Advent Cake

For the Advent cake, place the base with speculoos or cookies in a freezer bag. Close the bag. Finely crumble the speculaas or cookies. Place the crumbs in a mixing bowl. Melt the butter, add to the cookie crumbs and mix well.Place a springform pan (Ø22cm) on a cake plate lined with a cake tip or baking paper. Spread the crumb mixture evenly and press down well with a spoon to form a base. For the cream, soak gelatine in cold water according to package instructions. Mix mascarpone, curd, honey, vanillin sugar, cinnamon and sugar. Whip cream with cream stiffener until stiff. Gently squeeze soaked gelatine and dissolve in a small saucepan over low heat while stirring (do not boil). Stir gelatin with about 3 tablespoons of the mascarpone-curd mixture. Fold in half of the whipped cream. Chill remaining whipped cream (refrigerator).Pour the mascarpone-curd cream on the crumb base and smooth it. Chill the Advent cake for about 30 minutes (refrigerator).Loosen and remove the springform rim. Spread remaining chilled whipped cream on the top of the cake. Chill the cake again for about 2 hours (refrigerator).To sprinkle the Advent cake, chop meringue into small pieces and sprinkle on top of the cream. Dust the edge of the cake with cocoa. If desired, carefully place a star stencil on the surface of the cake and dust the cake with cocoa. Then carefully remove the stencil.

Preparation Tip:

Add the meringue crumbs and cocoa to the cream just before serving, otherwise the crumbs will soften or absorb moisture.For the cream, use a honey that is not too spicy, otherwise it would drown out the cinnamon flavor.The base can be prepared up to 2 days before consumption. Variation: Spread an additional 3 tablespoons of plum puree on the base or cover the base with 250g of drained plum halves from the jar. Then season the cream with 2-3 tablespoons of Slibowitz to taste.

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