Apple custard cream

First of all, take the ingredients out of the fridge, so that they are out in time. This is important because the ingredients will come together better if they are at room temperature.

Separate the eggs. Put the whites in a large bowl and the yolks in a smaller bowl.

Beat the egg whites until stiff, which will make the dough even lighter.

Mix the egg yolks with the sugar, then add the flour and baking powder.

Peel and grate the apples. Add the vanilla sugar and cinnamon.

Stir the apple mixture into the batter, then gently add the beaten egg whites.

Pour the mixture into a lined baking pan and bake in a preheated oven at 180 degrees for 30-35 minutes, or until the top is golden brown.

Cook the pudding with the milk according to the instructions on the packet and leave to cool.

Spread the custard over the cooled cake.

Cream the butter (an electric mixer is quickest), then add the custard, spoon by spoon, until creamy.

Spread the creamy custard on top of the cake and refrigerate for at least 2 hours.