Apple Cream Cake

1. Prepare the Cream:

1. In a saucepan, whisk together the egg, salt, vanilla sugar, and granulated sugar.
2. Incorporate the cornstarch and milk, stirring until smooth and free of lumps.
3. Place the pan over medium heat, continuously stirring until the mixture thickens.
4. Remove from heat and stir in the lemon juice and butter until fully combined.
5. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool completely.

2. Prepare the Cake:

1. Preheat your oven to 180°C (356°F) and line a 24cm (9.5-inch) round cake pan with parchment paper.
2. In a large bowl, beat the eggs with a pinch of salt.
3. Add the vanilla sugar and granulated sugar, mixing until the batter is light and fluffy.
4. Gradually mix in the vegetable oil and warmed milk.
5. Sift in the flour and baking powder, folding gently until the batter is smooth.
6. Gently fold in the diced apples and raisins.

3. Assemble and Bake:

1. Pour half of the batter into the prepared cake pan.
2. Evenly spread the cooled cream over the batter.
3. Pour the remaining batter on top of the cream, smoothing it out.
4. Arrange the thin apple slices on the surface.
5. In a small bowl, mix the egg yolk with the milk to create an egg wash. Brush this mixture over the apple slices.

4. Bake the Cake:

1. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

5. Serve:

• Dust with powdered sugar before serving, if desired.
• Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with tea or coffee for a delightful afternoon treat.