Difficulty: Easy (1/5)
As an experienced baker, I always recommend chilling the chantilly cream and applesauce compote beforehand for the best texture.
Using a long, serrated knife, slice the sponge cake into three equal discs along its thickness. Keep your hand flat on top to ensure even, straight cuts.
In a bowl, combine the entire brick of applesauce with a pinch of cinnamon and powdered ginger. Stir well to infuse the flavors evenly.
In another bowl, mix the cane sugar syrup with the calvados and juice from 1 lemon for a zesty soak.
Place the first sponge disc on a serving platter. Brush generously with the flavored syrup, then spread a thick layer of spiced applesauce, followed by chantilly cream. Repeat with the second disc.
Top with the final disc without pressing down. Dust with icing sugar using a stencil for elegance or simply sift over the top.
Pro tip: Experiment with different fruit compotes like pear or berry for endless variations on this foolproof recipe.
