A great cake recipe for any occasion:
For the filling, work marzipan with rum, calvados and amaretto until smooth. Cream the butter with the eggs and stir in the prepared marzipan. Mix the sponge crumbs with gingerbread spice, vanilla sugar, cinnamon and almond kernels and work into the butter-marzipan mixture. Finally, fold in the soaked raisins. Cool the mixture for 2 hours.
Preheat the oven to 140 °C. Pierce the apples a few times with a wooden skewer and hollow them out with a Parisienne cutter. Then pour in the prepared amount and place the apples on a baking tray lined with parchment paper. Bake the apples for about 45 minutes. Sprinkle with powdered sugar and serve with vanilla sauce.
Vanilla sauce: For the sauce, remove the pulp from the vanilla pod and heat it together with the scraped out whipped cream, pod, milk and sugar. Beat the egg yolks, add a small amount of hot milk and then add the remaining milk to make a rose. Strain the sauce through a fine sieve and serve with the baked apples.