Sharp and sweet, this almost mousse-like cake has a really tangy flavor that contrasts deliciously with the vanilla cream filling.

Ingredients: (Serves 8)

For the cake:

• 85 g/3 oz butter
• 2 large cooking apples (about 675 g), peeled, cored and sliced
• 85 ml/3 oz creme fraiche
• Finely grated zest and juice of 1 lemon
• 140 g/5 oz caster sugar
• 1½ tablespoon plain flour
• 6 eggs, separated
• 5 tablespoons slivered almonds
• Icing sugar, to dust

For the filling:

• 330 ml/11 fl oz creme fraiche
• ½ teaspoon vanilla extract
• 4 teaspoons icing sugar, sifted

Method:

Preheat oven to 160ºC/325ºF/Gas mark 3. Grease three 20-cm/8-inch springform round cake tins, then line the bottoms with greaseproof paper.

Melt the butter in a pan and gently fry the apples for about 8 minutes, stirring frequently, until tender and pulpy. Beat together the creme fraiche, lemon zest and juice, sugar, flour and egg yolks. Stir into the apples. Continue cooking gently, stirring, for about 5 minutes, until thickened. Pour into a clean bowl and set aside to cool.

In a clean bowl, whisk the egg whites until they form stiff peaks. Stir the cooled apple mixture, then fold in a couple of spoonfuls of egg whites to loosen. Fold in the remaining egg whites, one-third at a time. Divide the mixture among the lined tins and spread out evenly. Scatter the almonds over the cakes, then bake for about 45 minutes until firm and golden.

Leave to cool in the tins. Run a knife around the inside of each cake tin, then carefully turn each cake onto a flat plate. Gently peel off the lining paper, then place another plate over the top and flip over so the cake sits the right way up. Cover with clingfilm and chill.

To make the filling, combine the creme fraiche, vanilla and sugar. Spread half the cream mixture on top of one of the cakes and cover with another cake. Spread it with the remaining cream. Carefully place the final cake on top, and dust with icing sugar. Serve cold.