Ingredients
4 LARGE EGGS AT ROOM TEMPERATURE
220 g (1 cup)
GRANULATED SUGAR
50ml (1/4 cup)
VEGETABLE OIL
50ml (1/4 cup)
2 APPLES
1 cup (280g)
PASTRY CREAM
300g (2 3/8 cup)
FLOUR
120 ml (½ cup)
MILK
½ tsp
VANILLA ESSENCE
16g
BAKING POWDER FOR CAKES
A PINCH OF SALT
YOLKS 4
FOR THE PASTRY CREAM
200g
SUGAR
1 tsp
VANILLA EXTRACT
40g
CORNSTARCH
500ml
MILK
1 LEMON
Instructions
Preheat the oven to 180C. Crack the eggs into a large mixing bowl. Beat eggs and sugar until pale and fluffy.
Add vanilla, salt, milk and vegetable oil. Whisk again.
In a separate bowl, whisk the flour with baking powder.
Add a few spoons of the flour into the liquid mixture and whisk to combine. Continue until all the flour is added.
Peel and chop one apple and add it to the batter.
Pour the batter into a greased 24-cm/9-inch baking tin or silicon mold.
Use a piping bag to add half of the pastry cream in dollops on top. ( PASTRY CREAM RECIPE)
Decorate with apple slices and cover with leftover cream.
Bake for 50 minutes and let cool down before serving.
Enjoy!