Speculaas Cake

Steps

Speculaas Cream

1. grind Speculaas 250 g
2. add Butter 65 g melted Cinnamon 0.5 tsp Lemon Juice 0.25 tsp
3. mix with blender until mixed evenly
4. add Milk 150 ml warm Honey 1 tbsp
5. mix with blender until mixed evenly
6. rest in fridge

Caramell Sauce

1. warm Heavy Cream 150 ml
2. add Orange Juice 100 ml
3. melt Sugar 250 g in small pot
4. add Heavy Cream Mix
5. cook medium heat 5 min until it dissolves
6. remove from heat
7. add Orange Peel 50 g grated Butter 80 g
8. blend with hand blender
9. rest 10 min
10. sieve
11. cool completely

Sponge Cake

1. whisk Egg White 6 pc L size add Sugar 120 g gradually
2. whisk until stiff
3. mix Egg Yolk 6 pc L size Sugar 60 g Vanilla Sugar 8 g Speculaas Cream 150 g Orange Peel 15 g grated Oil 100 ml
4. mix until mixed evenly
5. mix Flour 250 g Cinnamon 1 tsp Baking Powder 1 tsp
6. mix Sugar Mix Dry Mix until mixed evenly
7. add Egg White gradually
8. mix until mixed evenly
9. divide Mixture in 2 parts
10. put Mixture half in baking form 20 cm round
11. repeat
12. put 2x baking form in baking tray
13. bake 170 °C in oven (convection) 30 min approx
14. cool completely

Filling

1. whisk Heavy Cream 500 ml Mascarpone 300 g until foamy
2. add Speculaas Cream 2 tbsp
3. mix until mixed evenly

Assembly

1. cut 2x Sponge Cake horizontally, in half
2. take Lower Half
3. smear with Filling 2 tbsp evenly
4. put on it Caramell Sauce some evenly
5. put on it Upper Half
6. smear with Filling 2 tbsp evenly
7. put on it Speculaas 100 g crushed/minced evenly
8. put on it Filling some evenly
9. put on it Lower Half
10. smear with Filling 2 tbsp evenly
11. put on it Caramell Sauce some evenly
12. put on it Upper Half
13. rest in fridge

Icing

1. whisk Heavy Cream 200 ml Mascarpone 150 g until foamy
2. add Speculaas Cream 1 tbsp

Assembly

1. take Cake
2. smear with Icing all sides
3. rest in fridge 30 min
4. decorate Speculaas Cream Speculaas 100 g crushed/minced Filling some