Chocolate Speculoos Cake with Cranberry Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 200 g butter
- 200 g speculoos, round
- 100 grams flour
- 0.5 ½ pack baking powder
- 2 tablespoon cocoa
- 2 tablespoon Nutella
- 4 tablespoons milk
- 2 cups whipped cream
- 1 cup sour cream
- 2 packs cream stabilizer
- 1 packet cream powder (paradise cream stracciatella)
- 4 tablespoon cranberries
- 150 grams sugar
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg white with a pinch of salt until stiff and set aside.
- Beat the butter and sugar until frothy and stir in the egg yolks one at a time. Mix the flour, baking powder and ground speculoos and stir alternately with the milk into the butter and sugar mixture. Then stir in cocoa and Nutella. Finally, carefully fold in the egg whites.
- Spread the dough on a greased baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes. Chopstick sample! Let the cake cool down.
- For the topping, whip the cream with the cream stabilizer and the paradise cream until stiff. Then fold in the sour cream and lingonberries and spread the mixture on the cake. Chill until ready to serve.
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