Like a King: Especially Delicious Recipes Lotus and Ocheret Abergel

There are fragrances that put us in one moment in the atmosphere of Purim. In honor of Purim, Oshrit Abergel brings you a unique lotus recipe that makes this magic happen, So enjoy the lotus recipes to deliver the original dish
Or for the perfect sweetener!

Oshrit Abergel

Lotus Tiramisu

6 250 . individual cupsMl or a mold with a diameter of 20

  • 2 Vegetable Whipped Cream Bottles (500 ml)
  • 2 Big spoons of lotus paste
  • 300 Gram Lotus Biscuits
  • 1 tablespoon of instant coffee or espresso
  • a teaspoon of sugar
  • 3/4 cup of boiling water

For decoration:

  • Crumbled lotus biscuits, coffee powder
  • Lotus cookies stuffed with vanilla


To make the cream:

Melt the lotus paste until you get a liquid cream.

Pour the whipped cream with vegetables into a bowl and whisk on high power for about 2 minutes, until the whipped cream begins to thicken, add the lotus spread and beat for another minute and a half until a homogeneous and slightly thick cream is obtained..

To make coffee: In a bowl, mix instant coffee and sugar with boiling water (you can turn instant coffee powder into an espresso bowl), cool.

To assemble the cake:

Dip the biscuit in a short dip (2 seconds) in coffee, then immediately open into a glass, pour in the lotus 2-3 rounds and spread with a spoon. Dip the biscuits into the coffee again and crumble over the cream.

Pour another layer of cream.

Garnish ½ cup with biscuit crumbs and ½ cup with instant coffee powder or cocoa.

put in the freezer.

Before applying: Place lotus biscuits in the center of the vanilla filling and serve.

Praline truffles in lotus cream and biscuit crumbs

Recorder and Photographer: Gal Calderon

40 units

for lead:

  • 1/2 lotus spreadable jar
  • 1 cup crumbled lotus biscuits, the size of breadcrumbs
  • 1 cup finely chopped dark chocolate (in a food processor or grater)
  • 1/2 cup shredded walnuts

For the first coating:

  • 300 gm dark or milk chocolate

For a second coating:

  • 1 cup dark cocoa powder


1. Mix all the ingredients well until you get a homogeneous mixture, then roll into small balls and freeze for 2 hours.

Melt the dark chocolate and gently dip each lotus ball into the chocolate. Place on a baking sheet lined with baking paper and place in the refrigerator for about an hour.

Roll balls coated with cocoa powder and keep in a closed box in the freezer until serving.

Haman double lotus ears

Recorder and Photographer: Gal Calderon


  • 1 and 3/4 cup flour
  • 100gm butter cut into cubes
  • Half a cup of sugar
  • 80g (2 full tablespoons) fine lotus
  • 2 egg yolks
  • Half a teaspoon of salt
  • ½ teaspoon baking powder
  • 1-2 tablespoons cold water, if needed

to fill in:

  • Crunchy lotus cream
  • Or: soft lotus cream + 4 crushed lotus biscuits

to equip:
In a stand mixer with a guitar hook, or a food processor with a steel blade, mix the flour, butter, sugar, salt, and baking powder until a crumbly mixture with a sandy consistency is obtained.
2. Add the egg yolk and beat for a short time until the dough begins to stick, if the dough is dry and crumbly, you can add a tablespoon or two of cold water, until you get a homogeneous dough.
3. Cover the dough in plastic wrap and put it in the fridge for an hour.
4. Preheat the oven to turbo mode to a temperature of 180 degrees.
5. Take the dough out of the refrigerator and divide it in half, roll it into a thin plate and with the help of a glass or tongs, make circles from the dough.
6. On each circle, put ½ teaspoon of lotus paste, and pinch three ends of the dough circle together to form a triangular ear of mana.
7. Bake in the oven for 10 minutes, it’s ok if all the haman ears are not put together in the pan, you can bake them in 2 rounds.
Note that the ears of the hamman are slightly brown, and remain relatively light.
Cool the hamman for at least 15 minutes before eating (the cookies freeze at this time, this is important!)

For decoration, you can dust the ears of humman with powdered sugar and crushed lotus biscuits in the middle.

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