Difficulty:[usr 1]
Prepare an apple compote, set aside.
Whip the whipped cream.
Cut the sponge cake into three equal discs in the direction of the thickness using a long knife. Lay your hand flat on the cake as you cut to avoid warped discs.
Pour the applesauce into a bowl, then flavor it with cinnamon and ginger. Mix well.
In a bowl, pour the cane sugar syrup; add the calvados and lemon juice.
Place a disc of sponge cake on a serving platter. Soak it in the flavored syrup. Then line it with a generous layer of compote, then cover with Chantilly cream. Repeat the operation with the second disk.
Place the last disc without pressing. Decorate with icing sugar with a stencil, or simply dust the surface of the cookie.
Serve immediately.
