Cyril Lignac's Equinox – Vanilla Caramel Speculoos Cake
Recipe by Ludo's Workshops
An exceptional cake inspired by the creation of Cyril Lignac and chef Benoît Couvrand. It consists of a moist almond biscuit, a silky caramel cream, a vanilla‑whipped ganache, a praline‑speculoos crunchy layer and a gray dusting made from vegetable charcoal, all decorated with a red mirror glaze. Ideal for celebrating a special event.
HardFrenchServes 8
Printable version with shopping checklist
Source Video
20h 50m
Prep
41m
Cook
2h 35m
Cleanup
24h 6m
Total
Cost Breakdown
Total cost:$32.84
Per serving:$4.11
Critical Success Points
- • Hydrating the gelatin
- • Caramelizing the sugar
- • Monitoring the cream temperature (do not exceed 80°C)
- • Applying the gray dusting with the spray gun
- • Final freezing to stabilize the assembly
Safety Warnings
- • Handle hot caramel carefully to avoid serious burns.
- • Use only a food‑grade spray gun for the dusting.
- • Wear gloves and a mask when handling vegetable charcoal.
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