Lotus (Biscoff) Roulade

Name: Lotus (Biscoff) Roulade
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 eggs; 0.5 cup sugar; 1 tsp vanilla extract; 0.75 cup self-rising flour; 25 g melted butter; 1.5 containers (250 ml each) heavy cream; 0.5 cup sugar; 2 tbsp instant vanilla pudding mix; 2 tbsp Lotus (Biscoff) spread

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 50 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert עוגה · cake אפוי · baked ביצים · egg חלבי · dairy

“A light sponge rolled around a Lotus-spiked whipped cream, finished with a drizzle of Biscoff spread.”

Kept by Alon

Cook along

📜 Read what was said

“♪ I'm walking on sunshine, wow ♪ ♪ I'm walking on sunshine, wow ♪ ♪ I'm walking on sunshine, wow ♪ ♪ It's time to feel good, hey ♪ ♪ All right, yeah ♪ ♪ It's time to feel good, hey ♪ ♪ Yeah ♪ ♪ I think something maybe you love me ♪ ♪ Now know that it's true ♪ ♪ If I want to spend my whole life just to let it go, you know ♪ ♪ Now I don't want you back for the weekend, not back for a day ♪ ♪ No, no, no, no ♪ ♪ Since maybe I just want you back and I want you to say ♪ (upbeat music)”

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Ingredients

Serves

5 eggs — separated
½ cupsugar — for the sponge
1 tspvanilla extract — for the sponge
¾ cupself-rising flour — for the sponge
25 gmelted butter — for the sponge
1½ containers (250 ml each)heavy cream — for the Lotus cream
½ cupsugar — for the Lotus cream
2 tbspinstant vanilla pudding mix — for the Lotus cream
2 tbspLotus (Biscoff) spread — for the Lotus cream, plus more for piping on top

Steps

1
In a mixer, whip the egg whites and sugar on high speed to a stable foam.
2
Add the egg yolks and vanilla extract and fold in until combined.
3
Sift in the flour and mix gently until combined. Add the melted butter and mix until combined.
4
Pour onto a baking tray, spread over the whole tray, and bake at 180°C for 15 minutes.
5
Take out of the oven and roll into a roulade while still hot.
6
For the Lotus cream: whip all the cream ingredients into a stable cream.
7
Unroll, spread the cream on the sponge, and roll it back up. Refrigerate overnight.
8
Pipe Lotus spread on top and serve.

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