Speculoos Cake with durum wheat
A melty cake with the delicate flavours of speculoos, for an authentic treat.
Preparation time: approximately 1 hour 10 minutes.
For 5 cakes weighing 300 g.
Ingredients for the cake
300
g of eggs
240
g of rapeseed oil
98
g of water
240
g of Durum Pro Cake *
240
g of soft wheat flour
12
g of baking powder
365
g of sugar
1.5
g of salt
Ingredients for the speculoos paste
180
g of spéculoos
15
cl of milk
20
g of icing sugar
Ingredients for the chocolate icing
50
g of chocolate
20
g of softened butter
15
g of single cream
6
g of vanilla sugar
Preparation
1
Cake
In the bowl of a mixer fitted with a whisk, combine the liquids and then the powders. Beat for 1 minute at medium speed, then 7 minutes at high speed.
Divide the batter into the cake pans.
Bake in a deck oven preheated to 180 °C (350°F) for 35 to 40 minutes.
Open the oven 10 minutes after baking.
2
Speculoos cream
Blend all the ingredients in a blender for several minutes until the desired consistency is reached.
Pipe the mixture onto the inside of the cake while it is cold.
3
Icing
Melt the chocolate and butter in a bain-marie until the mixture is smooth and glossy.
Add the cream and vanilla sugar to the mixture, whisking off the heat.
Return to the heat until the cream thickens to the desired consistency.
Frost the cake while it is cold.
* Durum Pro Cake : GEM 120 and enzymes