Spiced Speculoos – Sour Cream Cake

Ingredients for 4 servings:

• 300 g speculatius (spiced speculatius)
• 150 g butter, liquid
• 1 jar sour cherries
• 200 g cream
• 400 g sour cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 3 tbsp sugar
• 1 tsp cinnamon and possibly cinnamon stars for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Crumble the spiced speculatius biscuits into very fine crumbs and mix with the melted butter. Line a round springform pan with baking paper and add the speculatius biscuits. Refrigerate for about 15 minutes to set. Drain the sour cherries well and place them on the base. Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form. Stir the sour cream into the cream and mix well. Pour the mixture over the cherries. Refrigerate for 2-3 hours. Before serving, mix the sugar and cinnamon and sprinkle over the cake. Decorate with cinnamon stars. If you’re not a fan of cinnamon, you can also use cocoa powder. Instead of the cherries, you can also use tangerines, peaches, apricots, or mixed berries.