Instructions

CAKE:
Preheat the oven to 350 degrees F.

Grease and line the sides and bottoms of three loose-bottomed 8" cake tins with baking parchment.

Peel, core and dice the apples. Put in a pan, add 100ml water and the golden syrup. Cook over a low heat for 10-15 minutes, stirring frequently. Add more water if necessary, until the apples are completely soft, like apple sauce. Leave to cool completely.

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the cooled apple sauce.

Sift the flour and baking powder with a pinch of salt, then fold in to your batter, along with the walnuts. Split the batter equally among the prepared tins.

Bake for 30 minutes until the sponge bounces back when touched.

Leave the sponges to cool for 10 minutes in the tins, then carefully turn out onto a rack to cool completely.

FILLING:
Fold the chili, sumac and asam boi into the yogurt to evenly distribute the flavors.

BUTTERCREAM:
Whisk the butter and salt until creamy.

Sift in the powdered sugar, a little at a time, beating after each addition.

Add the cream while whisking gently.

APPLE CRUMBLE:
Preheat the oven to 400 degrees F

Rub the apple powder, butter and sugar into the flour with your fingertips to form a breadcrumb texture.

Put the crumble on a baking tray in the oven for 15 - 20 minutes until it turns golden brown.

ASSEMBLY:
When the cakes have cooled, put one sponge on a serving plate and top with half the flavored yogurt. Scatter over half of the crumble, then put a second sponge on top and repeat the process, saving some crumble for the final decoration. Top with the remaining sponge and pipe on the buttercream.