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Lotus cake/custa Supplies for a mold 15*25 cm, 28 lotus cookies (14 bottom, 14 top) 220 grams A bowl of milk (for lotus dipping). •• For the chocolate ball mixture: 150 grams of milk chocolate 75 grams of butter (cut into cubes). 185 ml sweet cream (2/3 cup measuring) 250 grams of lotus cookies •• For the cream: 500 ml of cold sweet cream from the fridge 80 grams of instant vanilla pudding 4 tablespoons of powdered sugar. A spoonful of vanilla extract. Preparation mode Upholstery baking paper
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