Apple cake filled with pastele cream in air frying – Air Fryer

(No Ratings Yet)

27 August, 2025

Apple cake filled with pastele cream in air frying 🍎✨

A classic dessert reinvented in the air … literally

There are biscuits that are a piece of childhood, and this is one of them. Imagine a spongy cake with apple, aroma of cinnamon and lemon, and a surprise heart of Homemade custard. And the best: done in the air fryer! Yes, that modern wonder that fry without frying and bakes without oven.

Ideal for breakfast, snacks or as a Sunday dessert. This cake is a perfect mixture of the traditional and practical. So if you have an Airfryer and a few basic ingredients, you are half an hour from the pastry glory.

Apple cake filled with pastele cream in air frying – Air Fryer

🍰 Ingredients for 8 rations

For cake:

🥚 3 eggs
150 g of sugar
160 g of wheat flour
50 ml of sunflower oil
1 natural yogurt
1 over chemical yeast
1 pinch of bicarbonate
1 teaspoon of cinnamon powder
1 lemon zest
🍏 2 apples
Grease butter

For the custard:

2 egg yolks
50 g of sugar
18.5 g of maicena
255 ml of milk (divided into two parts: 130 ml + 125 ml)
1 cinnamon branch
Lemon skin
Vanilla essence (optional)

👨‍🍳 Step by step: cake + custard

1. Prepare the base of the cake

In a bowl, mix the sugar with cinnamon and lemon zest until it integrates well. Add the eggs and beat with rods until spume and double volume.

Incorporates oil and yogurt. Then, peel one of the apples, pic them in very small pieces and add it to the mixture. Preheats the air fryer at 150 ° C.

2. Add dry ingredients

Incorporates the flour, yeast and a pinch of bicarbonate. Mix until there are no lumps.

Pour the mixture into a Suitable mold for Airfryer previously greased with butter. Cut the other apple into very thin sheets and place them above as decoration.

3. Bake in the air fryer

Introduces the mold into the fryer and bakes 160 ° C for 30 minutes. You can check with a stick if it is ready: it must be dry.

🍮 Prepare homemade custard

Infusion 130 ml of milk with lemon skin and cinnamon. Remove before it boils.
In another bowl, mix the yolks, sugar, cornstarch, vanilla essence and the remaining 125 ml.
Unite both mixtures and heat over low heat, stirring constantly, until it thickens.
Reserve in a container covered with skin film and let cool.

💉 Fill it!

Once the cake is cold, use a Pastelera manga with fine nozzle To inject the pastry cream inside. You can make small incisions at the top or from the sides.