Gevuld Speculaastaartje

Usually enjoyed around Sinterklaas, but definitely tasty on every occassion! It’s basically a thicker version of this recipe.

Gevuld Speculaastaartje

Gevuld Speculaastaartje

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours

Thin layers of speculaas filled with a nice amount of almond paste.



  1. Preheat your oven to 175 degrees Celsius.
  2. Prepare cake pan (⌀ 15cm) by brushing it with butter and lining it with baking paper.
  3. Roll out part of Speculaas dough to a thickness of 4 millimetres.
  4. Cut a circle to cover the bottom of the cake pan and place it inside the cake pan.
  5. Cut a thick stroke out of the dough and place it alongside the edges.
  6. Press the dough into the pan, sealing any seams between the two pieces.
  7. Combine almond paste with water.
  8. Place almond paste into the cake pan and press down.
  9. Fold any dough that sticks out over the almond paste and cover with some more dough.
  10. Press dough together.
  11. Optional: Place almond halves on top.
  12. Brush with eggwash.
  13. Bake for 35 to 45 minutes.
  14. Let cake cool completely, at least 60 minutes.

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