Lotus Biscoff Cake (Meringue Layer Cake)

Quick Summary: Lotus Biscoff cake is a light meringue layer cake, sometimes called a lotus disk cake or meringue lotus cake. Two crisp meringue disks are sandwiched with Biscoff whipped cream and coated in crushed Lotus Biscoff cookies. It needs no flour and no cake pans, chills for 3 to 4 hours, and is best eaten within 24 hours.

What is Lotus Biscoff cake?

Lotus Biscoff cake is a layer cake made with the famous Lotus Biscoff cookies and their spread. This version uses light meringue disks and Biscoff whipped cream, topped with a Lotus Biscoff crumble.

Lotus Biscoff biscuits and butter have a long history dating back to 1932. No wonder that this cake earned so many names: from Biscoff cake to Lotus cake to Biscoff Lotus Torte and Speculoos cake. Speculoos is a generic name derived from the famous Lotus Biscoff cookies made by Belgian Lotus Bakery.

Why you'll love this recipe

• Created for Biscoff lovers. This cake is one of those numerous Lotus Biscoff desserts you will want to make again and again.

• Easy Biscoff cake. This Biscoff cake recipe calls for simple ingredients, including leftover egg whites if you have them.

• Light and crunchy. Compared to Biscoff sponge cake layers, meringue layers are delicate, light, and crunchy, perfect for a delicious experience.

• Made with Biscoff whipped cream. Light and creamy Biscoff whipped cream made with the delicious caramelized biscuit spread is an excellent alternative to a high-calorie cookie butter buttercream.

• No fancy equipment needed. Forget about an entire arsenal of baking equipment, such as cake pans lined with baking paper, cake strips, and a cooling rack. All you need to make meringue layers is a mixer and parchment paper.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Egg whites: Use large eggs at room temperature. Make sure to bring eggs to the counter about an hour before you start. Using an egg separator, separate the egg whites from the egg yolks while the eggs are still chilled.

• Sugar: For the best results, use caster sugar or superfine baker's sugar. To make superfine granulated sugar, use a food processor.

• Icing sugar is the same as powdered sugar. Use it store-bought or make it yourself with a coffee grinder.

• Whipping cream must be cold to make the perfect whipped cream. So keep it in the fridge until you're ready to use it.

• Biscoff cookie spread, also known as Biscoff cookie butter or Lotus Biscoff spread (smooth, not crunchy version), is used to make this iconic Biscoff cookie cake.

• Mascarpone is used to stabilize the whipped cream. If desired, you can replace it with sour cream, which will bring a pleasant tangy note.

• Biscoff Lotus cookies are used for cake decoration, adding texture and flavor to your cake. Crush cookies with your hands, in the food processor, or by rolling a pin over a ziplock bag with cookies.

Alternatively, you can purchase a ready-made Lotus Biscoff crumble to top off the dessert.

Equipment

This meringue cake needs very little special equipment. Here is what you will use:

• Stand mixer or hand mixer to whip the egg whites and the Biscoff cream
• Two baking sheets and parchment paper for the meringue disks
• Piping bag with a plain pastry tip (Ateco 809) to draw the spiral disks and pipe the cream
• 7-inch (18 cm) round plate or cake ring to trace the circles
• Silicone or rubber spatula for folding the icing sugar
• Cake board and bent spatula to assemble and smooth the cake

How to make Lotus Biscoff cake

Step 1. Preheat oven to 210°F (100°C). Prepare two sheets of parchment paper and a round plate or a cake ring of 7 inches/18 cm. Draw circles with a pencil, then turn the baking paper over. Place the paper on two baking sheets with drawing down.

Step 2. To make cake layers, place egg whites with a pinch of salt in the bowl of a stand mixer and beat until soft peaks (photo 1).

Step 3. Gradually add sugar and beat until stiff peaks. Add the sifted icing sugar and gently mix with a silicone or rubber spatula (photo 2).

Step 4. Transfer the meringue into a pastry bag fitted with Ateco plain pastry tip 809. Draw two spiral disks on parchment paper starting from the center (photo 3). Bake for 2 hours. Let the meringue disks cool down (photo 4).

Step 5. To make Biscoff whipped cream, place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment.

Step 6.Beat ingredients at medium speed, then high speed until "almost done" whipped cream. Add cookie spread and mix at a low speed (photo 5). Transfer the cream into a piping bag with plain pastry tip 809.

Pro tip: Consult the homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 7. To assemble the cake, place the first meringue layer on a cake board. Pipe the Biscoff cream in a spiral over the first cake layer, then spread an even layer with a bent spatula.

