Simply Lebanese

Biscoff Lazy Cake

Biscoff Lazy Cake
  • Prep Time
    15 mins.
  • Serving
    8
  • Ready In
    15 mins.
This Biscoff Lazy Cake is made with just four ingredients, and no cooking required! Simply refrigerate until set, and relish the sweet, luscious lotus cookie flavor; a delightful dessert or a perfect post-Iftar treat during Ramadan.
Biscoff Lazy Cake

In the last few years, Lotus Biscoff cookies and cookie butter have taken the Ramadan dessert scene by storm, and this Lotus Biscoff Lazy Cake is here to join the celebration. This no-bake dessert is so quick and easy to whip up with just a handful of simple ingredients, all readily available at your local supermarket.

Lotus Biscoff

The stars of this dessert are the Lotus Biscoff cookies and Lotus Biscoff cookie butter, along with heavy whipping cream and a touch of powdered sugar for that perfect hint of sweetness.

The cookies are used to line the cake on the bottom and top. They are also broken up and mixed within the whipped cream mixture. A whole 8oz pack of cookies may seem like a lot, however, this Biscoff lazy cake is very rich, and meant to feed at least 8, and even up to 10 people.

Biscoff Lazy Cake

The cookie butter is added to the whipped cream, giving it the lotus cookie flavor. The cookie butter is also warmed up and drizzled on the top of the cake for a dazzling final presentation.

Lazy Cake

There is a very well-known chocolate lazy cake that is so popular in the Middle-east, Lebanon included. It is made with biscuit cookies, a sweetener and lots of chocolate! This Biscoff lazy cake is play off of that one.

This lazy cake is not only quick to make but also perfect to prepare in advance! Whether you want a sweet treat for yourself or plan to impress guests at an Iftar dinner, this cake can be your go-to. Just make it ahead of time, pop it in the fridge, and enjoy its deliciousness whenever you’re ready.

Biscoff Lazy Cake

STEP 1

In your stand or hand mixer, start with 2 cups of heavy whipping cream and whip at medium-low speed.

When soft peaks begin to form, add the powdered sugar and increase to medium-high speed.

After a minute or so, as stiff peaks take shape, add ¾ cup of Biscoff cookie butter. Whisk for another minute until fully incorporated.

Biscoff Lazy Cake

STEP 2

Line an 8×4 baking pan with enough plastic wrap to be able to fully cover the cake once done.

Biscoff Lazy Cake

STEP 3

Line the baking pan with enough lotus cooking (word side down) to cover the bottom of the pan.

Biscoff Lazy Cake

STEP 4

Gently break the remaining lotus cookies with your hands, about 3 pieces per cookie and add to the whipped cream mixture. Mix to combine.
Biscoff Lazy Cake

STEP 5

Pour the whipped cream mixture into the baking pan, ensuring a smooth top. Line the pan with the remaining Lotus cookies (word side up).

Biscoff Lazy Cake

STEP 6

Retrieve the Biscoff Lazy Cake from the fridge and carefully unwrap it. Flip the cake onto a serving platter.

STEP 7

Warm up ¼ cup of lotus cookie butter in the microwave and drizzle over the top of the cake. Serve chilled.

Biscoff Lazy Cake
Biscoff Lazy Cake

Pro Tip

The Biscoff lazy cake can be refrigerated directly on the serving platter for later enjoyment. It stays fresh in the fridge for up to 5 days.

Biscoff Lazy Cake

Biscoff Lazy Cake

This Biscoff Lazy Cake is made with just four ingredients, and no cooking required! Simply refrigerate until set, and relish the sweet, luscious lotus cookie flavor; a delightful dessert or a perfect post-Iftar treat during Ramadan.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Lebanese
Keyword: Biscoff, Butter Cookies, cake, Lazy Cake
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 540kcal
Author: Iman

Ingredients

Instructions

  • In your stand or hand mixer, start with 2 cups of heavy whipping cream and whip at medium-low speed. When soft peaks begin to form, add the powdered sugar and increase to medium-high speed.
    After a minute or so, as stiff peaks take shape, add ¾ cup of Biscoff cookie butter. Whisk for another minute until fully incorporated.
  • Line an 8x4 baking pan with enough plastic wrap to be able to fully cover the cake once done.
  • Line the baking pan with enough lotus cooking (word side down) to cover the bottom of the pan.
    Set aside the same number of cookies used for the top of the cake.
  • Gently break the remaining lotus cookies with your hands, about 3 pieces per cookie and add to the whipped cream mixture.
    Mix to combine.
  • Pour the whipped cream mixture into the baking pan, ensuring a smooth top. Line the pan with the remaining Lotus cookies (word side up).
    Cover the cake with plastic wrap, extending it off the sides, and refrigerate for at least 6 hours, preferably overnight.
  • Retrieve the Biscoff Lazy Cake from the fridge and carefully unwrap it. Flip the cake onto a serving platter.
  • Warm up ¼ cup of lotus cookie butter in the microwave and drizzle over the top of the cake. Serve chilled.

Notes

**Pro Tip: The Biscoff lazy cake can be refrigerated directly on the serving platter for later enjoyment. It stays fresh in the fridge for up to 5 days.

Nutrition

Calories: 540kcal | Carbohydrates: 37g | Protein: 5g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 126mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 901IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 1mg
    Iman

    Owner

    Additional Recipes!

    Recipe Reviews

    • Avatar

      Laura

      5 stars
      هذه الكعكة جيدة جدا.

      • Iman

        Iman

        Thank you!!

    5 from 3 votes (2 ratings without comment)

    Leave a Review

    Your email address will not be published. Required fields are marked *

    Recipe Rating