Strawberry Biscoff Sandesh Cake

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.
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