Apple cake with pastry cream

Heat the milk with the edible lemon peel.

Beat the egg yolks with the sugar until pale and fluffy, then add the sifted Maizena.

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

Cool the pastry cream in a chilled tray covered with cling film directly on the surface.

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

Beat 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 optionally add one diced apple.

Pour the batter into a pan lined with baking paper, add the pastry cream and arrange the apple slices on top.

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