How to make
The cake is something between cream caramel and apple cake. Although it is capricious when baking, because you have to stand by the oven and watch it, you will like it a lot.
Peel and cut the apples into small pieces. Drizzle them with the juice of one lemon and sprinkle them with a teaspoon of cinnamon. Mix everything well. Let them soak in a bit and discard the liquid that has leaked out.
In a large bowl, place the softened butter and sugar. Beat them well with a mixer until you have a smooth mixture.
Add the eggs one after the other, while beating with a mixer until everything is completely mixed. Add the flour sifted with the baking powder. Pour the slightly warmed milk in a stream. Add the apples.
Mix the mixture well. It is almost liquid, but it sets during baking, but not quite. After all we're making a cream cake.
Line a 9.4″ (24 cm) form with a detachable bottom with baking paper. Pour the mixture and smooth it out.
Bake the cake in a preheated 360°F (180°C) oven with the fan on for about 50-60 minutes. Check to see if it's fully baked with a toothpick and it should come out of the mixture slightly moist.
Wait for the cake to cool completely before removing it from the baking pan. Sprinkle the finished apple cream cake with powdered sugar!
Enjoy!
