Apple and Cream Cake
A delightful dessert combining tender cake layers, rich vanilla cream, and fresh apple slices, perfect for gatherings or afternoon tea.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the cream
- 1 small egg yolk
- 8 g vanilla sugar About 1 packet
- 2 tablespoons granulated sugar (40 g)
- 1.5 tablespoons cornstarch (25 g)
- 1 cup milk (200 ml)
- 1 tablespoon butter (20 g)
For the batter
- 2 medium eggs
- 1 pinch salt
- 8 g vanilla sugar 1 packet
- 5 tablespoons granulated sugar (100 g)
- 8 tablespoons vegetable oil (80 ml)
- 10 tablespoons milk (100 ml)
- 16 g baking powder About 1 tablespoon
- 260 g all-purpose flour (2 cups)
Additional
- 2 small apples, peeled and thinly sliced Choose firm varieties like Granny Smith or Gala
- Almond flakes For sprinkling
- Powdered sugar For dusting
- Butter and flour For greasing the 24 cm (9.5 inch) cake mold
Instructions
Make the cream
- In a saucepan, whisk together the egg yolk, vanilla sugar, granulated sugar, and cornstarch until smooth and lump-free.
- Gradually add the milk while stirring continuously to avoid lumps.
- Cook on medium-low heat, stirring non-stop until the cream thickens and starts to bubble gently (about 5-7 minutes). Remove from heat.
- Add the butter and stir until completely melted and integrated. Set aside to cool.
Prepare the batter
- Preheat the oven to 160–170°C (320–340°F). Grease and flour your cake mold.
- Beat the eggs, salt, vanilla sugar, and granulated sugar together until light and fluffy (about 3-4 minutes with a mixer).
- Add the oil and milk; mix until combined.
- Sift the flour and baking powder together, then gradually add to the wet ingredients, stirring gently until you have a smooth batter.
- Peel and thinly slice the apples.
- Pour half of the batter into your prepared mold and spread evenly.
- Spread the cooled vanilla cream over the batter in an even layer.
- Arrange the sliced apples neatly over the cream.
- Cover the apples with the remaining batter, smoothing the surface.
- Sprinkle almond flakes generously on top.
- Bake in the oven for 40-45 minutes. The cake should be golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan before removing.
- Just before serving, dust the cake lightly with powdered sugar.
Notes
Make sure to stir the cream continuously to avoid lumps. Use room temperature ingredients for smoother batter mixing. Thin apple slices ensure they cook evenly.