Directions
Cream Filling
Prepare the Cream:
In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
Add the vanilla essence, milk, and cornstarch, and stir until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.
Cake Batter
Prepare the Egg Whites:
In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.
Combine Wet Ingredients:
In another bowl, beat the 2 whole eggs with a pinch of salt.
Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.
Combine Dry Ingredients:
In a separate bowl, sift together the flour and baking powder.
Prepare the Apples:
Peel, core, and chop the apples into small pieces.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the beaten egg whites.
Fold in the chopped apples.
Prepare the Baking Pan:
Preheat the oven to 180°C (356°F).
Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.
Assemble the Cake:
Pour half of the cake batter into the prepared pan.
Add the cooled cream in a spiral shape over the batter.
Pour the remaining batter on top of the cream.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Decoration
Decorate the Cake:
Allow the cake to cool completely.
Dust with powdered sugar for a vintage texture (optional).
Serving Suggestions
Serve the cake warm or at room temperature.
Enjoy with a cup of tea or coffee for a delightful treat.
