INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
half can Angel Condensada
1 cup Biscoff spread
2 packs, 250g Lotus Biscoff Cookies
Melted Biscoff spread (optional)

PROCEDURE

1. Line a 9″ x 5″ loaf pan with plastic wrap.
2. Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
3. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
4. Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.