Apple and custard cake

Name: Apple and custard cake
Ingredients: 5 eggs; 250 g sugar; 8 tablespoons flour; 4 tablespoons oil; 1 teaspoon oil; 1200 g apples; 200 g sugar; 1 teaspoon cinnamon; 1 tablespoon oil; 1 packet Dr. Oetker whipped-cream-flavored pudding mix; 450 ml milk; 250 ml whipping cream

Dessert - Apple and custard cake by Carina P. - Recipia

The beaten egg whites keep the sponge airy in this apple and custard cake, layered with sautéed apples and chilled custard. The custard and apples go over the sponge, and whipped cream finishes this soft cake, which is sliced once chilled. I prefer the apples grated on the coarse side, so you can feel little pieces in the top layer. Preparation: 25 minutes. Cooking: 38 minutes. Resting: 60 minutes. Total time: 123 minutes. Servings: 12. Approximately 400 kcal and 5 g protein per serving.

Ingredients

For the sponge

5 eggs
250 g sugar
8 tablespoons flour
4 tablespoons oil
1 teaspoon oil

For the apple layer

1200 g apples
200 g sugar
1 teaspoon cinnamon
1 tablespoon oil

For the pudding

1 packet Dr. Oetker whipped-cream-flavored pudding mix
450 ml milk

For decoration

250 ml whipping cream

Preparation

1. Separate the egg whites from the yolks. Beat the whites until stiff, gradually add the sugar, then add the yolks one at a time and 4 tablespoons of oil in a thin stream. 2. Gently fold in 7 tablespoons of flour with a spoon. Grease a pan about 25 × 35 cm with 1 teaspoon of oil and dust it with the remaining tablespoon of flour. Pour in the batter and bake at 180 °C for 25 minutes, until a toothpick comes out clean. 3. Peel and grate the apples. Sauté them in a saucepan with 1 tablespoon of oil, the sugar and cinnamon for 10 minutes, until softened. 4. Prepare the pudding according to the packet instructions, using 450 ml of milk. Stir over the heat for about 3 minutes, until thickened, then chill. 5. Leave the sponge and apples to cool for 60 minutes. This overlaps with the time the pudding spends chilling. 6. Whip the cream for about 3 minutes, until it holds its shape. 7. Spread the pudding over the cooled sponge, add the cooled apples on top and decorate with whipped cream.

Notes

I serve it with black coffee; chilled, the slices cut more neatly. Covered, it keeps in the fridge for up to 3 days, and the sponge can be baked a day ahead and kept wrapped. The cinnamon can be left out, and vanilla-flavored pudding can replace the whipped-cream-flavored packet, in the same quantity. The cake contains gluten, eggs and dairy. For the apple layer, choose firm, slightly tart apples that don't turn to mush when grated. If they're very juicy, sautéing may take a few minutes longer, until the liquid has reduced. A pan about 25 × 35 cm makes a thin sponge; in a smaller one, check it after 25 minutes and bake longer if the middle is still wobbly. Coarsely grated apples leave visible pieces in the top layer.