Spekulatius cake with cranberry cream

Ingredients

Directions

1. 1

   For the base, fill speculoos into a large freezer bag and crumble finely with a kitchen roll. Roughly chop the chocolate. Melt chocolate and butter in a hot water bath. Mix the speculoose-crumbs and chocolate fat mixture well. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture evenly in it and press it down with your hands (slightly greasy) to a smooth base.

2. 2

   Put in a cool place for about 1 hour. Soak gelatine in cold water. Mix yoghurt, sour cream, vanillin sugar, sugar, lemon juice and cranberries. Squeeze the gelatine. Melt in a small saucepan over low heat. Remove from the heat, stir 2-3 tablespoons of the cream drop by drop into the gelatine, then stir into the remaining cream. Set aside for 3-4 minutes until the cream begins to gel. In the meantime, whip the cream until stiff. Fold cream into the cream in portions. Pour onto the base and smooth it down. Put the cake in a cool place for about 4 hours.

3. 3

   Remove from the heat, stir 2-3 tablespoons of the cream drop by drop into the gelatine, then stir into the remaining cream. Set aside for 3-4 minutes until the cream begins to gel. In the meantime, whip the cream until stiff. Fold cream into the cream in portions. Pour onto the base and smooth it down. Put the cake in a cool place for about 4 hours. In the meantime, roughly chop the chocolate coating. Melt in a hot water bath, spread thinly on a marble board and let dry. Then use a spatula to remove large chocolate rolls (slices). Remove the cake from the mould. Decorate with chocolate rolls and dust with icing sugar and cocoa

4. 4

   In the meantime, roughly chop the chocolate coating. Melt in a hot water bath, spread thinly on a marble board and let dry. Then use a spatula to remove large chocolate rolls (slices). Remove the cake from the mould. Decorate with chocolate rolls and dust with icing sugar and cocoa