Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Fruit breads
-
Pastry / Cakes
-
Pre-ferment
-
Clean Label
Find recipes by product:
Speculoos Cake
Ingredients
| Sonnique Special Cake » | 100% | 1000 g |
| Eggs | 36% | 360 g |
| Liquison Short Cake | 32% | 320 g |
| Water approx. | 10% | 100 g |
| Filling | ||
| Speculoos Herbs | 3.5% | 35 g |
| Almomd Paste (Ready To Use) | 56% | 560 g |
| Decoration | ||
| Almonds | 25% | 250 g |
| 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 |
