Cranberry Apple Cake with Whipped Custard Filling

Cake Layers Spray baking pans w/ vegetable oil spray or smear with shortening. Line with parchment paper and spray or smear again. Prepare white cake mix according to the directions,separate an egg white and add it to the batter. Chill cakes until cool throughout before topping or filling. Whipped Custard While they're cooking separate your 4 more egg yolks, in a small pan mix the 5 total yolks, 1 tbsp vanilla and 1/2 cup confectioners sugar; slowly add 1/2 cup milk. Heat on medium low, stirring constantly. Turn up heat to medium and continue stirring until custard is thickened. Chill at least 30 minutes in the fridge, until very cool. In a deep, large bowl or food processor whip heavy cream until stiff and foamy. Fold custard into the whipped cream, then gently mix with a large spoon. Apple Cranberry Topping Core and pie-slice the apples. Place in small saucepan and heat on medium low with 2 tbsp of water and the cinnamon for 5 minutes covered. Mix the remaining 1/3 cup of water and confectioners sugar; slowly mix the sugar water into the apple water. Cook another 5 minutes on low, gently stirring frequently. Drizzle sauce on the top cake layer and artfully arrange sliced apples leaving space in the center for the cranberries. Chill. In small pan place butter and fresh cranberries. Cook on low for 5 minutes, stirring frequently. Reserve any left over butter-place 1/2 of the berries in center of the top layer cake. Drizzle cranberry butter over the bottom layer cake and sprinkle on the rest of the cranberries. Gently spread whipped custard over the berries; place top layer cake on top, pushing down gently. Tip: Cut this cake like bread, with no downward pressure, just a gentle sawing motion. Happy Thanksgiving!