For the Sponge Cake Bases

1. Preheat oven to 350°F or 325°F convection.
2. Spray a 12-muffin straight muffin tin with non-stick (propellant free) spray.  Set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.
4. In the bowl of an electric mixer using a whisk attachment, beat the egg yolks until thick and fluffy, around 3 minutes.  Slowly add the sugar and beat on high speed for another 2 minutes.
5. Add the vanilla, lemon extract and water and mix until blended.
6. Reduce the mixer speed to low and gradually add the flour mixture, scraping down the sides of the bowl, and mix until just blended.  Increase the mixer speed and mix for an additional two minutes until the batter is smooth.
7. Scoop the batter into the prepared pan.
8. Bake for 20-25 minutes until the cakes are lightly browned and bounce back when touched.
9. Cool completely.

For the Apple Pie Filling

1. Place the apples in a large pot, skillet or wok.  Cook over medium-high heat until the apples are soft and liquidy, around 7 minutes.
2. In a one-cup measuring cup, whisk together the corn starch and water.  Add all at once to the apple mixture, stirring constantly, until the apples thicken to a pie filling consistency.
3. Cool completely.

To Assemble the Cakes and Apple Pie Filling

1. Turn the cakes onto a large baking sheet, cutting board or silicone mat top side down.
2. Spoon the Apple Pie Filling over the tops of the cakes.  There will be extra filling.  Set it aside.

For the Beehive Meringues & Bees

1. To pasteurize the egg whites:  Combine the sugar and egg whites in the bowl of an electric mixer.  Set the bowl over a pot of simmering water.  Whisking constantly, stir until the egg whites are hot and no longer feel gritty.
2. Using high speed, whip the egg whites until stiff peaks form.  Transfer to a large pastry bag fitted with a large round tip.  You can also snip a hole in a gallon zipper bag.
3. Pipe a beehive over the apple filling by going in concentric circles, a smaller circle each revolution.
4. Using a kitchen blow torch, brown the beehive being careful not to make the beehives to dark.
5. Repeat with the remaining cakes.
6. To make the bees:  Pipe a small strip of meringe over the top of a hive.  Place a two slices of almond into the sides of the strip as wings.  Use the kitchen blow torch to lightly brown the bee.  Repeat with the remaining cakes.

To Finish

1. Drizzle honey over a plate.  Place an Apple Beehive Cake over the honey and surround the cake with additional Apple Pie Filling.  
2. Garnish with fresh mint leaves and pomegranate arils.
3. Can be made 1 day in advance and stored in the refrigerator.