In a bowl, mix the butter at room temperature, powdered sugar, egg yolks, cinnamon, and rum until fluffy.
Add the sifted flour, ground almonds, baking powder and salt.
Mix the dough and divide it into 3 equal parts.
Wrap each piece of dough in cling film and refrigerate for at least 2 hours.
Prepare the apples. In a pan, melt the butter, add the powdered sugar, cinnamon, and the peeled, diced apples.
Sauté until the apples become lightly caramelized.
Let's get back to the dough.
Roll out each piece between 2 sheets of parchment paper, cutting circles with a diameter of 20 cm.
Bake each sheet for 10-12 minutes in a preheated oven at 180°C.
For the Mousse. Pour the cream into a saucepan and add the cinnamon stick, put on the stove until boiling.
Pour the cream over the chocolate chips or chopped chocolate, stirring until all the chocolate has melted.
Beat the egg whites with the sugar until they become white and glossy.
Add the egg whites over the chocolate in 2 batches and mix gently with circular movements from bottom to top.
Add the apples on top of the mousse and mix (I recommend putting the filling in the refrigerator for 30 minutes).
On a platter, arrange in layers:
1 cake layer – 1/3 of the cream,
then another cake layer – 1/3 of the cream,
the 3rd cake layer and the remaining cream.
Refrigerate for 3-4 hours.
Before serving, we dust with cocoa powder and decorate the edges with the leftover sides of the already crushed cake layers.
