Name: German Apple Cake with Vanilla Custard and Almonds
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: One 23 cm cake, 12 slices
Cuisine: German Inspired
Ingredients: 1 large egg, for the vanilla custard; 50 g granulated sugar, for the vanilla custard; 1 teaspoon vanilla sugar, approximately 4 g; 30 g cornstarch; 240 ml whole milk; 4 large eggs, for the cake batter; 120 g granulated sugar; 80 ml neutral vegetable oil; 90 g plain yogurt; 2 teaspoons baking powder, approximately 8 g; 270 g plain flour; 5 g fine salt; 1 tablespoon vanilla sugar, approximately 12 g; 3 medium apples, peeled and cored, approximately 450 g prepared weight; 30 g flaked almonds; 1 teaspoon powdered sugar, approximately 4 g, for dusting

Method

17 steps

Grease and line the base of a 23 cm springform tin. Preheat the oven to 180°C, or 160°C fan.
To make the custard, whisk 1 egg, 50 g sugar, 1 teaspoon vanilla sugar and the cornstarch together in a saucepan until smooth.
Gradually whisk in the milk.
Cook over medium-low heat, whisking continuously, until the custard becomes thick and begins to bubble.
Remove the custard from the heat, cover its surface directly with baking paper or reusable wrap and allow it to cool slightly.
For the cake batter, whisk the 4 eggs, 120 g sugar and 1 tablespoon vanilla sugar until pale and slightly increased in volume.
Gradually whisk in the vegetable oil, followed by the yogurt.
In a separate bowl, combine the flour, baking powder and salt.
Fold the dry ingredients into the wet mixture just until no dry flour remains.
Cut the prepared apples into thin slices.
Spread approximately half of the cake batter evenly in the prepared tin.
Arrange half of the apple slices over the batter and spoon over half of the vanilla custard in small evenly spaced portions.
Cover with the remaining cake batter. Arrange the remaining apples and custard over the top.
Sprinkle evenly with the flaked almonds.
Bake for approximately 50 minutes. The cake should be golden and a skewer inserted into a cake-only section should come out without wet batter.
Allow the cake to cool in the tin for 15 minutes, then carefully remove the side of the tin.
Cool further before dusting lightly with powdered sugar and cutting into 12 slices.

Recipe notes

Helpful tips

Slice the apples evenly so they soften at the same rate.
Whisk the custard continuously to prevent it catching on the bottom of the pan.
Do not overmix the batter after adding the flour.
Test the cake in an area without a pocket of custard.
If the almonds brown too quickly, cover the cake loosely with foil for the final part of baking.

Equipment

23 cm springform tin
Baking paper
Saucepan
Whisk
Mixing bowls
Rubber spatula
Wire cooling rack

Storage

Because the cake contains homemade egg custard, store it covered in the refrigerator for up to 4 days. Bring individual slices towards room temperature before serving if preferred.

Additional tips

Contains wheat, eggs, milk and almonds. The custard must be cooked until thickened and bubbling. Refrigerate the finished cake promptly once it has cooled.