The apple pie and custard without butter is a soft, delicious, light, and truly tasty cake! It’s a slightly different variation from the classic apple pie and definitely more delicious. It’s perfect for breakfast or snack for the whole family. In this version, I decided to use custard with whole eggs, to avoid wasting egg whites, it becomes definitely lighter and clearer, but if you prefer, you can make it only with yolks and use the leftover egg whites to make excellent cat tongues. If you like apples, you can also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for making the apple pie and custard without butter
- 3 eggs (Medium)
- 2 apples
- 1.75 oz raisins (sultanas)
- 1.75 oz almonds
- 3.5 oz sugar
- 0.63 cup whole milk
- 0.63 cup corn oil
- 1.75 cups all-purpose flour
- 0.28 oz baking powder
- 1.35 tbsp rum
- to taste lemon juice
- 2.11 cups milk
- 3.5 oz sugar
- 2 eggs
- 1.06 oz all-purpose flour
- 1 packet vanillin
- 1 apple
Tools
- Cake Pan
- Hand Whisk
- Wooden Spoon
- Cutting Board
- Knife
- Bowl
- Pot
- Small Pot
- Pastry Syringe
Steps to make the apple pie and custard without butter
To prepare the apple pie and custard without butter, first soak the sultanas in a small bowl with rum for about 1 hour. Now start preparing the custard. Work the eggs with the sugar in a saucepan using a hand whisk. Then add the all-purpose flour and continue mixing until the mixture is nice and smooth. Finally, add a packet of vanillin and mix well.
In another small pot, heat the milk and when it reaches a boil, turn off the heat and add it slowly to the egg mixture in the saucepan. Put it back on the heat at medium-low flame and continuously stir the custard until it is well combined and thick. It will take about 6/7 minutes. Turn off and let it cool.Now prepare the apples needed for the inside. Take the apples, peel them, cut them into slices and then into not too large pieces. Put them in a small bowl and pour lemon over them to prevent browning. Set them aside for later. Now prepare the cake batter. In a large bowl, beat the eggs with the sugar until they are light and frothy. Now add the liquids, first the milk in a trickle, then the corn oil. Mix again with a hand whisk. Sift the all-purpose flour and baking powder, mix, then add the apple pieces, the sultanas well squeezed with your hands, and then add chopped almonds, I chopped them with a chopper with blades.
Finally, add a teaspoon of ground cinnamon and mix everything well with a wooden spoon. Preheat the static oven to 356°F. Meanwhile, take a 9.5-inch springform pan. Oil it well and flour it. Pour the mixture into the cake pan. On top, sprinkle the surface with the custard. I used a pastry syringe to create a swirl with the custard.
Finally, I used an apple, cleaned, peeled, and cut into slices for decoration. I created a sort of central rosette and used slices to create the edge. Bake the cake for about 45 minutes. Always use the toothpick test to see if the cake is cooked.
Take it out of the oven, let it cool well. Then remove it from the pan. Here’s your apple pie and custard without butter. Truly good and super fragrant!
Storage and Tips
You can store the cake for a couple of days under a glass dome or in a cake holder.
If you don’t like raisins, you can omit them.
If you don’t like almonds, you can omit them or replace them with pine nuts.
