Apple walnut cake with vanilla cream

Apple, Walnut, and Vanilla Cream Cake: A Fluffy Delight

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Introduction:
The Apple, Walnut, and Vanilla Cream Cake is a classic recipe that combines the sweet and tart flavors of apples with the crunchy texture of walnuts and the delicacy of vanilla cream. This cake will not only delight your taste buds but will also fill your home with an irresistible aroma. It is perfect for any occasion, whether it’s a family meal, a party, or simply a lazy afternoon at home.

Ingredients needed:

_For the dough:_
- 200 g butter (at room temperature)
- 1 egg
- 2 tablespoons sugar
- 3 tablespoons oil
- 200 ml milk
- 650 g flour
- Zest of one lemon
- 1 teaspoon baking powder
- 1 pinch of salt

_For the filling:_
- 1 kg apples
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 2 packets vanilla sugar
- 4 tablespoons semolina

_For greasing the dough:_
- 50 g butter
- 150 g ground and toasted walnuts
- 100 ml maple syrup (or honey)
- 1 teaspoon cinnamon

_For the vanilla cream:_
- 3 egg yolks
- 3 tablespoons sugar
- 500 ml milk
- 5 tablespoons starch
- 30 g butter
- Vanilla essence
- 1 pinch of salt

_For greasing:_
- 1 egg yolk
- 1 tablespoon milk

Preparation steps:

1. Preparing the dough:
In a large bowl, mix the room temperature butter with sugar and salt until it becomes a fluffy foam. This step is essential to incorporate air into the dough, giving it a light texture. Add the egg and continue mixing, then gradually pour in the oil and milk, mixing well after each addition. Add the lemon zest for extra flavor.

2. Sifting and adding the flour:
In another bowl, sift the flour together with the baking powder. Gradually add the flour to the butter mixture, mixing with a spatula or wooden spoon. It is important not to overmix, just enough to combine the ingredients. Cover the dough and let it rest at room temperature while preparing the filling.

3. Preparing the apple filling:
Peel the apples and grate them coarsely. Place them in a pot along with the sugar, vanilla sugar, and cinnamon. Cook over medium heat until they release some juice, about 10 minutes. Once the apples have softened, let them cool before adding the semolina. This will absorb the excess moisture and help maintain the filling structure.

4. Preparing the vanilla cream:
In a bowl, mix the egg yolks with the sugar and a pinch of salt until creamy and the color changes. Add the warm milk in which you have dissolved the starch, mixing continuously. Place everything over low heat, stirring constantly until it thickens. It is important not to let the cream boil to prevent lumps from forming. Once thickened, remove the cream from heat, add the vanilla essence and butter, mixing well. Let the cream cool, covered, to prevent a crust from forming.

5. Assembling the cake:
Divide the dough into two parts: one larger and one smaller. From the smaller part, form a disc that will cover the bottom of the removable mold (26 cm). From the larger part, roll out a thin sheet of 2-3 mm. Sprinkle the toasted walnuts mixed with cinnamon and pour the maple syrup or honey. Roll the dough tightly and cut it into slices about a finger thick.

6. Mounting the cake:
On the bottom of the removable mold, place a sheet of baking paper greased with a little butter. Place the disc of dough at the bottom of the mold and arrange the slices of dough on the sides. Pour half of the apple filling, then add the vanilla cream (save a little for decoration). Cover with the remaining apple filling and place the remaining rolls on top.

7. Baking the cake:
Preheat the oven to 180 degrees Celsius. Bake the cake for 40 minutes. After 25 minutes, remove the cake and brush it with a mixture of egg yolk and milk. Continue baking until the cake is golden and firm to the touch. It is important not to check with a toothpick, as the vanilla cream will remain soft inside.

8. Cooling and serving:
After baking, let the cake cool completely in the mold. Then, decorate with the vanilla cream you saved. You can also add some toasted walnuts or coconut flakes for a more attractive appearance. Cut into servings and enjoy!

Serving suggestions:
This cake is delicious both warm and cold. You can serve it with a scoop of vanilla ice cream or with a caramel sauce for an extra flavor boost. A cup of tea or coffee pairs perfectly to complete the tasting experience.

Frequently asked questions:
- Can I use other fruits instead of apples? Yes, you can experiment with pears, peaches, or berries. Just make sure to adjust the sugar according to the sweetness of the fruits used.
- How can I store the cake? You can keep it in the fridge, covered, for up to 3 days. If you want to keep it longer, you can freeze it (without cream) and bake it later.
- Is this cake suitable for vegans? You can adapt the recipe using plant-based butter, plant milk, and flaxseed or apple for eggs to create a vegan version.

Nutritional benefits:
This cake will not only delight your taste but includes healthy ingredients. Apples are rich in fiber and vitamins, while walnuts provide essential fatty acids and protein.

Useful tips:
- Make sure the apples are in season for the best flavor.
- You can add a splash of lemon juice over the apples to keep their color and enhance the flavor.
- Try lightly toasting the walnuts before adding them to bring out their flavor.

I hope this recipe inspires you to create a treat that everyone will appreciate! Enjoy!

 Ingredients: - for the dough 200 g butter 1 egg 2 tablespoons sugar 3 tablespoons oil 200 ml milk 650 g flour zest of 1 lemon 1 baking powder salt - for the filling 1 kg apples 2 tablespoons sugar 1 teaspoon cinnamon 2 packets vanilla sugar 4 tablespoons semolina - for greasing the dough 50 g butter 150 g crushed and toasted walnuts 100 ml maple syrup (honey) 1 teaspoon cinnamon - for the vanilla cream 3 egg yolks 3 tablespoons sugar 500 ml milk 5 tablespoons starch 30 g butter vanilla essence salt - for greasing 1 egg yolk 1 tablespoon milk