Spiced Apple Towers - cooking recipe

Ingredients

4 None apples, peeled, scooped into balls with a melon baller
1 None lemon, juiced
2 cups apple juice
10 None saffron threads
1 None clove
1 None star anise
1 None cinnamon stick
1/2 cup granulated sugar + 4 tsp
3 tbsp butter
1 1/2 oz white chocolate
6 oz marzipan, grated
5 None eggs, separated
1/4 cup all-purpose flour
6 tsp orange marmalade
1/4 cup heavy cream, whipped
None None gold sugar pearls, to decorate

Preparation

After you scoop the apple balls, place them in a bowl with the lemon juice and 4 cups water to prevent browning.
To poach the apple balls, place the apple juice, saffron threads, clove, star anise, cinnamon stick and 4 tsp sugar in a saucepan. Using a slotted spoon, transfer the apple balls to the pan. Bring to a boil and simmer for 1 min. Remove the apples with a slotted spoon and allow to cool.
Preheat the oven to 325\u00b0F. Line the bottom of a 9 1/2 inch square springform pan with parchment paper. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. In a mixer, beat the marzipan and 1/4 cup sugar then gradually beat in the egg yolks. Stir in the chocolate and butter. Gradually stir in the flour. In a separate bowl, whip the egg whites with 1/4 cup sugar to stiff peaks. Fold into the marzipan mixture. Place in the prepared pan and smooth out. Bake for 15-20 mins, until a skewer comes out clean. Allow to cool.
Using a 2 inch diameter pastry cutter, cut 16 circles from the sponge cake. Spread 12 circles with the marmalade. Make 4 stacks of 3 coated circles topped with 1 uncoated one. Place 1 cake \"tower\" on 4 serving plates. Arrange the apple balls on top and around the tower. Spoon the whipped cream into a piping bag and pipe a swirl of cream on top. Decorate with sugar pearls.