Mascarpone Cake with Apples
Preheat the oven to 200°C (approximately 375°F). Rinse 1 apple, cut evenly into 15 thin slices and immediately sprinkle with lemon juice and 1 tablespoon sugar. Spread the apple slices on a greased baking sheet lined with aluminum foil. Bake in the preheated oven, remove and set aside for about 12 minutes.
Peel, quarter, and core the rest of the apples, remove the seeds and cut the flesh into small pieces. Boil the orange juice and Calvados, add the apple pieces and cook for about 2 minutes. Drain in a colander and collect the juice in a bowl. Soften the gelatin in cold water. Separate the eggs and beat the egg whites until stiff, then sprinkle in 2 tablespoons of sugar. Beat the yolks with 60 grams (approximately 2 oz) sugar until creamy. Stir together the mascarpone, ginger, and 1-2 tablespoons of the ginger syrup. Drain the gelatin and dissolve in a pot over low heat. Stir in 3 tablespoons of the mascarpone cream and then stir the gelatin into the remaining cream. Gently fold in the apple pieces, then the egg whites. Line the bottom of the springform pan with parchment paper, spread the ladyfingers on it and sprinkle with the apple cooking liquid. Pour the mascarpone cream over the top, smooth, cover and refrigerate for three hours. Loosen the cake from the springform pan and serve garnished with the prepared apple chips and decorative chocolate hearts.