John Myers
Ingredients for 1 servings:
- 400 g double cream cheese
- 400 g whipped cream, chilled
- 8 sheets of gelatin
- 250 g speculatius biscuits
- 1 bag of spice mix (speculoos spice)
- 120 g sugar
- 125 g butter
- 2 bags of cream stiffener
- some water
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Perfect for the Christmas season – very easy to prepare – no baking required
For the base, finely crush the speculoos biscuits, melt the butter, and add it to the crushed biscuits. Press the mixture into a 28cm springform pan to form the base and chill. For the cream cheese mixture, soften the gelatine in cold water. Using a mixer, mix the cream cheese with the sugar and the speculoos spice until the sugar has dissolved and a creamy mixture has formed. Whip the cream with the cream stiffener until stiff. Heat a little water and dissolve the squeezed gelatine in it, then let it cool slightly. Mix a little of the cream cheese mixture with the gelatine, then add the gelatine to the cream cheese and mix well. Finally, fold in the stiffly whipped cream. The gelatine and cream cheese mixture should be well chilled for this, otherwise the cream will collapse and the cake will be too flat. Pour everything onto the biscuit base and chill for at least 3 hours.
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