1. Prepare the pastry cream:
– In a saucepan, combine 1 egg, 50 grams sugar, 10 grams vanilla sugar, and 15 grams cornstarch. Gradually add 250 ml of milk.
– Cook over medium-high heat, stirring constantly, until the mixture thickens.
– Remove from heat and let cool to room temperature.
2. Prepare the cake mix:
– In a large bowl, beat 2 eggs with 100 grams of sugar and a pinch of salt until fluffy. Beat for about 3–4 minutes.
– Mix in 100 ml of milk and 50 ml of vegetable oil.
– Sift in 170 grams of flour and 1 teaspoon of baking powder, and gently fold in until smooth.
– Add 50 grams of chopped almonds.
3. Assemble the cake:
– Preheat the oven to 170°C (350°F) and line a 27 x 18 cm (10 x 7 inch) baking tin with parchment paper.
– Pour the mixture into the pan and smooth it out evenly.
– Sprinkle the surface with 50 grams of almond flakes.
– Transfer the chilled pastry cream to a pastry bag and draw lines in a crisscross pattern on the cake layer.
4. Cook:
– Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Servings:

Let the cake cool completely before dusting with powdered sugar.
– Slice and serve this delicious cake that combines the softness of the cream with the crunch of the almonds.
Indulge in this heavenly cake that’s not only a family secret but also better than any store-bought apple cake, thanks to our grandmother’s wonderful recipe. Perfect for any occasion or as a delicious treat to enjoy every day.