spatula.
➡Whisk the heavy whipping cream firmly, then combine with the cheese mixture. Add the cream over the biscuits and return to the fridge for 30 minutes.
➡Melt 200g biscoff cookie butter and pour over the surface of the cream and return the cake to the refrigerator for 1 hour.
➡Melt 50g biscoff cookie butter and make drops on the edges of the cake, then finely grind 50g cookies and sprinkle on the edges of the cake.