Mix all the ingredients for the shortbread and knead until smooth. Wrap the dough in plastic wrap and leave to cool for half an hour, preferably in the refrigerator. Roll out the dough and form into a greased tart springform pan (28 cm ø). Bake at 175 degrees convection for about 15 min . In all other ovens, the baking time is extended by about five minutes.
For the batter, mix the softened butter with the sugar, vanilla sugar and eggs. Add the flour, cocoa and baking powder, sifting the flour first. At the end add the lightly toasted and cooled ground nuts. Pour the dough into a greased springform pan and bake at 175 °C convection oven for about 35.
Bake for about 35 minutes.
For the first filling, mix all ingredients, whip and fold in whipped cream, thicken with dissolved gelatine.
For the second filling, whip the whipped cream, fold in the sugar and spices.
To assemble the cake: cut the shortcrust pastry twice. Place a ring around the short pastry base and spread the base with strawberry jam. Place one cake layer on top, spread the first filling on top, place the second layer on top and spread half of the speculaas cream on top. Place the last cake layer on top and spread the rest of the second filling, leaving a little bit for the edge and the decoration.
Soak the gelatin and mix it with the red wine and the cranberries. When the me