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Speculoos Mandarin Orange Bars

Prep
20 min
Bake
1 hr
Total
1 hr 20 min
Makes
1 pieces (approx.)

Ingredients

Sponge:

  • 4large eggs
  • ¾ cup150 ggranulated sugar
  • 3 tbsplukewarm water
  • 1 ¼ cups150 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 6 tbsp50 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).

Filling:

  • 2 to 3 cups500 to 750 mlmango passion fruit juice
  • 3 cansmandarin oranges
  • 3 packetsvanilla custard pudding powder (the kind you cook)A packet of vanilla-flavored starch (about 37 g) that is cooked into pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 3 tbspgranulated sugar

Topping:

  • 2 ½ cups600 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 3 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 25 to 30speculoos cookiesThin, crisp spiced shortbread cookies. In the US use speculoos cookies such as Biscoff; in the UK, speculoos biscuits such as Biscoff.
  • store-bought or homemade

Method

  1. Preheat the oven to 400°F (200°C) conventional (top and bottom heat).
  2. Separate the eggs.
  3. Beat the egg yolks with the sugar and water for 5 minutes until pale and fluffy.
  4. Mix the flour, cornstarch and baking powder and add them a spoonful at a time. Beat the egg whites until stiff and gently fold them in.
  5. Spread the batter on a large baking sheet (about 16 × 14 inches / 40 × 35 cm) lined with parchment paper; a US half sheet pan (18 × 13 inches) works too. Bake for 10 to 15 minutes until golden.
  6. For the filling, drain the mandarin oranges and save the juice.
  7. Add enough mango passion fruit juice to make 4 ¼ cups (1 liter) in total. Take 18 tbsp of it and stir it together with the vanilla custard pudding powder and the sugar. Bring the rest of the juice to a boil, take it off the heat and whisk in the pudding mixture.
  8. Cook the pudding for 1 minute, stirring all the time. Then fold in the mandarin oranges and spread the mixture over the cake.
  9. Let it cool completely.
  10. In the meantime, whip the cream with the whipped cream stabilizer and vanilla sugar until stiff.
  11. Spread it over the pudding and cover it completely with speculoos cookies. Let it set for at least 4 hours or overnight.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/speculoos-mandarin-orange-bars/