For the sponge cake:
1 eggless chocolate sponge cake
For the filling:
4 to 5 dessert apples, peeled, cored & sliced
1/2 tsp ground cinnamon
4 tbsp sugar
2 tbsp rum (optional)
To be mixed into a soaking syrup:
2 tbsp sugar
1 cup water
For the topping:
8 tbsp walnut praline (recipe follows)
1 1/2 cups whipping cream

Apple Walnut Cake

1. For the filling, cook the apples in a saucepan with the cinnamon, sugar and 2 tbsp of water to form a thick puree. Cool. Add the rum.
2. To proceed, slice the sponge cake horizontally into two layers. Soak the layers with the soaking syrup.
3. Sandwich together both the layers of the cake with the apple puree. Spread the whipped cream evenly on the top and sides.
4. Sprinkle the crushed praline over it.
   Serves: 4 to 6
   Preparation time: 30 minutes & baking time: 30 minutes
   Walnut praline: In a saucepan, cook sugar over moderate heat, stirring with a fork, until melted and golden caramel. Add finely chopped walnuts and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.