Description
Knuspriger Spekulatius-Boden trifft auf cremige, zart gewürzte Frischkäsefüllung mit feiner Vanille- und Zimtnote. Verführerisch goldbraun, aromatisch und samtig – ein festlicher Tortengenuss.
Ingredients
Scale
- 250 g Spekulatius (Spekulatius cookies)
- 90 g Butter
- 400 g Frischkäse (cream cheese)
- 1 Teelöffel Vanilleextrakt
- 1 Teelöffel Spekulatiusgewürz (Spekulatius spice mix)
- 2 Esslöffel Milch
- 100 g Zucker
- 0.5 Teelöffel Zimt
- 400 ml Schlagobers (whipping cream)
- 1 Packung Vanillezucker
- 6 Blätter Gelatine
- 8 Stück Spekulatius (for decoration)
- Zimt nach Belieben (for decoration)
Instructions
- Begin by preparing the base: Place the 250 g Spekulatius cookies in a food processor and pulse until you have fine crumbs. If you do not have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
- Melt 90 g butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly.
- Line the bottom of a 26 cm (10-inch) springform pan with baking paper to prevent sticking.
- In a mixing bowl, combine the Spekulatius crumbs with the melted butter. Stir thoroughly until all the crumbs are evenly coated and the mixture resembles wet sand.
- Transfer the crumb mixture into the prepared springform pan. Using the back of a spoon, press the mixture firmly and evenly onto the base of the pan to create a compact crust. Ensure the surface is smooth and level.
- Place the pan in the refrigerator to chill and set the base while you prepare the cream filling.
- For the cream, place 400 g Frischkäse (cream cheese), 1 teaspoon vanilla extract, 1 teaspoon Spekulatius spice mix, 2 tablespoons milk, 100 g sugar, and 0.5 teaspoon cinnamon into a large mixing bowl. Mix everything together with a hand mixer or whisk until the mixture is smooth, creamy, and well combined.
- Place 6 sheets of gelatin in a bowl of cold water and let them soak according to the package instructions, usually about 5–10 minutes, until they are soft and pliable.
- While the gelatin is soaking, whip 400 ml whipping cream in a separate bowl. Begin beating at medium speed and slowly add 1 packet of vanilla sugar while whipping. Continue until stiff peaks form. Be careful not to overwhip.
- Once the gelatin is softened, gently squeeze out excess water. Place the gelatin sheets in a small saucepan and warm them over low heat, stirring constantly, just until they dissolve completely. Do not let the gelatin boil.
- Remove the saucepan from heat. Add a few spoonfuls of the prepared cream cheese mixture to the dissolved gelatin, stirring quickly to combine and temper the gelatin. Repeat with a couple more spoonfuls to ensure the mixture is smooth and the temperature is even.
- Gradually pour the gelatin mixture back into the remaining cream cheese mixture, stirring thoroughly to ensure the gelatin is evenly distributed throughout the cream.
- Carefully fold the whipped cream into the cream cheese mixture in several additions. Use a spatula to gently incorporate the whipped cream, maintaining the airy texture. Mix until you have a smooth, fluffy cream.
- Remove the springform pan with the set biscuit base from the refrigerator. Stand 8 Spekulatius cookies upright along the inner edge of the pan, spacing them evenly around the circumference. Press them gently so they stand securely and are evenly spaced.
- Pour the prepared cream filling into the springform pan over the cookie base. Spread the cream evenly and use a spatula or the back of a spoon to smooth the surface.
- Place the assembled torte in the refrigerator and allow it to chill for at least 5 hours, or ideally overnight. This will help the cream set firmly and the flavors to meld.
- When ready to serve, carefully run a thin knife around the edge of the cake to loosen it, then gently release and remove the springform ring.
- Gently fold the now-softened Spekulatius cookies at the edge of the cake inward toward the center, creating a decorative border.
- Finally, dust the surface of the torte with cinnamon as desired for a festive finish. Slice and serve chilled.
Notes
For best results, prepare the torte a day in advance and let it chill overnight. This allows the flavors to develop fully and ensures the torte is well set. You can adjust the amount of cinnamon and Spekulatius spice to your taste. If you cannot find Spekulatius spice, a mix of cinnamon, cardamom, cloves, and nutmeg can be used as a substitute. To ensure clean slices, dip your knife in hot water and wipe it dry before cutting the torte.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
