Christmas speculoos cake

For the speculoos cake, start by preparing the base. Finely crumble the speculoos cookies in a blender. A little tip: you can also use a freezer bag and a rolling pin to crumble the cookies.

Melt the butter in a small pan or in the microwave and mix it into the cookie crumbs. Press the mixture into a springform pan (Ø 26 cm) lined with baking paper and chill.

For the filling, whip the cream with a hand mixer until stiff. Make sure that the cream is really cold so that it is easier to whip.

In another bowl, mix the mascarpone with the sugar, vanilla sugar and lemon zest. I recommend proceeding slowly here to avoid lumps.

Then fold the whipped cream into the mascarpone mixture.

Spread the cream evenly over the cookie base and place the cake in the fridge for at least four hours, preferably overnight.

Before serving, you can sprinkle the speculoos cake with chopped pistachios or speculoos crumbs.