Saturday, January 26, 2013

Daring Bakers, January: Gevulde Speculaas



Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

Oh boy--two of my favorite things: speculoos (Biscoff!) and frangipane (almond cream/paste!). The first time I got Biscoff, I was on an airplane flying to San Francisco. I wanted to thieve them from every person on the plane who was weaker than I was. I didn't. I still kinda regret it . . . anyway, I'd see them here and there--at the Navy Commissary that my parents shopped at in my hometown, the World Market (Cost Plus), and one precious day, in a dedicated Biscoff store in San Francisco. Dreams to come true! This recipe wraps a Biscoff crust around frangipane. Thank the culinary world for this invention.

Daring Bakers January: Gevulde Speculaas
Daring Bakers January: Gevulde Speculaas

This dessert is full of magic. It prevents bad things from happening. I'm convinced. Case in point: a cup fell from the top shelf of my dish cabinet but landed safely in a tiny, tiny bag of flour sitting on the counter below. HOW THE HECK??? Magic. I am convinced!



Daring Bakers January: Gevulde Speculaas
Daring Bakers January: Gevulde Speculaas
Daring Bakers January: Gevulde Speculaas

Daring Bakers January: Gevulde Speculaas

Daring Bakers January: Gevulde Speculaas

Quick Notes:

Daring Bakers January: Gevulde Speculaas
Frangipane in Biscoff dough! The bottom layer of speculaas dough topped with almond paste already in the pan with the top layer about to go on top. This is the easiest dough in the world to put together. If it's too crumbly after mixing, just add milk til it comes together. If it tears while rolling and putting in the pan, just squoosh it together. Easy peasy!

Daring Bakers January: Gevulde Speculaas
Most people decorated their gevulde speculaas with whole almonds, but I used slivers to make my almond paste and didn't have enough to make the painstakingly detailed designs that some of my more willing fellow DBers created. Thus, rolled out stars. It works, what can I say?

Daring Bakers January: Gevulde Speculaas
Baked! Make sure you use a pan that allows you to easily remove the cake/tart/giant cookie. It won't just pop out. At least, mine wouldn't--no way, no how!

Daring Bakers January: Gevulde Speculaas
I turned the leftover dough into cookies. Soooo good with tea!

Check out the wonderful work of my fellow DBers by clicking through our blogroll

5 comments:

Cakelaw said...

Great job on your speculaas! I agree that the dough was very forgiving - if it tore, smooshing was the way to go.

kokenindebrouwerij said...

Hey, I hadn't seen the stars yet on the forum. Very nice! And I am glad you enjoyed the challenge so much :-) The story of the falling cup is hilarious :-)

crumbsoflove said...

yes, I too believe this cake is full of magic. How could it not be with such luscious ingredients?

shelley c. said...

Hahaha - hooray for the magical speculaas pastry! :) I love the stars on your gevulde speculaas - it looks great!

The Betz Family said...

Love the stars on top of your dough! Nice job on the challenge!