Apple Vanilla Pudding Cake

Apple Vanilla Pudding Cake

Ingredients:

For the Pudding:

• • 1 large egg
  • 50g (1/4 cup) granulated sugar
  • 10g (1 tablespoon) vanilla sugar

• 15g (2 tablespoons) cornstarch
• 250ml (1 cup) milk

For the Cake:

• • 2 large eggs
  • 100g (1/2 cup) granulated sugar
  • A pinch of salt

• • 1 teaspoon vanilla essence
  • 100ml (1/2 cup) milk, at room temperature
  • 50ml (1/4 cup) vegetable oil

• • 220g (1 3/4 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1 apple, peeled, cored, and sliced

For Baking and Topping:

• • 27 x 18 cm (10 x 7 inch) baking mold, lined with baking paper
  • Powdered sugar for dusting

Directions:

1. Prepare the Pudding

• • In a saucepan, whisk together 1 large egg, 50g sugar, 10g vanilla sugar, and 15g cornstarch.

• • Gradually add 250ml milk while whisking continuously to prevent lumps.
  • Cook over low heat, stirring constantly, until the mixture thickens.
  • Remove from heat and let it cool to room temperature.

2. Prepare the Cake Batter

• • Preheat your oven to 170°C (340°F).
  • In a mixing bowl, beat 2 large eggs, 100g sugar, a pinch of salt, and 1 teaspoon vanilla essence until fluffy and light in color, about 3-4 minutes.

• Add 100ml milk and 50ml vegetable oil, and mix until combined.
• Sift together 220g flour and 1 teaspoon baking powder, then gradually fold into the egg mixture until just combined.

3. Assemble and Bake the Cake

• • Line a 27 x 18 cm baking mold with baking paper.
  • Pour half of the cake batter into the prepared pan.
  • Place the cooled pudding into a piping bag and pipe it evenly over the batter in the pan.

• • Arrange the sliced apple over the pudding layer.
  • Pour the remaining cake batter over the apples.
  • Bake in the preheated oven at 170°C (340°F) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Finishing Touch

• • Once cooled, dust the cake with powdered sugar before serving.

Serving Suggestions:

• • With Ice Cream: Serve the cake warm with a scoop of vanilla ice cream.
  • With Beverages: Enjoy a slice with a cup of tea or coffee for a delightful afternoon treat.

Cooking Tips:

• • Cool the Pudding: Ensure the pudding has cooled to room temperature before piping it over the cake batter to prevent melting.
  • Thin Apple Slices: Slice the apple thinly for even baking and distribution throughout the cake.

Nutritional Benefits:

• • Apples: Provide fiber, vitamins, and antioxidants.
  • Eggs: Rich in protein and essential vitamins.

• Milk: Offers calcium and vitamin D.

Dietary Information:

• • Contains Dairy and Eggs: Not suitable for those with dairy or egg allergies.

Nutritional Facts (Per Serving):

• • Calories: 250 kcal
  • Protein: 5g

• • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 2g

• Sugars: 20g

Storage:

• • Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigeration: For longer storage, keep refrigerated for up to a week.