🔻 Recipe (for one 6-inch cake)

/ Cookie Base
• Lotus Biscoff Caramel Biscuits – 12 pieces / 77g
• Unsalted Butter – 20g

/ Cream Cheese Base
• Cream Cheese – 365g
• Granulated Sugar – 85g

/ Roselle Cream Cheese Mixture
• Cream Cheese Base – 260g
• Roselle Powder – 7g
• Milk – 48g
• Heavy Cream – 105g
• Gelatin Sheet – 1 sheet (2.5g)
• Roselle Preserves – 25g

/ Rose Cream Cheese Mixture
• Cream Cheese Base – 190g
• Milk – 60g
• Heavy Cream – 85g
• Rose Black Tea Bags – 2 bags
• Gelatin Sheet – 1 sheet (2.5g)
• Lychee Konjac Jelly – 115g

/ Whipped Cream for Topping
• Heavy Cream – 50g
• Granulated Sugar – 6g