Execution

Defrost the croissants at room temperature for 20 minutes. Heat the 1 tbsp. sugar in a pot with water and add the apples. Let them simmer on low heat until they lightly soften and have absorbed all liquids. Allow them to cool thoroughly. Butter a ring-shaped mold or a 23 cm baking pan. Lay a non-stick baking sheet on the bottom and sides. Preheat the oven to 160°C. Place the eggs, yolks, milk, cream and 1 cup of sugar in a bowl and whisk with a wire to homogenize. Mix the cinnamon and ground almonds separately. Mix the forest fruits with the jam. Place a layer of croissants, cut in half, close together to form the base of the cake. Layer half of the apples, forest fruits and almonds. Repeat, layering croissants, apples, forest fruits and almonds. Lightly press the layers to stick together. Poor the liquids, ensuring that all materials are covered well. Leave the sweet on the counter for an hour to absorb the liquids. Then sprinkle with almonds and some sugar. Bake for about 40'. Let it cool and set for 30 minutes. Place on a cake tray, cut into pieces and serve with vanilla ice cream.