This apple cake dethrones all others | 750g

This apple cake recipe has the particularity of containing pastry cream. An ingredient that gives it a very delicious texture.
Ingredients:
For the pastry cream:
50 g caster sugar
2 egg yolks
25 cl milk
25 g potato starch
1 organic lemon (for the zest)
For the cake batter:
250 g wheat flour (T45)
100 g caster sugar
11 g baking powder
10 cl sunflower oil
10 cl milk
2 eggs
1 sachet vanilla sugar
For the filling:
2 royal gala apples
1/2 lemon (for the juice)
For the finish:
1 tbsp. icing sugar
Preparation:
Pastry cream:
Pour the milk into a small saucepan, add the zest (whole, not grated) of half an organic lemon, bring to the boil, remove the zest and keep warm.
Off the heat, pour the egg yolks into another saucepan, add the sugar, whisk by hand or with an electric mixer until the mixture whitens.
Add the cornstarch, whisk then gradually pour in the milk while whisking.
Return the saucepan to the heat, whisk until the cream thickens well.
Remove it into a small glass bowl. Cover with cling film and leave to cool.
Cake batter:
Put the flour in a bowl, add the baking powder, mix, set aside.
Put the sugar in a bowl. Add the eggs.
Beat with a whisk until the mixture turns white.
Add the oil, mix, add the milk, continue to mix with the whisk.
Place a fine sieve on the salad bowl, then gradually pour in the flour and yeast mixture to sift them, continue to mix with the whisk. Set aside.
Apples:
Wash the apples, cut them in half, remove the core and seeds.
Then cut one apple into thin slices (but not too thin), put them in a bowl, sprinkle them with lemon juice so as not to risk them turning black.
Cut the other apple into thin slices, then cut each slice into pieces. Put them in another bowl, sprinkle with lemon juice.
Pour the apples cut into pieces from the second bowl into the cake batter, mix with a spatula.
The cake:
Preheat the oven to 175°C (fan-assisted).
Butter and flour a 22 cm diameter round cake tin, preferably hinged.
Pour the cake batter into the tin.
Put the cold pastry cream in a piping bag (without a nozzle). Cut the tip of the bag to obtain a large hole.
Decorate the surface of the cake with a spiral of cream, starting from the center and working towards the edges of the cake.
Pipe apple slices in a spiral onto the batter (not onto the cream).
Bake the cake for 40 to 50 minutes.
Check the cooking by inserting the tip of a knife into the center of the cake: if it is dry, the cake is cooked, otherwise continue cooking for a few minutes.
Once cooked, leave the cake in the oven for 2 minutes with the door ajar, then leave it to cool in its tin on a rack.
Unmold the cake onto a plate and sprinkle with icing sugar.
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