This Apple Cream Cake is a delightful dessert that combines the flavors of fresh apples, creamy custard, and a tender cake base. The cake is perfect for any occasion, whether it’s a casual family gathering or a special celebration. The combination of juicy apples, rich cream, and a hint of lemon creates a deliciously moist and flavorful treat that everyone will love.
Full Recipe:
Ingredients
For the Cream:
- Egg: 1
Provides structure and richness to the custard cream. - Salt: A pinch
Enhances the flavors of the cream. - Vanilla Sugar: 8g (1 tsp)
Adds a subtle vanilla flavor to the cream. - Sugar: 60g (4 tbsp)
Sweetens the custard and balances the tartness of the lemon juice. - Cornstarch: 40g (4 tbsp)
Thickens the cream to a smooth, pudding-like consistency. - Milk: 250ml (1 cup)
The base of the cream, providing a creamy texture and rich flavor. - Lemon Juice: 2 tsp
Adds a fresh, tangy flavor that brightens the cream. - Butter: 30g (1.5 tbsp)
Adds richness and a smooth texture to the cream.
For the Cake:
- Apples: 2 (one cut into small cubes and one into thin slices)
The star of the cake, providing natural sweetness, moisture, and flavor. - Sugar: 1 tablespoon
Sprinkled over the apples to enhance their natural sweetness. - Eggs: 2
Gives the cake structure and a tender crumb. - Salt: A pinch
Balances the sweetness and enhances the flavors in the cake. - Vanilla Sugar: 8g (1 tsp)
Adds a touch of vanilla flavor to the cake batter. - Sugar: 120g (0.6 cup)
Sweetens the cake batter. - Vegetable Oil: 100ml (1/2 cup)
Keeps the cake moist and tender. - Warm Milk: 130ml (1/2 cup)
Adds moisture and helps to activate the baking powder. - Flour: 280g (1.75 cups)
Forms the structure of the cake. - Baking Powder: 16g (2 tsp)
Leavens the cake, making it rise and giving it a light texture. - Raisins: 50g
Adds sweetness and a chewy texture to the cake. - Egg Yolk: 1
Used for brushing the top of the cake to give it a golden finish. - Milk: 2 tablespoons
Combined with the egg yolk for brushing the top of the cake. - Powdered Sugar: For dusting (optional)
Adds a sweet and decorative touch to the finished cake.
Instructions
1. Prepare the Cream:
- Whisk the Egg and Sugar: In a small saucepan, whisk together 1 egg, a pinch of salt, 8g of vanilla sugar, and 60g of sugar until well combined.
This forms the base of the custard, which will thicken as it cooks. - Add Cornstarch and Milk: Gradually whisk in 40g of cornstarch, ensuring there are no lumps. Slowly add 250ml of milk, continuing to whisk until smooth.
The cornstarch acts as a thickening agent, while the milk provides a creamy base. - Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and stir in 2 teaspoons of lemon juice and 30g of butter until fully incorporated.
The lemon juice adds a refreshing tang, while the butter gives the cream a rich, velvety texture. - Cool the Cream: Set the cream aside to cool, covering the surface with plastic wrap to prevent a skin from forming.
Cooling allows the flavors to meld and the custard to set properly.
2. Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and flour a cake pan, or line it with parchment paper.
This prevents the cake from sticking to the pan and ensures even baking. - Prepare the Apples: Cut one apple into small cubes and the other into thin slices. Sprinkle the cubes with 1 tablespoon of sugar and set aside.
The sugar enhances the sweetness of the apples and helps them caramelize slightly during baking. - Mix the Wet Ingredients: In a large mixing bowl, whisk together 2 eggs, a pinch of salt, 8g of vanilla sugar, and 120g of sugar until light and fluffy. Gradually add 100ml of vegetable oil, followed by 130ml of warm milk, and mix until smooth.
This creates a light and airy batter with a tender crumb. - Combine Dry Ingredients: In a separate bowl, sift together 280g of flour and 16g of baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Sifting the flour and baking powder ensures a smooth, lump-free batter. - Fold in Apples and Raisins: Gently fold the cubed apples and 50g of raisins into the batter, ensuring they are evenly distributed.
Folding prevents the batter from becoming dense and keeps the cake light.
3. Assemble and Bake the Cake:
- Layer the Cake: Pour half of the cake batter into the prepared cake pan. Spread the cooled lemon custard evenly over the batter. Pour the remaining batter over the custard layer. Arrange the thin apple slices on top in a decorative pattern.
The custard layer adds a creamy surprise inside the cake, while the apple slices create a beautiful, rustic topping. - Brush and Bake: In a small bowl, whisk together 1 egg yolk and 2 tablespoons of milk. Brush this mixture over the top of the cake to give it a golden, glossy finish. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
The egg wash gives the cake a shiny, professional-looking finish.
4. Serve and Enjoy:
- Cool and Decorate: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Cooling ensures the cake sets properly and makes it easier to slice.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 6g
- Carbohydrates: 45g
- Fat: 13g
- Fiber: 2g
- Sugar: 25g
Tips for Success
- Choosing Apples: For the best results, use firm, tart apples like Granny Smith or Honeycrisp. These varieties hold their shape during baking and add a nice contrast to the sweet custard.
- Preventing Soggy Bottoms: Ensure that the custard is fully cooled before layering it in the cake. This helps to prevent the custard from seeping into the cake and making it soggy.
- Making Ahead: The cake can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving for the best flavor and texture.
- Decorative Touches: For an extra decorative touch, sprinkle some toasted almonds on top before baking or drizzle with a simple lemon glaze after the cake has cooled.
- Customizing the Recipe: Feel free to customize the recipe by adding your favorite spices like cinnamon or nutmeg to the batter, or by using different fruits such as pears or berries.
Frequently Asked Questions
- Can I use a different type of flour?
- Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. However, the texture of the cake may vary slightly.
- What can I use instead of sour cream?
- You can substitute sour cream with plain Greek yogurt or buttermilk for a similar texture and tangy flavor.
- How should I store leftovers?
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 1 month; thaw it in the refrigerator overnight before serving.
Final Thoughts
This Apple Cream Cake is a perfect combination of fruity, creamy, and fluffy textures, all in one bite. The process of making the cake may involve a few steps, but the result is well worth the effort. This recipe is sure to become a favorite, especially during the apple harvest season, when fresh apples are abundant and at their peak flavor. Enjoy baking and sharing this delightful cake with your loved ones!