This is my grandma's version of a traditional German apple cake with custard. Tastes wonderful creamy and rich.
I usually keep the cake for 10 to 12 hours in the fridge before serving. That way it has the best consistency in my opinion.
You can also cut out the core of the apples, set them whole on top of the pastry in the tin and fill the holes in the apples with 50g raisins that you soaked in 2 tablespoons rum.