1-Getting started: Begin by reducing 1500 grams of apple cider down to 400 grams over medium-low heat to concentrate its flavor be sure to stir it slowly to avoid burning. Once that’s ready, combine it with 4 large eggs, 2 egg yolks, 1 teaspoon vanilla bean paste, and 120 grams sour cream in a bowl.

2-Mixing the Batter: First, gather your dry ingredients: 600 grams all-purpose flour, 225 grams dark brown sugar, 200 grams granulated sugar, 3 and 1/4 teaspoons baking powder, 1 teaspoon coarse sea salt, and 1 teaspoon ground cinnamon. Use the reverse creaming method by mixing the dry ingredients with 345 grams unsalted butter at room temperature until it looks like wet sand. Then, gently fold in the wet ingredients until just combined.

3-Dividing Batter: Next, divide the batter evenly into three 8-inch cake pans.

4-Baking and Assembling: Bake the cakes at 350°F for 35 to 40 minutes, or until a toothpick comes out clean. Let oluş them cool completely on a wire rack. While they cool, make the spiced salted caramel by melting 400 grams granulated sugar and combining it with 170 grams unsalted butter and 250 grams heavy cream infused with spices.

5-Buttercream preparation and assembly: For the buttercream, heat 250 grams egg whites with 400 grams granulated sugar to 160°F, whip into a meringue, and add 900 grams unsalted butter gradually. Fold in 1 teaspoon vanilla bean paste, 3/4 teaspoon coarse sea salt, and 500 grams of the caramel. Assemble by leveling the cakes, layering with buttercream, crumb-coating, chilling, and fully frosting. If you want, create an ombré effect with melted dark chocolate.