Dutch·non-vegetarian·medium

Gevulde speculaas

Name: Gevulde speculaas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 300g Self-raising Flour; 150g Brown Sugar; 10g Speculaas Spice Mix; Pinch Salt; 125g Butter; 10 tblsp Milk; 300g Almond Paste; 1 Egg; For brushing Milk; Garnish Almonds

Hey there, foodies! Today I'm sharing with you my take on the classic Dutch treat, Gevulde speculaas. Trust me, you're in for a real treat with this spiced cake filled with sweet almond paste. So, once I tried to rush the resting time for the dough and let me tell you, it was a disaster! The flavors just weren't as rich and developed as they should be. Lesson learned: patience is key in baking, my friends. Here's a little tip from me to you: when working with the almond paste, try adding a touch of almond extract for an extra punch of flavor. It's a game-changer, I promise! Now, follow the original instructions to mix your dough and let it chill overnight. Don't skip this step - the flavors need time to mingle and dance together. And when you're kneading that almond paste, don't forget to mix it with some beaten egg for a smoother texture. Your taste buds will thank you later, I guarantee it. Get ready to impress your friends and family with this Gevulde speculaas. Happy baking!

75 min(prep 30 + cook 45)

4 servings

320 kcal

4.2

Ingredients

Self-raising Flour300g
Brown Sugar150g
Speculaas Spice Mix10g
SaltPinch
Butter125g
Milk10 tblsp
Almond Paste300g
Egg1
MilkFor brushing
AlmondsGarnish

Nutrition

320 kcalper serving

Protein5g6%

Carbs40g52%

Fat16g21%

Fiber1g1%

Sugar15g19%

Directions

1
Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
2
Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
3
Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
4
Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
5
Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
6
Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.

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