Summary

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

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Instructions

1. 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.
2. 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.
3. Preheat the oven and bake at 180 ° C for about 60 minutes.
4. 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.
5. Modification options: Add gingerbread spices and / or nuts / almonds / desiccated coconut to the dough, use liquid honey instead of sugar.