This Apple Vanilla Pudding Cake combines the richness of creamy vanilla pudding with the comforting sweetness of apples, nestled in a moist and fluffy cake. Perfect for any occasion, it’s a treat that delights with every bite.
Ingredients:
For the Pudding:
- 1 egg
- 50 g sugar
- 10 g vanilla sugar
- 15 g cornstarch
- 250 ml milk
For the Cake:
100 ml milk, at room temperature
2 eggs
100 g sugar
A pinch of salt
1 teaspoon vanilla essence
50 ml vegetable oil
220 g flour
1 teaspoon baking powder
1 apple, peeled, cored, and sliced
For Baking and Topping:
- 27 x 18 cm mold, lined with baking paper
- Powdered sugar for dusting
Directions:
Prepare the Pudding:
- In a saucepan, whisk together 1 egg, 50 g sugar, 10 g vanilla sugar, and 15 g cornstarch.
- Gradually add 250 ml 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.
Prepare the Cake Batter:
- Preheat your oven to 170°C (340°F).
- In a mixing bowl, beat 2 eggs, 100 g sugar, a pinch of salt, and 1 teaspoon vanilla essence until fluffy and light in color, about 3-4 minutes.
- Add 100 ml milk and 50 ml vegetable oil, and mix until combined.
- Sift together 220 g flour and 1 teaspoon baking powder, then gradually fold into the egg mixture until just combined.
Assemble and Bake the Cake:
- Line a 27 x 18 cm 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 apples 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.
Finishing Touch:
Once cooled, dust the cake with powdered sugar before serving.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10
