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Cream Filling
2 egg yolks
1/4 cup sugar (60 g)
1 teaspoon vanilla essence (optional)
1 cup milk (240 ml / 8 fl oz)
1 tablespoon cornstarch (15 g)
Cake Batter
2 egg whites (saved from the cream filling)
2 eggs
A pinch of salt
1/2 cup milk (120 ml / 4 fl oz)
Grated peel of 1 lemon
Juice of half a lemon
2 cups flour (260 g)
1 teaspoon baking powder
3 apples
Decoration
1 teaspoon powdered sugar (optional)
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