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Method
Pour the cold milk into a saucepan, add the cornstarch and stir until it dissolves.
Add the sugar and both egg yolks and stir well.
Bring the saucepan to a moderate heat, stirring constantly until the cream thickens.
Pour the cream onto a plate, spread it out and leave to cool, covered with kitchen foil.
Preheat the oven to 180 degrees with top and bottom heat, without convection.
For a perfect fit, line a 25 cm diameter and 6 cm high tin with wet baking paper.
Peel the apples, cut them into slices and divide each slice in half.
In a bowl, whisk the two eggs, the egg whites set aside, a pinch of salt, sugar, lemon zest and juice.
Add the milk and mix, then sift in the flour and yeast and mix until you get a homogeneous dough.
Add the apples to the dough with a spatula.
Pour the dough into the tin and smooth the surface with a spatula.
Decorate the cake in a spiral shape with the prepared pastry cream using a piping bag.
Bake for 45 minutes at 180 degrees top and bottom heat, without convection.
Remove the cake from the tin and optionally decorate with icing sugar.
Tips for making tornado apple pie
This recipe is ideal for using up ripe apples and delighting with a delicious fruit treat.
For greater convenience, you can use a removable mold.
Be sure to moisten the baking paper before lining the mold so that it fits perfectly.
Using the same paper, the cake can be easily removed from the mold. Enjoy!
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