Summary

Ingredients

For the sponge cake base:

• 4 egg (s)
• 1 egg (s), including the yolk
• 225 grams sugar
• 100 g flour
• 20 g cornstarch
• 2 teaspoons gingerbread spice
• 3 tablespoon amaretto
• 1 kg apples, solid
• 4 tablespoon calvados
• 100 ml white wine
• 1 vanilla pod (s)
• 75 g raisins

For the cream:

• 2 egg (s)
• 100 g suar
• 250 g mascarpone
• 250 g quark
• 2 tablespoon amaretto
• 600 ml whipped cream
• powdered sugar
• ginger bread spice

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Instructions

1. For the sponge cake, beat the eggs, egg yolks and 125 g sugar with the hand mixer for about 7 minutes until creamy and firm. Sieve the flour, starch and gingerbread spice over it and carefully fold in. A remnant of the gingerbread spice often remains in the sieve, which you simply fold in. Put the dough in a springform pan and bake in the preheated oven at 190 ° for 25 minutes. Let the cake cool in the mold and remove it from the mold. Cut the base into 3 bases of equal thickness.
2. Boil the rest of the sugar with 100 ml of water (make sugar syrup) until the sugar has dissolved. Mix with the amaretto, stop boiling and allow to cool.
3. For the compote, peel the apples, remove the casing and cut into small cubes. Caramelize the sugar in a large saucepan over medium heat until light brown, deglaze with calvados, pour in the wine and bring to the boil briefly. Add the raisins, apples and the pulp of the vanilla pod. Cook over medium heat without a lid until the liquid has completely evaporated. Let cool down completely.
4. Beat the eggs with the sugar for 5 minutes, mix the mascarpone with the amaretto and fold in the eggs.
5. Whip the cream very stiff.
6. Place the first sponge cake in a bowl with a high rim and soak a third of the amaretto syrup. Spread half of the mascarpone cream and spread the compote on top. Brush with a third of the whipped cream. Repeat the process once. Put the last floor on top and soak it with the rest of the syrup. It is best to put the trifle in the refrigerator overnight, but for at least 2 hours. Chill the rest of the cream. Just before serving, pour the rest of the cream into a piping bag and sprinkle it on the top base. Dust with the icing sugar / gingerbread mixture.