What would Christmas time be without speculoos? The delicious pastries are one of the classics of the season and can be found on every cookie plate. Its unique touch, spicy winter aromas, the fine shortcrust pastry paired with a hint of caramel – this could probably be described as the taste of Christmas.
The special thing about the pastry is its special motif print, which is punched into the dough using a baking pan or a rolling pin before baking: It is intended to remind you of various episodes from the life of Saint Nicholas and shows animals, people and things, who met him on his way.
Enough about the history of speculoos: This delicious winter cake is not necessarily symbolically dedicated to Saint Nicholas - unless you have a special speculoos dough roll at home, then you can make this recipe even more authentic and give the cake a typical St. Nicholas print before baking – but is also convincing in every respect from a culinary point of view. It only takes a few ingredients and 15 minutes of preparation time to recreate this aromatic recipe. Of course, we still remember St. Nicholas when we bake cakes.
150 g speculoos
200 g wheat flour, type 405
100 g finely ground almonds
1/2 pack of baking powder
1 TL Ceylon-Zimt
1 TL Spekulatiusgewürz
1 Price Cardamom powder
250 g soft butter
100g brown sugar
1 pack of vanilla sugar
1 pinch of salt
5 eggs, size M
50 g Orangeat
1 organic lemon, zest
Approximately 100 ml whole milk
Place the speculoos cookies in a freezer bag and crush them on a surface, for example with a hammer. Mix in a bowl with flour, almonds, cinnamon, speculoos spice, cardamom and baking powder.
Grease a springform pan with a little butter and dust with flour. Preheat the oven to 180 degrees top/bottom heat.
Put the butter, sugar, vanilla sugar and a pinch of salt in a container and beat with a hand mixer until fluffy, about 5 minutes. Add eggs one at a time and mix well. Stir in the cream, then mix the orange peel and lemon zest into the mixture.
Slowly stir in the dry ingredients, adding a little milk until you get a smooth, slightly sticky dough.
Pour the dough into the prepared pan and bake for about 45 minutes. If necessary, cover with baking paper halfway through the baking time. Carry out a stick test; when the dough no longer sticks to a wooden stick, the cake is ready.
Allow to cool, dust with powdered sugar and serve.
Tip: The cake tastes best when it is a little cooked. A few hours of patience are therefore very worthwhile.
Goes well with: A hot vanilla sauce.