Triple Speculoos Cake

Cake

1. Mix Crème Cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Scale at 700g into 2lb cake tin or liner.
6. Bake at 180°C for 40 minutes.
7. Once cooled, cut the loaf cake into pieces.

Assembly/Decoration

1. In a round pot, pipe 40g of Speculoos Spread into the bottom.
2. Add 20g of the cake pieces.
3. Add water to a mixing bowl, fitted with a whisk.
4. Over low speed, add the Instant Cream.
5. Scrape down using the whisk.
6. Whip on high speed for 4 minutes.
7. Add RTU Caramel Sauce and fold into the Instant Cream.
8. Pipe 40g into the pot.
9. Top with 5g of RTU Caramel Sauce.
10. Sprinkle with Speculoos Crumbles to finish.

Yield: 70 Pots

• Instant Cream
• Ready to use Caramel Sauce
• Speculoos Crème Cake Mix
• Speculoos Crumbles
• Speculoos Spread