The applesauce can be cooked the day before. To do this, peel and core the apples. Then cut into small pieces. Put the apples together with some water or a splash of lemon juice, the whole cane sugar and the spices in a saucepan. Bring everything to a boil, then simmer the baked apple compote over low to medium heat for 20 minutes.
Now either coarsely mash the apples or puree them to a puree. After the cooking process, fill the baked apple compote into sterilized preserving jars and then seal them airtight.
For the layered dessert, fill a sturdy bag with the speculoos and close it tightly. Roll over it several times with the rolling pin until the crumbs are the desired size.
Then finely chop the walnuts. Put the nuts in a pan over medium heat without fat and roast for a few minutes. Make sure that they do not get dark. Then mix the biscuit crumbs with the roasted walnuts.
Once the components have cooled, layer everything in a glass. Start with the walnut biscuit crumbs, then comes the cream and then the apple compote. Repeat the process until the glass is full.
If you want the biscuit crumbs to stay crispy, it is best to arrange the dessert in a glass just before serving.