Ice cream
Speculoos

Recipe

Group Weight / Volume Product
Genoise Chocolat 2.250 gr Sponge Cake Ingredients
Eggs 1.500 gr Sponge Cake Ingredients
Water 400-500 gr Sponge Cake Ingredients
Minuta Ivoire 500 gr Cream Ingredients
Water 800 gr Cream Ingredients
Milk 400 gr Cream Ingredients
Speculoos Cookie (paste) 180 gr Cream Ingredients
Variegone Speculoos Cookie 120 gr Cream Ingredients
Roma Top 300 gr Whipped Cream Ingredients
Casa Cream UHT 300 gr Whipped Cream Ingredients

Preparation

    Mix all the sponge cake ingredients together at low speed for a while and then for 5-10 minutes at high speed. Bake at 175-180°C for 45 minutes and let it cool down.

    Whip the cream.

    Once the sponge cake has cooled down, cut it with a cutter and pour the cream up to the middle of the mold you are going to use.

    Cut a smaller piece of sponge cake, place it on top and proceed with pouring cream to finish.

    Make sure you cool it and then cover with Variegone Speculoos.

    Decorate as you wish.

Speculoos