Prepare the Cream: In a medium saucepan, whisk together 1 egg, a pinch of salt, 8g vanilla sugar, and 60g sugar.

Add 40g cornstarch and 250ml milk. Mix until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.

Remove from heat and stir in 2 tsp lemon juice and 30g butter until well combined.

Cover with cling film directly on the surface to prevent a skin from forming. Let it cool completely.

Prepare the Cake Batter: Preheat your oven to 180℃ (356℉).

Line a 24cm baking pan with baking paper.

In a large mixing bowl, beat 2 eggs with a pinch of salt.

Add 8g vanilla sugar and 120g sugar, and beat until light and fluffy.

Gradually add 100ml vegetable oil and 130ml warm milk, mixing well after each addition.

Sift in 280g flour and 16g baking powder, and fold into the batter until smooth.

Gently fold in the small apple cubes and 50g raisins.

Assemble the Cake: Pour half of the batter into the prepared baking pan.

Spread the cooled cream evenly over the batter.

Pour the remaining batter over the cream, spreading it evenly.

Arrange the thin apple slices on top of the batter.

Prepare the Egg Wash: In a small bowl, mix 1 egg yolk with 2 tablespoons of milk.

Brush the egg wash over the apple slices on top of the cake.

Bake the Cake: Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Serve: Sprinkle with powdered sugar before serving, if desired.

Slice and enjoy!