Step 8. Place the second layer and repeat with the cream. Smooth the sides of the cake with the remaining cream. Cover the entire cake with crushed Biscoff cookies (photo 6).

Step 9. If desired, whip up plain whipped cream and pipe a few swirls using an open star tip (Wilton M1). Refrigerate the cake for 3-4 hours before serving.

Expert Tips

1. 120 g egg whites, approximately equal to ½ cup of egg whites or 3.5 raw fresh egg whites from large-size chicken eggs. Make sure the egg whites are at room temperature.
2. Use a large bowl and a hand or electric mixer) instead of the stand if preferred.
3. Let the cake layers cool before assembling the cake.
4. Use a chilled bowl (put the bowl in the freezer for 15 minutes) to make whipped cream.
5. Don't overbeat the whipped cream: once you add the cookie butter, slowly mix it in to combine. Watch out for the cream's texture.
6. Make-ahead option: prepare meringue disks one day in advance, but assemble the cake on the day of serving.
7. The cake should be eaten within 24 hours.

Recipe variations

Get creative with this Lotus Biscoff cake and adapt it to your taste. Here are the easiest ways to change it up:

• Make it a taller cake. For a three-layer cake, adjust the recipe by multiplying all ingredients by 0.3.
• Change the cake size. To make a smaller or bigger cake, use this simple cake pan converter and recalculate the ingredients for your pan.
• Swap the cookies. Replace Biscoff cookies with speculoos cookies, speculaas, or other spiced speculoos biscuits.
• Try peanut butter. Use peanut butter cookies and peanut butter in place of the Biscoff cookie spread.
• Play with the frosting. Use classic or Biscoff buttercream (butter, Lotus Biscoff cookie butter, and heavy cream), or fold 3 to 5 tablespoons of crushed Biscoff cookies into plain whipped cream instead of the cookie butter spread.
• Make it chocolate. Add cocoa powder to the meringue for a chocolate Biscoff cake.
• Make it gluten-free. Swap the wheat-containing cookies for gluten-free alternatives and top the cake with whipped cream made from crushed cookies.
• Decorate it your way. Pipe swirls or little poofs of cream on top, add gooey drips of melted cookie butter around the edge (warm it in the microwave for 30 seconds), or press whole or broken Biscoff cookies into the cream swirls.

Storing and freezing

This cake must be refrigerated once assembled. It is best eaten within 24 hours; the same applies to storing the leftover cake.

Can you freeze Lotus Biscoff cake? I don't recommend freezing it, as the texture of the meringue and whipped cream will change after thawing.

Recipe FAQ

What is Lotus disk of cake?
Lotus disk of cake refers to the crisp meringue disks used in this Lotus Biscoff cake. Each disk is piped in a spiral shape and baked slowly until dry, then two disks are layered with Biscoff whipped cream.

Is Lotus Biscoff cake a meringue cake?
This version is. Instead of sponge layers, it uses two baked meringue disks, which makes the cake light and crunchy. A meringue lotus cake is naturally gluten-free before adding the cookies.

What is Lotus Biscoff cake?
Lotus Biscoff cake is a layer cake made with the iconic Lotus Biscoff cookies and their spread. This recipe uses meringue layers and Biscoff whipped cream.

What is Biscoff cake?
Biscoff cake, also known as Lotus cake or Lotus Biscoff cake, is a layered cake made with whipped cream or buttercream and topped with Lotus Biscoff crumble.

What flavor is Biscoff?
The classic original Biscoff flavor combines sweet caramelized notes from brown sugar syrup with a finishing touch of cinnamon. It pairs well with coffee.

What does Biscoff taste like?
Biscoff, whether cookies or cookie spread, has a classic caramelized taste with a hint of warm cinnamon.

Can you make Lotus Biscoff cake ahead?
Yes. Prepare the meringue disks up to one day in advance and keep them in an airtight container. Assemble the cake on the day of serving, then chill it for 3 to 4 hours before slicing.

Can you freeze Lotus Biscoff cake?
Freezing is not recommended. The texture of the meringue and whipped cream will change after thawing, so it is best eaten fresh within 24 hours.

What is the difference between Lotus Biscoff and speculoos?
Lotus Biscoff cookies are speculoos biscuits made by Lotus Bakeries in Belgium. Speculoos is a generic name for these traditional Belgian cookies.

What is the difference between speculoos and speculaas?
Speculoos is a generic name for Lotus Biscoff cookies from Belgium, while speculaas (known as spekulatius) is the name for the same cookies in Holland. Speculoos is made with a single spice, cassia, while speculaas contains a full speculaas spice mix.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.