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German Apple Cake

Uses a 23cm Springform Cake Tin From: Lakeland

For the cake
75g butter, softened, plus a little extra for greasing
125g caster sugar
3 eggs
100g plain flour
1 tsp baking powder
3 tbsp milk
1 tsp vanilla extract
For the compote
500g cooking apples, peeled, cored and chopped
50g caster sugar
2 tbsp lemon juice
1 tbsp custard powder
For the Icing
250ml double cream
250g mascarpone
To decorate
1 tbsp ground cinnamon

Preheat the oven to 160°C/Gas 3. Lightly oil/grease the tin. In a large bowl, whisk together the butter, 75g of the sugar, 1 whole egg and 2 egg yolks, the flour, baking powder, milk and vanilla extract.

In a separate bowl, whisk the remaining 2 egg whites until stiff. Gradually add the remaining sugar, folding into the cake mixture. Transfer to the tin and bake for 30 minutes until a skewer comes out clean. Leave to cool in the tin for 5 minutes then transfer to a wire rack.

To make the compote, cook the apples, sugar and lemon juice in a small lidded saucepan on a low heat for about 10 minutes until soft and very smooth. Mix the custard powder to a paste with a little cold water and stir into the apples until thickened. Transfer to a small bowl and leave to cool.

Lightly whisk the cream in a large bowl and fold into the mascarpone. Transfer the cooled cake to a plate, slice in half and sandwich with apple compote. Cover the whole cake in mascarpone cream. Place a large star template on top and dust the cake with cinnamon. Chill and serve.