Spekulatius crumble cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease the springform pan (26 cm Ø). Crumble the speculoos. Separate eggs. Cream fat and 250 g sugar with the whisk of the hand mixer. Stir in egg yolks one after the other. Add flour and stir in. Beat egg white until stiff.

2. 2

   Stir in 3/4 of the egg whites. Fold in the remaining beaten egg whites. Spread 1/3 of the dough evenly into the springform pan, sprinkle with 1/3 of the Spekulatius crumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove from the springform pan immediately and let cool on a cake rack. Bake 2 more bases in the same way. Remove from the tin immediately. Cut 1 cake base while still warm into 12 pieces (fans) immediately. Pour the cherries into a sieve and drain. Stir 5-6 tablespoons cherry juice, starch and 50 g sugar until smooth. Bring the rest of the cherry juice to the boil, stir in the mixed starch, bring to the boil and simmer for about 1 minute while stirring. Add the cherries. Remove 3 tablespoons and cover immediately with foil.

3. 3

   Cut 1 cake base while still warm into 12 pieces (fans) immediately. Pour the cherries into a sieve and drain. Stir 5-6 tablespoons cherry juice, starch and 50 g sugar until smooth. Bring the rest of the cherry juice to the boil, stir in the mixed starch, bring to the boil and simmer for about 1 minute while stirring. Add the cherries. Remove 3 tablespoons and cover immediately with foil. Spread the remaining cherries on a base. Place the second base on top and let it cool down. Whip the cream until stiff and allow the vanilla sugar to trickle in. Spread the cream loosely on the second base. With the cherries set aside, place 9 small heaps of cherries at even intervals on the outer edge of the cream. Place a fan on top and dust with icing sugar. Add the remaining 3 extra compartments

4. 4

   Spread the remaining cherries on a base. Place the second base on top and let it cool down. Whip the cream until stiff and allow the vanilla sugar to trickle in. Spread the cream loosely on the second base. With the cherries set aside, place 9 small heaps of cherries at even intervals on the outer edge of the cream. Place a fan on top and dust with icing sugar. Add the remaining 3 extra compartments

Nutrition Facts

KCAL
590 kcal

CARBS
66 g

FATS
33 g

PROTEINS
7 g