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That’s how it’s done:
For the sponge cake:
Preheat the oven to 180 degrees top/bottom heat. Line a springform pan (18 cm) with baking paper.
Beat eggs and sugar for about 7-10 minutes until thick and creamy. Add salt after 5 minutes.
Mix the flour, cornstarch, baking powder and speculaas spice, sift in two parts onto the egg mixture and fold in very carefully.
Pour the batter into the springform pans, tap the pan twice on the worktop (so that air bubbles can escape) and bake for about 25-30 minutes. Don’t forget to do the toothpick test! Take the sponge cake out of the oven and remove it from the pan. Leave to cool on a cake rack, bottom side up.
Cut the bottom twice horizontally,
For the filling:
Mix the mascarpone, baked apple quark, lemon juice, vanilla sugar and San-apart until smooth.
Stacking cake:
Place the first layer on a cake plate and enclose it with a cake ring. Spread half of the filling on the sponge cake. Place the second layer on top. Repeat the process. Place the last layer on top with the bottom (the straight side) facing up and cover with a plate. Leave to set in the fridge for about 4 hours.
For decoration:
Whip the cream until stiff. Add the San-apart while you do this. Take 2 tablespoons and fill them into a piping bag with a piping nozzle.
Carefully remove the cake from the ring. Smooth the edge slightly. Cover the cake with cream.
Press the spiced speculaas onto the edge of the cake. Pipe the cream on top and decorate with cranberries, rosemary and speculaas. Only place the candy canes on top immediately before serving.
Tips:
This cake can be prepared the day before. All you have to do is decorate it on the day you want to eat it.
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