Lotus Biscuit Mousse Cake with Chocolate Glaze

Ingredients

For the Base:

• Cookies: 120 g (preferably digestive or Lotus biscuits)
• Butter: 75 g (melted)

For the Mousse:

• • Butter: 100 g

 

• • Sugar: 150 g
  • Water: 240 g
  • Agar-Agar: 8 g

 

• • Egg Whites: 2 pcs (room temperature)
  • Lotus Biscuit Paste: 40 g
  • Cream (33% fat): 70 g (whipped)

 

For the Chocolate Glaze:

• Chocolate: 100 g
• Vegetable Oil: 1 tablespoon

Preparation and Cooking Times

• • Prep Time: 30 minutes

 

• • Cooking Time: 20 minutes
  • Chilling Time: 3 hours
  • Total Time: 3 hours 50 minutes

 

Servings

This recipe serves 8–10 people.

Steps to Make Lotus Biscuit Mousse Cake

1. Prepare the Base

1. 1. Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
   2. Mix the crumbs with the melted butter until the texture resembles wet sand.

 

1. Press the mixture evenly into the base of a springform pan, creating a compact layer. Chill in the refrigerator while preparing the mousse.

2. Make the Mousse

1. 1. Prepare the Agar-Agar Mixture:
      • Combine the agar-agar, sugar, and water in a saucepan. Heat over medium heat, stirring constantly, until the agar-agar is fully dissolved and the mixture starts to thicken.

 

1. 1. Cream the Butter and Lotus Paste:
      • Beat the softened butter until creamy, then add the Lotus Biscuit paste. Mix until smooth and well combined.
   2. Whip the Egg Whites:
      • • In a clean bowl, whip the egg whites until stiff peaks form.

       

   3. Incorporate the Agar-Agar Mixture:
      • Gradually pour the hot agar-agar mixture into the whipped egg whites while beating continuously. This step ensures the mousse sets properly.

 

1. Fold in the Whipped Cream:
   • Gently fold the whipped cream into the egg white mixture, followed by the Lotus Biscuit butter mixture. Combine until smooth and airy.
2. Assemble the Mousse Layer:
   • • Pour the mousse over the chilled cookie base, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until firm.

    

3. Prepare the Chocolate Glaze

1. 1. Melt the chocolate and vegetable oil in a microwave-safe bowl or over a double boiler. Stir until smooth and glossy.
   2. Allow the glaze to cool slightly before pouring over the chilled mousse layer. Spread evenly, letting some drip down the sides for an elegant finish.

 

1. Return the cake to the refrigerator for another hour to set the glaze.

4. Serve and Enjoy

1. Remove the cake from the springform pan, slice carefully, and serve. Garnish with crushed Lotus biscuits or a dollop of whipped cream for an extra touch.

Why This Recipe is Timeless

The allure of this cake lies in its simplicity and universal appeal. The Lotus Biscoff’s caramelized flavor is a nostalgic treat that resonates with people of all ages. By transforming it into a mousse cake, this recipe elevates the beloved biscuit into a refined dessert suitable for any occasion.

The use of agar-agar as a stabilizer makes the mousse light yet structured, ensuring a professional-quality finish. This timeless technique, combined with the cake’s elegant presentation, makes it an enduring classic in any baker’s repertoire.

Moreover, the balance of sweet and creamy elements with the richness of the chocolate glaze ensures this dessert never goes out of style. Its adaptability—allowing variations like adding spices, nuts, or fruit—means it can evolve with changing trends while remaining a comforting favorite.

Nutrition Facts (per serving)

• • Calories: 350 kcal

 

• • Protein: 4 g
  • Carbohydrates: 28 g
  • Fat: 24 g

 

• Fiber: 2 g
• Sodium: 150 mg