John Myers
Ingredients for 12 servings:
- 300 g speculatius biscuits
- 50 g margarine, melted
- 1 jar morello cherries
- 1 pack of cake glaze
- 2 packets of vanilla sugar
- 1 pack of cream stiffener
- 1 cup of cream
- 3 tbsp poppy seeds
- possibly cinnamon powder
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
No-bake muffins
Crumble the speculatius biscuits into crumbs and mix with the melted margarine. Spoon the mixture into muffin cups (be sure to add paper baking cups as well). Press the mixture down firmly with a spoon and refrigerate. In the meantime, drain the cherries, reserving the juice and using a packet of vanilla sugar, make the glaze according to the package instructions (do not add any more sugar). Place the cherries on each cake layer, cover with the prepared glaze, and refrigerate again. Whip the cream with the remaining vanilla sugar, cream stiffener, and poppy seeds, transfer to a piping bag, and pipe onto the cherry mixture. Refrigerate until ready to serve. If you like, you can also refine the cream with a touch of cinnamon.
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