How to make
This dessert is something between a custard and an apple cake. Although it requires attention during baking, the result is worth the effort.
The apples are peeled and cut into small pieces. They are drizzled with the juice of one lemon and sprinkled with the cinnamon. The mixture is stirred well and left to absorb the flavors. Any released liquid is discarded.
In a large bowl, the softened butter and sugar are beaten with a mixer until smooth and creamy.
The eggs are added one by one, mixing well after each addition until fully incorporated. The sifted flour mixed with the baking powder is added.
The slightly warmed milk is poured in slowly while mixing. The apples are then added.
The mixture is stirred well. It is quite liquid, but it thickens during baking, while still keeping a creamy texture.
A 24 cm (9-10 inch) springform pan is lined with baking paper. The mixture is poured in and leveled.
The cake is baked in a preheated oven at 180°C (350°F) with fan for about 45-50 minutes. It is tested with a wooden skewer, which should come out slightly moist.
The cake is left to cool completely before removing from the pan. The finished apple cream cake is dusted with powdered sugar before serving.
