This is a pastry cake with a sweet almond-custard filling. I add speculoos spread (made from Begian biscuits) but it's totally optional for this recipe.
In my case it was quite a disaster: the filling was delicious but much too runny and for two pastry sheets I used only about 2/3 of it. Much if the filling escaped the pastry anyway during baking, and to be honest in second tray I omitted the step with watering edges which actually helped to keep pastry together. The effect was however a lot of pastry with very thin layer of filling. - 21 Apr 2017