Poached Apple with Olive Oil Cake and Chevre Mousse

Directions

1. Preheat oven to 325 degrees. Line a half sheet pan with parchment and brush with Fustini&rsquo,s Single Varietal EVOO. Whisk together egg yolks and sugar until thick, pale yellow, and ribbons fall from the whisk, 8 to 10 minutes. Slowly add Fustini&rsquo,s Single Varietal EVOO, orange zest, Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and the sweet wine, whisking to combine.
2. In a separate bowl, whisk together cake flour, all purpose flour baking soda and salt. Add this in batches to the egg olive oil mixture, stirring with the whisk.Whisk egg whites to just past soft peaks. Add one third of the egg whites to the cake mixture and whisk. Add the rest of the egg whites and thoroughly fold the batter together with a rubber spatula.Pour into prepared pan and bake in preheated oven until a toothpick comes out clean&mdash,18 to 22 minutes. Let cool before un-molding and cutting into 2 inch and 4 inch squares.
3. Whisk heavy cream until slightly thickened&mdash,20 seconds. Add sugar and Fustini&rsquo,s Cinnamon Pear Balsamic Vinegar and whisk until thick, another 20 seconds. Add half of the room temperature cheese and whisk to combine. Add the rest and fold together.
4. Preheat oven to 350 degrees. Peel, core and quarter two of the apples. Cut the other two apples into 1/4 inch slices and then into rounds discarding the skin. Place apple quarters and slices into baking dish. Heat the water, sugar, wine, Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and cinnamon sticks in large pot and when simmering, pour over apples, cover with foil and bake in preheated oven until soft and fully cooked. Remove pan from oven and let cool uncovered.
5. Combine ingredients in medium saucepan until thickened, like a chutney.