Method

Prepare the cake:

• Preheat the oven to 180°C.
• Line the bottom of two 20 cm (8 inch) round baking tins with baking paper. Grease and flour the paper and sides of tin.
• In a large bowl, beat eggs, granulated sugar and brown sugar. Set aside.
• Squeeze sauerkraut until dry, finely chop and add to egg mixture.
• Peel and finely grate apple and squeeze dry. Stir into the egg mixture.
• Mix in the oil and walnuts.
• In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg and stir into the egg mixture.
• Divide the batter evenly between the prepared tins.
• Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing to wire racks to cool completely.

Prepare the frosting:

• Beat cream cheese and 2 tablespoons cream in a small bowl.
• Add sugar; beat until fluffy.
• Add orange zest, cinnamon and vanilla; mix well.
• Add remaining cream if needed.

Assemble the Cake:

• Spread frosting between layers and over entire cake.
• Garnish with chopped walnuts if desired.
• Store in the refrigerator until ready to serve