Description
Cremige Spekulatius-Torte mit knusprigem Keksboden, zartem Frischkäse-Vanille-Topping und würziger Zimtnote. Samtig im Biss, aromatisch süß, verführerisch geschichtet und golden bestäubt – ein winterliches Genuss-Erlebnis.
Ingredients
Scale
- 250 g Spekulatius (spiced cookies)
- 90 g butter
- 400 g cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon Spekulatius spice (or mixed spice)
- 2 tablespoons milk
- 100 g sugar
- 5 teaspoons cinnamon
- 400 ml heavy cream (Schlagobers)
- 1 packet vanilla sugar
- 6 sheets gelatin
- 8 pieces Spekulatius (for decoration)
- Cinnamon, to taste (for decoration)
Instructions
- Prepare the base by crushing 250 g Spekulatius cookies into fine crumbs. This can be done using a food processor or by placing the cookies in a sealed plastic bag and crushing them with a rolling pin until they reach a fine, sandy consistency.
- Melt 90 g butter in a saucepan over low heat or in the microwave, taking care not to burn it. Allow the melted butter to cool slightly.
- Line the bottom of a 26 cm (10-inch) springform pan with baking paper to prevent sticking. This will make it easier to remove the cake later.
- Combine the crushed Spekulatius cookies and the melted butter in a mixing bowl. Stir thoroughly until all the crumbs are evenly coated and the mixture resembles wet sand.
- Transfer the cookie-butter mixture to the prepared springform pan. Using the back of a spoon or the bottom of a glass, press the mixture firmly and evenly into the bottom of the pan to form a compact crust. Place the pan in the refrigerator to chill while you prepare the cream layer. This helps the base to set.
- In a large mixing bowl, combine 400 g cream cheese, 1 teaspoon vanilla extract, 1 teaspoon Spekulatius spice, 2 tablespoons milk, 100 g sugar, and 5 teaspoons cinnamon. Using a hand mixer or a whisk, mix everything together until smooth and creamy, ensuring that the sugar is fully dissolved.
- Soak 6 sheets of gelatin in cold water according to the package instructions. Let them soften for about 5–10 minutes until pliable.
- In a separate bowl, whip 400 ml heavy cream (Schlagobers) until stiff peaks form. While whipping, gradually add 1 packet of vanilla sugar to the cream. The whipped cream should be light, airy, and able to hold its shape.
- Once the gelatin sheets are soft, gently squeeze out any excess water. Place the gelatin in a small saucepan and gently heat over low flame, stirring constantly, until the gelatin is fully dissolved and liquid. Do not allow it to boil.
- To temper the gelatin and prevent lumps, add a few spoonfuls of the cream cheese mixture to the dissolved gelatin, stirring quickly to combine. This brings the gelatin up to temperature.
- Pour the tempered gelatin mixture back into the remaining cream cheese mixture. Stir thoroughly to ensure the gelatin is evenly distributed throughout the cream.
- Gently fold the whipped cream into the cream cheese mixture, one third at a time. Use a spatula and take care not to deflate the mixture; continue until the cream is fully incorporated and the mixture is homogeneous.
- Retrieve the springform pan with the chilled base from the refrigerator. Take 8 Spekulatius cookies and place them upright, with the long edge vertical, evenly spaced around the inner edge of the pan. These will form a decorative border for the cake.
- Pour the cream mixture into the pan over the cookie base. Use a spatula or the back of a spoon to spread the cream evenly and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Place the assembled torte in the refrigerator and allow it to chill for at least 5 hours, or ideally overnight. This resting period allows the cake to set and develop its flavors.
- When ready to serve, run a thin knife around the edges of the cake to loosen it, then carefully remove the ring of the springform pan. The Spekulatius cookies used for decoration will have softened; gently fold them inward toward the center of the cake for a decorative effect.
- Dust the top of the cake with cinnamon to taste before serving. Slice and enjoy your Spekulatius-Torte!
Notes
For best results, prepare the Spekulatius-Torte a day in advance to allow the flavors to meld and the cake to set completely. If you cannot find Spekulatius spice, you can substitute with a mixture of cinnamon, nutmeg, cloves, and cardamom. Be sure to fully dissolve the gelatin and temper it with the cream cheese mixture to avoid lumps. Decorate the torte just before serving for the best appearance.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert 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