Cold cake with cookie paste and apricot

Ingredients:

• 1 cup apricot jam
• 0.5 cup cookie paste
• 0.5 cup powdered sugar, sifted
• 110 g of cream cheese, room temperature
• 2.5 cups heavy cream
• 1 package (230 g) speculoos cookies, 2 pcs. set aside for decoration

Preparation:

1. Line a 20x20cm baking dish with plastic wrap, leaving about 5cm overhang on all sides. Mix the apricot jam with 1 tablespoon of water in a small bowl. Set aside.
2. Combine the cookie dough, sugar, and cream cheese in a large bowl and beat with an electric mixer until smooth, about 2 minutes. Scrape down the sides of the bowl if necessary. Add the cream and continue beating, starting on medium speed until fully incorporated, then increase the speed to medium-high and beat until stiff peaks form, about 3 minutes.
3. Spoon a quarter of the whipped cream into the bottom of the prepared baking dish and spread it out. Spread 3 tablespoons of apricot jam evenly over the top. Arrange 10 cookies on top of the jam, breaking a few into small pieces to fill in any gaps. Repeat the layers 2 more times, each time with a quarter of the whipped cream, 3 tablespoons of jam, and 10 cookies. The final layer should be whipped cream. Cover with plastic wrap and refrigerate for at least 8 hours and up to 12 hours. Refrigerate the remaining apricot jam.
4. When the cake is completely set, remove the film from the surface and invert it onto a serving plate. Peel off any remaining film. Lightly crush the remaining cookies and sprinkle the crumbs over the cake. Drizzle with the remaining apricot jam.
   
   Cookie:
   Speculoos are a spiced shortbread cookie that can be found in specialty food stores or even in the cookie section of your supermarket.