Stewed apples built into a triple-decker cake. Apples, butter, cinnamon and layered with thick cream, this Triple-Layered Apple Cake takes the cake (!) in terms of moisture and indulgence. Use microwaved apricot jam to brush over the top of the cake for another layer of indulgence.
For the stewed apple layer, melt butter in a heavy based saucepan, then add apples, simmering on very low heat for about 10 minutes. Add spice and sugar and stir. Continue to simmer for a further 10 minutes until the apples are tender but still retaining a slight crunch. Set aside.
Preheat the oven to 180°C and line two 22cm springform tins with baking paper.
In a large bowl, cream butter and sugar by hand. Mix in the eggs and apples. Sift in flour and spice, then fold gently. Add 1-2 tablespoons of milk here if the batter is too dry and mix to combine. Equally divide it into the two lined tins and smooth out with the back of a spoon.
Bake the bases for 25 minutes. Whilst these are baking, prepare the the top layer component by quartering, coring and slicing super thin segments of the red apple. Toss these in vanilla bean sugar and set aside. After 25 minutes, remove the top base from the oven and, carefully but quickly, layer the apple segments in a fan fashion onto the cake. Bake for a further 10 to 15 minutes or until a skewer comes out clean. Check the bottom base for doneness at the 10 minute mark, be careful not to over-bake. Remove the bases from the oven and let them cool.
When bases are cool to touch, heat 3 tablespoons of apple or apricot jam in the microwave until fluid. Brush over the top of the apple layer.
In a medium bowl, whip the thickened cream until stiff peaks form. Set aside.
To assemble the cake, place the bottom layer onto a serving plate. Spread the stewed apples evenly over the base, pressing down gently. Spread the whipped cream over the apple layer and carefully place the top base over it.