No-Bake Speculoos Bavarois Cake with Spread

Ingredients

• 100 g FunCakes Mix for Bavarois Naturel 
• FunCakes Spread Crunchy Speculoos Cookies 
• 400 ml whipped cream
• 100 ml water
• 80 g melted unsalted butter
• ¾ pack finely ground speculoos biscuits 

Necessities

• FunCakes Parchment Paper Sheets
• FunCakes Acetate Roll
• Springform tin Ø24 cm

Step 1: Prepare the tin

Line the base of the springform tin with parchment paper and close the rim around it. Place a strip of acetate foil along the inside edge of the tin.

Step 2: Make the biscuit base

Mix the finely ground speculoos biscuits with the melted butter until the texture resembles wet sand.

Press the mixture firmly into the bottom of the tin using the back of a spoon.

Place in the refrigerator for 15 minutes to set.

Step 3: Prepare the bavarois filling

Whip the 400 ml of cream until softly whipped (soft peaks).

In a separate bowl, mix 100 g FunCakes Mix for Bavarois Natural with 100 ml water until smooth. Immediately add this mixture to the softly whipped cream and gently fold together.

Add the FunCakes Spread Crunchy Speculoos Cookies to taste and mix until combined.

Pour the mixture onto the chilled biscuit base, smooth the top, and let it set in the refrigerator for at least 4 hours.

Step 4: Decorate the cake

Remove the cake from the refrigerator. Carefully remove the springform rim and peel away the acetate foil.

Sprinkle crumbled speculoos biscuits around the edge of the cake and decorate with whole biscuits for a beautiful finish.

This recipe is made possible in part by FunCakes.