if you have a blender this step will be so much easier, go ahead and blend all the cookies with a blender pour in the melted butter and mix until everything is well incorporated

make sure you cover the base of the cake pan you are using or mold, whatever you prefer to make this lotus cake with this cookie-butter mix. We used a base removable cake pan with the this plastic for mousses on the sides .

Place the base on the freezer while you make green this next step! pour the milk, sugar and cream cheese in a cooking pot, always keep an eye on the stove and when it starts boiling remove from the stove. If it boils like crazy your kitchen will literally cry from the mess you will make.

mix the egg yolks with the cornstarch until you see no lumps and then you can start pouring the boiling milk mixture NEVER I repeat NEVER stop mixing while pouring it. That’s why you should use some help on this one. One pours the milk and the other one mix with a whisk. when you have poured all the mixture add the gelatin sheets and mix, they will melt really fast.

you want to put the baking pan with the whole mixture back to the stove, slow flame and don’t stop mixing. You don’t want this to start thickening a lot, when you feel like it’s not water liquid you can remove from the stove. We stopped the flame when it made 3 boiling bubbles.

we don’t want it to start super boiling because then it will be a thick cream instead of mousse texture.

pour this mixture into the cookie base that should be really compact. Wiggle wiggle the whole thing so it’s even. We are putting it in the fridge for at least 6 h or leave there overnight.

melt the biscoff lotus cookie spread in the microwave until it’s liquid for about 40 seconds- 60 depending on how much you have in the pot. pour it all over the cake without using any spatula or anything just move the cake around so it gets everywhere. break some cookies and finish the cake decoration.