For the Cake:

Place all ingredients in the mixer bowl.
Mix using the paddle attachment at medium speed for 3 minutes.
Deposit into 2 baking trays (60x40 cm).
Bake in a preheated oven at 170°C for 11 minutes.
Allow to cool before use.

Fot the Speculoos Cream:

Place the milk and Minuta Speculoos in the mixer bowl.
Whisk with the wire attachment at high speed for 3 minutes.
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 the Sablé:

Mix all ingredients in the mixer using the paddle attachment until a homogeneous dough is formed.
Roll out the dough between two sheets of baking paper.
Cut using a cutter and bake in a preheated oven at 170°C for approximately 15 minutes.
Allow to cool before use.

For the Chocolate Glaze:

Heat the invert sugar with the cream until boiling point.
Add the softened gelatin and mix until fully incorporated.
Add the chocolate and mix well.
Finally, add the neutral glaze for shine.

Speculoos Pastry Dessert Assembly (from top to bottom):

Chocolate glaze - poured evenly over the surface
Granella Speculoos Cookie - sprinkled around the filling
Variegone Dulce de Leche - piped into the small cavity created in the center
Daily Moist Cake - thin layer placed over the Speculoos cream
Speculoos Cream - spread evenly
Sablé - forms the pastry base and is placed last

Allow to set before serving.