Spekulatius dome cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of cold water until stiff. Add 100 g sugar and 1 pinch of salt. Stir in egg yolks. Mix flour and baking powder. Sieve onto the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) covered with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.

2. 2

   Remove the sponge cake from the oven and turn it over onto a damp tea towel sprinkled with 1 tablespoon of sugar. Carefully peel off the baking paper and let it cool down. In the meantime soak the gelatine. Peel 2 oranges so that the white skin is completely removed. Cut out orange fillets between the parting skins. Squeeze the remaining juice from the parting skins and collect it. Mix mascarpone, quark, 100 g sugar and vanillin sugar. Coarsely crumble the speculoos. Drizzle with liqueur. Warm up the orange juice. Squeeze the gelatine and dissolve in the orange juice. Stir droplets into the mascarpone mixture. Carefully fold in the orange filets and speculoos. Cover the mixture and chill. In the meantime, warm up the orange jam and spread it on the sponge cake. Roll up the sponge cake tightly from the long side and cut into 15 slices.

3. 3

   Warm up the orange juice. Squeeze the gelatine and dissolve in the orange juice. Stir droplets into the mascarpone mixture. Carefully fold in the orange filets and speculoos. Cover the mixture and chill. In the meantime, warm up the orange jam and spread it on the sponge cake. Roll up the sponge cake tightly from the long side and cut into 15 slices. Line a Charlottenform (cauldron; 2 litres capacity) with foil. Line all around with the sponge rolls. Pour in the mascarpone mixture and smooth it down. Cover with foil and chill for at least 2 hours. Peel 1 orange so that the white skin is completely removed. Cut the orange into slices. Caramelise 2 tablespoons of sugar in a pan. Put them in different shapes on baking paper and let them cool down. Turn Charlotte out of the pan and decorate with orange slices and caramel figures

4. 4

   Line all around with the sponge rolls. Pour in the mascarpone mixture and smooth it down. Cover with foil and chill for at least 2 hours. Peel 1 orange so that the white skin is completely removed. Cut the orange into slices. Caramelise 2 tablespoons of sugar in a pan. Put them in different shapes on baking paper and let them cool down. Turn Charlotte out of the pan and decorate with orange slices and caramel figures

Nutrition Facts

KCAL
470 kcal

CARBS
55 g

FATS
22 g

PROTEINS
9 g