- 60 g butter (heated & liquid)
- 100-150 g sugar
- 3 eggs
- 500 g ricotta
- 200 g speculoos
- 200 ml creme fraiche
- Crush the speculoos, add the butter, mix well and use a 15 cm cake tin to build a bottom crust.
- Meanwhile preheat the oven to 180 degrees.
- In another bowl, mix all other ingredients together and fill them into the cake tin.
- Bake for 40 minutes, let it cool out and top with any fruits you like.