Apple cake with custard cream

Heat the milk with the edible lemon peel.

Whip the egg yolks with the sugar until light and frothy, then add the sifted cornstarch.

Pour the boiling milk into the mixture through a sieve, transfer to a saucepan and cook over low heat until thickened.

Cool the custard cream in an ice-cold baking tray covered with cling film in contact.

Peel and slice the apples thinly, place them in a container with lemon juice and let them macerate in the fridge.

Whisk the eggs with the sugar, then add the milk, oil, vanilla and a pinch of salt.

Fold in the sifted flour and baking powder, and if desired add one apple cut into cubes.

Pour the batter into a cake tin lined with parchment paper, add the custard cream and arrange the apple slices.

Sprinkle with brown sugar and bake in a preheated oven at 180°C for 45-50 minutes.