Ingredients

For the apple toffee:

• 145g dark brown sugar
• 75g Butter
• 1 large Bramley apple, peeled and cored
• 150ml cream

• 530g light brown sugar
• 530g butter, softened
• 530g self raising flour
• 10 eggs
• 2.5tsp baking powder

• 500g unsalted butter, softened
• 1kg icing sugar, sifted
• 1tbsp vanilla extract
• 2tbsp milk

• 3 apples
• 100g caster sugar
• 200g Biscoff spread

Tools

• Titanium Chef XL KVL8300S

Method

For the apple toffee:

1. Put the sugar and butter into a medium saucepan. Chop the apple into small pieces, add to the saucepan and bring to a boil. Cook for 10 minutes, stirring all the time. Add the cream and continue to cook for another 5 minutes until thickened slightly. Remove from the heat and cool completely.

1. Preheat the oven to 180C/160C Fan, and line 4 x 8"/20cm cake tins with parchment paper.
2. Cream the butter and brown sugar together until pale and fluffy. Add the eggs, flour and baking powder and beat until smooth.
3. Divide the sponge between the four cake tins and bake in the preheated oven for 30-35 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

1. Beat the butter until smooth and pale. Add the icing sugar a little at a time and continue to beat until light and fluffy. Add the vanilla extract and milk and beat until smooth. Set aside.

1. Line a tray with parchment paper and stick a skewer into the top of each apple for dipping.
2. Put the sugar in a saucepan over a medium heat and swirl the pan to caramelise. Once the caramel has reached a dark golden brown, dip the apples into the caramel carefully and turn completely to coat. Let the excess caramel drip off the apples and place it on the baking tray to cool completely.
3. Repeat with the remaining apples.

1. Place the first sponge onto a cake board and spread over a little buttercream. Spoon one-third of the toffee apple into the centre, then repeat with the next two sponges, layering buttercream and toffee apple mix each time.
2. Place the last sponge on top, then spread some of the buttercream on top and around the edges until the sides are smooth and you have created a crumb coat. Refrigerate the cake for 10-15 minutes to set the crumb coat.
3. Spread the remaining buttercream over the top and sides of the cake to create a smooth finish.
4. To make the Biscoff spread drip, warm the spread gently in the microwave until it's a dripping consistency and drip down the sides and over the top of the cake. Set the cake in the fridge again for 10-15 minutes.
5. Decorate the cake with Toffee Apples and serve.