Stew the peeled and quartered apples with sugar, water, cinnamon, a little lemon juice and cloves until soft. Cream butter, powdered sugar and egg yolks (add gradually), season to taste with spices. Whip the egg whites with granulated sugar and fold into the mixture with the unpeeled, grated almond kernels (mixed with sugar crumbs or light breadcrumbs).
Spread half the quantity in a buttered and floured roasting pan, put the baking wafer on top, put the drained stewed apples on top, spread the remaining quantity.
Bake in the oven at medium heat for 35 minutes. Drizzle with apple mustard stock, sprinkle with sugar, cut into square portions and serve.
Tip: Stock up on high-quality spices – it pays off!
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