Apple and Hazelnut Cake with Cream Custard

Apple and Hazelnut Cake with Cream Custard

Table of Contents

Ingredients

For the Cake:

    • 3 eggs
    • 3/4 cup (150 g) sugar

 

    • A pinch of salt
    • 1/4 cup (60 ml / 2 fl oz) sunflower oil
    • 1.5 cups (200 g) all-purpose flour

 

    • 1 teaspoon baking powder
    • 1/2 cup (100 g) raw hazelnuts, roughly chopped
    • 2 apples, peeled and diced

For the Custard Cream:

    • 1 egg
    • 2 tablespoons (45 g) sugar

 

  • 1 tablespoon (15 g) cornstarch
  • 1 cup (240 ml / 8 fl oz) milk

For Decoration:

 

  • 1 teaspoon powdered sugar

Directions

1. Prepare the Cake Batter:

 

    • In a mixing bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
    • Gradually add sunflower oil while mixing.
    • Sift in the flour and baking powder, and gently fold until just combined.

 

  • Add the chopped hazelnuts and diced apples, and mix until evenly distributed.

2. Bake the Cake:

    • Preheat your oven to 180°C (355°F).

 

  • Grease and line a 9-inch (23 cm) round baking pan. Pour the batter into the prepared pan.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Prepare the Custard Cream:

 

    • In a saucepan, whisk together the egg, sugar, and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.
    • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
    • Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.

4. Assemble and Decorate:

  • Once the cake has cooled, spread the custard cream evenly on top.
  • Dust with powdered sugar for decoration.
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