INGREDIENTS :
250 g lotus cookies + 50 g lotus cookies for sprinkling
70 g (5 tablespoons) melted butter
450g cream cheese
90 g (3/4 cup) powdered sugar
100 g (1/4 cup) cookie butter + 50 g cookie butter
For the filling:
500 mL (2 cups) heavy whipping cream
METHOD :
Chop lotus cookies. Prepare 22 cm (8″) pan; line pan with foil. Melt butter. Mix the chopped cookies with the melted butter, then press the mixture into the bottom of the pan, leave in the refrigerator for half an hour while you prepare the cream.
In a deep bowl, add the cream cheese and powdered sugar and combine while mixing, add the biscoff butter and combine while mixing with a spatula.
Firmly whip the heavy whipping cream, then mix it with the cheese mixture. Add the cream to the cookies and put back in the fridge for 30 minutes.
Melt 200g of biscoff butter and pour over the cream and return the cake to the refrigerator for 1 hour.
Melt 50g of biscoff butter and make drops on the edges of the cake, then finely grind 50g of cookies and sprinkle on the edges of the cake
