Ginger and apple trees

• 120 g of 00 flour
• 200 g of sugar
• 6 eggs
• 100 g almond flour
• 50 g of starch
• fresh ginger

INGREDIENTS (for the apple custard)

• 200 ml of fresh whole milk (replaceable with soy drink)
• 50 ml of fresh cream (can be replaced with vegetable cream)
• 20 g corn starch
• 80 g of sugar
• 1 Red Moon red apple (can be replaced with your preferred variety)
• 1 organic lemon

INGREDIENTS (for the syrup)

• waterfall
• fresh ginger
• vanilla extract

INGREDIENTS (for the mascarpone cream)

• 140 ml of fresh cream
• 120 g of mascarpone
• 50 g of icing sugar
• sugar paste and fancy sprinkles for the covering
• butter (or release spray) and flour for the mold

• Beat the eggs with the sugar until the mixture is light and frothy.
• Sift the flours. Grate the ginger root with the MICROPLANE zester blade and mix with the flour.
• Add spoonfuls to the egg mixture, mixing with a spatula and moving from bottom to top.
• Butter and flour the mold. Pour the mixture and bake at 180° (preheated oven) for about 30/35 minutes (do the toothpick test). Let it cool.
• Apple Custard: Peel and core the apple. Grate the apple using the MICROPLANE Extra Coarse Blade grater.
• Heat the milk (keep some aside to mix with the starch) with the cream, sugar and grated apple. Bring to the boil with the lid on.
• Mix the starch with the reserved milk and grate the organic lemon zest using the MICROPLANE Zester Blade.
• Remove the saucepan from the heat and blend the cream with an immersion blender.
• Add the starch, stirring, and put back on the heat until the mixture thickens (be careful, stir often to prevent it from sticking to the bottom).
• Let it cool, cover with cling film and place in the fridge to cool.
• Soak: heat the water with the fresh ginger grated with the MICROPLANE Zester Blade and the vanilla.
• After about 5 minutes turn off and let cool.
• Mascarpone cream: whip all the ingredients with a stand mixer or an electric whisk. Cover with cling film and store in the refrigerator.
• YOU CAN PREPARE EVERYTHING THE DAY BEFORE AND ASSEMBLE THE CAKE THE FOLLOWING DAY.
• Unmold the cooled ginger sponge cake. Remove the top layer and divide the cake into 3 layers (make 2 horizontal cuts).
• Wet each layer using a brush (or a bottle) with the syrup.
• Spread the mascarpone cream on one layer (keep a little for the surface).
• Cover with a second layer of sponge cake, soaked well, and spread the apple custard. Cover with the third and final layer of sponge cake.
• Place in the refrigerator to compact well.
• Tree Presentation: prepare a triangular-shaped card or sheet of paper if you want to present the cake as a tree.
• My pattern has a 7.5cm base and 13.5cm sides.
• Remove the cake from the refrigerator and place the paper template on top to cut out your 'trees' or slices.
• Use the same template to make triangles from the sugar paste.
• Spread a thin layer of mascarpone cream on the surface of each slice and place the sugar paste triangle on top. Decorate as desired.
• Alternatively, you can prepare the cake in a round pan and cover the entire cake with a sheet of sugar paste, decorate and then cut into slices.
• My square mold 23 x 23 cm.