← All recipes

🍰 Christmas Cake with Speculoos and Chocolate Ganache

706 kcal · 30 min · 4 servings

Christmas Cake with Speculoos and Chocolate Ganache Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Prepare your utensils: You will need a squeeze bottle, a round tip, and a star tip.
  2. 2. Preheat the oven to 170 degrees Celsius (conventional heat).
  3. 3. Line three round cake tins with baking paper.
  4. 4. Add the eggs, salt, vanilla extract, and sugar to a large bowl.
  5. 5. Beat the egg mixture for about 10 minutes with a hand mixer until it is white and creamy.
  6. 6. Finely crush the speculoos cookies in the meantime using a blender or food processor.
  7. 7. Stir the oil and buttermilk briefly into the egg mixture.
  8. 8. Add the flour, baking powder, and the ground speculoos cookies.
  9. 9. Gently fold in the dry ingredients to avoid losing the volume of the batter.
  10. 10. Distribute the batter evenly among the three prepared cake tins.
  11. 11. Bake the cake layers in the preheated oven until golden brown (approx. 20-25 minutes).
  12. 12. Let the cake layers cool down completely.
  13. 13. Heat 400 grams of cream in a saucepan until it boils.
  14. 14. Crush the chocolate and place it in a separate bowl.
  15. 15. Remove the hot cream from the heat and pour it directly over the chocolate.
  16. 16. Stir the mixture well until the chocolate has completely melted.
  17. 17. Place the chocolate ganache in the refrigerator for about 30 minutes.
  18. 18. Make sure the ganache does not become too firm, but only thickens slightly.
  19. 19. Put the apple puree and orange paste into a saucepan.
  20. 20. Cook the filling for about 5 minutes.
  21. 21. Remove the filling from the heat and let it cool down completely.
  22. 22. Whip the cooled chocolate ganache briefly with a hand mixer until it is airy.
  23. 23. Fill a portion of the ganache into a piping bag fitted with a round tip.
  24. 24. Slice each cooled cake layer horizontally in the middle.
  25. 25. You should now have a total of six thin cake layers.
  26. 26. Place the first cake layer on a cake plate.
  27. 27. Spread a thin layer of chocolate ganache over the base.
  28. 28. Pipe a border of ganache onto the cake layer using the piping bag.
  29. 29. Fill the center with about two tablespoons of the cooled apple-orange filling.
  30. 30. Place the next cake layer on top.
  31. 31. Repeat this process for all layers.
  32. 32. Finish the cake with a flat cake layer on top.
  33. 33. Heat cream for the white drip until it boils.
  34. 34. Pour the hot cream over the crushed white chocolate.
  35. 35. Stir until the white chocolate has completely melted.
  36. 36. Fill the white chocolate ganache into a squeeze bottle.
  37. 37. Let the ganache cool down until it is lukewarm.
  38. 38. Place the cake on a stable plate.
  39. 39. Pour the white drip carefully down the sides of the cake.
  40. 40. Ensure the drip is not too warm so that it sets on the cold cake.
  41. 41. Heat 50 grams of cream until it boils.
  42. 42. Pour the hot cream over 100 grams of crushed dark chocolate.
  43. 43. Stir until the chocolate has completely melted.
  44. 44. Place the chocolate mixture in the refrigerator until it becomes slightly firmer.
  45. 45. Fill the firm chocolate into a piping bag fitted with a star tip.
  46. 46. Pipe chocolate dollops onto the cake.
  47. 47. Slice an orange into very thin slices.
  48. 48. Dry the orange slices in the oven at low heat.
  49. 49. Crush another speculoos cookie into crumbs.
  50. 50. Decorate the cake with the orange slices, chocolate stars, almonds, and speculoos crumbs.
  51. 51. Store the finished cake in the refrigerator.
  52. 52. The cake stays fresh for up to 3 to 4 days.

Nutrition per serving