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

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Course: Dessert

Cuisine: Lebanese

Keyword: Biscoff, Butter Cookies, cake, Lazy Cake

Prep Time: 15

Total Time: 15

Servings:

Calories: 540kcal

Author: Iman

Ingredients

▢ 2 cups heavy whipping cream
▢ ¼ powdered sugar
▢ 1 cup Biscoff cookie butter
▢ 8.8 oz Lotus Biscoff cookies

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.

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