Speculaas Roulade Recipe
Speculaas Roulade is a delightful twist on the traditional speculaas cookie, transforming the spiced, biscuity treat into a soft, rolled cake filled with creamy goodness. Perfect for holiday gatherings or as a cozy dessert on a chilly evening, this roulade incorporates the warm, aromatic spices typical of speculaas—cinnamon, nutmeg, cloves, and ginger—into a light sponge cake, rolled with a luscious filling. Whether you’re a fan of speculaas cookies or just discovering them, this roulade is sure to captivate with its enchanting flavors and elegant presentation.
Ingredients
For this festive dessert, you’ll need:
- For the Speculaas Sponge:
- Eggs: 4 large
- Granulated Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 cup
- Speculaas Spice Mix: 2 teaspoons (blend of ground cinnamon, nutmeg, cloves, and ginger)
- Baking Powder: 1 teaspoon
- Salt: A pinch
- For the Filling:
- Heavy Cream: 1 cup
- Powdered Sugar: ¼ cup
- Mascarpone Cheese: ½ cup
- Vanilla Extract: ½ teaspoon
- For the Topping:
- Powdered Sugar: For dusting
- Speculaas Cookies: Crushed, for garnish
Step-by-Step Guide
- Prepare the Sponge:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, whisk together eggs and granulated sugar until pale and fluffy. Add vanilla extract and mix well.
- Sift together flour, speculaas spice mix, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake for 12-15 minutes or until the sponge springs back when touched.
- Roll the Sponge:
- Immediately after removing from the oven, lift the sponge using the parchment and roll it up from the short end, with the parchment still attached. This helps the cake take on the rolled shape early to prevent cracking later.
- Cool on a wire rack completely, seam side down.
- Prepare the Filling:
- Whip the heavy cream and powdered sugar until it forms stiff peaks. In another bowl, beat the mascarpone with vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone to keep the mixture light and airy.
- Assemble the Roulade:
- Carefully unroll the cooled sponge. Spread the filling evenly over the sponge, leaving a small border at the edges to prevent spillage.
- Re-roll the cake without the parchment paper. Chill in the refrigerator for at least an hour to set.
- Finish and Serve:
- Dust the top of the roulade with powdered sugar and sprinkle with crushed speculaas cookies for texture and extra spice.
- Slice and serve chilled.
Storage Ideas
- Refrigeration: Store the Speculaas Roulade in the refrigerator, covered, for up to 3 days.
- Freezing: For longer storage, wrap the roulade in plastic wrap and freeze for up to a month. Thaw in the refrigerator before serving.
Add-Ons
- Flavor Variations: Incorporate a thin layer of speculaas cookie butter under the cream filling for an extra burst of speculaas flavor.
- Seasonal Fruit: Add a layer of thinly sliced apples or pears to the filling for a fruity twist that complements the spices.
FAQs
Q: Can I make the sponge without the speculaas spices?
A: Yes, you can make a plain sponge and focus the speculaas flavors in the filling or use other spices like just cinnamon or pumpkin spice.
Q: What if my sponge cracks when I roll it?
A: Cracks can happen; ensure the sponge is not overbaked and roll it while it’s still warm. A dusting of powdered sugar and a decorative topping can help hide any imperfections.
Health Concerns and Benefits
While a Speculaas Roulade is a treat rich in sugar and fat, it also offers the benefits of spices used in speculaas which have anti-inflammatory properties and can aid in digestion. Enjoy this delightful dessert as a special treat during festive seasons or special occasions.
Speculaas Roulade is an exquisite dessert that brings the classic flavors of the