Let’s dive into making an Apple Custard Cake! This one had me so proud; it’s a mix of creamy goodness and that delightful crunch!
- Crust & Streusel:
- 1.5 cups (150g) oat flour
- 1 cup (100g) almond flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 0.25 cup (50g) birch sugar (or any other refined sugar)
- 0.5 cup (120g) cold (vegan) butter, cubed
- 0.5 tsp vanilla extract
- 0.25 cup (50g) vanilla custard powder
- 2.5 cups (600ml) vegan milk of choice (I used oat milk)
- 0.25 cup (40g) birch sugar
For the Crust: Mix everything in a big bowl until you have a streusel-like consistency. Set aside half of this mix. Keep kneading the other half until it forms a dough. Line a 20x20 cm baking pan with parchment paper and grease the edges. Press the dough into the pan evenly to form the bottom layer.
Making the Custard: Combine 6 tbsp of milk with the custard powder and sugar. Heat the rest of the milk while stirring continuously. Once it’s boiling, add the custard mix and keep stirring until it thickens and becomes creamy. Let it cool for about 10-15 minutes. While it cools, thinly slice the apples.
Assembling the Cake: Spread the custard over the dough in the pan, ensuring it’s smooth. Layer the thinly sliced apples on top and then cover them with the reserved streusel. Bake it all at 180 degrees for 40-45 minutes. Once it’s done, let it cool entirely for at least 4 hours or overnight in the fridge. I opted to top mine with caramel spread! Enjoy every bite of this delight! 🍎🍰
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