Cold cake with cookie paste and apricot
Votes: 3
Time: 8 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 680, total fat 53 G., saturated fats 32 G., proteins 5 G., carbohydrates 53 G., fiber 0 G., cholesterol 170 mg, sodium 204 mg, sugar 26 G.
Calories 680, total fat 53 G., saturated fats 32 G., proteins 5 G., carbohydrates 53 G., fiber 0 G., cholesterol 170 mg, sodium 204 mg, sugar 26 G.
This no-bake cake is like an incredible layered cheesecake. It's simple to make, yet packed with complex flavor, thanks to the combination of cookie dough, cream cheese, spiced speculoos, and apricot jam. The cake will be fully set after resting in the refrigerator overnight. To make it easy to unmold, line the pan with plastic wrap before assembling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
We recommend
Recipes with similar ingredients: shortbread cookies, Apricot jam, cream cheese, cream
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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.
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