Get ready to dive into dessert heaven with our Lotus Biscoff Sandesh topped with juicy strawberries! Picture this: creamy Sandesh infused with the rich, caramelized goodness of Lotus Biscoff, and then BAM! Fresh strawberries on top for that burst of fruity bliss. It’s like a party in your mouth that you won’t want to end! Don’t miss out on this sweet fusion sensation!
| Course | Dessert |
| Servings | 4 – 6 persons |
| Preparation Time | 15 – 20 minutes |
| Cook Time | 15 – 20 minutes |
Ingredients for the Strawberry Biscoff Sandesh Cake(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 litre | Full fat milk |
| A few drops of | Lemon |
| 1 cup | Almonds whole |
| 4 – 5 tbsp | Powdered sugar |
| A few drops of | Almond essence |
| 2½ cups | Fresh strawberries cut into small pieces |
| 1 packet | Lotus Biscoff biscuit |
| 1 – 2 tbsp | Unsalted butter |
| Biscoff spread to drizzle | |
| Pistachios for garnish | |
Instructions for the Strawberry Biscoff Sandesh Cake |
|
| 1. | Crush the biscuits with a rolling pin. Add about 2 tbsp softened butter in the crushed biscuits – mix well. Pour into a greased 9-inch spring form pan with medium pressure using your hand, pat the mixture down in the bottom. Set in fridge to cool. |
| 2. | Heat the milk; bring to a boil. Add the lemon drops and let the milk curdle. Collect the soft chenna. Rinse it well (4 – 5 times) under water. Squeeze it. Drain completely. Mash well with your palms. Keep aside. |
| 3. | Soak the almonds overnight. Next morning drain, remove their skin and grind to a coarse paste. |
| 4. | Mix the almond paste, chenna, powdered sugar (3 – 4 tbsp), 1 cup chopped strawberries and the almond essence. Mix well. Set this mixture over the biscuit base. Keep in fridge to cool for 1 – 2 hours. |
| 5. | Mix the remaining sugar with the balance strawberries. Once the Sandesh cake is cooled (after 1 hour) spread the strawberries over the Sandesh cake. Drizzle / pipe biscoff spread over the strawberries. Garnish with pistachios and serve cold. |
