The cakes I usually make contain mostly healthy ingredients, but I couldn't resist trying the Christmas edition Speculaas spread, which happens to be vegan. I combined it with cashews and got a delicious, rich, creamy cake. And a calorie bomb :D
Allergens: cashews, gluten | Preparation time: 3h (30 min preparation + 2 h cooling) | Portions: 10 | Complexity: intermediate
Ingredients
250 g Speculaas biscuits
400 g Speculaas spread
6 tbsp coconut oil
250 g cashews
400 ml (a can) coconut cream
Preparation
Soak the cashews in hot water for at least 3 hours, ideally overnight.
Grind the biscuits in a blender or food processor with melted coconut oil, then press into a cake mold whose bottom is lined with baking paper, and spread evenly.
Place the cashews in a blender and blend until smooth - it may take a few rounds of blending, depending on how powerful the blender is.
Then add canned coconut cream and 300 grams of spread to the blender. Blend everything together into a uniform mixture, then spread it on the base and level.
Put in the fridge for 1 hour.
Melt the rest of the spread in the microwave or by placing the jar in a pot with water and heating it until it melts.
Then carefully pour that spread on the cake and spread evenly.
Put it in the fridge for at least another hour.
Notes
This recipe uses an 18cm cake pan, but I think any 18 to 22cm can be used.
I found Speculaas spread in Lidl's Christmas assortment. They have a smooth type and a crunchy type, I used the smooth one, but you can also use the one with pieces.
