Preparation

1

Step 1

Grease the jars. Remove the oven rack. Preheat the oven to 180°C.

2

Step 2

Halve the speculoos biscuits crosswise and set the top halves of the biscuits aside. Roughly crush the rest in a mortar.

3

Step 3

In a bowl, beat the butter until white and creamy and beat the eggs one at a time. Add all remaining ingredients and stir. Fold in the crushed cookies. Pour the dough into the prepared jars, place them on the rack and bake in the oven on the middle rack for about 20 minutes. Carry out a swab test. Place on a cooling rack and let the cakes cool down.

4

Step 4

In the meantime prepare the cream. To do this, finely crumble the speculoos. Mix all remaining ingredients. Stir in the cookie crumbs. Pour the cream into a piping bag and chill. Spread the cream evenly over the cakes and decorate with the speculoos halves that have been set aside. Sprinkle with brittle. Arrange on a serving platter.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 16.0 pieces Butter speculoos cookies
  • 250.0 g Softened butter
  • 4.0 Eggs
  • 100.0 g Sugar
  • 100.0 g Brown sugar
  • 200.0 g Flour
  • 2.0 tsp Baking powder
  • 100.0 g Ground almonds
  • 1.0 ½ tsp cinnamon
  • 2.0 tsp Gingerbread spice
  • 1.0 Zest of organic orange
  • 100.0 ml Milk
  • 6.0 Butter speculoos cookies
  • 300.0 g Mascarpone
  • 200.0 g Cream cheese
  • 400.0 g Quark
  • 4.0 tbsp Icing sugar
  • 0.25 tsp Cinnamon
  • 0.25 tsp Gingerbread spice
  • A little lemon juice
  • 10.0 tbsp San-apart
  • A little nut brittle
  • 16.0 Jars
  • Some grease for the jars
  • 1.0 Piping bag