Looking for a Shabbos dessert that doesn't ask much of you? A Lotus layer cake is exactly that: biscuits, vanilla cream, a Lotus spread topping, and not a single minute at the oven. You make it ahead, slide it into the fridge, and by Shabbos it's ready to serve.
Ingredients (for a medium rectangular pan)
2 packets Lotus biscuits
2 containers sweet whipping cream (500 ml total)
1 cup milk
Ready for more?
Ready for more?
1 packet instant vanilla pudding mix (80 grams)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Half a cup Lotus spread for the topping
A few crushed Lotus biscuits for garnish
Method
- Whip the sweet cream with half a cup of milk, the instant vanilla pudding, powdered sugar and vanilla extract until you have a firm cream.
- Dip the Lotus biscuits in the remaining half-cup of milk and arrange a layer across the bottom of the pan.
- Spread a generous layer of the cream over the biscuits and smooth it flat.
- Keep layering biscuits and cream until everything is used up.
- Warm the Lotus spread in the microwave for a few seconds until it's easy to pour, then drizzle it over the top of the cake.
- Scatter crushed Lotus biscuits on top and refrigerate for at least four hours — overnight is better.
