Schurwälder Royal Couple Cake

Ingredients for 1 servings:

• 1 jar spread (speculoos cream – Lotus Biscoff spread)
• 150 g whole wheat flour
• 50 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 50 g butter
• 1 pinch of speculatius spice
• 150 g milk chocolate coating
• 50 g butter
• 6 m.-sized eggs
• 150 g sugar
• 100 g whole wheat flour
• 50 g cornstarch
• 3 tsp baking powder
• 1 tbsp butter
• 50 g almonds, chopped
• 2 tbsp sugar
• 1 pinch of speculatius spice
• 1 can pineapple pieces, with juice, approx. 300 – 400 g
• 2 tbsp cornstarch
• 300 ml cream
• 1 tbsp sugar
• 1 tsp speculatius spice
• 1 pack of Sahnefest
• 200 ml cream
• 1 point cream fest
• 1 tbsp vanilla sugar

Instructions

Working time approx. 2 hours; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 16 hours 10 minutes

Christmas or wedding cake, for a springform pan of approx. 26 cm

Preheat the oven to 150°C (top/bottom heat). For the shortcrust pastry base, mix the flour with the baking powder. Sprinkle the butter on top in small pieces. Add the sugar, vanilla sugar, and egg. Knead everything vigorously until a smooth dough forms. Cover and refrigerate for about 30 minutes. Then transfer to a 26cm springform pan. Roll out to a thickness of about 0.5–1cm and bake in a preheated oven at 150°C (top/bottom heat) for about 15 minutes. Do not remove from the pan until it is a nice golden brown. Very hard is better than undercooked. It should be crispy! Once cooled, remove the shortcrust pastry from the pan and prepare the second layer of dough. Change the oven to 160°C (fan oven). For the sponge base, melt the chocolate coating and butter in a warm water bath. Separate 5 of the 6 eggs. Beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks and one whole egg with the remaining sugar until frothy, then stir in the chocolate coating. Sift the flour, starch, baking powder, and a pinch of speculatius spice over the egg whites and fold in loosely. Then fold the egg yolk and chocolate coating mixture into the egg whites. Pour the sponge cake mixture into a springform pan lined with baking paper. Bake in a preheated oven at 160°C (convection oven) for 40-45 minutes. Turn off the oven and let stand for another 10 minutes while the oven cools down. Then remove from the oven and let cool. Once cooled, cut in half horizontally. To do this, make a small horizontal cut along the edge with a knife. Wrap a piece of kitchen string around the base and tie it crosswise. For the almond brittle, heat the butter in a pan. Add the sugar and let it caramelize. Add a pinch of speculatius spice. Once everything has melted, stir in the almond pieces. Spread everything out on baking paper and let cool. For the spread, place the pineapple pieces in a sieve, let it drain, and collect the juice. Mix about 150 ml of the juice with about 2 tablespoons of cornstarch until smooth and bring to a boil. Add the fruit pieces and let cool. For the filling, whip the cream until stiff and season with the speculatius spice as desired; it’s better to have too much than too little. If you like it extra sweet, you can also add a little brown sugar. Chill the finished filling in the refrigerator for about 1 hour until it sets properly. For the decoration, whip the remaining cream with vanilla sugar until stiff and chill. To finish, first brush the shortcrust pastry base with about 50 ml of the remaining pineapple juice, or soak it thoroughly. This can also be replaced with pineapple liqueur. Spread half of the pineapple spread on top. Then sprinkle half of the almond brittle on top. Place the bottom layer of the sponge cake on top and spread with Lotus Biscoff speculoos cream. Then spread the remaining half of the pineapple spread. Distribute the fruit evenly. Spread the speculoos filling on top and sprinkle with the remaining almond brittle. Place the second sponge cake on top. Cover the entire cake with the cream and decorate as desired. Refrigerate the cake overnight.