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  • Writer's pictureJW@KätheWohlfahrt

Almond cookie (spekulatius) tartlet

Updated: Mar 27, 2023

Exquisite cake with cranberries and cream cheese cream

Together with the sister duo from the Tauber Valley Annalena and Johanna from @HeyFoodsister this recipe was created.

Inspired by our Käthe's original figurines

The almond cookie (spekulatius) tartlet is a very special recipe idea for you to enhance your family meal. Not only does it sound good, but it also looks great and tastes delicious. So let yourself be tempted, get to work and give your loved ones a very special treat this Christmas.

Almond cookie (spekulatius) tartlet


For the dough:

  • 150 g soft butter

  • 125 g brown sugar

  • 1 small sachet vanilla sugar

  • ½ organic orange, zest and juice

  • 3 eggs

  • 185 g flour

  • 0,5 TL spekulatius spice

  • 1,5 TL baking powder

  • 50 g almond cookies (spekulatius)

For the cream:

  • 200 g cream

  • 300 g cream cheese

  • 2 EL orange juice

  • 1 small sachet vanilla sugar

  • 25 g icing sugar

In addition:

  • 200 g cranberry jam

  • Thyme or rosemary and rosehips for decoration


The recipe is easy and guaranteed to succeed.

  1. Preheat the oven to 180°C top/bottom heat. Grease a small springform pan (Ø15-18 cm) and line the bottom with baking paper.

  2. Whip the butter, brown sugar, vanilla sugar and orange zest with the whisks of the mixer until light and fluffy. Add one egg at a time and mix thoroughly.

  3. Mix the flour, baking powder and spekulatius spice. Then stir this mixture into the dough together with the orange juice. Stir only until the dough just comes together. Coarsely crumble the spekulatius cookies, fold them in at the end.

  4. Fill the dough into the prepared baking pan. Bake it in the preheated oven for 35-45 minutes. Test with a wooden stick if the cake is ready. Take the cake out of the oven and let it cool completely.

  5. In the meantime, prepare the cream. For this, whip the cream until semi-stiff. Mix the cream cheese with orange juice, vanilla sugar and powdered sugar until it is smooth. Add the whipped cream and mix everything with the whisks of the mixer to a firm cream.

  6. Cut the top off the cooled cake, if necessary, if it has curved too much during baking. Then, using a large knife, divide it horizontally into three bases of equal thickness. Place the bottom cake base on a cake plate. Spread some cream along the edge, put half of the cranberry jam in the middle. Then stack the middle cake layer on top and do the same. Finish with the top of the cake.

  7. Spread a thin layer of cream over the entire cake and refrigerate for at least 30 minutes. Then spread the remaining cream on the tart with a palette or the blunt side of a large knife and decorate with thyme sprigs, rosemary and rosehips as desired.

The cake base can also be prepared well the day before.

Instead of cranberries, any other jam is also suitable for filling

the tartlet.

When decorating with wooden objects such as the annual

angel, possibly place a small piece of plastic wrap

underneath to protect the wood. Also small Christmas tree

baubles or similar are suitable to decorate the tartlet.

You are also welcome to download the recipe as a PDF file.

Almond cookie (spekulatius) tartlet
Download • 6.42MB

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