An absolute treat for the Lotus Biscoff lovers!  An indulgent creamy and caramelized Honey Cake with an airy mousse that screams Lotus in every bite!!

Recipe Card 




42 gm
Caster sugar

60 gm


15 gm

75 gm

Baking soda

½ tsp

195 gm


15 gm
Cinnamon powder

½ tsp

For Salted Caramel



75 gm

25 gm


100 gm
Sea salt

1 gm

For Biscoff Frosting


Mascarpone cheese

150 gm

350 gm

Icing sugar

40 gm
Biscoff paste

50 gm


Method of Preparation:

For the Honey dough sheets

  1. Sift flour, Baking soda and cinnamon powder in a bowl.
  2. In a separate bowl add honey, caster sugar and butter and warm them on Bain Marie till sugar dissolve.
  3. Pour this mix into a separate bowl and cool it and stir in the eggs. Mix this liquid and pour on the dry ingredients.
  4. Combine to form a dough. Place the dough on cling film, wrap up.
  5. Rest the dough in the fridge for 20 min or till firm.
  6. Roll the dough to 2mm thickness and cut with desired size ring, dock and bake at 160*c for 5-6min until brown.

For the Salted caramel

  1. Heat cream in a saucepan.
  2. In a separate saucepan make a dry caramel with the sugar.
  3. Deglaze the caramel with butter and pour in the hot cream.
  4. Boil for a min and cool it before to use.

For the Biscoff frosting

  1. Combine mascarpone, icing sugar and biscoff paste in a bowl, start to whisk it by adding cream slowly and whip to a stiff peak and store in fridge till further use.

For the Assembling

  1. Take the desired size ring of which you used to cut the honey dough sheet.
  2. Place one honey dough sheet inside the ring, pipe the biscoff frosting followed by salted caramel, repeat the same with second honey dough sheet until you have achieved the required height.
  3. Pull out the ring and roll the sides of the cake in lotus biscuit crumbs.
  4. Pipe the remaining frosting on top of the cake and rest the cake in the fridge overnight before to serve.


Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.