Line the baking pan with parchment paper or grease with butter and sprinkle with breadcrumbs or wheat flour.

Preheat the oven to 160 ℃ (fan-forced) or 170 ℃ (top/bottom heat mode).

Cut the apple in half, remove the core, and dice the fruit into small cubes.

Cut the candies into smaller pieces.

Beat the butter and sugar together on high speed—I mixed mine for several minutes.

Mix the all-purpose flour with the baking powder.

Add the eggs to the batter one by one, along with a tablespoon of flour—mix briefly, only until the ingredients are combined.

Add the rest of the flour in batches and mix on low speed—only until combined—do not overmix!

Add the chopped fudges and the apple to the batter—stir with a spoon—the batter will be thick.

Transfer the batter into the prepared baking tin.

Place the tin in the preheated oven and bake for about 50–60 minutes—or until a toothpick comes out clean.

After baking, let the cake cool down.

Blend mascarpone cheese and cold heavy cream together on high speed for about 2 minutes.

Add caramel sauce and gently mix.

Spread the cream over the cake - you can also drizzle the cream with caramel sauce.