By Chef Judy Koh
Whisk eggs, sugar, emulsifier, and sifted flours together.
Add in water, essence. Whisk briefly.
Add in oil and essence.
Deposit 345g of the cake mixture into the tear drop mould (slice into three layers when cool).
Deposit 230g on 11x14 inch mould over the frozen patterned sponge.
Melt the butter and sauté the apple slices until desired texture.
Add in the California Raisins.
Stir the cornflour, and a little of the milk until smooth. Add in the egg yolks.
Boil the sugar and the milk in a saucepan. Pour the milk mixture into the cornflour mixture, stirring all the time.
Return the mixture to the pot and cook until boiling, stirring all the time.
Add in the apples, raisins, vanilla essence, and rum and mix well.
Lay a piece of sponge at the base of the ring, followed by 1/3 of the apple mixture, another piece of sponge, apple mixture and finally the sponge and apple mixture.
Top the last layer with about 100g of streusel.
Decorate with chocolate mushrooms and moss green microwave sponge.
Mix all the ingredients until sandy.
Bake at 180°C until golden brown.