Almond and speculoos cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix 75 g sugar, 1 packet of vanillin sugar and salt in a bowl. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff, adding the sugar mixture at the end. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Put the sponge cake in the tin and let it cool down on a cake rack. Stir pudding powder, 100 ml milk and speculoos spice until smooth. Briefly bring 400 ml milk and 75 g sugar to the boil in a saucepan. Remove the pan from the heat, stir in the pudding powder and place back on the heat. Let it boil for at least 1 minute while stirring. Put the pudding in a bowl and cover the surface directly with foil. Leave to cool for about 2 hours. Roast the almonds in a pan without fat, take them out immediately and let them cool down. Drain the apricots well on a sieve. Soak gelatine in cold water. Cut the sponge cake in half horizontally and place a cake ring around the bottom. Cream the pudding with the whisk of the hand mixer. Squeeze the gelatine and dissolve at low heat. Whip 300 g cream until stiff, finally letting liquid gelatine run in. Stir the cream with a whisk (hand) into the pudding. Chill the cream for 5-10 minutes. Spread about half of the pudding cream on the sponge base. Set aside 2-3 of the apricot halves for decorating. Place the remaining apricots on the cream and cover with the remaining cream. Place the upper sponge cake base on the cream and cover and leave to cool overnight. Whip 450 g cream and 2 packets of vanilla sugar until stiff. Remove the cake from the cake ring and spread a good half of the cream all around. Put the rest of the cream in a piping bag with a large star-shaped spout and chill. Lift the cake onto a cake plate and press the speculoos close together on the lower edge. Finely chop 5-6 speculoos, mix with the flaked almonds and sprinkle over the cake. Cut the remaining apricots into fine slices. Spray 12-16 cream tuffs onto the edge of the cake and decorate with apricot slices. Keep cool until serving

2. 2

   On 16 pieces:

3. 3

   waiting time approx. 14 hours

Nutrition Facts

KCAL
310 kcal

CARBS
30 g

FATS
19 g

PROTEINS
6 g