Apple, rum and raisin cake

Almond biscuit
✔65g caster sugar
✔65g almond powder
✔15g flour
✔100g egg whites
✔25g caster sugar

In a bowl mix the powders together. Beat the egg whites until stiff with the powdered sugar. Take a small portion of the egg whites and mix to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper and sprinkle with icing sugar. Bake at 170°C for 14-15 minutes. Leave to cool and then cut out a 20X10cm rectangle. Place your rectangular frame on a dish and place the almond biscuit on the bottom.

Apple compote
✔Applesauce
✔Apple cut into small cubes
✔gelatine
✔water

In a saucepan, pour the applesauce (apples cooked in pieces in water with a little vanilla and then blended) and water. You can add a little sugar if it is not sweet enough. Heat up. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry then the apples cut into small cubes.. Mix and pour over your almond biscuit.

Rum bavaroise
✔Milk
✔Cream
✔egg yolks
✔sugar
✔gelatine
✔rum
✔liquid cream

In a saucepan, pour the milk and cream and heat. In a bowl, pour the yolks and sugar and mix them. Gradually pour in the milk and hot cream. Stir and pour back into the pan. Cook without stopping stirring until it thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the rum. Pour into a bowl, strain and chill until completely cool. Beat the cold cream with an electric mixer and add it to the cooled cream. Mix with a spatula and pour over the apple compote. Place in the freezer overnight.

Grape jelly
✔grape juice
✔sugar
✔gelatine

In a bowl of cold water, place the gelatine sheets. Extract the grape juice from a bunch of white grapes by removing the skin and seeds. Pour this juice into a saucepan and add powdered sugar. Heat up. When it boils, remove from the heat and add the gelatine. Allow to cool slightly and as soon as the mixture is below 40°C pour it over the cake just taken out of the freezer. Place in a cool place.

Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut into individual slices and thaw in the refrigerator.