Vanilla and speculoos cake
– a speculoos cookie,
– a vanilla mousse,
– speculoos mousse,
– speculoos mirror icing.
Ingredients
Speculoos and butter base
55g speculoos25g small butters35g melted butter
Vanilla mousse90g liquid cream90g white chocolate100g liquid cream2g gelatine1 vanilla pod
Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG
Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔10g speculoos paste
✔2g gelatin
The recipe
Serves 4
Speculoos and butter base55g speculoos biscuits25g butter cookies35g melted butter
Place the biscuits in a freezer bag and crumble with a rolling pin.
Empty the crumbled cookies into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour the cookie evenly over the bottom and press down with the back of a spoon. Chill for a few minutes.
Vanilla mousse90g liquid cream90g white chocolate100g single cream2g gelatin1 vanilla pod
Place the gelatine leaf in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Pour around 85g of mousse onto the speculoos cookie and place in the freezer for around 10 minutes.
Keep the remaining mousse at room temperature, otherwise the gelatin will set in the fridge. Meanwhile, quickly add the speculoos mousse.
Speculoos mousse
✔40g liquid cream
✔50g speculoos paste
✔2g gelatin
✔90g liquid cream 30% min MG
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the liquid cream with the speculoos paste. Remove from the heat and add the gelatine. Pour the cold cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture (T at around 30°C).
Pour 85g of speculoos mousse over the vanilla mousse and place in the freezer for 10 minutes. Keep remaining mousse at room temperature.
Assembly
Alternate layers of vanilla and speculoos. Place in the freezer overnight or for at least 6 hours.
Mirror glaze
✔12.5g water
✔20g white chocolate
✔22.5g sugar
✔22.5g glucose
✔15g cream
✔2g gelatin
✔10g speculoos paste
In a saucepan, heat the sugar, water and glucose. Off the heat, add the gelatine. Pour over the melted chocolate. Add the 15g liquid cream and speculoos paste. Use a hand blender without a bell to smooth the mixture and reduce bubbles. Cover the surface of the cake with the icing. Place in the fridge to set. Carefully remove the frame.
Serve the cake whole or cut into individual slices.
