Preparation
1. Prepare the custard:
– Pour the milk into a saucepan together with the vanilla bean or lemon peel.
– Sift the cornstarch and set aside.
– In a bowl, beat the egg yolks with the sugar and add the cornstarch, continuing to beat until you get a cream.
– Pour the egg mixture into the hot milk and mix vigorously with a hand whisk until the cream thickens.
– Pour the custard into a container, cover it with cling film and let it cool.
2. Prepare the apple pie:
– Peel the apples and cut them into thin wedges. Place them on a plate with lemon juice to prevent them from browning.
– In a bowl, beat the eggs with the sugar until they are light and frothy.
– Add the milk and mix well.
– Incorporate the sifted flour and yeast and mix until you get a full-bodied mixture without lumps.
– Pour the apple pie mixture into the previously buttered pan and level the surface.
– Add the cream to the cake by spoonfuls and cover the cream by placing the apple wedges in a radial pattern.
3. Cooking:
– Bake the cake in a static oven, preheated to 180° for about 40 minutes. Always check the cake is cooked by doing the toothpick test.
– When it is cooked, remove it from the oven and let the apple pie and custard cool in the pan before removing it.
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Variations and Tips:
– For those intolerant: you can replace the milk in the cream and dough with vegetable milk.
– You can replace the 00 flour with rice flour or gluten-free flour specifically for cakes.
– You can use the fruit you prefer!
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Enjoy your meal! Don’t forget to rate the recipe from 1 to 10!
