To make filling: in a large pan, combine apples and cider. Cook, covered, over medium-low heat until apples are very tender and form a chunky puree, 20 to 20 minutes. Check apples occasionally, if they become too dry, add a little more cider or water. Sweeten with sugar to taste and set aside to cool. May be done up to 3 days ahead and stored in the refrigerator To make gingerbread: Preheat oven to 350ºF.  Lightly oil a 12-cup bundt pan or spray with nonstick cooking spray. In a small bowl, stir together brown sugar, ground and crystallized gingers, lemon zest, allspice, cinnamon and black pepper, set aside. In a large bowl, beat eggs and egg whites until light and frothy, about five minutes in an electric mixer. Beat in molasses. Add sugar and spice mixture until well-blended. Lower the mixer speed slightly. Add a third of the flour, then the oil, then another third of the flour. Quickly stir together the buttermilk and baking soda and add to the batter, mixing gently. Add remaining flour and mix until just blended. Pour into pan. Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. If it browns too quickly, cover with foil halfway through the baking time. Cool in the pan on a wire rack for 15 minutes, then invert onto a rack and cool completely. To assemble cake: With a long serrated knife, split the gingerbread into 3 even layers. Place the bottom layer on a serving platter. Spread half of the filling on the cake and top with middle layer. Spread remaining filling on cake, top with final layer. Cover with plastic wrap, let sit 30-60 minutes before serving. Just before serving, dust with confectioners sugar. Serves 16