Winter Vlaai

For the winter vlaai, put flour in a bowl, make a well and put the egg in it.

Add sugar and speculaas spice. Cut the butter into small pieces and add them as well. Knead everything with your hands into a smooth supple dough.

Wrap in plastic wrap and refrigerate for at least 1 hour (2 hours is better). Butter the vlaai mold well and preheat the oven to 180 degrees.

Remove the dough from the refrigerator and let it warm up to room temperature. Then roll out the dough between plastic wrap into a round surface, slightly larger than the baking dish.

Place the dough in the baking pan, pull up the edge and flatten slightly. Then use a shot glass to decorate the edge with arches. Place a round piece of baking paper on top of the cake and sprinkle with rice or baking peas (bake blind).

Bake the base for about 20 minutes at 180 degrees. Then remove the baking paper and the rice. Then bake for another 15 minutes at 180 degrees until golden brown.

Let the base cool in the mold for about 15 minutes. Then remove from the mold and let cool completely. Ganache: Let the chocolate dissolve completely in a water bath.

Heat the whipped cream and orange juice, then add to the dissolved chocolate and stir until smooth. Allow to cool slightly and then pour onto the cake. Place in the refrigerator and allow to set.

For the Bavarois, soak gelatin in cold water. Orange juice and sugar syrup

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