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Toffee Apple Crumble Layer Cake


For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

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