Vanilla Lotus Biscuit Cake

We will be using an english cake mold(a rectangle pan). Set it on the counter.

Dissolve coffee in a bit of hot milk. Add the coffee and ½ cup milk to a shallow bowl.

One at a time, dip biscuits into the milk and arrange them on the bottom of the pan and up the sides. Cut a couple in half to fit the ends of the pan. I used 13 biscuits for this part.

In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream until soft peaks form. With the mixer running on low, slowly add the ½ cup sugar. Stop the mixer. Add the white cheese, vanilla pudding mix, and milk. Whip until combined.

Leave 1 cup of the cream filling in the mixer.

Spoon half of the remaining cream into the pan over the biscuits, and set the other half aside.

To the 1 cup of cream in the mixer, add 2 Tbs Lotus Spread. Whip until combined and creamy.

Spread the lotus cream over the vanilla cream in the pan.

Top with the remaining vanilla cream.

Dip a few more biscuits into the milk/coffee and arrange them on top of the cake.

Place in the freezer for a few hours to set. Remove about 10 minutes before serving, gently pop out the cake onto a serving tray, and slice. Place back in the freezer to keep.