Preheat your oven to 350F and line a 35x25cm pan with baking paper.

Combine the two types of butter and sugars in a bowl and mix on high speed for 2 minutes.

Add the eggs and continue mixing for another 2 minutes until creamy and pale.

Gradually stir in the buttermilk, oil and vanilla and mix on high speed for 5-6 minutes until the mixture is white, double in volume. If it doesn’t look double in volume after 5-6 minutes, continue mixing a few more minutes until it’s ready.

Fold in the flour, baking powder and salt and mix on low speed for a few seconds.

Spoon the batter in the prepared pan and bake in the oven for 30 minutes or until the top of the cake looks set and it springs back when lightly touched.

Allow the cake to cool down then cut 2 16-cm discs of sponge cake.

Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to forma third layer of sponge cake. Place aside both the cake ring and the 2 discs of sponge.

Combine the ingredients in a bowl and mix well until the sugar is dissolved.

Mix the cream cheese in a bowl for 2 minutes until fluffy. Add the sugar and mix well for another 2 minutes.

In a small bowl, mix the egg, milk, vanilla, salt and cornstarch. Gradually pour this mixture over the cream cheese and mix well.

Spoon the mixture in a deep dish baking pan lined with baking paper.

Bake in the preheated oven at 350F for 15 minutes or until the cheesecake looks set, but not golden brown on the edges.

Allow to cool down in the fridge before using. Mix with a whisk when ready to use.

Mix the flour, sugar and salt in a bowl.

Add the butter and water and mix well until the mixture form small clusters.

Spread the pie crumbs in a baking tray lined with baking paper and bake in the oven at 350F for 15-20 minutes or until golden brown.

Allow to cool in the pan then split the crumbs in half. Reserve one half for layering the cake and the other to use in the frosting.

Pour 1-2 cups of water in a bowl. Add the lemon juice.

Cut the apples in small cubes and place them in the lemon juice water to prevent them from browning.

Drain the apples and combine them in a saucepan with the butter, sugar, cinnamon and salt.

Place over low to medium heat and cook for 10-12 minutes until thickened and soft. Don’t cook too much as the apples tend to turn too soft as they cook longer. They need to be cooked, but still slightly firm.

Allow to cool down completely.

Mix the pie crumbs, milk, salt and vanilla in a bowl. Allow to soak up then mix with a spatula to form a paste.

In a bowl, mix the butter and sugar for 3-4 minutes until fluffy and light. Add the pie crumb paste and mix just until combined.

Place aside until needed.

Cut two 16-cm discs of brown butter sponge cake.

Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to form a third layer of sponge cake.

Brush the first layer of sponge cake with apple cider syrup. Top with ½ of the liquid cheesecake, followed by half of the pie crust crumbs and half of the apple pie filling.

Arrange another disc of sponge cake on top then repeat the same steps: apple cider syrup, liquid cheesecake, pie crust crumbs, apple pie filling.

Cover with the remaining disc of brown butter sponge and brush it with apple cider syrup.

Top the cake with the pie crust frosting and refrigerate for a few hours until set.

Decorate the cake with a few pie crust clusters and walnuts.