Speculoos Cherry Cake Slices

Thermomix recipe: Speculoos Cherry Cake Slices. Ready in 45 minutes. Serves 24. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g sugar
• 175 g soft butter, cut into pieces
• 3 eggs
• 25 g cocoa powder
• 2 level tsp cinnamon
• 180 g plain flour
• 2 level tsp baking powder
• 2 jars (approx. 700 ml each) pitted sour cherries, drained (reserve juice)
• 80 g cornflour
• 50 g sugar (for cherry topping)
• 500 ml whipping cream
• 2 sachets cream stabilizer
• 50 g sugar (for cream)
• 1 tsp vanilla powder (or vanilla extract/paste)
• 24 speculoos biscuits

Instructions

1. Preheat oven to 180°C (350°F). Line a baking tray (approx. 30x40 cm) with baking paper.
2. Add 150 g sugar and 175 g soft butter to the Thermomix bowl. Cream 2 min / Speed 4.
3. Add 3 eggs. Mix 30 sec / Speed 4.
4. Add 25 g cocoa powder, 2 level tsp cinnamon, 180 g plain flour, and 2 level tsp baking powder. Mix 30 sec / Speed 4, scraping down sides if necessary.
5. Transfer the cake batter to the prepared baking tray and spread evenly. Bake for 15-20 minutes, or until a skewer inserted comes out clean. Let the cake cool completely on a wire rack.
6. Drain the pitted sour cherries, reserving the juice. You should have approximately 500-600 ml of juice. If less, top up with water.
7. Add the reserved cherry juice, 80 g cornflour, and 50 g sugar (for cherry topping) to the clean Thermomix bowl. Cook 8 min / 95°C / Speed 3. Pause and scrape down the sides after 4 minutes.
8. Add the drained sour cherries to the bowl. Gently mix 15 sec / Speed 2 / Reverse. Transfer the cherry topping to a bowl and let it cool completely.
9. Once cooled, spread the cherry topping evenly over the cooled cake base.
10. Clean and dry the Thermomix bowl and insert the butterfly whisk.
11. Add 500 ml whipping cream, 2 sachets cream stabilizer, 50 g sugar (for cream), and 1 tsp vanilla powder to the bowl. Whip 1-2 min / Speed 3-4, or until stiff peaks form. Watch carefully to avoid over-whipping.
12. Carefully spread the vanilla cream over the cherry topping layer.
13. Place the 24 speculoos biscuits in the clean, dry Thermomix bowl. Chop 3 sec / Speed 5, or until coarsely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
14. Sprinkle the crushed speculoos biscuits over the cream layer. Chill the cake in the refrigerator for at least 2 hours before serving to allow the layers to set.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.