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🍰 Spekulatius Cake with Sour Cream Cream

218 kcal · 30 min

Ingredients

• Speculoos cookies 56 pcs.
• Eggs 4 pcs.
• Sugar 100 g
• Salt pinch
• Cinnamon pinch
• Vanilla extract 2 tsp
• Walnut kernels 100 g
• Wheat flour, Type 405 100 g
• Sour cream 200 g
• Quark 40% fat in dry matter 250 g
• Icing sugar 80 g
• Whipping cream 400 g
• San-apart 8 tsp
• Peaches from the can 400 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a cake ring on the prepared tray.
4. 4. Take half of the specula cookies and place them in the cake ring with the flat bottom side facing up.
5. 5. Beat the eggs together with the sugar, a pinch of salt, cinnamon, and one teaspoon of vanilla extract for about five to ten minutes until frothy and light.
6. 6. Chop the walnuts coarsely.
7. 7. Sift the flour over the egg mixture.
8. 8. Gently fold the flour into the mixture.
9. 9. Spread the batter evenly over the specula cookies.
10. 10. Sprinkle the chopped walnuts evenly over the top.
11. 11. Bake the sponge cake in the preheated oven at 200 degrees Celsius top and bottom heat for 15 minutes.
12. 12. Remove the sponge cake from the oven and let it cool completely.
13. 13. Mix the sour cream with the quark, the powdered sugar, and one teaspoon of vanilla extract.
14. 14. Add the cream.
15. 15. Whip the cream stiff using a stabilizer (e.g., Sanapart).
16. 16. Let the peaches drain well from the can.
17. 17. Cut the peaches into small cubes.
18. 18. Fold the peach cubes into the cream.
19. 19. Spread the cream evenly over the cooled sponge cake base.
20. 20. Smooth the cream.
21. 21. Place the remaining specula cookies on top of the cream.
22. 22. Place the cake in the refrigerator for two hours or overnight, covered.
23. 23. Remove the cake ring and the baking paper.
24. 24. Cut the cake into serving portions.

Nutrition per serving

• kcal: 218
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 19 g