MOZART CAKE II

Steps:

• MAKE THE PASTRY: Cream the butter in a food processor.
• Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
• Add the rum and pulse to blend.
• Add the flour and baking powder and pulse to blend.
• Transfer the dough to a floured work surface and gather into a ball.
• Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
• Refrigerate for at least 2 hours and up to 2 days.
• Let the dough soften slightly before rolling out.
• Preheat oven to 350-degrees.
• Line 3 baking sheets with parchment paper.
• On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
• Using the bottom of a springform pan as a guide, cut out a 9-inch round.
• Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
• Repeat with the remaining disks of dough.
• Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned.
• Transfer the pastry to a rack and let cool completely.
• MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
• In a large heavy skillet, melt the butter over moderately high heat.
• Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
• Add the rum, carefully ignite it and stir the apple to coat.
• Transfer to a plate and let cool to room temp.
• In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
• Remove from the heat, cover and let steep for 10 minutes.
• Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
• Remove from the heat.
• Strain the hot cream over the chocolate and discard the cinnamon stick.
• Gently stir unmtil smooth and let cool until tepid.
• In a bowl, beat the egg whites until very foamy.
• Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
• Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
• Fold in the remaining whites and then fold in the apple.
• Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top.
• Cover with a second cinnamon pastry round, pressing gently.
• Spread the rest of the mousse over the top and cover with the last pastry round.
• Refrigerate for at least 30 minutes and up to 8 hours.
• GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
• Cut 5 thin slices from the apples and rub with lemon juice.
• Fan the apple slices on the cake.
• In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
• Garnish with the cinnamon sticks and serve.