Speculaas sheet cake with almond paste and pear
Speculaas cookies with a twist! Instead of pastry, the filling is covered with pear. The spicy speculaas, the nutty flavor of almond paste, and the sweet pear create a delightful combination. Delicious as a dessert or with coffee.
Bereidingswijze
Preheat the oven to 175ºC.
Combine the flour, salt, brown sugar, and Verstegen Cookie & Speculaas Mix in a bowl. Cut the butter into cubes and add it to the mixture. Knead by hand until smooth. If the dough is a little dry, add the milk. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Roll out the dough to the size of the baking pan. Line the pan with parchment paper and place the oblong dough sheet in the pan. Beat the almond paste with the eggs and spread it over the dough. Halve the pears lengthwise, remove the core, and thinly slice. Spread over the almond paste layer and press down.
Bake the tart in the preheated oven for 40 minutes, or until golden brown. Remove from the oven and let cool. Cut the tart into pieces only when it has cooled completely.
Heat a pan on the stove and toast the almond shavings until golden brown. Shave the dark chocolate with a knife. Garnish the cake with the almond shavings, dark chocolate, and powdered sugar.
Variatietip
Maak de plaattaart met andere soorten fruit, zoals appel.
Ingrediënten
- 500 g zelfrijzend bakmeel
- 2 tl zout
- 250 g bruine basterdsuiker
- 2 el Verstegen Mix voor Koek & Speculaas
- 340 g ongezouten koude roomboter
- 2 el halfvolle melk
- 600 g amandelspijs
- 4 eieren
- 4 peren
- 50 g amandelschaafsel
- 50 g pure chocolade
- Poedersuiker
Benodigdheden
- Hand mixer
- Baking tin 25x30 cm
- Cling film
