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🍰 French Apple Cake with Pastry Cream

449 kcal · 30 min · 4 servings

Ingredients

• powdered sugar 130 g
• butter 220 g
• wheat flour, Type 405 300 g
• eggs 1 pcs
• vanilla extract 2 tsp
• lemon paste 1 tsp
• salt pinch
• milk 1 L
• cornstarch 100 g
• sugar 130 g
• egg yolks 4 pcs
• apples, green 3 pcs
• cinnamon 1.5 tsp

Instructions

1. 1. Mix 100 g of powdered sugar with 200 g of soft butter in a bowl.
2. 2. Add the flour, 1 egg, 1 tsp vanilla extract, the lemon paste, and 1 pinch of salt to the butter-sugar mixture.
3. 3. Knead the dough until all ingredients are well combined.
4. 4. Press the soft dough flat onto a plate.
5. 5. Place the dough, covered, in the refrigerator for 30 minutes.
6. 6. Pour about 100 ml of the milk into a small bowl.
7. 7. Stir the starch, sugar, egg yolks, and 1 tsp vanilla extract into the cold milk until everything is dissolved.
8. 8. Pour the remaining milk into a pot and bring it to a boil.
9. 9. Remove the pot from the heat and stir in the starch mixture.
10. 10. Bring the cream to a boil again while stirring.
11. 11. Press the hot cream through a fine mesh sieve to remove lumps.
12. 12. Set the cream aside covered; it does not need to cool completely.
13. 13. Peel the apples and remove the core.
14. 14. Cut the apples into wedges.
15. 15. Add 2 tbsp butter, 0.5 tsp cinnamon, and 2 tbsp powdered sugar to a pan.
16. 16. Bring the butter-sugar mixture to a brief boil.
17. 17. Add the apple wedges to the pan.
18. 18. Stir the apples until they are lightly caramelized.
19. 19. Remove the pan from the heat and set the apple filling aside.
20. 20. Preheat the oven to 170 °C with top and bottom heat.
21. 21. Line a baking sheet with baking paper.
22. 22. Place a 24 cm diameter cake ring on the prepared baking sheet.
23. 23. Take the chilled dough out of the refrigerator.
24. 24. Shape a portion of the dough into a roll about 3 cm thick.
25. 25. The crust should be about 4-5 cm high.
26. 26. Press the remaining dough flat into the cake ring to form the base.
27. 27. Place the apple filling on the dough base.
28. 28. Stir the pastry cream well again.
29. 29. Pour the cream over the apple filling.
30. 30. Smooth the cream with a spatula.
31. 31. Bake the cake in the preheated oven for about 45 minutes.
32. 32. Remove the cake from the oven.
33. 33. Let the cake cool completely.
34. 34. Place the cooled cake on a cake plate.
35. 35. Carefully remove the cake ring.
36. 36. Sprinkle the cake with 1 tbsp powdered sugar and 1 tsp cinnamon.
37. 37. Use a stencil if desired to create a nice pattern.

Nutrition per serving

• kcal: 449
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 52 g