Apple Cake with Pastry Cream

Heat the milk with the edible lemon peel.

Whip the egg yolks with the sugar until a frothy mixture is obtained, then add the sifted cornstarch.

Pour the boiling milk into the mixture through a strainer, transfer to a saucepan and cook over low heat to thicken.

Cool the pastry cream in an ice tray covered with plastic wrap.

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

Beat the eggs with the sugar, then add milk, oil, vanilla, and a pinch of salt.

Incorporate sifted flour and baking powder, and optionally add a diced apple.

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

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