First, wash, peel, and chop the apples. In a skillet, melt the butter and add the chopped apples with the sugar. Let the apples release their juice, then add the lemon juice, vanilla, almonds, and cinnamon stick. Let it reduce for 5 minutes, then add 1/2 cup (100 ml) of water. Once it comes to a boil, add the flour dissolved in the remaining water, stir until thickened, and set aside.

While the apple filling cools, dust your cake pans with flour and preheat the oven to 430°F (220°C). Meanwhile, separate the egg whites from the yolks. Beat the yolks with half the sugar and the vanilla until the mixture is fluffy and almost white. Beat the egg whites with the remaining sugar, adding it gradually. The meringue is ready when you can turn the bowl upside down and it doesn't slide or fall out.

While the cake is baking, make the syrup. Simply mix all the syrup ingredients and bring to a boil for 5 minutes. Be careful, as the milk can boil over quickly.

Once the cake is baked, turn off the oven and leave the cake inside for 10 minutes. Remove and let cool for 30 minutes. Carefully slice each cake in half, soak with the syrup, and spread with the apple filling. Refrigerate for 30 minutes.

Stack the cake layers and start decorating. I made the drip with powdered sugar, edible glitter, rum, and gel food coloring. Decorate however you like.

Enjoy!