Cooking Directions
Make the Custard Cream
In a small saucepan, whisk together 1 egg, sugar, vanilla sugar, salt, and cornstarch until well combined. Gradually add milk while stirring. Cook over medium heat, whisking constantly until the mixture thickens into a smooth custard. Remove from heat, stir in lemon juice and butter until melted and combined. Cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool completely.
Prepare the Cake Batter
In a large bowl, beat 3 eggs with a pinch of salt, sugar, and vanilla sugar until pale and frothy. Add oil and sour cream, mixing until smooth. Sift in the flour and baking powder, then fold gently to create a soft batter.
Assemble the Cake
Pour half the cake batter into your prepared baking pan. Peel and slice the apples, layering them evenly over the batter. Pour the cooled custard cream on top of the apple layer, spreading gently. Top with the remaining batter and finish with a generous sprinkle of almond flakes.
Bake and Cool
Bake in the preheated oven for 45 minutes, or until golden and a toothpick inserted into the center comes out clean. Let it cool in the pan before slicing.
Serve
Serve as is or dust with a light sprinkle of powdered sugar. It’s delicious warm or at room temperature.
Nutrients (per serving, based on 12 slices)
Calories: 290 kcal
Protein: 5 g
Carbohydrates: 33 g
Sugars: 18 g
Fat: 15 g
Saturated Fat: 3 g
Fiber: 2 g
Calcium: 50 mg
Iron: 1.2 mg
Vitamin C: 3 mg
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Preparation Time
Prep Time: 25 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
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