Dive into the effortless world of no-bake desserts with this stunning Lotus Biscuit Cake, a creamy, dreamy concoction that layers the iconic caramelized flavor of Lotus biscuits with rich mascarpone cream, tangy currant jam, and a velvety caramel layer. This recipe is a foolproof way to impress with minimal effort, making it perfect for busy days or when the oven is best left off.
Why You’ll Love This: The beauty of this Lotus Biscuit Cake lies in its simplicity and the symphony of flavors and textures. The crunch of Lotus biscuits, paired with the smoothness of mascarpone cream and the unique touch of currant jam and caramel, creates a dessert that’s as delightful to eat as it is easy to make. Plus, the no-bake aspect means you can put it together in no time, perfect for last-minute gatherings or when you need a sweet treat on the fly.
Perfect Occasion: This cake is a versatile choice for any event, from casual get-togethers to more formal celebrations. It’s an excellent addition to afternoon tea, coffee breaks, or as a sophisticated dessert option for dinners. Its elegance and ease make it a go-to for holidays, birthdays, or whenever you want to offer something special without spending hours in the kitchen.
Decoration Tips:
- Crush additional Lotus biscuits and sprinkle them over the top for added texture and a hint of elegance.
- Drizzle with a little extra caramel or a dusting of cocoa powder for a professional finish.
- Garnish with fresh berries or mint leaves for a pop of color and a fresh contrast to the sweet layers.
Ingredients:
- 2 packs of Lotus biscuits
- Small ladyfingers (optional, for extra texture)
- 250g mascarpone cheese
- 200ml heavy cream (30% fat)
- Currant jam (sugar-free preferred)
- 2 tablespoons caramel or dulce de leche (sugar-free preferred)
- 2 tablespoons sugar (adjust based on preference and the sweetness of your caramel)
Instructions:
- In a bowl, whip the heavy cream, mascarpone, and sugar until you achieve a firm, smooth consistency. Divide the mixture into two portions.
- Stir the caramel into one portion of the mascarpone cream until well combined.
- Begin assembling the cake by layering Lotus biscuits at the bottom of your serving dish. If using, add a layer of ladyfingers for extra texture.
- Spread a layer of the plain mascarpone cream over the biscuits, followed by a thin layer of currant jam.
- Add another layer of Lotus biscuits, then cover with the caramel-mascarpone mixture.
- Repeat the layering process as desired, finishing with a layer of the cream mixture.
- Refrigerate for a few hours or overnight to allow the cake to set and the flavors to meld together.
Indulge in this No-Bake Lotus Biscuit Cake, a dessert that promises to be a crowd-pleaser with its irresistible combination of flavors and textures. Enjoy the simplicity of preparation and the luxury of taste in every slice!
