For the Advent cake, finely crumble the speculoos (all but 12) and mix with the melted butter. Drain the cherries and cranberries and collect the juice.
Pour the speculaas mixture into a springform pan (26 cm), press down firmly and place in the refrigerator for about 30 minutes. Then spread the drained fruit on top.
Make a glaze from the juice and red cake glaze according to package directions and spread over the fruit. Place in the refrigerator again for about 30 minutes.
Whip cream with vanilla sugar and cream stiffener and spread over fruit. Use a piping bag to pipe dots on top of the cake.
Refrigerate for a few hours. Shortly before serving, decorate with the remaining speculoos and some cocoa (not earlier, otherwise they will soften).
Preparation Tip:
Advent cake can also be made with sour cherries.
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