Gingerbread cake with speculatius cream

Ingredients for 1 servings:

• 200 g flour
• 170 g sugar
• 150 g butter, melted
• 30 g cocoa powder
• 4 eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pack of gingerbread spice
• Fat for the mold
• 400 g whipped cream
• 200 g mascarpone
• 1 pack of speculatius cookies
• 1 pack of speculatius spice
• 1 jar jam (apricot or tangerine)

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Christmas cake with a fruity surprise

Preheat the oven to 160°C fan/convection oven. Mix the dough ingredients, preferably in a food processor, pour into a greased 28cm springform pan, and place in the preheated oven for 30 minutes. When the time is up, check if any dough is still sticking to the knife and extend the baking time if necessary. When the cake is fully baked, wait a few minutes until it has cooled down completely, then cut it in half horizontally. Make sure the two pieces are roughly the same size. This allows the cake to cool better. Meanwhile, you can start on the cream. First whip the cream until stiff peaks form, then fold in the mascarpone. Grind the speculatius biscuits in a food processor and add about half to the cream. Mix everything together and season with speculatius spice if desired. The remaining speculatius biscuits can be used as decoration. It’s best to use a cake ring for layering. Spread half of the cream on the bottom layer and top with the desired jam. If desired, you can also crumble a few speculatius biscuit crumbs over the top. Then place the second layer on top of the first layer and spread the remaining cream on top. Decorate as desired and refrigerate until ready to serve.