Steps

• Put the milk and one packet of vanillin (0.4 g) into a small saucepan and heat until just below boiling.

  

• In a bowl put the egg yolks with the sugar and whisk until pale and frothy.

  

• Gradually add the flour and whisk again until well combined.
  Pour the hot milk slowly into the egg and sugar mixture, stirring continuously with a whisk.
  Then put everything back into the saucepan and cook over medium/low heat, stirring constantly, until it thickens well.

  

• Place in a bowl, cover with plastic wrap and let cool. You should end up with about 2 1/2 cups (about 21 oz) of pastry cream.

  

• On a work surface, put the flour, baking powder, brown sugar and vanilla extract. Begin mixing the ingredients.

  

• Add the butter in pieces and start to work the dough. You’ll get a sandy mixture.

  

• Now add the eggs and mix everything. Do not knead for too long.

  

• The mixture is ready when you achieve this consistency.

  

• Line a 10 1/4 in springform pan with parchment paper.

  

• Pour the sandy mixture into it.

  

• Level the mixture well and press it against the sides of the pan. You can use the bottom of a glass to make the base more even.

  

• Now pour the pastry cream into it and bake for 35-40 minutes at 356°F.

  

• Wash, peel and core the apples. Cut them into eight slices; if they’re too large you can cut them into smaller slices.

  

• I placed the apple slices in a pan and added about 5 oz (about 3 tbsp) of caramel that I had prepared earlier and about 1/2 cup of water. If you don’t have ready-made caramel, put the butter in the pan, add the sugar and let everything melt.

  

• Add the apple slices and the water, stir and cook until the apples are softened.

  

• Once the cake is baked, place the caramelized apple slices on top.

  

• Cover the entire surface of the cake well, let it cool slightly and enjoy it.

  

• Enjoy!

  

• To make it even more indulgent, you can drizzle caramel over each slice.