Making of:
Boil the pudding in hot milk, stirring constantly. Remove from the stove; cover the surface of the pudding with transparent foil and leave to cool.
When the pudding is cooled, mix the whipped cream and set aside.
Prepare the gelatin according to the instructions on the bag (soak the gelatin with 4 tablespoons of cold water in a small pot and leave it to swell for about 5 minutes, then dissolve it over low heat).
Add 250 g of Biscoff spread to the cooled pudding and mix well. Then add the melted gelatin and mix everything again into a lump-free mixture. Finally, mix the whipped cream into the pudding by hand using a silicone spatula, gently turning the mixture from bottom to top until the mass is uniform.
In a mold measuring 20×20 cm h=8 cm, place Lotus biscuits, which we stick to the bottom with a little filling on each biscuit. Spread 6 spoonfuls of filling over the biscuits and flatten. Repeat the process until you have used up all the filling (if you wish, leave a few tablespoons of filling for the final decoration).
For the final layer, melt 150 g of Biscoff spread and spread over the final layer of pudding filling. Leave the finished cake to cool for at least 4 hours (preferably overnight) in the refrigerator. Serve cut into slices.
You can make the cake in another mold of different dimensions, and serve it as cubes.
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