Orange Speculoos Buffer

Name: Orange Speculoos Buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 untreated oranges; 150 g Gewürzspekulatius; 250 g Butter or margarine; 1 pinch Salt; 250 g + 2 tablespoons sugar; 1 package Orange Back; 1/2 TEASPOON ground cinnamon; 5 Eggs (size M); 250 g Flour; 250 g Cornstarch; 1 package Baking Powder; 6 TABLESPOONS Milk; 7-10 Tbsp possibly 1 untreated orange to decorate; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 untreated oranges
150 g Gewürzspekulatius
250 g Butter or margarine
1 pinch Salt
250 g + 2 tablespoons sugar
1 package Orange Back
1/2 TEASPOON ground cinnamon
5 Eggs (size M)
250 g Flour
250 g Cornstarch
1 package Baking Powder
6 TABLESPOONS Milk
7-10 Tbsp possibly 1 untreated orange to decorate
7-10 Tbsp Fat and flour
baking paper

Directions

1
Wash the oranges, grate the peel. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Grease the ring cake (2.5 litres capacity), dust with flour and line the outer edge with the orange slices.
2
Roughly chop 120 g of speculum. Cream fat, salt, 250 g sugar and orange baking with the whisk of the hand mixer. Add orange peel and cinnamon. Stir in eggs one by one. Mix flour, starch and baking powder.
3
Stir in alternately with the milk. Briefly fold in the chopped speculoosity. Fill the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
4
Remove the mould from the oven and let it cool on a cake rack for about 10 minutes. Then turn out and let it cool down. Coarsely break 30 g of Spekulatius and put it on baking paper. Caramelise 2 tablespoons of sugar in a pan.
5
Sprinkle the speculoos with it and let it cool down. Roughly chop the speculoose-croquant. Decorate the cake with speculoos brittle and possibly orange slices.