For the rose hip soup with caramelized apples and almond cake, first remove the seeds from the rose hips, bring to the boil with the water and boil for 30 minutes over low heat to a thick soup. Strain through a sieve and add apple juice again to 1000 ml and boil again. Season to taste with sugar, paprika powder and salt, thicken with cornstarch. Add whipped cream, boil again and let cool.
In another pot, caramelize sugar, add apples and deglaze with apple juice and brandy. Add remaining ingredients and cook for 5 minutes.
Beat 4 egg whites until stiff. Mix half of the almonds and 110 g sugar to the beaten egg whites. Line a ring mold with baking paper and spread the batter into it. Bake in the preheated oven at 200 °C convection oven on the lowest shelf for 15 minutes. Repeat a second time with the remaining egg whites, 110 g sugar and the remaining almonds, so that two bases are baked.
Mix melted butter with cornstarch, 250 g sugar and egg yolks and whip. Spread 1/3 of it on the first cake layer and place the second cake layer on top. Spread the cake with the rest of the cream and sprinkle with the toasted almond flakes.
Serve rosehip soup with caramelized apples and almond cake.