Name: Speculoos Raspberry Cream Cake
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 12 servings
Ingredients: 180g speculoos biscuits; 70g melted butter; 250g cream cheese; 150g mascarpone (first layer); 100g speculoos biscuits (second layer); 200g liquid cream; 1 tsp vanilla extract; 40g raspberries; 120g speculoos spread; 100g mascarpone (third layer); 150g liquid cream; 2 tbsp icing sugar; 1 tsp vanilla

Directions

1. Step

Crush 180g speculoos biscuits and mix with 70g melted butter. Press this mixture into the base of a round cake tin to form a crust. Set aside.

2. Step

In a bowl, combine 250g cream cheese, 150g mascarpone, 100g crushed speculoos biscuits, and 1 tsp vanilla extract. Blend until smooth.

3. Step

Whip 200g liquid cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.

4. Step

Spread the cream mixture over the prepared crust in the cake tin. Scatter raspberries on top, then cover and refrigerate overnight.

5. Step

Melt 120g speculoos spread in the microwave until smooth. Pour it over the chilled filling and refrigerate for 30 minutes.

6. Step

In a bowl, whisk 150g mascarpone, 100g cream, 2 tbsp icing sugar, and 1 tsp vanilla until thick. Fill a piping bag with the cream and decorate the top of the cake with your desired design.