Spekulatius mousse cake

Name: Spekulatius mousse cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 75 g Walnut kernels; 75 g dried figs; 175 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 6 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 3 (à 200 g) Cup of whipped cream; 1 1/2 (each 200 g) Dessert chocolate bars "dark chocolate; 1/2 TEASPOON Gingerbread spice; 50 g Spice Spekulatius (cookie); 7-10 Tbsp fresh figs and walnut kernels dipped in chocolate; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

75 g Walnut kernels
75 g dried figs
175 g Butter or margarine
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
6 Eggs (size M)
200 g Flour
1/2 package Baking Powder
3 (à 200 g) Cup of whipped cream
1 1/2 (each 200 g) Dessert chocolate bars "dark chocolate
1/2 TEASPOON Gingerbread spice
50 g Spice Spekulatius (cookie)
7-10 Tbsp fresh figs and walnut kernels dipped in chocolate
baking paper

Directions

1
Roughly chop the nuts. Cut figs into large pieces. Beat the fat, 125 g sugar, salt and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Stir in 3 eggs one after the other. Mix flour and baking powder and stir in. Fold in nuts and figs.
2
Fill the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 30-40 minutes. Remove from the oven, place on a grid, remove from the edge with a sharp knife and let cool in the baking tin. Remove the base from the mould, place on a cake plate and enclose with a cake ring. Whip the cream until stiff. Roughly chop the chocolate and melt in a hot water bath (must not boil!). Whip the remaining eggs, sugar, vanilla sugar and spices in a warm water bath with the whisk of the hand mixer until thick and creamy white. Stir in melted chocolate drop by drop. Stir in 1/3 of the cream, fold in the rest of the cream in portions. Place the chocolate mousse on the cake base, smooth it down and refrigerate for approx. 5 hours. Crumble the speculoos. Remove the cake from the cake ring with a sharp knife.
3
Whip the remaining eggs, sugar, vanilla sugar and spices in a warm water bath with the whisk of the hand mixer until thick and creamy white. Stir in melted chocolate drop by drop. Stir in 1/3 of the cream, fold in the rest of the cream in portions. Place the chocolate mousse on the cake base, smooth it down and refrigerate for approx. 5 hours. Crumble the speculoos. Remove the cake from the cake ring with a sharp knife. Sprinkle with speculoos and decorate as you like with fig slices dipped in chocolate and walnut halves. Results in about 16 pieces