The lotus cream roll is a delicious and very easy recipe to make! It’s perfect for serving on any occasion. It’s made with a sponge cake base filled with lotus cream and mascarpone. Have fun decorating it with plenty of cream and crumbled lotus biscuits that will make your dessert a treat to devour with your eyes! Don’t forget the fabulous lotus cheesecake that you loved so much and the timeless Nutella roll. Now, I’ll leave you with the recipe and if you try it, don’t forget to write to me, a chicca kiss!

If you’re looking for more stuffed roll recipes, take a look at these:

Difficulty: Easy
Cost: Medium
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 10-12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

300.16 Kcal

calories per serving

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Energy 300.16 (Kcal)
Carbohydrates 29.76 (g) of which sugars 18.92 (g)
Proteins 5.87 (g)
Fat 18.47 (g) of which saturated 5.85 (g)of which unsaturated 1.44 (g)
Fibers 0.30 (g)
Sodium 85.85 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 eggs
2/3 cup cup all-purpose flour
to taste vanilla essence
1/2 cup cup sugar
7 oz oz mascarpone
1/4 cup cup whipping cream
4 oz oz Lotus Biscoff cream
to taste Lotus Biscoff cookies
to taste Lotus Biscoff cream

How to Make the Lotus Cream Roll

Pour the eggs, sugar, and vanilla extract into a bowl, and start whisking. You need to get a nice fluffy and frothy mixture. It will take about 10 minutes.
Add the sifted flour directly into the bowl and gently fold it in with a spatula from the bottom up to incorporate it.
Pour the mixture into a rectangular baking pan about 13×9 inches, lined with parchment paper. Level it well and bake in a static oven at 430°F for about 8-10 minutes: the surface should be golden.
As soon as you take the sponge cake out of the oven, sprinkle it with sugar and cover it with plastic wrap.
At this point, roll it up and let it cool completely.
Once cool, remove the paper and plastic wrap, then prepare the filling.
In a bowl, put the mascarpone, the cream, and the lotus cream.
Blend everything until you get a creamy and lump-free mass.
After the sponge cake cooling time, slightly trim the edges, then fill the sponge cake with the cream prepared earlier.
At this point, tightly roll the roll onto itself.
Decorate with slightly melted cream in the microwave or bain-marie and garnish with crumbled biscuits.
Let it rest in the refrigerator until serving time.