Part One: Gingerbread Loaf
Slice ¼ inch thick then place onto parchment place another piece of parchment over top then slightly flatten with rolling pin. Cut 2 inches x 4 inches thick then cut in half .
Part Two: Gingerbread Tuile
In mixer using paddle attachment add gingerbread loaf (crumbled) add the egg whites until smooth batter ( there will be fine lumps, don’t worry ). Pour into smaller bowl, cover then chill in the fridge for 15 minutes.
Preheat oven for 350F
Line a very flat, level baking sheet or cookie sheet with a nonstick baking Mat or parchment paper sprayed with non stick cooking spray. With offset spatula or back of a spoon spread a thin amount as evenly as possible in one inch strip . Bake in in until golden brown approx 9-10 minutes Tuile should be light and crisp ( you may have to place back in the oven for 1-2 minutes longer)
Part Three: Whipped Citrus Cream Cheese Filling
In mixer using paddle attachment add cream cheese mix until smooth, sift in icing sugar then orange zest, mix until incorporated then place into piping bag.
In sauté pan heat dulce de leche and apples keep warm
Part Three: Assembly
Cut gingerbread loaf 2 inches tall then with 3 ½ ring mold cut gingerbread then with another 2 inch ring mold cut direction the middle.
Place gingerbread on middle of coupe bowl , then take cream cheese piping bag , pipe 6 balls spaced evenly apart on top of cake.
Pour in warm apples.
Lay apples on top of cream cheese & then in between break pieces of gingerbread tuile and place.
Take 3 teaspoons of shortbread crumble and place them in three piles in a triangle.
Dust with icing sugar
Serve and enjoy!