Pan size: 22*25 cm (approximately 9*10 inches)
Gingerbread Dough:
6 eggs
1 cup sugar
250 g liquid honey
Spices for gingerbread (1/2 tsp each of cinnamon, ground ginger, and ground nutmeg)
1 tsp baking soda
250 g margarine
2.5 cups flour
Apple Dough:
4 large apples
¾ cup sugar
250 g flour
1 tsp baking soda
1 tsp baking powder
4 eggs
250 g dried fruits (raisins, nuts)
Frosting:
250 g butter
1 cup powdered sugar, vanilla sugar
1 cup sour cream
150 g prunes
Gingerbread Dough:
Separate the egg whites from the yolks.
Cream the soft margarine with the sugar, gradually adding the yolks one at a time. Mix in the honey, then add the gingerbread spices, baking soda, and sifted flour. Combine everything, and gently fold in the whipped egg whites at the end.
Bake in a parchment-lined pan at 180°C (350°F) for 35-40 minutes, then cut into two layers.
Apple Dough:
Peel the apples and cut them into cubes. Sprinkle with sugar and let sit for 30 minutes. Then add the dried fruits, egg yolks, flour, baking powder, and baking soda, mixing well. Finally, fold in the whipped egg whites. Bake at 180°C (350°F) for 35 minutes.
Frosting:
Beat the softened butter with the powdered sugar and vanilla sugar, adding the sour cream one spoonful at a time, mixing with a wooden spoon. Add the chopped prunes (I used homemade ones).
Layer: gingerbread layer, frosting, apple layer, frosting, gingerbread layer.