Speculooscake baking mix 400g

Sugar, WHEAT flour, WHEAT starch, glucose syrup (dried), starch, pregelatinized WHEAT flour, spices [coriander], raising agent E450i, emulsifier E475, E433, WHEAT starch, raising agent E500ii, baker's salt, burnt sugar, vegetable oil (rapeseed), thickener E415.

Energy: 1555 kj / 367 kcal
Fats: 1.0g
Of which saturated fatty acids: 0.2g
Carbohydrates: 85.3g
Of which sugars: 49.2g
Proteins: 3.5g
Salt: 0.4g

What do you need yourself?
- 400 g dapeppa's Speculooscake
- 200 grams of soft butter
- 4 eggs
- Cake mold 25 cm

Do it yourself
1. Preheat the oven to 160°C
2. Put the soft butter in a bowl and mix with the mixer (in 2 minutes) to a light, creamy mass.
3. First add the dapeppa speculooscake mix and then the eggs one by one. Set the mixer to the lowest setting and mix all ingredients. Then set the mixer to the highest setting and beat it for a few more minutes until a smooth batter.
4. Fill the lightly greased cake tin with the batter.
5. If desired, sprinkle the cake with almond shavings and sugar pearls.
6. Now bake the cake in 50-65 minutes at 160 degrees until done and light brown.
7. Check with a skewer whether the cake is done. If the skewer comes out dry, the cake is ready.
8. Remove the cake from the oven and let it cool for 10 minutes.

You want to eat this all year round!