Speculaas cake with plum compote
Ingredients
Utensils
mixing bowl, refrigerator, plastic wrap, rubber spatula, oven, springform pan, rolling pin, small saucepan, cutting board, knife
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Basic shortbread
How to prepare plums
Nutrition per serving
Step 1/ 7
- 50 g flour
- 16⅔ g sugar
- ⅓ egg
- 33⅓ 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
- 40 g sugar
- ⅓ tbsp cornstarch
- ⅓ tbsp speculaas spice
- 133⅓ g sour cream
- ⅓ 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
- 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.
Step 5/ 7
- 166⅔ g plums
- 33⅓ ml Port wine
- 33⅓ ml red wine
- ⅓ star anise
- ⅛ stick cinnamon
- 33⅓ g sugar
- ⅓ 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!
Step 7/ 7
Serve cooled cake in slices topped with plum compote. Enjoy!
Enjoy your meal!
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