Place your vanilla cake layer in a serving dish.

In a small bowl, whisk together warm milk and 1 tbsp Lotus cream until smooth.

Pour this mixture evenly over the cake layer, allowing it to soak in and become extra soft.

In a mixing bowl, whip heavy cream and cream cheese together until smooth and fluffy.

Add 1 tbsp Lotus Biscoff cream and mix again until well combined.

Spread this creamy layer evenly over the soaked cake base.

Melt Lotus Biscoff cream in a microwave-safe bowl for a few seconds until it reaches a pourable consistency.

Pour this over the cream layer, spreading it out evenly.

In a bowl, mix Cheerios with melted white chocolate until well coated.

Stir in crushed Lotus biscuits for an added crunch.

Sprinkle this mixture generously over the cake.

Refrigerate for at least 1 hour before serving to let all the flavors set.

Slice, serve, and enjoy the creamy, crunchy, and caramelized goodness!