For the Cake: 

Place all the ingredients in the mixer bowl.

Mix using the flat beater at medium speed for 3 minutes.

Spread evenly onto two 60x40 cm baking trays.

Bake in a preheated oven at 170°C for 11 minutes.

Allow to cool before use.

For Minuta Speculoos Cream:

Add the milk and Minuta Speculoos to the mixer bowl.

Whisk at high speed for 3 minutes using the wire to whip.

Add the liquid Casa Cream.

Continue whisking for 1.5–2 minutes, until a smooth, fluffy, and stable cream is obtained.

Keep refrigerated until use.

For Speculoos Coating:

Melt all the ingredients together in a microwave oven.

Coat the frozen and rolled log cake with the glaze.

Decorate as desired (crushed Speculoos biscuits, Arabesque, nuts, etc.).

Log Cake Assembly:

Spread the Minuta Speculoos cream evenly over the cooled sponge cake.

Carefully roll into a log shape.

Freeze for stability.

Coat with the Speculoos glaze.

Allow to set before serving.