Apple Cream Cake

Line a springform pan (26 cm or 10 inches in diameter) with parchment paper.

For the batter: Separate eggs. Beat egg whites and 3 tablespoons of sugar until stiff. Beat egg yolks, water and remaining sugar until creamy. Fold in whites. 

Combine flour, cornstarch, baking powder and brittle and fold into egg mixture. Pour batter into the pan and bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove and brush with rum.

Let cool for 10 minutes, then release onto a wire rack.

For the filling: Rinse, quarters, peel, core and dice apples. Combine apples, wine, lemon and apples in a pot and cook until tender.

Soak gelatin in cold water for 5 minutes. Pour apples through a sieve and reserve cooking liquid. Reduce liquid by half, then add gelatin and dissolve. Beat cream and sugar. Fold into gelatin mixture and apples. 

Cut cake in half horizontally, forming 2 layers. Place the bottom layer on a cake plate and add a cake ring. Sprinkle cake with cranberries. Add filling and top with remaining cake. 

Chill for 2-3 hours. Carefully remove cake ring.

For the topping: Rinse, quarter, core and julienne apples. Sauté briefly in a little water. Prepare glaze with apple juice according to package instructions. Place apple pieces on a wire rack and coat with glaze.