No-Bake Lotus Biscoff Cake

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Press the mixture into the bottom of a 24 cm springform pan and chill 15 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.

For the Cream Filling

1. 4
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 5
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 6
   In a bowl, mix the cream cheese and spread until the mixture is smooth.

   Bowl
2. 7
   Fold the whipped cream into the cheese mixture gently.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 8
   Pour the filling over the crust and smooth the top.
4. 9
   Melt the spread for 10 seconds in the microwave and gently spread it over the top of the cake and arrange the cookies on top.

   Microwave
5. 10
   Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.

   Refrigerator