Light and moist sponge cake topped with caramelised Bramley apples, served with toffee sauce and Calvados flavoured sabayon.
Peel and core the apples and cut into wedges. Heat a sauce pan and add the sugar to make a caramel.
Once you have a dark caramel stir the apples through and set to one side.
Preheat the oven to 180'C.
Line individual steel rings with parchment paper and place the rings on a non stick baking sheet.
Put a few caramelised apple pieces into the rings.
Make the cake mix by beating together the sugar and butter until light and fluffy. Add the baking powder and the seeds from one of the vanilla pod. Add the eggs one at a time and then fold in the sifted flour. Mix until you have a smooth consistency and then pour the cake mixture carefully over the apple bases. Smooth out the top with a pallet knife and transfer to the oven for 20 to 25 minutes. Check it is cooked by inserting a skewer into the centre of the cake. If the skewer comes out clean it is cooked. Allow it to cool for 5 to 10 minutes and then turn the cakes over when ready to serve.
Place all of the ingredients into a saucepan and bring to boil. Reduce the heat and cook slowly until it gives you have a brown toffee sauce.
In a heat proof bowl whisk the egg yolks, water, Calvados and sugar. Cook over over a pan of simmering water while continually whisking until the mixture has doubled in volume.
«When making the toffee sauce be careful not to burn the bottom of the pan as this will make the sauce bitter.»