Ingredients: Cookie base (20cm pan)

• 🍪125g Biscoff cookies
• 🍪125g digestive-style cookies
• 🧈80g butter

Ingredients: Filling

• 🧀250g mascarpone cheese
• 🧀350g cream cheese of your choice
• 🍯125g Original Biscoff spread
• 🍯125g Crunchy Biscoff spread
• 🥄1 tsp vanilla extract
• 🍶300ml whipping cream (minimum 35% fat)
• 🥣3 gelatin sheets, 5g (or 5g powdered neutral gelatin, hydrated according to the manufacturer's instructions).
• 🍶50ml cream
• 🤎Extra Lotus spread for an intermediate layer (optional, but I recommend it).

Ingredients: Topping

• 🍯170g Original Lotus spread

Elaboration

1. ‼️Cover the base of the pan with baking paper and place acetate around the sides.
2. 🔪Crush the cookies and mix them with the melted butter.
3. 🥧Cover the base of the pan with the mixture, pressing lightly with a spoon or a glass so it is nice and firm. Refrigerate for 20 minutes.
4. 💧Soak the gelatin sheets in cold water.
5. 🥣In a bowl, beat the cheeses for a couple of minutes. Add the Biscoff spreads and vanilla extract, and keep beating until you get a creamy mixture.
6. ♨️Heat the 50ml cream, add the well-drained gelatin sheets and mix until completely dissolved. Add to the filling and beat for a few seconds to incorporate.

1. 🍶Add the 300ml cream while beating, and beat until the mixture thickens slightly.
2. 🫗Pour half of the mixture into the pan, add a layer of Biscoff spread to taste (optional), and finish pouring in the rest of the mixture. Refrigerate for at least 6 hours, although overnight is even better.
3. 🍯Warm the 170g Biscoff spread a little and cover the entire surface of the cake.
4. ⏰Refrigerate for about 2 more hours, unmold and decorate to taste. I decorated it with Biscoff cookies, whipped cream and fresh strawberries, which give it a beautiful touch and a spectacular flavor contrast.

I hope you really enjoy the recipe! 🤎