Warm up the cream and remove from the heat. Roughly chop the chocolate and melt in it. Pour into a high mixing bowl and chill for about 3 hours. In the meantime separate the eggs. Beat the egg whites and 4 tbsp. water until stiff, pour in 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over it and fold in carefully. Grease the bottom of a springform pan (26 cm Ø).
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the tin and let cool. In the meantime, peel and quarter the apples and cut out the core. Cut quarter into pieces. Put lemon juice, 2 tbsp water and 1 tbsp sugar in a pot. Add apple pieces and steam for about 5 minutes, stirring several times. In the meantime stir 3 tbsp. sugar, pudding powder and 6 tbsp. milk until smooth. Bring 340 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Fold in apple pieces immediately. Cut the sponge cake base in half horizontally. Cover the bottom cake base with a springform pan rim/cake ring. Sprinkle with 3 tbsp. rum.
milk until smooth. Bring 340 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Fold in apple pieces immediately. Cut the sponge cake base in half horizontally. Cover the bottom cake base with a springform pan rim/cake ring. Sprinkle with 3 tbsp. rum. Spread apple cream on top. Place the second cake base on top, sprinkle with 3 tbsp. rum and chill for at least 1 hour. Remove the springform rim/cake ring. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the tops onto the surface with a spoon and chill for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with almond flakes and dust with cocoa
Spread apple cream on top. Place the second cake base on top, sprinkle with 3 tbsp. rum and chill for at least 1 hour. Remove the springform rim/cake ring. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the tops onto the surface with a spoon and chill for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with almond flakes and dust with cocoa
waiting time approx. 2 1/2 hours