Gluten-free gingerbread cake with apples and mascarpone whipped cream

1. Beat the egg whites until stiff, gradually beat in the sugar, egg yolks and oil. Beat well. Finally, mix in Fine mix Liana by hand.
2. Pour the dough into a mold with a diameter of 25 cm, lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes.
3. Cut the cleaned apples into cubes, add crystal and cinnamon sugar, pour in 100 ml of water and simmer until soft. Mix the golden creams in 200 ml of water and pour into the apple mixture while stirring constantly. Boil briefly and let cool slightly.
4. Remove the baking paper from the cooled casing and return the casing to the baking form. Pour the slightly cooled apple mixture on the body, let it cool completely and put it in the refrigerator to harden.
5. Whip the whipped cream together with sugar in milk, add egg liqueur and mascarpone. Spread the mascarpone whipped cream on the apple mixture and return it to the refrigerator so that the whipped cream hardens well. Decorate with the remaining whipped cream and dried flowers.

Tip from us:
You can prepare the classic version with wheat flour by substituting Fine mix Liana for 100 g of Plain wheat flour and 1 bag of Rising gingerbread powder.