Speculaas cake with plum compote

Step 1/7

• 50 g flour
• 16⅔ g sugar
• ⅓ egg
• 33⅓ g 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

• 40 g sugar
• ⅓ tbsp cornstarch
• ⅓ tbsp speculaas spice
• 133⅓ g sour cream
• ⅓ 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

• 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.

Step 5/7

• 166⅔ g plums
• 33⅓ ml Port wine
• 33⅓ ml red wine
• ⅓ star anise
• ⅛ stick cinnamon
• 33⅓ g sugar
• ⅓ 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!

Step 7/7

Serve cooled cake in slices topped with plum compote. Enjoy!

Enjoy your meal!