No bake Lotus Biscoff Roll Cake

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By Sneji
May 31, 2023

This recipe is very easy to make and I assure you, it’s super delicious! The roll cake is super impressive and very simple as you don’t even need to bake it in the oven. It does not require much time nor skill.

I’m sure that everyone who tried the Lotus  cookies or the Lotus butter fell in love with the taste, as did my family and friends. Therefore, after using it for a cheesecake and an ice cream, I decided to try something different. Indeed, I surprised my family once again! The roll was devoured in no time 😉 .

You must be surprised that my roll is dark while the biscuits are light. This is intentional. To achieve this color, I added cocoa powder to the biscuit mixture.

A lovely brown cake made of biscuits and cocoa covered with a light layer of Lotus butter which is topped off with a white fluffy  cream made of cream cheese and whipped cream. I added raspberries in the middle of the cake to add a little fresh punch to it. They add a slight acidity to the sweet cake and cream in order to balance the taste.

The decoration of the roll is entirely up to you. I covered mine with a little bit of melted Lotus butter and a bit of the leftover cream. To make it colorful, I decorated a few raspberries, blueberries and crushed cookies.

Here are some other recipes with Lotus Biscoff Cookies.

Homemade Ice Cream with Lotus Biscoff Cookies

It is so delicious! Everybody at home loved it! The butter in the ice cream adds such a rich and amazing taste, while the cookies add a touch of texture.

Here’s how to prepare this deliciousness at home.

No bake Lotus Biscoff Roll Cake

Ingredients

  • 400 g Lotus Biscoff Cookies
  • 15 g cocoa powder
  • 1 tbsp brown sugar
  • 50 g butter, melted
  • 125 ml milk
  • 250 g cream cheese
  • 50 g yogurt
  • 1 tsp vanilla powder
  • 100 ml whipping cream
  • 2 tbsp powdered sugar
  • 140 g Lotus Biscoff Butter
  • 10 to 12 Raspberries
  • Blueberries and raspberries for decoration, optional

Instructions

  • Grind the biscuits in a blender. Pour the mixture into a medium bowl and add the cocoa powder, brown sugar and melted butter. Stir and add half of the milk. Stir well and add the remaining half of the milk.
  • Mix well until you get a ball of dough. Cover with foil and leave in the fridge for at least 30 minutes.
  • In a small bowl, pour the whipping cream and the powdered sugar, and beat until obtaining a fluffy consistency. Set aside.
  • In another medium bowl, put the cream cheese, yogurt and vanilla. Beat with a mixer. Add the fluffy cream from the previous step. Stir gently with a spatula. Leave in the fridge until it’s time to use it.
  • Pour the ball of dough onto a foil spread on the table and cover it with another foil on top. Start rolling it until you have a regular rectangle measuring approximately 35cm x 25cm.Remove the top foil and spread the Lotus Biscoff butter. Top with the cream.
  • Arrange raspberries at the end of the shorter side of the rectangle – where we start will roll the cake.
  • Start rolling by lifting the bottom foil and make sure the roll is well wrapped. You can adjust its shape with your hands if needed. Just keep in mind not to pull the foil because it will twist the roll.
  •  Leave in the fridge for at least 30 minutes.
  • Decorate to your taste.
  • I melted some Lotus Biscoff Butter and made lines with it and set aside some of the cream to decorate the top. I added some raspberries and blueberries for freshness.

Bon Appétit!

No bake Lotus Biscoff Roll Cake

Ingredients
  

  • 400 g Lotus Biscoff Cookies
  • 15 g cocoa powder
  • 1 tbsp brown sugar
  • 50 g butter, melted
  • 125 ml milk
  • 250 g cream cheese
  • 50 g yogurt
  • 1 tsp vanilla powder
  • 100 ml whipping cream
  • 2 tbsp powdered sugar
  • 140 g Lotus Biscoff Butter
  • 10 to 12 Raspberries
  • Blueberries and raspberries for decoration optional

Instructions
 

  • Grind the biscuits in a blender. Pour the mixture into a medium bowl and add the cocoa powder, brown sugar and melted butter. Stir and add half of the milk. Stir well and add the remaining half of the milk.
  • Mix well until you get a ball of dough. Cover with foil and leave in the fridge for at least 30 minutes.
  • In a small bowl, pour the whipping cream and the powdered sugar, and beat until obtaining a fluffy consistency. Set aside.
  • In another medium bowl, put the cream cheese, yogurt and vanilla. Beat with a mixer. Add the fluffy cream from the previous step. Stir gently with a spatula. Leave in the fridge until it's time to use it.
  • Pour the ball of dough onto a foil spread on the table and cover it with another foil on top. Start rolling it until you have a regular rectangle measuring approximately 35cm x 25cm.Remove the top foil and spread the Lotus Biscoff butter. Top with the cream.
  • Arrange raspberries at the end of the shorter side of the rectangle – where we start will roll the cake.
  • Start rolling by lifting the bottom foil and make sure the roll is well wrapped. You can adjust its shape with your hands if needed. Just keep in mind not to pull the foil because it will twist the roll.
  •  Leave in the fridge for at least 30 minutes.
  • Decorate to your taste.
  • I melted some Lotus Biscoff Butter and made lines with it and set aside some of the cream to decorate the top. I added some raspberries and blueberries for freshness.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
    Keyword: #cake, #lotus, #rolls
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