Sinterklaascake

                 

                 

                                                                                           

Ingredients:

  1. Cinnamon, 4 tsp
  2. Cloves, 1 tsp
  3. Nutmeg, 1 tsp
  4. White pepper, 1/4 tsp
  5. Ginger, 1/2 tsp
  6. Cardamom, 1/4 tsp
  7. Mace, 1/4 tsp

For the frosting:

For topping:

Preparation:

For the Speculaas Spice Mix:

Blend all the ingredients together and keep in an air tight container. 

For the cake:

In a large bowl, whisk the egg whites until foamy.

In a separated bowl, sift together the flour, baking powder, ground almonds, speculaas mix and vanilla sugar.

In another bowl, mix the sugar with the egg yolks and the speculoos pasta.

Add the flour mixture into the egg yolks mixture little by little mixing until well combined.

With a spatula mix in the egg whites with envolving movements.

Pour the batter in a cake form (greased 24 cm diameter) and bake in a previously pre-heated oven at 180°C for 50 minutes.

Let it cool down before frosting.

For the frosting:

Cream the speculoos pasta with the cream cheese just until combined.

Cut the cake into two layers, fill the middle with  a quarter of the frosting.

Frost the top and sides of the cakes too.

Cover with the marzipan, decorate the sides with the ribbon and top with the candies, cookies, chocolates, wafers and figures.