Procedure
Prepare the base: In a bowl, combine the flour, cold butter cut into cubes, sugar, egg, salt and lemon zest. Knead until the mixture is smooth. Wrap the dough in cling film and leave to rest in the refrigerator for at least 30 minutes.
Slice the apples: Peel and slice the apples thinly. Place the slices in a bowl with the lemon juice and sugar (and cinnamon, if desired). Let it season.
Prepare the soufflé:
Heat the milk in a saucepan, without bringing it to a boil.
In another bowl, beat the egg yolks with the sugar until light and fluffy. Add the flour and vanilla.
Pour the hot milk slowly into the egg yolk mixture, stirring constantly.
Put everything back into the saucepan and cook over low heat until you obtain a smooth and thick cream.
Once ready, let it cool, then gently incorporate the whipped egg whites, stirring from the bottom up.
Assemble the cake:
Take the base from the fridge and roll it out in a greased cake tin.
Spread a layer of apples on the base, then pour the soufflé cream on top.
Cooking: Bake in a static oven preheated to 180°C for about 40-45 minutes, until the soufflé cream has puffed up slightly and the surface is golden.
Service: Let cool and sprinkle with icing sugar before serving.
It is delicious both warm and at room temperature! Enjoy!
