Mandarin Speculoos Cake

Ingredients for 1 servings:

• 100 g speculatius (almond speculatius)
• 3 eggs
• 1 pinch of salt
• 100 g sugar
• 125 g flour
• 1 tsp, leveled baking powder
• 6 sheets of white gelatin
• 2 cans of mandarin oranges, 314 ml each (you can add more)
• 1 liter of whipped cream
• 2 packets of vanilla sugar
• 100 ml orange liqueur (or orange juice)
• 100 g brittle (hazelnut brittle)
• 6 tbsp almonds, sliced

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

Line the bottom of a 26cm springform pan with baking paper. Crumble 50g of biscuits. Separate the eggs. Beat the egg whites with 3 tablespoons of cold water and salt until stiff, gradually adding the sugar. Beat the egg yolks into the pan, one at a time. Sift the baking powder and flour over the cake and fold in the crumbled biscuits. Spread the batter into the pan and bake in a preheated oven at 175°C for about 20 minutes, then let it cool. Soak the gelatin in cold water and drain the mandarin oranges. Whip 700g of cream until stiff, gradually adding the vanilla sugar. Warm the liqueur (do not boil!), squeeze out the gelatin, and dissolve it in the gelatin. Stir in 2 tablespoons of cream, then fold it into the remaining cream. Fold in the mandarin oranges, reserving a few for decoration, and half of the brittle. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer and spread the mandarin orange cream on the base. Place the second layer on top and refrigerate the cake for about 6 hours. Roast the almonds without oil and let them cool. Whip 200g of cream until stiff and spread it over the cake. Cut 50g of biscuits in half diagonally. Decorate the cake with the remaining mandarins, the remaining brittle, the biscuits, the almonds, and the powdered sugar.