Simple recipe: The simplicity of the recipe allows for easy preparation, ensuring that you can enjoy the deliciousness of Lotus Biscoff anytime, whether drizzled over desserts or used as a delectable dip.

To make cake layers, place egg whites with a pinch of salt in the bowl of a stand mixer and beat until soft peaks. Gradually add sugar and beat until stiff peaks. Add the sifted icing sugar and gently mix with a silicone or rubber spatula. This cake must be refrigerated once assembled. It is best eaten within 24 hours; the same applies to storing the leftover cake.

The caramelized biscuit cream should be placed in a container with a lid before storing it in the refrigerator. Rovectin Calming Lotus Cream 60ml is a lightweight and yet deeply hydrating face cream. It also helps to restore your skin by fortifying the natural barrier to keep moisture in and damaging toxins and pollutants out. Lotus water extract which makes up 75% of content, has a remarkable ability to self-purify. Though rooted in mud, the lotus flower blooms gracefully due to its special ability to self-purify and cleanse. With high content of lotus flower extract, Rovectin Calming Lotus Cream 60ml removes toxins out of your skin for a clearer and cleaner complexion. Additionally, Kaempferol, a well-known antioxidant helps restore balance and has anti-ageing properties. 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 and spread an even layer using a bent spatula. Place the second layer and repeat with the cream. Smooth the sides of the cake with the remaining cream. make gooey drips of melted cookie butter around the edge of the cake (warm up the cookie butter in the microwave for 30 seconds);

To make Biscoff whipped cream, place whipping cream and mascarpone cheese in the cold bowl of a stand mixer with the whisk attachment. Beat ingredients at medium speed, then high speed until "almost done" whipped cream. Add cookie spread and mix at a low speed. Transfer the cream into a piping bag with plain pastry tip 809. 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 using a pencil and turn the baking paper over. Place the paper on two baking sheets with drawing down. 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). PHOTO 1 PHOTO 2 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 using a pencil and turn the baking paper over. Place the paper on two baking sheets with drawing down. 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.Hydration:Our crèmes and moisturizers offer deep, lasting hydration, ensuring your skin stays supple and moisturized during the day. stevenage1 Good free gift , leaves skin smooth Lovely and luxurious, leaves skin feeling smooth morning and night To make it creamy again after getting out from the refrigerator, it will suffice to leave it for a few minutes at room temperature. You are going to enjoy it. 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 and spread an even layer using a bent spatula.