PREPARATION

Preheat the oven to 200°C.

Place the first layer of puff pastry on parchment on a plate and spread with vanilla cream. Put the second layer of dough on top of a first and spread it with Spceuloos spread. Turn on the third layer of puff pastry and then spread it again with vanilla cream. Finally, lay on top of the fourth upper layer of the dough but do not spread it at all.

Divide the cake into 16 sections, but make sure the cake does not cut through the middle. Take the two sections in the hands and turn them out of eachother 2,5 times. Press the middle sides together and repeat the process with the remaining parts of the cake.

Brush the cake with beaten egg and bake in the preheated oven for about 20 minutes. After the cake has cooled, sprinkle lightly with powdered sugar and serve.

The original recipe mentions risen dough and Nutella as a filling. Since Saturday’s are my heaviest days of work, I prefer the quick recipes. So I adapted the recipe for puff pastry. On top of that, my husband is the real “Vanilla king”, so I filled the cake for him with his beloved vanilla cream. And because my Speculoos Prince is far too ended also his favorite spread in the pie as a filling.