1. Place an adjustable baking frame* on a board or baking sheet lined with baking parchment (both together should fit in the fridge). Place the 12 speculoos cookies for the decoration in 3 rows of 4 cookies next to each other inside the baking frame, and adjust the frame so it sits snug around the cookies. My baking frame had a size of 25x20cm in the end. Secure the sides of the frame with clips or something similar, so the frame can’t be resized anymore. Remove the cookies and set them aside until you are ready to decorate the cake.

2. Crush the speculoos cookies for the base until you get fine crumbs. That can be done either with a food processor/mixer or with a freezer bag and rolling pin. Mix the crumbs, sugar, and melted butter until well combined. Dump the moist crumbs into the prepared baking frame and press ’em down to create an even and compact layer. Place in the fridge until needed again.

3. Peel and core the apples for the filling and cut them into small cubes. Add them together with some lemon juice to a saucepan. Mix the sugar with cornstarch, and cinnamon and add together with water and vanilla bean paste to the saucepan. Mix well, then heat up the saucepan and let the apples simmer over medium-high heat for several minutes until soft but not mushy. The liquid in the saucepan should have thickened nicely. Remove from the stove and let cool down a bit, then pour on top of the cookie base and spread evenly. Let cool down completely.

4. Mix the ground gelatin with the cold water and let soak for about 5 minutes. In the meantime, mix the cream cheese with the vanilla bean paste in a large bowl. Whip the heavy cream separately with the confectioners’ sugar in a tall container until stiff peaks form. Set aside.

5. Add the soaked gelatin to a small saucepan and heat up until it has melted. Add about 2-3 tablespoons of the cream cheese and mix until well combined. Next, add this mixture to the large bowl with the cream cheese and mix until well combined. Carefully fold in the whipped cream in several batches. Spread the cream mixture evenly on the apple compote layer and smooth out the top. Now it’s time to wait – place in the fridge for at least 8 hours (or overnight).

6. Pull the cake with the baking parchment onto a serving plate/board and pull the paper out from under the cake. Loosen the cake from the baking frame with a knife and remove the frame. Clean up the sides if necessary. Place the speculoos cookies on top of the cake and serve. Cut the cake into pieces along the edges of the cookies, so everyone gets one whole cookie on top.