Christmas Scrap Cake

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

450 g speculoos or cookie leftovers
300 ml milk (or half milk / half sweet cream) The amount liquid may vary depending on the circumstances
4 egg (s)
100 g suar
100 g flour
2 teaspoons baking soda
300 g sour cherries or raspberries (from the lass)

For the cast:

150 g chocolate (chocolate Santa Clauses)
25 g coconut fat

Instructions

Grease a springform pan and sprinkle with grated almonds or desiccated coconut. Drain the cherries well. Roughly crumble the speculoos and place in a bowl. Warm the milk and pour it hot over the speculoos crumbs, stir to a porridge. Let it soak for a while, about 20 minutes.
Beat eggs with sugar until frothy. Sift flour and baking powder and fold in. Mix in the speculoos mixture well and place in the springform pan. Put the cherries on top.
Preheat the oven and bake at 180 ° C for about 60 minutes.
After baking, let cool in the pan. After cooling down, slowly melt the Santa Clauses with the coconut oil in a water bath and spread them on the cake.
Modification options: Add gingerbread spices and / or nuts / almonds / desiccated coconut to the dough, use liquid honey instead of sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.