Autumn is back and so are all the fruits that are in season during this time of the year. Such fruits are apples. It is true that you can buy some types of them during the summer, but the choice is not overwhelming. You have a much wider selection available in fall, varieties like Gala, Fuji or Braeburn are all easily accessible. These varieties are all perfect for cakes such as the one in this recipe.
Ingredients for apple and custard cake.
- 500 g plain flour
- 250 g margarine
- 100 g caster sugar
- 2 eggs
- 1,5 baking powder
- vanilla sugar
- 1/2 teaspoon of salt
- 2 tablespoons cocoa
- 1 tablespoon of cinnamon
- 1 kg of apples
- 100 g caster sugar
- 800 ml milk
- 2 vanilla puddings (80 g all together)
- 50 g margarine
- 50 g crystal sugar
Additionally: caster sugar for dusting the cake.
How to make apple and custard cake.
Shortbread pastry: sift the flour on the pastry board, add diced margarine, caster sugar, vanilla sugar, baking soda and baking powder. Chop the ingredients with a knife until they start coming together. When the ingredients are combined, add the eggs. Knead the pastry dough. Put the kneaded dough in the fridge for 30 minutes.
Pudding cream: pour 500 ml of milk into a pot, add sugar, margarine and boil it. Pour the remaining 300 ml of milk into a cup, add the powdered custard and mix until it dissolves completely. Once the milk in the pot starts to boil, pour in the pudding from the cup. Cook for two minutes, stirring constantly from the moment it starts boiling.
Apple cream: peel the apples, dice them and put them in a pot. Add sugar and cinnamon and cook over a high heat for 15 minutes, stirring constantly. Most of the apple juice should evaporate. Let the cooked apples cool down.
Remove the pastry from the fridge and divide it into two parts. Roll each part out. Line the baking tin with the first part – make sure to cover the sides of the tin as well. Sprinkle the pastry with cocoa and put the cooked apples on top of the cocoa. Cover the apples with hot custard pudding. Place the other half of the pastry on the apples.
Put the cake in an oven preheated to 180 degrees Celsius for an hour and 10 minutes.
Sprinkle the cake with caster sugar.
Good to know when making apple and custard cake.
The baking tin that I used had a size of 27 by 36 centimetres.
It is best to select soft and slightly sour apples. If you choose hard apples, they will need to fry for much longer.
Do you like cakes with apples? If so, try our recipe for Gluten-free apple cookies.