Biscoff Apple Cake With Custard

Break the eggs into a bowl. Add the vanilla sugar and granulated sugar. Beat on high speed for 5-7 minutes until a fluffy mixture forms. Add the milk and sunflower oil, and mix until combined. Sift the flour and baking powder over the batter. Do not stir; gently fold the flour into the batter using eight movements.

Pour 350 grams of the batter into a baking tin lined with parchment paper. Place the cake in a preheated oven at 175°C (350 °F) and bake for 8-10 minutes.

Peel and dice the apples into small cubes. Heat the apple pieces in a frying pan over medium heat with the sugar and cinnamon. Cook for 5-7 minutes or until the apples are slightly softened and start to caramelize. Let the apple mixture cool.

Combine the vanilla pudding mix, milk, and sugar in a deep bowl and mix until smooth. Heat this mixture in a saucepan over low heat, stirring constantly until it thickens.

Carefully remove the cake from the oven. Spread ¾ of the custard over the cake and sprinkle the apple mixture on top. Pour the remaining cake batter and the rest of the custard over the cake.

Return the cake to the preheated oven at 175°C and bake for another 25-30 minutes, or until the cake is done. Keep a close eye on the baking time, as every oven is different. Let the cake cool completely.

Warm the Biscoff spread in a saucepan over low heat. Stay close, as this process is quick.

Pour the melted Biscoff spread over the cooled cake and garnish with chopped walnuts. Cover the cake and refrigerate.

Cut the cake into pieces and optionally garnish with Biscoff cookies.