Apple Pie Cake

Spiced Cake

1. Preheat the oven to 165°C (325°F). Grease three 6-inch (15 cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
3. In a large mixing bowl or stand mixer, beat the softened butter with the granulated and brown sugars for 2–3 minutes until creamy.
4. Add the eggs and vanilla extract, then beat for another 3–5 minutes until light and fluffy.
5. Alternately add the dry ingredients and buttermilk in several additions, gently mixing with a spatula until just combined.
6. Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in their pans for 5–10 minutes, then unmold and transfer to a wire rack to cool completely.

Apple Pie Filling

1. Peel, core, and dice the apples into small pieces. Toss with the lemon juice and cinnamon.
2. Melt the butter with the brown sugar and vanilla in a large skillet over medium heat.
3. Add the apples and a pinch of salt. Cook for 10–15 minutes, stirring occasionally, until tender and caramelized.
4. Remove from the heat and let cool completely before assembling.

Cinnamon Streusel

1. In a bowl, combine the flour, brown sugar, salt, and cinnamon.
2. Add the cold butter, cut into cubes, and the optional vanilla extract.
3. Rub the mixture between your fingertips until coarse crumbs form.
4. Press the mixture together lightly, then break it into small, irregular pieces.
5. Refrigerate for 15–20 minutes while preheating the oven to 180°C (350°F).
6. Spread the streusel over a baking sheet lined with parchment paper and bake for 15–20 minutes until golden and crisp. Let cool completely.

Mascarpone Whipped Cream – Filling

1. Place the cold mascarpone, heavy cream, powdered sugar, and vanilla extract in a large mixing bowl.
2. Beat with an electric mixer on medium speed for 2–3 minutes until thick, smooth, and firm enough to hold between the cake layers.
3. Refrigerate until ready to assemble.

Mascarpone Frosting – Covering

1. Place the cold mascarpone, heavy cream, sifted powdered sugar, and vanilla extract in a large mixing bowl.
2. Beat with an electric mixer on medium speed until smooth, thick, and firm enough to spread, about 1–3 minutes. Avoid overmixing.
3. Keep refrigerated until ready to frost the cake.

Assembling the Layer Cake

1. Level the cooled cake layers with a serrated knife if needed.
2. Place the first cake layer inside a tall cake ring or deep cake pan lined with parchment paper.
3. Spread a layer of mascarpone whipped cream over the cake, then add a layer of cooled apple pie filling and a sprinkle of cinnamon streusel.
4. Add the second cake layer and repeat with the remaining filling, finishing with the third cake layer.
5. Refrigerate the assembled cake for 30–60 minutes, or freeze for 15 minutes, until firm.
6. Remove the cake ring and cover the cake with the mascarpone frosting. Smooth the sides and top using an offset spatula and cake scraper.
7. Refrigerate for another hour to set the frosting.
8. Decorate with the remaining cinnamon streusel and fresh apple slices. Serve chilled or slightly softened, with salted caramel sauce if desired.