Lotus Pudding Cake

Fixings:


Plan Caramel Milk:


-Dense milk ½ Cup


-Sugar ¾ Cup


-Water ½ Cup


-Olper's milk 1 Cup


Get ready Lotus Pudding:


-Lotus bread rolls 12-15 or as required


-Olper's cream 450ml


Collecting:


-Lotus biscoff spread ½ Cup


-Lotus rolls as required


-Lotus roll spread


-Lotus rolls morsels


Bearings:


Plan Caramel Milk:


-In a bowl,add dense milk.


-In a saucepan,add sugar,water,bring it to bubble and cook until sugar caramelizes and becomes brown.


-Pour half amount in consolidated milk and whisk well.

In leftover caramelized sugar,add milk,mix well and put away.


Plan Lotus Pudding:


-Add Lotus bread rolls in a zipper pack, pulverize them coarsely and then, at that point, put away.


-In an enormous bowl, add ice solid shapes and spot one more bowl over it, add cream and beat well until firm pinnacles.


-Add caramelized dense milk and beat well.


-Add squashed rolls and overlap the combination then put away.


Gathering:


-Dunk lotus rolls in caramelized milk and set them in a collecting dish.


-Add arranged lotus pudding and set with spatula.


-Presently add one more layer of splashed lotus bread rolls arranged lotus pudding.


-Microwave lotus biscoff spread for 30 seconds,mix well and move to a funneling sack.


-Embellish the top layer with lotus spread and lotus bread roll scraps. Refrigerate for 15 minutes and serve!