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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!
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a cup of tea or coffee for a delightful afternoon treat.
Cooking Tips:
- Ensure the cream is completely cool before spreading it on the batter to prevent it from melting into the cake.
- Adjust the sweetness to your preference by adding more or less sugar.
Enjoy your delicious Apple Cream Cake!