Speculaas cake with plum compote

Speculaas cake with plum compote

23 ratings

Falko Weiß, 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)
2
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
1
star anise
½ stick
cinnamon
1 tbsp
water
butter for greasing
Metric
Imperial
  • 500 g plums
  • 150 g flour
  • 270 g sugar (divided)
  • 2  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
  • 1  star anise
  • ½ stick cinnamon
  • 1 tbsp water
  • butter for greasing

Utensils

  • refrigerator
  • oven
  • plastic wrap
  • small saucepan
  • rubber spatula
  • springform pan (20 cm/8 in.)
  • cutting board
  • knife
  • 2 mixing bowls
  • rolling pin

Enjoy with

Lambrusco
This fizzy red wine is a festive, unexpected pairing for this creamy, spiced cake.

Nutrition per serving

Cal
701
Protein
7g
Fat
36g
Carb
79g

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 flour
  • 50 sugar
  • 1 egg
  • 100 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 sugar
  • 1 tbsp cornstarch
  • 1 tbsp speculaas spice
  • 400 sour cream
  • 1 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 plums
  • 100 ml Port wine
  • 100 ml red wine
  • 1 star anise
  • ½ stick cinnamon
  • 100 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!