Filled speculatius

Ingredients for 1 servings:

• 250 g flour
• 1 packet of baking powder
• 2 tbsp speculatius spice
• 200 g cane sugar
• 1 pinch of salt
• 175 g butter, cold
• 3 tbsp milk
• 1 medium egg yolk
• Butter for the mold
• 2 tbsp flour for the work surface
• 250 g almond butter
• 1 egg(s) for brushing
• 1 handful of almond flakes for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

from a 24cm springform pan

Mix the flour, baking powder, speculatius spice, cane sugar, and salt. Add the butter in small pieces and knead everything into a crumbly dough. Then add the milk and egg yolk and knead everything into a smooth dough. Wrap the dough in cling film and chill in the refrigerator for at least one hour. Preheat the oven to 160°C (top/bottom heat). Meanwhile, grease a springform pan (24 cm diameter) with butter. Divide the dough into two equal pieces. Sprinkle the work surfaces with flour and roll out both pieces of dough to fit the pan. Press one layer onto the bottom of the pan and spread the almond paste on it. Place the second layer on top and gently press it down. Beat the egg and brush it over the top of the filled speculatius. Sprinkle the dough with the almond flakes. Finally, bake the cake in the hot oven on the middle rack for 40 minutes, until it is lightly browned. Tip: Instead of an almond butter filling, you can also use a chocolate glaze with cocoa – preferably fairly traded.