This heavy Italian wine-cake topped with sweet, glazed apples and infused with Marsala wine is an awesome Rosh Hashana dessert. While traditional Sicilian apple cake calls for pine nuts, this recipe omits them due to the custom of refraining from eating nuts during Rosh Hashana and the High Holiday season. This cake is well accented by a light (yet, rich) Italian cream dessert known as zabaglione (or zabaione). Zabaglione has it's origins in Turin, where a chef "accidentally" created this awesome Marsala egg custard by pouring fortified wine into cream-hey, it worked! Best served Warm.
In a mixing bowl, beat 6 tablespoons of margarine until light and fluffy; beat in sugar, eggs, and vanilla. Stir together the dry ingredients in a small bowl and set aside.Preheat oven to 350°F and spray a 9-inch springform pan with nonstick cooking spray. Combine the remaining 1/4 cup (4 TBS.) of the margarine and brown sugar in a small saucepan. Cook over low heat, stirring frequently, until mixture no longer separates, about 4 minutes. Pour into prepared pan and arrange apple slices on top. Stir together soy/almond milk and Marsala; add dry ingredients to margarine mixture alternately with soy/almond milk mixture, beginning and ending with dry ingredients and beating well after each addition. Pour into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack for 10 minutes. Remove ring from pan and invert cake onto a serving plate.
Whisk the egg yolks and sugar together on top of a double boiler (you can create your own my placing a metal bowl on top of a pot of simmering water) until the mixture is a pale, creamy yellow and is thick enough to coat a wooden spoon. Add the Marsala and whisk for another couple of minutes, until it is well incorporated and the mixture has thickened. Remove from the heat and allow to cool in the refrigerator. In the meantime, whip the whipping cream until soft peaks form(note: if you want a thicker consistency zabaglione, whip the cream until firm peaks form). Gently fold the whipped cream into the egg yolk mixture and cover and refrigerate for 3 hours before serving.