The first thing we will do is the biscuit base, which this time is a more brittle base and which has a special touch thanks to the speculoos, a type of caramelized biscuit typical of Christmas in Belgium, Holland and Germany. We can make the cookies at home or buy them at the supermarket, but using this type of biscuit we will give it a caramelized touch marvelous.
We mix all the elements of the biscuit base in a large bowl (for the biscuits we use a food grinder like this one) and we knead with our hands until we have a homogeneous and smooth mixture.
Once kneaded we place it on the mold and here comes the first trick. We put 200 grams of dough between two sheets of parchment paper or baking paper and using the cake mold itself, flatten evenly.
It is important that we use a suitable mold for each type of cake. This time we need a removable one, like this one. This way it will unmold perfectly. Once the dough has been stretched into a circle, we place it on the base of the mold (with the paper touching it) and place the ring that is disassembled on the paper. We close and we already have the first part done. A trick, we can use a mold with a ceramic base so that we only have to unmold the sides and be able to serve the cake directly on the base. Being ceramic, it does not scratch or spoil when cutting on it, and it saves us a lot of time.
Now we fill the edges of the mold that have been left with holes and we go up as the picture shows. Before this step we spread a little butter on the walls of the mold so that the dough does not stick, since it does not have baking paper in that part. Once we have the base placed on the mold, cover again with paper and keep in the fridge for 30 to 40 minutes to rest. When it has done, we place some chickpeas on the dough (without removing the paper) so that it does not grow, and Bake for 15 minutes at 200º.
For the cake filling, mix the sugar and the eggs. in a food processor or with a mixer and beat hard for 20-30 seconds. We add the cream cheese, the blue cheese (it will not taste like this cheese but the point of saltiness that it provides is spectacular) and the cream we beat again.
Once the cookie is baked, let it cool and remove the chickpeas and the paper. The second trick is the special touch with strawberries that the chef gives it. Use dried strawberries, which we can make at home without any problem in the following way: we wash the strawberries and remove the stem, place them on a tray with parchment paper, sprinkle with a little sugar and put in the oven with a fan or air (it can be done with a normal oven), at 115º for one hour.
We place them on the base and carefully pour the filling until it reaches the edge of the cookie. It is baked for 30-35 minutes at 200º with heat up and down, the last 10 minutes with air if your oven has
The third trick is the red fruit stew that will accompany the cake and that an incredible flavor will be provided. Put the raspberry jam and the water in a saucepan, beat lightly with a rod and heat. When it is boiling, add the natural raspberries so that they take on the flavor for 1 or 2 minutes and turn off the heat. Thus, they will infuse and the “soup” will take on a texture resembling a light jelly or compote.