Speculoos Crumble with Red Wine Jelly and U.S. Cherries

Put all ingredients together in a large pot, mix them and bring it to the boil.

Let it boil for a few minutes and then do a gelling test (put some jelly on a chilled plate and see if it gets solid).

If the jelly is already gelatinized, then pour it boiling hot into clean glasses (preferably previously boiled), close them, turn them upside down for five minutes and then store them in a cool place. If it has not yet gelled, let it boil for a few more minutes before filling.

Put the pecan nuts into the oven preheated to 180 degrees and roast them on baking paper for 17 minutes.

Take the pecan nuts out of the oven and let them cool down for a few minutes. Now the inner shell must come off. The best way is to take a kitchen towel and always a small handful of pecan nuts and rub them together with the kitchen towel so that they come off. More stubborn nuts must be peeled by hand.

Grind the nuts with a strong hand blender or chopper for 5-10 minutes.

Add all remaining ingredients such as honey, cocoa, coconut oil and coconut milk and mix everything together for another 2-3 minutes. It is important to try if the cream is sweet enough. The sweetness can be varied with honey.

Mix flour with baking powder in a mixing bowl. Add sugar, vanilla sugar, spice, salt, eggs, fat and almonds and knead everything with a mixer (dough hook) briefly at lowest, then at highest speed to a smooth dough. Put the dough in a cool place for about 30 minutes.

Cover the baking tray with baking paper. Preheat the oven (Top/bottom heat about 180 °C, convection oven about 160 °C).

Shape the dough in portions into rolls. Press rolls into a well-ground Speculoos model, cut off overhanging dough with a floured knife or thin wire (floral binding wire wrapped around 2 spoon stems). Beat the dough pieces out of the model, place them on the baking tray and put them in the oven.

Baking time: about 10 minutes.

Pull the speculoos with baking paper onto a cake rack and let it cool down.

Alternately layer the speculoos with the red wine jelly and chocolate pecan nut cream in a glass and serve.