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1
Preheat oven to 375 degrees.
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2
Butter two nine-inch cake pans.
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3
Cut circles of parchment paper for the bottom of each one, place in the bottom and butter again.
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4
Sprinkle a little flour in each pan and shake to coat bottom and sides thoroughly.
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5
Chop the nuts to a fine meal or place in a food processor and process in short bursts.
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6
Do not overprocess; the nuts will become oily.
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7
Peel and core the apples and mince.
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8
(Measure and use one and three quarter cups of chopped apples.)
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9
Beat the eggs and the egg yolk in a bowl for about five minutes or until the eggs have expanded greatly in volume.
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10
Continue beating and add the sugar, little by little, beating well after each addition.
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11
When all the sugar has been incorporated, beat an additional two to three minutes, until the eggs are very thick and have turned a pale cream color.
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12
Sift the flour over the eggs and sprinkle the chopped nuts and apples over the flour.
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13
Using a spatula, quickly turn and fold the mixture together.
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14
The batter should be thoroughly mixed: use your spatula to reach down to the bottom of the bowl.
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15
Divide the batter between the two cake pans and place them in a preheated oven.
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16
Bake for approximately 35 minutes or until tops are brown and edges have started to pull away.
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17
Remove from oven and place on a rack to cool.
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18
When they are thoroughly cool, invert the cakes, remove the paper from the bottoms and turn them right side up again.
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19
Beat the whipped cream until it is stiff.
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20
Sandwich the cakes with whipped cream and spoon whipped cream over the top.
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21
Garnish, if desired, with toasted pecan or walnut halves.
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22
Serve immediately.
