Thin-Sliced Apple Custard Cake

Thin apple slices settle into a soft egg-and-milk batter that sets around them as the cake bakes. The result is an apple-forward dessert with a delicate custard-like crumb and visible fruit layers when sliced.

Ingredients

• 800 g peeled, cored apples
• 3 large eggs
• 90 g sugar
• 100 ml whole milk
• 40 g melted butter
• 80 g plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat oven to 180°C / 350°F. Line a 20 cm round springform pan with baking paper and wrap the outside base with foil to catch any small leaks.
2. Whisk eggs and sugar for 1 minute. Whisk in milk, cooled melted butter and vanilla. Sift in flour, baking powder and salt and whisk just until smooth.
3. Slice the peeled, cored apples 2 mm thick using a sharp knife or guarded mandoline. Fold immediately into the batter until every slice is coated.
4. Transfer to the pan in several additions, arranging the slices fairly flat and pressing gently to remove large gaps. Pour over any remaining batter.
5. Bake 50–60 minutes until deeply golden and the center is set, with no liquid batter on a skewer. Cover loosely with foil if the surface browns too quickly.
6. Cool in the pan 45 minutes before releasing the sides. Slice carefully; the apple-rich center will be moist but should hold together.
7. Refrigerate covered leftovers within two hours and use within three days. Serve chilled or gently warmed.

Slice evenly for tender layers

Aim for slices about 2 mm thick. Thick pieces can remain firm while the outside browns. Use the safety guard if working with a mandoline, and fold the apples into the batter as you slice to limit browning.

Choose a leak-resistant pan

The uncooked batter is thin. Line the base and sides well and place the springform pan on a baking tray. A solid 20 cm cake pan also works, but allow the dessert to cool before lifting it out with the paper.

Let the cake settle

This dessert contains more apple than flour, so it will not behave like a fluffy sponge. Cooling gives the custard time to firm up. Cut with a sharp knife and wipe it between slices.

FAQs

How many servings does this make?

Makes 8 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan 45 minutes before releasing the sides. Slice carefully; the apple-rich center will be moist but should hold together.

How should I store leftovers?

Refrigerate covered leftovers within two hours and use within three days. Serve chilled or gently warmed.