This Apple Custard Cake is a delightful combination of rich, creamy pudding and a soft, tender cake. The sweetness of the apple slices adds a fresh flavor, making it perfect for any occasion. Whether served as a dessert or a special treat with tea, this cake is sure to be a hit.

 

Full Recipe:

Ingredients

For the Pudding:

• 1 egg
  Creates a rich and smooth custard base.
• 50 g sugar
  Sweetens the pudding to balance the flavors.
• 10 g vanilla sugar
  Adds a warm vanilla aroma and enhances the flavor.
• 15 g cornstarch
  Thickens the pudding, giving it a creamy texture.
• 250 ml milk
  Provides the liquid base for the pudding, making it smooth and rich.

For the Cake:

• 2 eggs
  Adds structure and richness to the cake.
• 100 g sugar
  Sweetens the cake and helps it brown beautifully.
• A pinch of salt
  Balances the sweetness and enhances the overall flavor.
• 1 teaspoon vanilla essence
  Adds a deep vanilla flavor to the cake batter.
• 100 ml milk, at room temperature
  Moistens the cake and helps create a tender crumb.
• 50 ml vegetable oil
  Keeps the cake moist and soft.
• 220 g flour
  Forms the base of the cake batter, providing structure.
• 1 teaspoon baking powder
  Leavens the cake, making it rise and become fluffy.
• 1 apple, peeled, cored, and sliced
  Adds a fresh, sweet flavor and texture to the cake.

For Baking and Topping:

• 27 x 18 cm mold, lined with baking paper
  Ensures the cake doesn’t stick to the mold, making it easy to remove.
• Powdered sugar for dusting
  Adds a light, sweet finish to the cake.

Instructions

Step 1: Prepare the Pudding

1. Whisk the Egg and Sugars: In a medium bowl, whisk together 1 egg, 50 g sugar, and 10 g vanilla sugar until smooth and well combined.
   This step helps dissolve the sugars and creates a base for the pudding.
2. Incorporate Cornstarch: Gradually add 15 g cornstarch, whisking continuously to avoid lumps.
   Cornstarch thickens the pudding, so whisking ensures a smooth texture.
3. Heat the Milk: In a small saucepan, heat 250 ml milk over medium heat until just about to boil. Slowly pour the hot milk into the egg mixture, whisking constantly.
   Heating the milk helps thicken the pudding when combined with the egg mixture.
4. Cook the Pudding: Pour the mixture back into the saucepan and cook over low heat, stirring constantly until thickened, about 3-5 minutes. Remove from heat and set aside to cool.
   Cooking the mixture slowly ensures the pudding thickens without curdling.

Step 2: Prepare the Cake Batter

1. Mix the Wet Ingredients: In a large mixing bowl, whisk together 2 eggs, 100 g sugar, a pinch of salt, and 1 teaspoon vanilla essence until the mixture is light and fluffy.
   Whisking creates air in the batter, helping the cake rise.
2. Add Milk and Oil: Gradually add 100 ml milk and 50 ml vegetable oil, mixing until fully incorporated.
   These ingredients keep the cake moist and tender.
3. Combine Dry Ingredients: Sift 220 g flour and 1 teaspoon baking powder into the bowl, then gently fold the dry ingredients into the wet mixture until just combined.
   Sifting ensures there are no lumps, and folding prevents overmixing, which can make the cake dense.

Step 3: Assemble the Cake

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
   A preheated oven ensures even baking.
2. Prepare the Mold: Line a 27 x 18 cm mold with baking paper.
   This step prevents the cake from sticking and makes it easier to remove after baking.
3. Layer the Cake: Pour the cake batter into the prepared mold, spreading it evenly. Arrange the apple slices on top of the batter, slightly pressing them in.
   Pressing the apples in helps them bake evenly into the cake.
4. Add the Pudding: Pour the prepared pudding over the apple-topped cake batter, spreading it out evenly.
   The pudding will set into the cake as it bakes, creating a creamy layer.

Step 4: Bake the Cake

1. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   Baking at this temperature ensures the cake cooks through without burning.
2. Cool: Once baked, remove the cake from the oven and allow it to cool in the mold for a few minutes. Then transfer it to a wire rack to cool completely.
   Cooling on a wire rack prevents the cake from becoming soggy.

Step 5: Finishing Touches

1. Dust with Powdered Sugar: Once the cake has cooled, dust the top with powdered sugar if desired.
   Powdered sugar adds a touch of sweetness and a decorative finish.
2. Serve: Slice the cake into squares and serve. Enjoy the delightful combination of creamy pudding, tender cake, and sweet apples!

Tips for Success

1. Use Fresh Apples: Fresh, crisp apples work best in this recipe as they hold their shape well during baking and add a nice texture to the cake.
2. Don’t Skip the Lining: Be sure to line your baking mold with parchment paper to prevent sticking, making it easier to remove the cake from the mold.
3. Check for Doneness: Use a toothpick to check if the cake is fully baked. If it comes out clean or with a few crumbs, the cake is ready.
4. Let the Cake Cool: Allowing the cake to cool before slicing helps the custard set properly, making it easier to slice and serve.

Frequently Asked Questions

1. Can I use a different type of fruit?
   • Yes, you can substitute the apples with pears, peaches, or any fruit that bakes well.
2. Can I make the pudding in advance?
   • Yes, you can prepare the pudding a day in advance and store it in the refrigerator until ready to use.
3. How should I store leftovers?
   • Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Apple Custard Cake is a delicious and comforting dessert that brings together the creaminess of homemade pudding with the fruity sweetness of apples. The soft, moist cake base perfectly complements the smooth custard, while the apple slices add a refreshing touch. It’s an ideal dessert for gatherings, afternoon tea, or a special treat for yourself.