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Cream, Apple, and Walnut Cake

A delightful cake combining apples and walnuts in a moist and luscious batter, perfect for afternoon tea or celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: European, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 medium eggs
  • 150 g sugar
  • 250 g flour 00
  • 100 ml milk
  • 80 ml seed oil
  • 1 pack (16g) dessert yeast
  • Grated lemon zest
For the filling and decoration
  • 400 g Crema Pasticcera (ready and cold)
  • 2 apples (sliced thinly)
  • 1 handful walnut shells
  • Powdered sugar (to taste) for dusting before serving
  • Honey or maple syrup (for final decoration)

Method
 

Dough preparation
  1. Begin by beating the eggs with the sugar until you achieve a light and bubbly composition.
  2. Gradually add the oil and milk in a gentle stream while stirring.
  3. Finally, incorporate the sifted flour, dessert yeast, and a sprinkle of lemon zest to create a fragrant and airy batter.
First cooking
  1. Line a square pan (about 22x22 cm) with baking paper.
  2. Pour half of your luscious batter into the pan and level it to create a smooth base.
  3. Bake in a preheated oven at 180°C for about 15 minutes, allowing it to rise enticingly.
Filling
  1. Once baked, remove the pan from the oven; you want the base to be just barely firm.
  2. Gently spread the crema pasticcera atop the hot surface, allowing it to meld into the cake.
  3. Layer the thin apple slices decoratively on top of the cream.
Second cooking
  1. Carefully pour over the remaining batter, starting from the edges and allowing it to flow towards the center.
  2. Sprinkle a handful of walnut shells generously over the surface for added texture and flavor.
Last step
  1. Return to the oven and bake again for another 20-25 minutes.
  2. Always check doneness using a skewer; it should emerge clean when the cake is perfectly baked.
Serve
  1. Allow your creation to cool completely in the pan; this step is essential for the cream to set beautifully.
  2. Before serving, dust with a shimmering layer of powdered sugar and drizzle with honey or maple syrup for a lovely finish.

Notes

For an added zing, consider incorporating a teaspoon of cinnamon into your batter or sprinkled on top before baking. Ensure the crema pasticcera is well-chilled for a perfect contrast to the warm cake. If you prefer a richer flavor, substitute half the seed oil with melted butter. For optimal freshness, store any leftover cake in an airtight container in the refrigerator, where it maintains its soft and creamy texture for up to three days.