A cake recipe for all foodies:
Spread the bottom of a cake springform pan (24 centimeters in diameter with parchment paper. Roll out shortcrust pastry between cling film to a circle 30 centimeters in diameter and place in the mold so that there is a rim. Press up edge and shape so that it is about six centimeters high.
Peel the apples, cut out the cores and place the apples on the short pastry base.
Put milk, whipped cream and sugar in a saucepan. Remove eight tablespoons and mix with pudding powder and egg yolks until smooth. Bring the milk and whipped cream to the boil and remove from the heat. Add stirred pudding powder, stirring continuously, and bring to a boil repeatedly. Pour over apples.
Sprinkle with flaked almonds and bake in a heated oven at 180 degrees Celsius (gas mark 2) for about 45 minutes. If necessary, cover with aluminum foil for the last 15 minutes so that the surface does not get too dark. Cool the apple-vanilla cake in the pan at the beginning.
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