Iris’s 3 ingredients Biscoff Lotus Cake

Extremely light, soft, moist, delicious and so very easy to make Biscoff cake

The perfect non-dairy cake. Serve it with ice cream, whipped cream or just dust it with confectioners' sugar.

4 large eggs

2 tablespoons of sugar

1 container of Lotus spread ( 400 grams /14.1 oz)

1. Transfer the lotus spread into a bowl and heat in the microwave for a minute.

2. Separate the eggs.

3. In the mixer bowl, beat the egg whites with 1 tablespoon of sugar for 5 minutes, until stiff peaks form and transfer to a bowl.

4. In the mixer bowl, beat the yolks with a tablespoon of sugar until it doubles in volume (about 5 minutes).

5. Add the egg whites to the egg yolks in three additions and fold gently.

6. Fold the lotus spread into the egg whites and yolks until combined.

7. Transfer to a greased and lined 8-inch round pan.

8. Bake in a 180 degree C or 350 degree F preheated oven for 30-40 minutes. If a wooden toothpick comes out dry, the cake is ready.

9. Chill; dust with confectioners’ sugar and serve.