Apple trifle with gingerbread biscuit

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 225 g sugar
• 100 g flour
• 20 g cornstarch
• 2 tsp gingerbread spice
• 3 tbsp Amaretto
• 1 kg apples, firm
• 4 tbsp Calvados
• 100 ml white wine
• 1 vanilla pod(s), including the pulp
• 75 g raisins
• 2 eggs
• 100 g sugar
• 250 g mascarpone
• 250 g quark
• 2 tbsp Amaretto
• 600 ml whipped cream
• powdered sugar
• Gingerbread spice

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

Trifle is a layered dish

For the sponge cake, beat the eggs, egg yolks, and 125g of sugar with a hand mixer for about 7 minutes until creamy and firm. Sift the flour, starch, and gingerbread spice over the cake mix and carefully fold in. There will often be some gingerbread spice left in the sieve; simply fold it in. Pour the batter into a prepared springform pan. Bake in a preheated oven at 190°C (top/bottom heat) for 25 minutes. Allow the cake to cool in the pan and then remove from the pan. Cut the base into 3 evenly thick layers. Boil the remaining sugar with 100ml of water until the sugar has dissolved (to make a sugar syrup). Mix in the Amaretto; do not boil and allow to cool. For the compote, peel and core the apples, and cut into small cubes. Caramelize the sugar in a wide saucepan over medium heat until light brown. Deglaze with the Calvados, add the white wine, and bring to a boil briefly. Add the raisins, apples, and vanilla bean pulp. Cook uncovered over medium heat until the liquid has completely evaporated. Allow to cool completely. Beat the two eggs with the sugar for 5 minutes until frothy, then mix the mascarpone with the Amaretto and fold in the eggs. Whip the cream until stiff peaks form. Place the first sponge cake layer in a high-sided bowl and soak in one-third of the Amaretto syrup. Spread half of the mascarpone cream on top and spread the compote on top. Cover with one-third of the whipped cream. Repeat this process once. Place the last layer on top and soak in the remaining syrup. Refrigerate the trifle overnight, but for at least 2 hours. Chill the remaining cream. Just before serving, fill a piping bag with the remaining cream and pipe onto the top layer. Dust with powdered sugar and/or gingerbread mixture.