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1
Line two 6-in. round baking pans with parchment paper; 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.
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2
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.
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3
Gently spoon into prepared pans. Bake at 325u00b0 for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
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4
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.
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5
In a small bowl, beat cream cheese until fluffy. Beat in 2 tablespoons caramel sauce until smooth. Spread over one cake; top with remaining cake. Add remaining cider to remaining caramel sauce to achieve drizzling consistency.
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6
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.
