Apple Cake

Method

1. Prepare the lemon cake base: in a bowl, mix eggs and sugar. Add flour and baking powder. Add melted butter. Add mascarpone and mix until smooth. Add lemon zest. Add remaining flour and salt. Finally, add cream and mix. Bake at 170°C for 15-20 minutes. Let cool and brush with lemon syrup.
2. Prepare the apple compote: in a saucepan, heat sugar, water, and rum. Add chopped apples and cook until tender. Add pectin mixed with a little sugar and stir well. Cook until thickened. Set aside.
3. Prepare the daquoise: whip egg whites with sugar until stiff. Gently fold in powdered sugar, almond powder, pine nut powder, and weak flour.
4. Assemble the cake: place an 18 cm ring mold lined with parchment paper on a baking sheet. Put the lemon cake base at the bottom. Spread the apple compote evenly. Pipe or spread the daquoise mixture on top.
5. Bake at 210°C for 15-20 minutes until golden.
6. Prepare the crème anglaise: heat cream and milk with vanilla seeds. Whisk egg yolks with sugar. Gradually pour the hot liquid into the yolks, stirring. Return to the pan and cook gently without boiling until it coats the back of a spoon. Strain.
7. Serve the cake with the crème anglaise.