Apple & Blackberry Crumble Cake Recipe

Method

1. Pre-heat the oven to 160C and grease and line 3 8″ tins.
2. To make the sponge ,cream together the butter, sugars and vanilla until pale and fluffy then individually add the eggs beating well between each addition. Add the flour and cinnamon and mix until nearly combined before adding the apples and blackberries and combining fully.  
3. Divide the batter between the tins and bake for 25-30mins, or until a skewer comes out. Once baked, removed from the oven and allow to cool fully.   
4. To make the compote, heat all ingredients in a saucepan on medium for 10-15mins, or until the apples are soft.  
5. To make the crème diplomate, heat the milk until simmering. In a large bowl, whisk the egg yolks, sugar, cornflour and vanilla. Slowly add the milk into the bowl, whisking constantly. 
6. Transfer the mix back into the saucepan and place on medium heat, until thickened, whisking constantly. Remove from the heat, cover with clingfilm (making contact with the custard) and allow to cool fully. In a separate bowl, whisk the cream until soft peaks, then fold into the custard. 
7. To make the crumble, crumb together the butter and flour before mixing in the sugar. Place on a trey and bake until golden.  
8. To assemble, place the sponge onto a plate and top with half of the crème diplomat and compote. Top with the second sponge and repeat. Slice, serve and enjoy!