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Speculoos Mandarin Cake

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Speculoos Mandarin Cake

The perfect speculoos mandarin cake recipe with a picture and simple step-by-step instructions.

For the ground

  • 3 Pc. Eggs
  • 1 Pr Salt
  • 100 g Sugar
  • 90 g Flour
  • 30 g Strength
  • 0,5 teaspoon Baking powder
  • 30 g Liquid butter
  • 100 g Speculoos biscuits

For the filling

  • 200 g Cream
  • 1 packet Cream stiffener
  • 40 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 500 g Quark
  • 4 packet Cream stiffener
  • 3 Cans Mandarin oranges

For decoration

  • Mandarins, speculoos crumbs
  • 150 g Cream
  • 1 packet Cream stiffener
  1. Preheat the oven to 170 ° C – lower and upper heat. Grease a 26 springform pan and line the base with baking paper. Finely crumble the speculoos in a bag. Pour off the mandarins, set aside 24 pieces for decoration.
  2. For the bottom, whip eggs, salt and sugar for 3-4 minutes until creamy. Mix flour, starch and baking powder, sift and fold in. Carefully stir in the liquid, cooled butter and 50 g of crumbled speculoos. Pour the dough into the prepared springform pan and bake for about 15-20 minutes. Chopstick sample !!! Let the base cool down in the mold for 10 minutes and then put it out of the mold on a cake plate, enclose with a cake ring.
  3. Whip the cream with the vanilla sugar and cream stiffener until stiff and set aside. Mix the quark, sugar and remaining cream stabilizer well, fold in the cream and then carefully mix in the mandarins. Pour the mixture on the base and smooth out, put in a cool place. Min. 3 hours, preferably overnight, then it can go through nicely.
  4. Remove the cake ring. Whip the cream for the decoration with the cream stabilizer. Pour the cream into a piping bag and then decorate the cake (12 dots) with it. Place 2 pieces of tangerine wedges on each spot. Sprinkle the gaps with the remaining crumbled speculoos.
Dinner
European
speculoos mandarin cake

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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