In a saucepan over medium, combine the apples, water and lemon juice. Bring to a simmer and cook for 45 minutes, or until the apples are soft. Remove from heat.

Using a hand blender, puree the apples and push them through a fine mesh strainer into a clean saucepan. Add the sugar, eggs, butter and ginger to the apples and cook over low heat until the mixture thickens. The temperature should be just below a boil.

Transfer to a jar, cover immediately and put in the refrigerator.

In a small mixing bowl combine the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger with a whisk.

In a mixing bowl, cream together the butter, sugar and salt until light and fluffy. Beat in the eggs, 1 at a time, beating well. Add the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it the cake pans. Bake for about 35 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan and then turn out to cool completely on a cooling rack.

In a mixing bowl, whip the cream until peaks form. Then add the marscapone, sugar and cinnamon Whisk together until combined.

If the cake layers have domed during the baking process, slice off the tops so they are flat and even.

Place one cake layer on a cake round or plate. Then pour the apple curd over the cake evenly. Place the second cake layer on top of the apple curd. Then frost the top and sides of the cake with the cinnamon marscapone frosting.