Almond speculoos cake

For 12 pieces
  • 150 g sugar
  • 3 packet Vanillin sugar
  • 1 pinch salt
  • 3 eggs (size M)
  • 50 g flour
  • 50 g cornstarch
  • 1 heaped teaspoon of baking powder
  • 1 packet (40.5 g) 'Vanilla flavor' pudding powder with chopped almonds
  • 500 ml Milk
  • 1 EL Spekulatius Gewürz
  • 20 g almond flakes
  • 1 Can (s) (850 ml) Apricots
  • 8 sheet white gelatine
  • 750 g whipped cream
  • 40–45 Mini Spakulatius with chocolate (80–90 g)
  • baking paper
  • cling film
105 minutes
Mix 75 g sugar, 1 packet of vanilla sugar and salt in a bowl. Separate eggs. Beat the egg white and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, finally pouring in the sugar mixture. Add the egg yolks one after the other and beat in. Mix the flour, starch and baking powder, sift into the egg foam mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Place the sponge cake in the tin and leave to cool on a wire rack. Stir the pudding powder, 100 ml milk and the spiced biscuits until smooth. Briefly bring 400 ml milk and 75 g sugar to the boil in a saucepan. Remove the saucepan from the stove, stir in the pudding powder and place back on the stove. Cook for at least 1 minute while stirring. Put the pudding in a bowl and cover the surface directly with foil. Approx. Let cool down for 2 hours. Roast the almonds in a pan without fat, remove them immediately and let them cool. Drain the apricots well on a sieve. Soak the gelatine in cold water. Halve the biscuit horizontally and place a cake ring around the bottom. Mix the pudding with the whisk of the hand mixer until creamy. Squeeze out the gelatine and dissolve over low heat. Whip 300 g of cream until stiff, finally pour in liquid gelatine. Use a whisk (hand) to stir the cream into the pudding. Chill the cream for 5–10 minutes. Approx. Spread half of the pudding cream on the sponge base. Set 2–3 of the apricot halves aside to decorate. Place the remaining apricots on top of the cream and cover with the rest of the cream. Place the top sponge cake on top of the cream and cover and chill overnight. 450 g cream and 2 sachetsBeat the vanillin sugar until stiff. Remove the cake from the cake ring and spread around half of the cream. Put the rest of the cream in a piping bag with a large star nozzle and chill. Lift the cake onto a cake plate and press the speculoos close to the bottom edge. Finely chop 5–6 speculoos, mix with the flaked almonds and sprinkle with the cake. Cut the remaining apricots into fine wedges. Sprinkle 12–16 cream tuffs on the edge of the cake and decorate with apricot wedges. Chill until serving
For 16 pieces:
Wait approx. 14 hours
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 19 g fat
  • 30 g carbohydrates


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