Grandma’s Best Apple Cake with Vanilla Pudding and Streusel

Shortcrust & Streusel:

1. Grease a 26 cm (10-inch) springform pan with butter and dust with flour.

2. For the shortcrust, mix flour, baking powder, salt, and sugar in a bowl.

3. Cut butter into small pieces and add to the bowl. Rub the dry ingredients and butter together with your hands until crumbly.

4. Add the egg and knead into a smooth dough. Flatten it slightly, wrap in plastic wrap, and refrigerate for 30 minutes.

5. For the streusel, mix flour, butter, sugar, cinnamon, nutmeg, hazelnuts, and salt in a bowl. Rub between your hands until crumbs form. Refrigerate until needed.

6. Meanwhile, prepare the pudding.

Vanilla Pudding:

1. In a small pot, heat milk (save 5 tbsp) with cream.

2. Mix pudding powder, sugar, and the reserved milk until smooth.

3. Once the milk is boiling, stir in the pudding mixture. Bring to a boil while stirring constantly.

4. Beat the egg yolks in a bowl. Mix in a ladle of hot pudding, then pour the mixture back into the pot.

5. Heat again while stirring constantly. Cover pudding surface with plastic wrap to prevent a skin from forming. Let cool.

6. Remove shortcrust dough from the fridge and let sit for 10 minutes at room temperature.

Prepare Apples:

1. Peel, core, and cut apples into slices or cubes. Drizzle with a bit of lemon juice to prevent browning.

Assembly & Baking:

1. Preheat oven to 180°C (356°F) top/bottom heat or 160°C (320°F) fan.

2. Roll dough on a floured surface to about 5 mm thickness. Press into the springform pan, raising the edges about 4 cm high. Trim the edge flat with a knife.

3. Stir pudding once more and spoon it evenly over the base.

4. Spread apple pieces over the pudding.

5. Generously cover with streusel.

6. Bake for 45–55 minutes until golden brown.

7. Let cool completely on a wire rack before removing the pan.

8. Slice and serve – makes about 12 pieces.