Peel the apples, remove the core, cut into wedges, sprinkle with cinnamon, pour over the Amaretto and Grand Marnier (about a thimbleful each) and turn the apple slices in it. Cover the baking tray with baking paper. Remove the puff pastry slices from the refrigerator and lay them out on the baking paper so that the slices overlap by about ½ cm (note: the pastry should remain as cold as possible and should not be pressed so that the puff pastry rises well).
Apply a thin layer of egg yolk to the overlaps of the puff pastry slices with a brush.
Then cover the pastry with the apple slices and bake in the preheated oven at 200°C until the pastry takes color at the edges and has risen nicely.
In the meantime, whisk the cream with the remaining egg yolk and another egg yolk, as well as the custard powder and two tablespoons of sugar, and set aside. Remove the cake from the oven and pour the cream mixture evenly over it. Immediately return to the oven and bake at 140°C until the cream mixture is completely set.
In the meantime, ‘extend’ the apricot jelly with Grand Marnier, add a teaspoon of honey if desired, and adjust the viscosity with water so that the mixture can be easily spread with a pastry brush (note: the puff pastry at the edges is sensitive to pressure!). Remove the puff pastry from the oven and brush with the apricot mixture. Then briefly broil the wähe in the oven until it has taken on a nice color. Enjoy lukewarm or cold, accompanied by a strong coffee and a glass of Grand Marnier.