500 g mascarpone
150 g ricotta
100 gr cream cheese natural (e.g. Philadelphia)
160 gr fine sugar
Marrow of 1 vanilla pod
55 gr brazil nuts/ brazil nuts
50 gr hazelnuts
45 gr pecans
30 g almonds (halved)
200 g gingerbread cookies (with almond shavings)
55 gr butter + for greasing
24 cm Spring springform tin
Let the different cheeses and the eggs come to room temperature. Roughly chop the nuts. Preheat the oven to 180 degrees. Crumble the gingerbread cookies by hand or with a food processor into crumbs. Melt the butter and add to the cookie crumbs. Grease the springform pan with a little butter. Spoon the cookie crumbs into the bottom of the mold and spread evenly and press down slightly. Place the mold in the oven for 10 minutes and then let it cool.
In a bowl, mix the mascarpone, ricotta and cream cheese well with a spoon. Stir in the vanilla bean pulp (doesn’t have to be perfectly blended). Mix the sugar and eggs with a mixer in another bowl until light and creamy. Mix the egg mixture into the cheese mixture and mix until smooth. Spoon the brazil nuts, hazelnuts and pecans into the batter and divide over the speculaas base. Tap the mold 3 times on the counter to remove any air.
Sprinkle the almonds over the top of the cake. Place the cake in the oven for 50 minutes (also 180 degrees). When the cake is lightly browned on top and has a firm texture, turn off the oven and leave the cake in the oven for another 20 minutes with the door open. Then let it cool completely at room temperature and then move it into the fridge.
Tip: Sprinkle a little ground cinnamon over the top before serving.
Source: Leukerecepten by leukerecepten-nl.
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