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Lotus Mono Cake is a ready-to-serve premium frozen dessert created for British cafés, restaurants, hotels, catering menus and retail dessert counters. Combination of lotus biscuits with pastry cream. It offers a consistent handmade-style finish with reliable portion control, elegant presentation and a flavour profile designed to work beautifully with coffee, tea and after-dinner service.
This Chef's Cake product is developed for operators who need consistent quality without compromising on presentation. The frozen format helps protect freshness, supports stock control and enables teams to serve a premium dessert quickly during busy service periods.
| Allergens | Contains gluten, eaq, hazelnut, soy products, sulphite products, milk and milk products. May contain trace amounts of pistachio, peanut walnut, almond, sesame products. |
|---|---|
| Storage Conditions | Store in a cold cabinet (-18 °C). Consume within 1 year from the date of production at -18 °C. |
| Thawing Conditions | Thaw at +4 °C for 3 hours. Do not refreeze after thawing. Consume within 3 days at +4 °C. |
| Net Weight | 6 x 170g |
| Slice Count | 6 |
Vegetable cream [water fully hydrogenated vegetable ol (palm), sugar, glucose syrup, ‘emulsifiers (polyoxyethylene sorbitan monostearate, polyglycerol esters of fatty acids), stabilizer (sodium carboxymethyl cellulose), acidity regulators (sodium citrates, sodium phosphates), salt, flavoring, colorant (beta carotene], biscuit filing (16.39%) [[speculose biscuits [wheat flour, sugar, palm oil, eggs, grape molasses, raising agent (sodium hydrogen carbonate), caramelized sugar, spices (cinnamon, ginger, coconut, turmeric, cloves), salt], glucose-fructose syrup, water, palm oil, skimmed milk powder, sugar, thickeners (rnicrocrystaline cellulose, sodium carboxymethy/ cellulose), geling agent (sodium alginate), speculose flavoring, acid (tartaric acid), salt, preservative (potassium sorbate), emulsifier (sucrose esters of fatty acids)I], milk chocolate (sugar, milk powder, cocoa butter, cocoa mass, emulsifier (soy lecithin), sat, flavoring), white chocolate [sugar, cocoa butter, whey powder (milk), whole milk powder, skimmed milk powder, vegetable ols (palm, shea), plain butter (ik), emulsifiers (soy lecithin, polyglycerol polyricinoleate, caramel jelly (6.50%) [glucose syrup, water, sugar, gelling agents (agar, pectin), colorants (ammonium suite caramel, tartarazine, azorubine, sunset yellow FCF), flavoring (caramel), citric acid, preservative (potassium sorbate), stabilizer (sodium polyphosphate), emulsifier (mono- and diglycerides of fatty acids), wheat flour, sugar, lotus biscuit (4.37%) [wheat flour, sugar, vegetable oil (palm, canola), sugar solution, raising agent {sodium hydrogen baking soda), soy flour, salt, cinnamon], egg, water, pasteurized milk, hazelnut, glucose syrup, margarine, pastry additive, beef gelatin, baking powder.
Basis: per 100 g
| Nutrient | Value |
|---|---|
| Energy (kcal) | 357.12 |
| Energy (kJ) | 1494.17 |
| Fat (g) | 19.3 |
| Saturated Fatty Acids (g) | 12.73 |
| Carbohydrate (g) | 41.75 |
| Product Content | |
| Content | Lotus Biscoff, Cream |
| Allergen Information | |
| Allergen | Gluten, Milk, Soya |
| Dietary Suitability | |
| Diet Type | Vegetarian Suitable |
| Storage & Serving | |
| Storage Type | Frozen |
| Serving Method | Thaw & Serve |
Lotus Mono Cake is a premium individual frozen dessert for UK foodservice businesses looking to add a biscuit-led mono cake to professional menus. Designed for cafés, restaurants, hotels, caterers, dessert shops and premium dessert counters, it offers a portion-ready format that supports attractive presentation and efficient service.
For hospitality operators, mono cakes are useful because they combine consistent serving size with polished presentation. Lotus Mono Cake gives professional kitchens a defined individual dessert that can be served without complex slicing or assembly. It can work well across café displays, plated restaurant menus and event catering.
As part of a wider frozen dessert range, Lotus Mono Cake can help wholesale buyers add a recognisable, premium-style dessert to menus while keeping kitchen workload controlled. Finally, a dessert that understands boundaries. Rare behaviour.
The mono cake format supports portion control because each dessert is already structured as a defined serving. This helps foodservice operators calculate cost-per-portion more accurately, reduce variation and protect margins.
Lotus Mono Cake can also support reduced waste and better cost management. Teams can serve according to demand without relying on manual slicing or complex fresh preparation. This helps reduce overproduction and keeps service more predictable during busy trading periods.
The frozen format supports stock planning by helping professional kitchens manage availability across fluctuating service levels. For cafés, restaurants, hotels and caterers, this can improve dessert consistency while reducing pressure on the team.
Lotus Mono Cake is suitable for cafés, restaurants, dessert shops, hotels, caterers and premium dessert counters. Its thaw-and-serve efficiency makes it practical for UK foodservice environments where speed, consistency and presentation are important.
It can be served as an individual plated dessert, displayed in a premium dessert counter or included in event menus. A simple garnish, cream or sauce can help create a more finished restaurant-style presentation. ChefCakes supports wholesale buyers with premium frozen mono cakes, cakes, cheesecakes and tiramisu designed for professional menu use.
