Speculoos cake with mousse

Name: Speculoos cake with mousse
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Butter; 75 g Speculoos; 25 g Ladyfingers; 75 g Walnut halves; 7-10 Tbsp Oil; 350 ml Milk; 150 g Whipped cream; 2 (60 g each) Beutel "Vanilla mousse."; 2 pink grapefruits; 75 g Marzipan raw mass; 30 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 2-4 Tbsp Sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Butter
75 g Speculoos
25 g Ladyfingers
75 g Walnut halves
7-10 Tbsp Oil
350 ml Milk
150 g Whipped cream
2 (60 g each) Beutel "Vanilla mousse."
2 pink grapefruits
75 g Marzipan raw mass
30 g Icing sugar
7-10 Tbsp red and yellow food colouring
2-4 Tbsp Sugar

Directions

1
Melt butter for the bottom. Finely grind the speculoos, lady fingers and 50 g walnuts. Mix with the fat. Spread the bottom of a springform pan (24 cm Ø) with oil, spread the mixture in it and press it down firmly. Pull up the rim a little and put it in a cool place for about 1 hour. For the cream pour milk and whipped cream into a mixing bowl.
2
Add cream powder while stirring. Whisk at highest setting for 3 minutes with the whisk of the hand mixer. Spread on the cake base and chill for another hour. To decorate, peel the grapefruit so that the white skin is completely removed. Cut one fruit into slices. From the second fruit, cut out fillets between the parting skins. Knead marzipan and icing sugar. Divide into 3 pieces and colour as desired. Roll out thinly between 2 layers of cling film and cut out stars. Roll them in sugar. Chop 25 g walnuts.
3
From the second fruit, cut out fillets between the parting skins. Knead marzipan and icing sugar. Divide into 3 pieces and colour as desired. Roll out thinly between 2 layers of cling film and cut out stars. Roll them in sugar. Chop 25 g walnuts. Decorate the cake shortly before serving with prepared grapefruits, stars and walnuts. Makes about 12 pieces