John Myers
Ingredients for 1 servings:
- 175 g spiced speculatius biscuits
- 4 eggs
- 250 g butter or margarine
- 250 g sugar
- 250 g flour
- 1 jar morello cherries
- 35 g cornstarch
- 400 g whipped cream
- 2 packets of vanilla sugar
- 2 tbsp powdered sugar
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes
visually great, but easy to make Christmas cake
Separate the eggs. Beat the butter and sugar until fluffy, mix in the egg yolks and flour. Beat the egg whites until stiff and fold in. Crumble the speculatius biscuits into small pieces. Pour 1/3 of the batter into a 26 cm springform pan lined with baking paper and sprinkle with a third of the speculatius biscuit crumbs. Bake in a preheated oven at 175°C (convection oven) for about 10 minutes. Bake 2 more layers in the same way. Cut one layer into 12 equal pieces while it is still warm. Drain the cherries and reserve the juice. Mix the cornstarch with 6 tablespoons of cherry juice, heat the rest of the juice. Stir in the mixed cornstarch and bring to a boil. Fold the cherries back into the sauce. Set aside about 4 tablespoons of the cherry mixture and spread the rest on one of the layers. Place the second layer on top and let cool. Whip the cream with vanilla sugar until stiff and spread on the second layer. Now place the remaining compote in 10 small piles around the outer edge of the cream. Then place 10 of the sliced base pieces on top in a fan-like pattern. Refrigerate. Finally, dust with powdered sugar. The fan-shaped shapes create a beautiful look and taste delicious and not too heavy – a must-try for us at Christmas time!
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