Ingredients
3 large eggs, separated1/4 cup apple cider or juice1 teaspoon vanilla extract1/2 teaspoon baking powder1/4 teaspoon ground cinnamon2/3 cup sugar, divided1 cup graham cracker crumbs1/2 cup ground almondsCARAMEL SAUCE:1/4 cup packed brown sugar1-1/2 teaspoons cornstarch3 tablespoons butter2 tablespoons plus 2 teaspoons apple cider or juice, divided4 ounces cream cheese, softenedFROSTING:1/2 cup heavy whipping cream1 tablespoon sugar1/4 teaspoon vanilla extract
Preparation
Line two 6-in. round baking pans with parchment; coat with cooking spray. In a small bowl, lightly beat egg yolks. Set aside 1 tablespoon. Add cider, vanilla, baking powder, cinnamon and 1/2 cup sugar to remaining yolks.
In another bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold a fourth of the whites into batter; then fold in remaining whites. Fold in crumbs and almonds.
Gently spoon into prepared pans. Bake at 325° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
In a saucepan, combine the brown sugar, cornstarch, butter and 2 tablespoons cider. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir a small amount into reserved yolk; return all to pan. Bring to a gentle boil, stirring constantly. Cool.
In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over 1 cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency.
Beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Drizzle with caramel sauce.
