Spekulatius tart with cranberry cream

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 160 g Butter
  • 300 g Gewürz-Spekulatius
  • 100 g Dark chocolate coating
  • 6 sheets white gelatine
  • 1 glass (212 ml) Cranberries in their own juice
  • 200 g Skimmed milk yoghurt
  • 4 TABLESPOONS Sugar
  • 4 TABLESPOONS Lemon juice
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Oil

Directions

  1. 1

    Melt butter for the bottom. Finely crumble the speculoos. Mix with the butter. Put 1-2 tablespoons aside for sprinkling. Press the rest of the crumbles firmly onto the bottom of an oil-coated springform pan (24 cm Ø). Pull up the rim a little.

  2. 2

    Put in a cool place for about 1 hour. In the meantime, chop the chocolate coating and melt it in a hot water bath. Spread thinly on a board, put in a cool place and let it set. For the filling, soak gelatine in cold water. Drain the cranberries. Mix yoghurt, sugar and lemon juice. Squeeze out the gelatine, dissolve lukewarm and mix thoroughly. Whip the cream until stiff and allow the vanillin sugar to trickle in. Fold into the cream. Fold in cranberries. Spread on the base and chill for another hour. Carefully remove from the springform pan.

  3. 3

    Whip the cream until stiff and allow the vanillin sugar to trickle in. Fold into the cream. Fold in cranberries. Spread on the base and chill for another hour. Carefully remove from the springform pan. Use a spatula to shape the chocolate coating from the board into rolls. Spread on the cake. Dust with icing sugar and sprinkle with remaining Spekulatius crumbs

Nutrition Facts

KCAL
370 kcal
CARBS
28 g
FATS
25 g
PROTEINS
4 g