Caramel and apple cake from the tray

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Heat the milk and vanilla pod. Caramelise 50 g sugar in a saucepan over medium heat until golden brown. Remove the pot from the heat, stir in hot milk and bring to the boil. Remove from the heat again and let it cool down a little. Remove vanilla pod.

2. 2

   Mix 2 eggs, egg yolks, 50 g sugar and vanilla pulp. Add to the caramel milk and stir over low heat until it thickens slightly (do not boil!). Let it cool down. In the meantime, wash the lemon, dab dry and finely grate the peel. Squeeze the lemon. Wash, peel and quarter apples and cut out the core. Cut apples roughly into pieces and mix with lemon juice. Coarsely chop peanuts. Cream fat, 200 g sugar and salt. Add 3 eggs one after the other, alternating with the cornflour, and stir until creamy. Mix flour and baking powder and stir in briefly together with the caramel milk. Put the dough into a greased fat pan sprinkled with breadcrumbs.

3. 3

   Coarsely chop peanuts. Cream fat, 200 g sugar and salt. Add 3 eggs one after the other, alternating with the cornflour, and stir until creamy. Mix flour and baking powder and stir in briefly together with the caramel milk. Put the dough into a greased fat pan sprinkled with breadcrumbs. Spread apple pieces on top and sprinkle with peanuts and 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let it cool down in the fat pan and cut it into approx. 30 pieces

4. 4

   Waiting time approx. 15 minutes