A soft sponge cake layered with caramelized apples and finished with light whipped cream. A homemade dessert that looks impressive, yet is surprisingly easy to prepare.
Apple Cake with Caramel & Whipped Cream
Ingredients
For the apple & caramel layer
For the sponge cake
For the whipped cream topping
Instructions
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Prepare the apples
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Peel the apples and cut them into cubes.
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Adjust the quantity depending on how apple-rich you want the cake.
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Place the apples in a baking tray lined with parchment paper.
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Set aside.
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Make the caramel sauce
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Melt the sugar in a saucepan over medium heat until caramelized.
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Watch carefully so it doesn’t burn—aim for a golden color.
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Add the butter and mix well.
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Pour in the whipping cream and stir continuously until smooth.
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Remove from heat.
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Combine apples and caramel
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While the caramel is still hot, pour it evenly over the apples.
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Spread gently to coat the apples well.
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Prepare the sponge cake batter
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Crack the eggs into a large bowl.
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Add the sugar and mix until the volume triples.
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Pour in the oil and add vanilla essence.
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Mix for another 2 minutes.
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Add the flour
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Sift the flour in two stages.
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Add half of the flour and mix gently with a whisk.
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Add the remaining flour and mix slowly until smooth.
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Bake the cake
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Pour the batter over the apple and caramel layer.
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Place the tray in a preheated oven at 165°C (330°F).
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Bake until golden brown on top and baked through.
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Prepare the whipped cream
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Whip the cold whipping cream until fluffy.
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Add powdered sugar and sour cream.
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Mix until smooth and creamy.
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Assemble and serve
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Let the cake cool completely.
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Spread the whipped cream evenly on top.
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Slice and serve.
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