John Myers
Contents
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Ingredients
The floor
- 250 g Spiced speculoos
- 2 Free range eggs
- 0,5 packet Baking powder
- 1 pinch Salt
The 2nd layer
- 50 g Dark couverture
The 3rd layer
- 3 Clementines fresh
The 4th layer
- 100 g Chopped walnuts
- 2 tbsp Sugar
- 15 g Butter
- 0,5 tsp Ginger bread spice*
The 5th layer
- 200 g Double cream cheese
- 200 g Cream 30% fat
- 2 tbsp Sugar
- 2 tsp Ginger bread spice*
- 2 sheet Gelatin white
The 6th layer
- 4 tbsp Mulled wine jelly*
Completion and decoration
- 8 Half walnut kernels
- 10 g Sugar
- 10 g Butter
- 50 g Marzipan paste
- 20 g Powdered sugar
- 10 g Dark couverture
Instructions
The floor
- Process the biscuits into crumbs. Either with a freezer bag and rolling pin or with the kitchen grater.
- Separate the eggs and beat the egg whites into stiff snow. Add salt and stir in. Mix the egg yolks with the baking powder and the breadcrumbs. Now carefully fold in the egg whites and pour the dough into a greased and crumbled pan.
- Bake in a preheated oven at 160 degrees for about 20 minutes. take out and let cool down. Place a cake ring around the base.
The 2nd layer
- Crush the couverture, melt it in a water bath and then spread it on the cake base.
The 3rd layer
- Peel the mandarins and remove the skins so that only the fillets remain. Now distribute this on the chocolate layer.
The 4th layer
- Caramelize the chopped walnuts with butter, the gingerbread spices and sugar in a pan. Cool a little and then distribute on the mandarin wedges.
The 5th layer
- Whip the cream. Soak the gelatine in a little cold water, let it swell and let it melt at a low temperature.
- Mix the cream with the cream cheese, sugar and the gingerbread spice and stir in the liquid gelatine. Now pour this cream onto the brittle, except for three tablespoons, and distribute it.
The 6th layer
- Let the mulled wine jelly melt in a small saucepan over low heat, pour it over the cream cheese and distribute it evenly.
Completion and decoration
- Carefully remove the cake from the cake ring and spread some of the remaining cream on the back of the cake. Fill the cake syringe with the last of the cream and spray onto the cake as you wish.
- Melt the sugar in a small saucepan, stir in the butter and caramelize the walnut halves in it.
- Knead the marzipan with the powdered sugar and roll out. Melt the couverture in a water bath and fill it into a syringe or freezer bag with the corner cut off and decorate the marzipan plate with it. Cut out figures from the plate with cookie cutters. I had a big star for the middle, 8 little stars for the dots of cream and 16 little stars for the back of the cake.
- Use the caramelized walnuts and the marzipan figures to make the cake pretty.
- * Links to stock: Mulled wine jelly and spice mixes: My gingerbread spice
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 25.4gProtein: 9gFat: 30g
