1. Preheat the oven to 180°C (350°F). Wash the apples, cut them in half horizontally and core. Place them on a baking sheet lined with baking parchment and bake them for about 30-35 minutes. Take them out of the oven and let them cool down.

2. Line a 26cm springform tin* and grease it lightly. Set aside. Mix the flour with baking powder, sugar and salt in a large bowl. Add the butter, vanilla extract and egg and knead until you get a nice smooth dough. Roll out the dough on a floured surface, transfer it to the baking tin, and press it to the bottom and sides. You want the sides to go up pretty high. Place everything in the fridge for about 15 minutes.

3. Add the eggs for the filling to a large bowl and mix until foamy. Slowly add the sugar and cinnamon and beat on high speed until light and fluffy. Add the caramel syrup and mix it in. Add the cornstarch, vanilla extract, curd and heavy cream as well and mix until well combined.

4. Place the baked apples (cut side down) in the prepared baking tin and pour the filling on top. Wiggle a bit so the filling distributes evenly. Bake the cake for about 60 minutes – it should have gotten some color on top, the edges should have set but the center can still be a bit wobbly. Take the cake out of the oven and let it cool down on a wire rack. When cooled, place it in the fridge for at least 2 hours. Remove the cake from the tin before serving and decorate it with some whipped cream and sliced apples.