Welcome to
Hotel Gletscherblick
Our Speculoos Bundt cake
October is knocking on the door and with it comes the time for cozy blankets, hot tea and of course delicious cakes. With our Speculoos Bundt cake, your cozy autumn moments become even sweeter.
Ingredients for the batter:
- 200 g butter, soft
- 180 g sugar
- 1 packet vanilla sugar
- 4 eggs (size M)
- 200 g flour
- 50 g cornstarch
- 1 tsp baking powder
- 50 g cocoa powder
- 100 ml milk
- 150 g speculoos cookies, coarsely crumbled
- 100 g dark chocolate, coarsely chopped
- 1 tsp cinnamon (optional)
For the glaze:
- 100 g dark chocolate
- 2 tbsp cream
- Crumbled speculoos cookies or pistachios for decoration
Preparation
Beat the soft butter together with sugar and vanilla sugar until creamy. Then add the eggs one at a time, mixing until a smooth, glossy batter forms. In a separate bowl, combine the flour, cornstarch, baking powder, cocoa powder and cinnamon. Gradually fold this mixture into the butter-egg batter along with the milk until a uniform dough forms. Finally, gently fold in the chopped chocolate and crumbled speculoos cookies so they are evenly distributed throughout the batter.
Pour the finished batter into the prepared pan and bake in the preheated oven at 180 °C (356 °F) for 50–60 minutes. Check doneness with a skewer; it should come out clean. Let the cake cool in the pan for about ten minutes before carefully turning it out.
Pâtissier Dominik recommends topping the cooled Bundt cake with melted chocolate and decorating it with chopped pistachios or crumbled speculoos.
Whether enjoyed alone on the sofa, with friends at a coffee gathering, or as a sweet highlight after dinner,
our Speculoos Bundt cake invites you to savor the moment and simply feel good.
We can’t wait to see your creations online!
#hotelgletscherblick #gletscherblickmoments
Family Jehle-Kathrein & the Gletscherblick Team