Apple and caramel cake

Ingredients Biscuit: 3 eggs 200 g brown sugar 240 ml of oil 2 teaspoons vanilla extract 190 g of finely grated apples 360 g of flour 1/2 bag of baking powder a pinch of salt 1 teaspoon cinnamon Apple filling: 450 g grated apples 50 g of sugar 1/2 teaspoon cinnamon 15 ml of lemon juice 30 g butter Caramel sauce: 260 g of sugar 375 ml whipping cream Butter cream and caramel sauce 220 g room temperature butter 220 g powdered sugar 2 teaspoons vanilla extract 160 g caramel sauce

Preparation 1. Turn on the oven to 175 C. Mix all dry ingredients in a bowl. Grate the apple on a fine grater. Put eggs and sugar in a mixing bowl and mix for 5 minutes until foamy. Slowly add the oil, vanilla extract, then the apples and finally the dry ingredients. Mix briefly, just long enough for all the ingredients to blend well. Pour the mixture into prepared molds protected with baking paper. Bake in a preheated oven for about 20 minutes. Check with a stick if it is baked. Cool the baked biscuits completely. While the dough is baking, make caramel sauce and apple filling because everything needs to cool down. 2. Caramel sauce: Pour the sugar into a bowl and mix over medium heat until it dissolves and turns brown. Then carefully pour in the whipping cream. Stir and cook until the caramelized sugar dissolves and forms a caramel. Allow to cool to room temperature. 3. Apple filling: Grate the apples. Put all the ingredients in the sherpa and cook over medium heat for 10 minutes to soften the apples. Remove from heat and allow to cool to room temperature. 4. Butter cream: Mix room temperature butter for 2-3 minutes to become creamy. Add the sifted powdered sugar and mix until the sugar dissolves and becomes a frothy cream. Add vanilla extract and 160 g of cold caramel sauce. The rest of the caramel sauce is to pour over the cake. 5. Cake stacking: Put the first biscuit and coat 1/4 of the butter and caramel cream, then 1/3 of the apple filling. Then repeat the same on the second and third biscuits. Put the fourth biscuit and coat with the rest of the butter and caramel cream. Put the cake to cool for at least 3 hours or overnight. After an hour, I slowly poured the caramel sauce over the cake and let it cool down. Decorate as desired. I dipped one small apple in the caramel syrup but it slipped off the apple a lot.