Speculoos Raspberry Cream Cake
Speculoos Raspberry Cream Cake is a luscious dessert combining the spiced flavors of speculoos, fresh raspberries, and creamy layers. Perfect for special occasions or indulgent treats, this recipe is easy to follow and utterly delicious!
The Speculoos Raspberry Cream Cake is a delightful no-bake dessert that brings together the warm, spiced flavors of speculoos biscuits with the tangy freshness of raspberries. This layered treat begins with a crunchy speculoos crust, followed by a velvety cream cheese and mascarpone filling, delicately folded with whipped cream and dotted with raspberries. A rich layer of melted speculoos spread is added on top, and the cake is beautifully decorated with swirls of sweet mascarpone cream and fresh raspberries. Perfect for special occasions or as an indulgent treat, this cake offers a harmonious blend of creamy, crunchy, and fruity textures that will impress any dessert lover.
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
Nutritional Information
- Calories: 420
- Protein: 5g
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 18g
- Fiber: 1g
- Sodium: 160mg
- Cholesterol: 70mg
Directions
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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.
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In a bowl, combine 250g cream cheese, 150g mascarpone, 100g crushed speculoos biscuits, and 1 tsp vanilla extract. Blend until smooth.
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Whip 200g liquid cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
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Spread the cream mixture over the prepared crust in the cake tin. Scatter raspberries on top, then cover and refrigerate overnight.
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Melt 120g speculoos spread in the microwave until smooth. Pour it over the chilled filling and refrigerate for 30 minutes.
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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.
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Place the decorated cake back in the refrigerator for an additional 30 minutes to set.
