Working method |
Kneading |
Mix all ingredients together in the first gear for a period of 3 minutes, scratch the pelvis and mix it again in the second gear for a period of 2 minutes |
Filling |
Mix the Speculoos herbs into the almond paste. Scale pieces of 125 gram. Make the pieces around and push them evenly flat |
Processing |
Scale approx. 200 grams of batter into a spongecake pan. Then place a piece of almond paste on top. Dispose approx. 200 grams batter on top of it. |
Decorating |
Decorate with almonds |
Baking |
Approx. 50 minutes at 180ºC |
Baking in rotation oven |
Approx. 50 minutes at 160ºC |
Finishing |
Sprinkle lightly with icing sugar |