Preheat a fan oven at 160°C. Cover a 20-cm springform tin with baking paper and grease the tin’s sides.
At a room temperature, beat butter with sugar until it gets frothy and add eggs one at a time. Gradually add all the remaining ingredients and mix them together. Divide the dough into three parts (around 350 g each). Pour into the springform tin and bake each tier for around 27/30 minutes - check if tiers are done by pricking them in the centre and sides with a wooden skewer - and let it cool down. While the cakes bake, start preparing the stewed apples. Peel, core, and cube the apples. Pour into a pan and stir with lemon juice. Add the remaining ingredients - except corn flour- and cook at medium-high heat. The apples will have to be softened without losing their crunchiness. Mix the cornflour and some apple juice until it gets smooth, and then add to the apples. Bring to a boil to thicken the dough. Remove from the hob and let it cool down.
Prepare the cream. Beat all the ingredients with a hand blender until you get a thick cream. Set aside to chill until you assemble the cake.

Assemble the cake:
Level the individual tiers if need be. Add approximately 1/3 of the cream into a piping bag with a round nozzle. Place the first tier on a cake plate. Pipe a generous amount of cream along its outer edge. Proceed to filling the empty space inside the cream border with stewed apples.
Repeat the same process for the second tier. Place the third and final tier on top. Spread a thick layer of cinnamon cream, using what is left to evenly cover the entire cake’s sides. Decorate as you wish.

I decided to decorate the cake using a chocolate buttercream doe and hut, and I made firs with rosemary.