Speculoos and Mandarin Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 1 pinch of salt
• 100 g sugar
• 125 g flour
• 1 tsp, leveled baking powder
• 50 g speculatius (almond speculatius)
• 1 pack of gelatin powder
• 2 cans of mandarin oranges, 314 ml
• 600 ml whipped cream
• 2 packs of cream stabilizer
• 2 packets of vanilla sugar
• 100 ml aperitif wine (peach aperitif)
• 50 g hazelnut brittle
• 400 ml cream
• 2 packs of cream stabilizer
• 6 tbsp almond flakes
• 6 Speculoos (almond speculatius)
• 12 mandarin oranges from the can
• 50 g hazelnut brittle

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

Christmas baking

Separate the eggs. Beat the egg whites with the cold water and a pinch of salt until stiff, gradually adding the sugar. Beat in the egg yolks. Mix the baking powder with the flour and sift it in, then fold in 50g of crumbled almond speculatius cookies. Spread the batter into a 26cm springform pan and bake in a preheated oven at 155°C (convection oven) for about 20 minutes. Then let it cool. Mix the ground gelatine according to the package instructions. Drain the mandarins. Beat 600ml of cream with 2 packages of cream stabilizer until stiff, gradually adding the vanilla sugar. Pour the peach aperitif into the gelatine and heat. Stir in 2 tablespoons of cream, then fold this mixture into the remaining cream. Fold in the mandarins and 50g of hazelnut brittle. Halve the sponge cake horizontally. Place a cake ring around the bottom layer and spread the mandarin cream on the base. Place the second layer on top and refrigerate the cake, ideally overnight. Toast the flaked almonds and let them cool. Whip 400 ml of cream with 2 packages of Sahnestabil (sweet whipped cream) until stiff peaks form and spread over the cake. Halve the 6 almond speculatius cookies. Decorate the cake with toasted flaked almonds, 12 mandarins, 12 almond speculatius cookies, and 50 g hazelnut brittle.