Apple and rusk layered dish

Ingredients for 12 servings:

• 1.2 kg apples
• 1 organic lemon(s)
• 1 cinnamon stick(s)
• 2 tbsp water
• 50 g sugar
• 225 g rusks
• 200 g butter
• 1 tsp cinnamon powder
• 200 ml whipped cream
• 80 g sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 55 minutes

For the apple compote, peel, quarter, and core the apples. Spiralize the lemon zest and squeeze out the juice. You’ll need 4 tablespoons of lemon juice. Bring the apples, lemon zest, lemon juice, cinnamon stick, 2 tablespoons of water, and sugar to a boil in a saucepan, cover, and simmer over medium heat for 15-20 minutes. Once the apple compote has cooled, remove the lemon zest and cinnamon stick. Finely grind the rusks in a food processor or Moulinette. Slowly melt the butter in a pan. Add the rusk crumbs, sugar, and cinnamon, and stir until crispy. Allow the mixture to cool. Line a 26-cm loaf pan with baking paper and pour in 1/4 of the crumb mixture, pressing firmly into the pan and spreading 1/3 of the apple compote on top. Continue layering until you have a single crumb layer. Then cover with baking paper and weigh it down with something like a full milk carton. Chill overnight in the refrigerator, but for at least four hours. The next day, turn out of the pan and remove the paper. Whip the cream until stiff and pour it over the layered dessert.