For the Stuffed Speculoos Cake, make a well in the flour, add the milk, speculoos spice, baking powder, brown sugar and butter and knead into a smooth dough. Flatten the dough and wrap it in plastic wrap and put it in the refrigerator for about 45 minutes.
Then divide the dough into 2 portions and roll out into two rectangles (15×30) on a lightly floured work surface. For the marzipan, finely grind the almonds and put them in a bowl. Add the egg whites and sugar and knead to a uniform mass. Wrap the mass in plastic wrap and place in the refrigerator for about 15 minutes.
Then roll out the marzipan on the lightly floured work surface into a thick disk (15×30) and preheat the oven to 175 degrees. Place the marzipan disk on one pastry sheet and place the second pastry sheet on top. Beat one egg well and brush the surface of the cake with it.
Lightly press the almonds into the surface of the cake and brush again with egg. Line a baking tray with baking paper, place the cake on it and bake in the oven for about 45 minutes. Let the filled speculoos cake cool down well!
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