Speculaas cake with plum compote

Based on 27 ratings
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Falko Weiß

Falko Weiß

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S.Pellegrino Young Chef

“This cake is easily adaptable; if you don’t like spekulaas spice, just use vanilla, orange zest, or a dash of cinnamon.”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
500 g plums
150 g flour
270 g sugar (divided)
eggs (divided)
100 g cold butter
400 g sour cream
2 tbsp cornstarch
1 tbsp speculaas spice
100 ml Port wine
100 ml red wine
star anise
½ stick cinnamon
1 tbsp water
butter for greasing
Metric
Imperial

Utensils

  • mixing bowl
  • refrigerator
  • plastic wrap
  • rubber spatula
  • oven
  • springform pan
  • rolling pin
  • small saucepan
  • cutting board
  • knife

Nutrition per serving

Cal
701
Protein
7 g
Fat
36 g
Carb
79 g
  • Step 1/7

    Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 – 60 min.
    • 150 g flour
    • 50 g sugar
    • egg
    • 100 g cold butter
    • mixing bowl
    • refrigerator
    • plastic wrap

    Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 – 60 min.

  • Step 2/7

    Meanwhile, make the filling by combining sugar, cornstarch, and speculaas spice in a mixing bowl. Add sour cream and egg and mix to combine. Set aside.
    • 120 g sugar
    • 1 tbsp cornstarch
    • 1 tbsp speculaas spice
    • 400 g sour cream
    • egg
    • mixing bowl
    • rubber spatula

    Meanwhile, make the filling by combining sugar, cornstarch, and speculaas spice in a mixing bowl. Add sour cream and egg and mix to combine. Set aside.

  • Step 3/7

    Preheat oven to 180°C/350°F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.
    • butter for greasing
    • oven
    • springform pan
    • rolling pin

    Preheat oven to 180°C/350°F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.

  • Step 4/7

    Spread sour cream filling evenly over the crust. Transfer pan to oven and bake at 180°C/350°F for approx. 20 – 30 min.

    Spread sour cream filling evenly over the crust. Transfer pan to oven and bake at 180°C/350°F for approx. 20 – 30 min.

  • Step 5/7

    Meanwhile, pit and slice plums. Add port wine and red wine to a small saucepan over medium-low heat. Add spices and sugar and simmer for approx. 10 min. Add plums and cook for an additional 5 min., then stir in the cornstarch. Remove from heat and set aside.
    • 500 g plums
    • 100 ml Port wine
    • 100 ml red wine
    • star anise
    • ½ stick cinnamon
    • 100 g sugar
    • 1 tbsp cornstarch
    • small saucepan
    • cutting board
    • knife

    Meanwhile, pit and slice plums. Add port wine and red wine to a small saucepan over medium-low heat. Add spices and sugar and simmer for approx. 10 min. Add plums and cook for an additional 5 min., then stir in the cornstarch. Remove from heat and set aside.

  • Step 6/7

    Serve cooled cake in slices topped with plum compote. Enjoy!

    Serve cooled cake in slices topped with plum compote. Enjoy!

  • Step 7/7

    Serve cooled cake in slices topped with plum compote. Enjoy!