Ingredients

Stage 1: Cake

3kg AM Cake Mix Super Sponge 10kg MB 50036352

1.2L Water

600g Whole eggs (approx. 12)

300g Canola oil

Stage 2: Compote

2kg Granny Smith apples, peeled and diced 1cm

200g AP Filling Caramel 5kg 50106374

12g Spice Mixed 1kg 60105661

Stage 3: Brown Butter Cream

1.5kg Thickened cream

200g Unsalted butter, browned and cooled

Cinnamon and dried apple slices, to garnish

Stage 4: Garnish

1kg AP Filling Caramel 5kg 50106374

1kg AP Fondant White Extra Soft 15kg 50105409 (warmed)

Cinnamon and dried apple slices, to garnish

Method

1. Preheat oven to 170°C fan. Grease and line twelve 20cm round tins.
2. Stage 1 – Cake: Paddle AM Cake Mix Super Sponge, eggs, water and oil 1st speed 1min, scrape down, then 2nd speed 3min.
4. Deposit 600g per tin. Bake 30-35min until springy. Cool fully on racks.
5. Stage 2 – Compote: cook apples, AP Filling Caramel and Spice Mix over medium heat 10-12min until soft and syrupy. Cool completely.
6. Stage 3 – Brown butter cream: whip cream to soft peaks, then whisk in cooled browned butter. Refrigerate until needed.
7. Assemble: spread cream and compote on first layer, sandwich with second layer and top with remaining cream.
8. Stage 4 – Garnish: Top with remaining cream then drizzle with alternating lines of AP Filling Caramel and AP Fondant White Extra Soft (warmed to 35°C). Garnish with apple slices and cinnamon sticks. Refrigerate then cut each cake into 8 slices.