Indulge in this sophisticated layered dessert: tender sponge cake soaked in a boozy calvados-lemon syrup, filled with spiced apple compote and fluffy Chantilly cream. A timeless treat that's easy to master at home.
- 1 ready-made round sponge cake
- 500 g apples
- 50 g powdered sugar
- 15 cl liquid fresh cream
- 2 tablespoons sugar
- 1 pinch cinnamon
- 1 lemon
- 1 pinch powdered ginger
- 3 tablespoons cane sugar
- 3 cl calvados
- 50 g icing sugar
- Preparation: 25 minutes
- Cooking: 10 minutes
Difficulty: Easy
- Prepare the apple compote and set aside.
- Whip the fresh cream into light Chantilly cream.
- Using a long serrated knife, cut the sponge cake into three equal horizontal layers. Rest your hand flat on top for steady, even slices.
- Transfer the compote to a bowl, stir in the cinnamon and ginger, and mix well.
- In another bowl, combine the cane sugar syrup with calvados and lemon juice for the fragrant soak.
- Place one sponge layer on a serving platter. Brush generously with syrup, spread with compote, then top with Chantilly. Repeat for the second layer.
- Add the final layer without pressing. Dust with icing sugar using a stencil or sift evenly over the top.
- Serve immediately for the best texture.
