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A square photo with a point filled with gingerbread. The rest of the cake in the background. A white background

Gevulde Speculaas Dutch Filled Speculaas 

Andréa
Gevulde Speculaas, also known as Dutch Filled Speculaas, is a delicacy that really belongs to the holidays. Not only because it is so tasty, but the smell of the speculaas spices is part of this time. You can make these filled speculaas with a filling of homemade almond paste. And then you get a deliciously creamy cake, flavored with speculaas spices, that you can't resist! And easy to make. Try it yourself!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Sweets and Sweet Baking
Cuisine Dutch
Servings 10 persons
Calories 683 kcal

Equipment

  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • Hand Mixer
  • plastic foil
  • Food processor with knife
  • Rolling Pin
  • Parchment paper
  • Spring form 10 inches / 26 cm diameter
  • Pastry brush

Ingredients
 

Speculaas dough

  • 4 cups self-rising flour
  • 1½ cups light brown sugar
  • 2 tablespoons speculaas mix spices
  • 2 sticks butter room temperature
  • ¼ cup whole milk

almond paste

  • 1 ⅓ cups almonds no skin, halved
  • 1 cup sugar
  • 1 egg size L
  • all-purpose flour dusting

Garnish

  • 15 almonds
  • 1 tablespoon egg beaten with 1 tablespoon water

Ingredients you need per step are listed below the step in Italic

Instructions
 

Speculaas dough

  • Preheat the oven to 350 °F or 320 °F
  • Add the self-rising flour, sugar, milk, speculaas mix spices, and butter to a bowl and mix on medium-high speed with a mixer until you've got a smooth dough.
    4 cups self-rising flour, 1½ cups light brown sugar, 2 tablespoons speculaas mix spices, 2 sticks butter, ¼ cup whole milk
  • Divide it in half and press it flat in a round shape.
  • Wrap both circles of dough in plastic foil and place in the refrigerator.

Almond paste

  • Put the almonds together with the sugar in the kitchen machine and pulse until it's fine. Add the egg and mix again until incorporated.
    1 ⅓ cups almonds, 1 cup sugar, 1 egg
  • Make a circle, wrap the paste in plastic foil, and set it in the fridge for at least 20 minutes.

Gevulde Speculaas Preparation and Baking

  • Place baking paper at the bottom of the spring form.
  • Sprinkle some flour on the work surface and roll 1 of the two dough slices into a circle of 14 inches (32 cm) in diameter.
    all-purpose flour
  • Place the dough in the spring form and press the raised edge against the side.
  • Take the almond paste and roll it large enough in a round form (12 inches / 26 cm) to stuff the cake.
  • Smooth the top with the back of a spoon.
  • Roll the second piece of dough to a diameter of 12 inches (26 cm).
  • Press the seams tightly.
  • Place the almonds in a lovely pattern on the top and press them lightly into the dough.
    15 almonds
  • Brush with the egg mixture.
    1 tablespoon egg
  • Put the cake in the oven and bake for 1 hour.
  • Allow to cool for 10 minutes, and afterward, release the spring form carefully.

NOTES

1. Speculaas spice mix: a Dutch spice mix similar to North American Pumpkin Spice. Those delicious spices are characteristic of gingerbread. You can find a recipe for homemade speculaas spice mix here.
2. Use baking paper in your mold to easily remove the filled gingerbread cake.
3. Is the dough too sticky when it comes out of the fridge? Add a little bit of extra flour and knead.
4. Almond Paste Tips
  • Do you use whole almonds with skin? Then you remove the membrane before you grind the almonds. You can do this simply by immersing the almonds in boiling water for two minutes and then rubbing them dry between two kitchen towels. The membranes come off easily now.
  • Want it even easier? Then use almond flour.
5. Oven
When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
Preparation and Storage
  • Refrigerator - Make the dough and almond paste a day in advance. This way, they get more flavor.
  • Room temperature - The filled gingerbread cake can be stored at room temperature for up to three days when packaged in an airtight container.
  • Freezer - Wrapped in 2 layers of plastic wrap for up to a month. Let thaw at room temperature and heat for 5 minutes at 350 °F (180 °C) for a nice taste.
6. The nutritional value is per person, assuming that the gevulde speculaas is divided into eight pieces. If you go for small cubes, you will probably eat Dutch-filled speculaas with more people, and the nutritional value will be much lower.

Nutrition

Calories: 683kcal | Carbohydrates: 95g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 167mg | Fiber: 4g | Sugar: 54g | Vitamin A: 608IU | Iron: 2mg
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