Spekulatius Torte

Name: Spekulatius Torte
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 50 g ground hazelnuts; 125 g Butter; 200 g Speculoos Biscuits; 1 coated Tsp Cinnamon; 2 can(s) (315 ml each) Mandarin Oranges; 500 g Mascarpone; 500 g Low-fat curd; 75 g Sugar; 7-10 Tbsp Juice and grated peel of 1 untreated lime; 1 (approx. 200 g) Pomegranate; 7-10 Tbsp Cinnamon sticks and star anise; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

50 g ground hazelnuts
125 g Butter
200 g Speculoos Biscuits
1 coated Tsp Cinnamon
2 can(s) (315 ml each) Mandarin Oranges
500 g Mascarpone
500 g Low-fat curd
75 g Sugar
7-10 Tbsp Juice and grated peel of 1 untreated lime
1 (approx. 200 g) Pomegranate
7-10 Tbsp Cinnamon sticks and star anise
7-10 Tbsp Oil

Directions

1
Roast the hazelnuts in a pan without fat until golden brown. Take them out and let them cool down. Melt the butter and let it cool down a little. Crumble the biscuits roughly. Mix hazelnuts, biscuits and cinnamon, stir in butter.
2
Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Pour the biscuit mixture on top, distribute evenly and press down firmly. Chill for about 20 minutes. Meanwhile drain the mandarin oranges. Mix mascarpone, quark, sugar, lime juice and zest. Spread half of the mixture on the base and place mandarins on top, except for a few for decoration. Cover with the rest of the cream and spread on top like a wave. Chill for about 2 hours. Cut open the pomegranate and remove the seeds.
3
Mix mascarpone, quark, sugar, lime juice and zest. Spread half of the mixture on the base and place mandarins on top, except for a few for decoration. Cover with the rest of the cream and spread on top like a wave. Chill for about 2 hours. Cut open the pomegranate and remove the seeds. Remove the cake from the tin and decorate with pomegranate seeds, mandarins, cinnamon sticks and star anise