Cyril Lignac's Equinox – Vanilla Caramel Speculoos Cake

Ingredients

• 90 g White couverture chocolate (cut into pieces)
• 400 g Heavy cream (at room temperature)
• 1.5 bean Vanilla bean (split and scraped)
• 1 g Vanilla extract (pure, alcohol‑free)
• 1.5 sheets Gelatin sheets (about 3 g)
• 55 g 50% almond paste (cut into large dice)
• 25 g Granulated sugar
• 15 g T45 flour
• 1 g Baking powder
• 15 g Butter (melted)
• 2 g Whole milk (at room temperature)
• 1 unit Egg (at room temperature)
• 100 g White sugar
• 30 g Water
• 15 g Glucose (or corn syrup)
• 65 g Whole liquid cream (for caramel)
• 130 g Whole liquid cream (remaining)
• 2 units Egg yolks
• 2.5 g Gelatin sheets (caramel) (about 1.5 sheets)
• 60 g Speculoos (coarsely crushed)
• 45 g Cooked sweet pastry (or plain biscuits)
• 40 g Almond‑hazelnut praline
• 12 g Cocoa butter (melted)
• 200 g White couverture chocolate (dusting)
• 200 g Cocoa butter (dusting)
• 1 heaped teaspoon Vegetable charcoal (100 % natural product)
• 30 g Red mirror glaze (optional) (prepared separately)

Instructions

1. Hydrating the gelatin (ganache)

   Place the gelatin sheets in a large bowl of cold water for 15 minutes to rehydrate them.

   Time: PT15M

2. Infusing the cream with vanilla

   Pour the liquid cream into a saucepan, add the split and scraped vanilla beans, bring to a boil, remove from heat and let infuse covered for 20 minutes.

   Time: PT20M

   Temperature: 95°C

3. Incorporating the white chocolate

   Remove the bean, slightly warm the cream, add the vanilla extract, then pour the hot cream over the white chocolate in three portions, stirring vigorously between each addition until the chocolate is completely melted.

   Time: PT10M

4. Adding the gelatin and mixing

   Squeeze the rehydrated gelatin, incorporate it into the ganache, then blend with an immersion blender until a smooth, homogeneous texture is achieved.

   Time: PT5M

5. Ganache resting

   Transfer the ganache to a container, cover and place in the refrigerator for at least 12 hours (ideally overnight).

   Time: PT12H

6. Preparing the sponge

   Melt the butter with the milk in a small saucepan. Blend the almond paste with the egg using an immersion blender until a thick paste forms. In the mixer bowl, add the almond‑egg paste, the sugar, whisk vigorously, incorporate the melted butter‑milk, then sift the flour and baking powder and fold them in gently with a spatula.

   Time: PT23M

7. Baking the sponge

   Pour the batter into a greased 20 cm round pan, spread to a thickness of 1 cm and bake at 170 °C for 12 minutes.

   Time: PT12M

   Temperature: 170°C

8. Cooling and cutting the sponge

   Allow to cool to room temperature, unmold, then using a 16 cm ring cut a 16 cm diameter disc.

   Time: PT5M

9. Hydrating the gelatin (caramel)

   Place the gelatin sheets in a bowl of cold water for 15 minutes.

   Time: PT15M

10. Caramelization

    In a small saucepan, heat the sugar, glucose and water until an amber color is reached. Remove from heat and immediately incorporate the 65 g of hot cream while stirring vigorously (watch for splatters).

    Time: PT7M

11. Caramel cream

    Whisk the egg yolks with the seeds of the half vanilla bean and the remaining 130 g of cream. Pour this mixture into the caramel, heat over low heat without exceeding 80 °C while stirring constantly (like a custard). Add the squeezed gelatin, mix with a spatula or immersion blender until homogeneous.

    Time: PT10M

    Temperature: 80°C

12. Shaping the cream

    Pour the still‑warm cream into the 16 cm ring, let cool to room temperature then place in the freezer for at least 3 hours until firm.

    Time: PT3H

13. Preparing the praline‑speculoos crunchy layer

    Melt the cocoa butter with the praline in a bain‑marie, mix until homogeneous. Coarsely crush the speculoos with the cooked sweet pastry, fold the crumbs into the melted praline, spread in a 16 cm ring on parchment paper and refrigerate for 1 hour to set.

    Time: PT9M

14. Assembly – first ganache layer

    In the mixer bowl, whisk the vanilla‑whipped ganache until a silky yet still supple texture is achieved. Fill the 20 cm ring to half height with the ganache.

    Time: PT5M

15. Inserting the caramel cream

    Place the frozen caramel cream disc in the center of the ring, press it down slightly so the ganache rises around the edges.

    Time: PT2M

16. Full coverage with ganache

    Use the remaining ganache to completely cover the sponge, smooth the surface with a small offset spatula.

    Time: PT2M

17. Adding the crunchy layer

    Place the praline‑speculoos crunchy disc on top, press it down slightly so the ganache rises around it.

    Time: PT2M

18. Final freezing

    Place the whole assembly in the freezer for at least 4 hours (ideally overnight) so the structure stabilizes.

    Time: PT4H

19. Preparing the gray dusting

    Melt the white chocolate and cocoa butter in a bain‑marie, add the vegetable charcoal, blend with an immersion blender until a uniform dark gray color is achieved.

    Time: PT4M

20. Applying the dusting

    Pour the hot dusting into the reservoir of a food‑grade spray gun and immediately spray onto the surface of the frozen cake, avoiding splatters.

    Time: PT2M

21. Finishing – red mirror glaze

    Using a corner, place a few large drops of red mirror glaze on the top of the cake, let set for a few minutes.

    Time: PT3M

Nutrition Facts

Calories

958

Protein

8 g

Carbohydrates

80 g

Fat

70 g

Fiber

5 g