Preparation : 30 minutes
Cooking : 35 minutes
Refrigeration: 1 hour
Servings : 12 servings

Nut-free l Freezes

Ingredients :
- 1 jar of CARAMELS FAA apple and blackcurrant caramel, 315 g
- Dried apple slices to taste
- Dried blackcurrants to taste

For the cake:
- 750 ml (3 cups) all-purpose flour
- 2.5 ml (1/2 tsp) baking soda
- 15 ml (1 tbsp) baking powder
- 10 ml (2 tsp) cinnamon
- 2.5 ml (1/2 tsp) nutmeg
- 5 ml (1 tsp) ground ginger
- 2.5 ml (1/2 tsp) salt
- 2 apples, peeled and grated
- 4 eggs
- 1 jar of CARAMELS FAA apple and blackcurrant caramel, 315 g
- 5 ml (1 tsp) vanilla extract
- 125 ml (1/2 cup) canola oil

For the creaming:
- 1 packet of 250g cream cheese, softened
- 375 ml (1 1/2 cups) icing sugar
- 125 ml (1/2 cup) softened butter
- 60 ml (1/4 cup) honey
- 10 ml (2 tsp) vanilla extract

1. Preheat oven to 180°C (350°F).

2. Sift flour over a bowl. Add baking soda, baking powder, cinnamon, nutmeg, ginger and salt to the sieve. Sift again. Add apples to the bowl and stir.

3. In another bowl, whisk the eggs with the caramel and vanilla for 6 to 8 minutes at medium speed using an electric mixer. Gradually pour in the oil while whisking.

4. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until the dough is smooth.

5. Spray two 8-inch (20 cm) springform pans with cooking spray, then line the bottoms of the pans with parchment paper. Divide the batter among the pans.

6. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and let cool on a wire rack.

7. Meanwhile, beat the creaming ingredients on high speed in a third bowl using the cleaned electric mixer until creamy.

8. Place one cake on a serving plate. Spread half of the frosting evenly over the top of the cake. Top with the second cake, then spread the remaining frosting over the top and around the edges of the cake. Refrigerate for 1 to 2 hours.

9. When ready to serve, coat the cake with caramel, then decorate with apples and dried blackcurrants.