- 1000 g of Tegral Satin Cream Cake Dark
- 350 g of Eggs
- 225 g of Water
- 300 g of Oil
QS. Speculoos crumble*
- Mix all the cake ingredients for 5 min. at medium speed with a flat beater.
- Pipe fingers on a flexipan mould.
- Bake at 180°C for approximately 12 min.
- Optionally, when cooled down, the fingers can be filled with the chocolate or cream filling of your choice and decorated with some speculoos crumble.