Speculoos cake

Materials:

  • 500 gram FunCakes Mix for Sweet Cookie & Crust
  • 125 gram FunCakes Mix for Buttercram
  • 30 gram FunCakes Chocolade Melts – Milk
  • FunCakes flavouring – Speculoos
  • FunCakes speculoos spice
  • FunCakes almond flakes
  • FunCakes almond paste
  • FunCakes Magic Roll-Out Powder
  • 205 gram soft unsalted butter
  • 2 eggs
  • 125 ml water
  • FunCakes decorating bag 41 cm
  • FunCakes Fineliner decorating bag 21 cm
  • Oval baking frame, for example from Patisse
  • Wilton parchment paper
  • Wilton decorating tip #1M
  • Wilton Wide Glide rolling pin
  • Clingfilm

Preparation:
Preheat the oven to 200°C (convection oven 180°C). Prepare 500 gram of Mix for Sweet Cookie & Crust as indicated on the package or in this basic recipe, but add to taste the speculoos spices as an extra ingrediënt. Knead it well by hand until a smooth ball. Wrap it in plastic foil and let it rest in the fridge for an hour.

Meanwhile, prepare the Mix for Buttercream as indicated on the package or in this basic recipe. Add to taste the speculoos flavouring.

Shortly bake the almond flakes in a frying pan and let it cool down on a little plate. Cover the baking plate with a piece of parchment paper. Roll out the dough on a with Magic Roll-Out Powder covered work surface until a thickness of 1,5 cm. Cut out the right shape with the oval baking frame. Place the frame with the dough on the baking plate with the baking paper.
Mix with a mixer the almond paste and 1 egg to a smooth subtance and fill the 41 cm decorating bag with it. Pipe the almond paste over the dough, but along the edges leave 1 cm free of paste. Bake for 20-25 minutes. Then remove the frame immediatly after baking and let the cake cool off. Do you have some left over dough? Throwing it away is a waste, so save it in your freezer for next time!

Fill a decorating bag with tip #1M and the speculoos buttercream and pipe it with a zigzag movement over the cake. Melt some chocolade in the microwave, fill a fineliner with it and drizzle -again with a zigzag movement- on top of the cream. Decorate with almond flakes.