Summary

Ingredients

• 300 g speculoos
• 100 g butter
• 1 glass morello cherries
• 1 glass cranberries
• 250 ml juice, from the cherries
• 500 ml cream
• 2 packs vanilla sugar
• 1 pack cream stabilizer
• 12 piece (s) speculoos
• 1 pack cake icing, red

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Instructions

1. Crumble the speculoos finely and mix with melted butter. Drain the cherries and lingonberries, collect the juice. Pour the speculoos mixture into a 26-piece springform pan, let it cool and then distribute the drained fruit on top.
2. Make a topping out of the juice and the red cake topping and pour onto the fruit. Put in a cool place!
3. Whip the cream with vanilla sugar and cream stiffener and pour over it or spray on with the piping bag. Chill for a few hours. Then decorate with the rest of the speculoos - not before, because then they soften!
4. Goes well with Advent!