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We have a cake for midweek so you can enjoy it with the ones you love most. It is a simple dessert and where no oven is used, since we will use the jelly technique so that it remains firm.
This cake exclusively has Lotus cookies, no intention of having to add Lotus cookie cream. We will make the filling with cream cheese, lightly flavor it and let it set on a base of Lotus cookies.
It is a surprising idea for children and those with a sweet tooth, since they like to try different flavors, like these Lotus cookies. They have a crunchy touch, some cinnamon and a caramel flavor that you will love.
Lotus cookie cake
Delicious and sweet Lotus Cookies cake, with a soft cinnamon and caramel flavor.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 420
- Rations: 7
- Preparation time:
- Total time:
Ingredients
Biscuit base
- 16 Lotus cookies + 5 cookies to decorate
- 2 tablespoons butter, melted
Tart cream
- 500 cold whipping cream
- 200 g of sugar
- 300 g of cream cheese type Philadelphia
- 1 / 2 teaspoon vanilla extract
- 1 / 2 teaspoon ground cinnamon
Music
In a large glass of cold water, add the 10 leaves of neutral gelatin so that they soften. (Do not do it in hot water). When they are softened, we heat 50 ml of milk that is very hot. We add the gelatins and stir well so that they dissolve in the milk. We let it cool or temper.
We start by making the base of the cake. In the glass we add the 14 cookies and crush them. We program 8 seconds at speed 5.
Add the two tablespoons of melted butter (it can be melted gently in a microwave). We program 8 seconds at speed 2. If it doesn't mix well, you can stir with a spatula and briefly mix by hand.
We prepare a removable lunch box about 22 centimeters in diameter. It is preferable to place baking paper on its base to be able to unmold it much better. We pour the cookie on top, press and make a layer. We set aside or put it in the refrigerator.
In the same uncleaned glass we place the butterfly. We add the 500 ml of very cold cream and 100 g of sugar. We put it to beat between 40-50 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 40 seconds and if it needs more time we beat it a little more, but without going overboard. We remove the cream from the glass and set aside.
In the same glass we add the 300 g of cream cheese and the 100 g of sugar. We schedule it during 10 seconds at speed 3.
We add the milk with the gelatin and 400 g of whipped cream (we set aside the other 100 g for decoration). We add the 1/2 teaspoon of vanilla extract and the 1/2 teaspoon of cinnamon powder. We stir the mixture with the spatula, so that the ingredients above are lowered. We program during 10 seconds at speed 0,5.
We pour all the cream on the cake with the cookie base. We smooth its surface well and put it in the refrigerator to set. You will need at least 2 hours, but if you have more time, much better.
When we have it ready, we proceed to decorate it. We put the whipped cream in a pastry bag with a wide, curly nozzle. We decorate the cake by making up to 5 piles. We place a cookie on top of each pile.
