100 ml milk
2 eggs
220 g flour
50 ml oil
1 apple, sliced
50 g stevia sweetener (or 100 g sugar)
1 tsp vanilla
1 tsp baking powder
A pinch of salt
For the cream – apple cream cake:
25 ml milk
25 g stevia sweetener (or 50 g sugar)
15 g cornstarch
10 g sugar Vanilla
1 egg
Preparation:
Prepare the cream first: In a saucepan, whisk together the egg with the stevia sweetener (or sugar), vanilla sugar, cornstarch and milk
Bring the mixture to a boil, stirring, until the cream thickens
Cover the surface of the cream with cling film and let cool to room temperature
In a bowl, whisk the eggs with the stevia sweetener (or sugar), salt, and vanilla. Blend well with an electric mixer for 3-4 minutes until a frothy mixture is formed
Stir in the milk and oil, mix, sift and stir in the flour with the baking powder and mix
Finally, add the thinly sliced apples
Pour half of the mixture into a rectangular tin lined with baking paper (27×27 cm)
Add a few tablespoons of cream and cover with the remaining mixture
Use a piping bag to place the dough cream in a checkerboard pattern
Finally, bake the cake at 170°C for 40-45 minutes
Sprinkle with icing sugar and serve
