For the apple cakes, peel the apples, remove the core, cut into thin slices and lightly sauté in white wine. Boil a caramel from sugar, honey and water, deglaze with white wine and pour into the bottom of small timbale molds or coffee or demitasse cups. Layer the stewed apple slices about 7 – 10 mm high on the caramel. Work the marzipan with a little kirsch until smooth and put some of it on the apple slices. Cover with a round short pastry sheet, bake at 200 °C for approx. 12 – 15 minutes and serve inverted onto a plate.
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