Lottie Lomme
Yesterday, because of some free time, I made myself a cake. I came up with a combination of Dutch, Belgian and Italian elements. That's allowed, that's called fusion cooking.
Butter cake, speculoos and… kruidnoten
The bottom is Italian, but looks a bit like the Dutch butter cake. Then go the speculaas paste (Speculoos) and of course the kruidnoten. And then you just have a delicious kruidnoten pie or – the Italian way – a crostata di San Nicolas.
This is how you make it:
Ingredients for the kruidnoten pie
- 400 grams of flour
- 225 grams of unsalted butter
- 150 grams of sugar
- 2 eggs
- gingerbread spices (half a tablespoon)
- pinch of salt
- about 100 grams of speculoos spread
Preparation of the kruidnoten pie
Time required: 45 minutes
Italian gingerbread cake
- making dough
Mix the flour (flour), the butter (butter) and the sugar (sugar) in the mixer and only then add the eggs and the pinch of salt.
Set aside a quarter of the dough and add the speculaas spices. - The pie crust
Get the dough (traditional sourdough) from the mixer and knead with your hands into a cohesive dough. Place a baking paper in a cake tin. Roll the dough with a rolling pin (il mattarello) into a piece and this is the bottom of your cake. Save some dough for decoration if you like.
- decoration
Then put a layer of speculoos spread on top and put the kruidnoten in a nice shape on top. You make this from the kruidnoten dough: roll small balls of the dough. Have fun. You can also use a scrap of dough to give the decoration a little more relief, like I did with an extra circle.
- In the oven
Place the kruidnoten pie in the oven for 30 minutes (the oven) at 180 degrees.
Bon appetite enne… hold back a bit, because Christmas is coming too.
Want to make other tasty cakes with an Italian twist? Start here.
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