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