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green buttercream cake with simple decoration

Apple and Vanilla Cake with Caramelised Apples and Mascarpone Frosting

A moist apple and vanilla sponge cake filled with caramelised apples and frosted with a smooth mascarpone cream. This elegant cake brings together autumnal flavors and creamy richness.
Servings :10
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes

Ingredients
  

Apple Sponge

  • 130 g granulated sugar
  • 145 g light brown sugar
  • 200 g whole eggs
  • 180 g neutral-flavored vegetable oil
  • 270 g all-purpose flour
  • 30 g cornstarch
  • 6 g baking powder
  • 4 g baking soda
  • 4 g ground cinnamon
  • 2 g ground ginger
  • 1 g ground cardamom
  • 2 g salt
  • 360 g grated apples (coarsely grated, un-drained)
  • 10 g lemon juice

Caramelised Apples & Mascarpone Cream

  • 500 g peeled diced apples
  • 50 g granulated sugar
  • 15 g butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom (optional)
  • pinch of salt
  • 250 g mascarpone cheese
  • 250 g cream cheese
  • 100 g powdered sugar
  • 350 g heavy cream
  • 1 tsp vanilla extract
  • 150 g white chocolate (melted)
  • 50 g unsalted butter (melted)

Instructions
 

  • Preheat oven to 180°C/350°F. Grease two 8-inch round pans and line with parchment paper.
  • Make the apple sponge: Whisk eggs, granulated sugar and light brown sugar until pale, then slowly stream in oil. Whisk flour, cornstarch, baking powder, baking soda and spices in a separate bowl and fold into the egg mixture. Stir in grated apples and lemon juice. Divide the batter into the pans and bake 25–30 minutes or until a skewer comes out clean. Let cool completely.
  • Caramelise the apples: Melt butter in a saucepan over medium heat. Add diced apples, sugar, cinnamon, ginger, cardamom and a pinch of salt. Cook until the apples soften and turn golden. Let cool completely.
  • Prepare the mascarpone cream: Beat mascarpone, cream cheese and powdered sugar until smooth. In another bowl whip heavy cream with vanilla extract to soft peaks and fold into the mascarpone mixture. Stir in melted white chocolate and melted butter. Refrigerate.
  • Assemble the cake: Level the cakes if needed. Place one cake layer on a serving plate, spread over the caramelised apples and half of the mascarpone cream. Top with the second cake layer and frost the top and sides with the remaining mascarpone cream.
  • Chill the cake for at least 1 hour before slicing. Decorate with extra caramelised apples and enjoy.