Cakes, Pies & Tarts, Dessert

Crostata Mele e Crema (Apple and Pastry Cream Crostata)

Nicoletta April 6, 2018

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Crostata Mele e Crema (Apple and Pastry Cream Crostata), a classic, simple dessert, where a buttery short pastry shell hosts a silky lemon flavored pastry cream and to finish it off juicy and crunchy cinnamon apple slices, baked all together for a delightful outcome. Easy to make at home, you can also divide the preparation in two steps, making the short pastry, or the pastry cream (or both) the day before.

Song of the day: Overdose (d’amore) – Zucchero.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

My father developed quite a sweet tooth in his old age, he was never one to finish a meal with dessert, or request anything sweet, until later in life. If that is what old age does, I cannot imagine what will happen to me, a sweet lover born and bred…

 

Last week I saw him come back home with a bag of Granny Smith apples among other groceries. I did the ‘pucker face’ as soon as I saw them, not my favorite apples for sure, and told him they would be perfect in an apple pie, north american style. He seemed quite interested at the beginning, but then he asked me if I could make the usual Torta di mele (apple cake). Good, but I was thinking of something else. Easter was approaching and after we polished off the Pastiera, I was in the mood to recreate the same short pastry shell that would host those tart apples. In between the short pastry and the apples, I was envisioning that same velvety lemon pastry cream I used in the Bignè.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

The thought of a Crostata di Mele e Crema, an Apple and Pastry Cream Crostata, was sudden and destined to stay. A classic, simple yet luscious dessert, where a buttery short pastry shell hosts a silky lemon flavored pastry cream and to finish it off juicy and crunchy cinnamon apple slices, baked all together for a delightful outcome. Easy to make, I divided the preparation in two steps, by making the short pastry the day before, after coming back from work. You could also make the pastry cream the day before, in that case, the day you’re baking your Crostata, you just have to slice and dress the apples and assemble the Apple and Pastry Cream Crostata. Your dessert will be easy-peasy. TIP: Short pastry improves when it rests in the fridge, the only accuracy is to let it come at room temperature before rolling it. Also, the short pastry is very forgiving, and even if it should break while rolling it or when placing it in the baking pan, you can always patch it together and the buttery dough will work its magic when baking.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

Don’t you just love the look of that pastry cream? Even at my not so young age I find myself fighting the urge to dig my finger in that rich cream and then lick it in pure bliss. And I am not ashamed to say I still clean the pot where it cooked until the last drop is gone. I strongly encourage you to give my lemon pastry cream a try, my mom’s recipe and my fond memory since my childhood. It is the silkiests, most velvety and luscious pastry cream you will ever taste, with a delightful lemon flavor backdrop. You know when sometimes a pastry cream has a too strong “eggy” taste? Or it is too dense and gluey? Well, that’s not the case 🙂 .

Crostata Mele e Crema-Apple and Pastry Cream Crostata

Being a simple, “homey” and rustic dessert, with the look and feel of our grandma’s cake, you need to pay particular attention to the quality of ingredients. Organic, for us, is the way to go. For eggs, butter, flour, milk, sugar, and also apples and lemons. TIP: Whenever you need to use the rind or zest of citrus fruits, make sure they are organic, or you will end up eating waxes and pesticides that are in the peel.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

My parents’ kitchen is very basic. They have the essential tools and utensils they need to recreate the dishes they make over and over, with very few -or none- venturing outside the ordinary. I cannot therefore ask for anything fancy and for my baking, only rely on what I brought with me from my Canadian kitchen. This rectangular baking pan with removable bottom I had brought with me and used it already in my Crostata Ricotta e Cioccolato. I wish I had a round one, since both Crostate would have looked prettier and more traditional if baked in the regular round pan. However, the flavor does not get affected and my parents are not ones to complain about looks. The taste is what matters to them, and I, like them, have always been an “unrefined” cook and baker, my baked goods having mostly a graceful bucolic feel.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

This Crostata Mele e CremaApple and Pastry Cream Crostata, was the dessert of our Easter weekend, highly enjoyed by all the family, including my father who was very happy about my choice to make it. But, they had to wait until the next day after I finished taking the pictures to finally taste it. The life of a blogger!

The short pastry is softned by the pastry cream but stays crumbly, especially on the borders. The luxurious lemon pastry cream is like velvet on your tongue, and those apples with their lovely tartness enhanced by the lemon and mitigated by the cinnamon and the sprinkle of cane sugar, are juicy and crunchy. In one bite, a symphony of flavors where all the ingredients sing in harmony, all the elements of the Crostata being pleasingly combined.

Crostata Mele e Crema-Apple and Pastry Cream Crostata

I’m sure the fragrance and flavors of this Crostata Mele e Crema, Apple and Pastry Cream Crostata, will capture you.

Song of the day: Overdose (d’amore) – Zucchero.

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Crostata Mele e Crema-Apple and Pastry Cream Crostata

Crostata Mele e Crema (Apple and Pastry Cream Crostata)

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

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  • Author: Nicoletta
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert, Tarts
  • Method: Baking
  • Cuisine: Italian

Description

Crostata Mele e Crema (Apple and Pastry Cream Crostata), a classic, simple dessert, where a buttery short pastry shell hosts a silky lemon flavored pastry cream and to finish it off juicy and crunchy cinnamon apple slices. Easy to make at home, you can also divide the preparation in two steps, making the short pastry, or the pastry cream (or both) the day before.


Ingredients

For the short pastry:

  • 220 g unbleached all-purpose (or cake) flour
  • 100 g butter, cold, cut into cubes
  • 100 g sugar (granulated or raw cane sugar)
  • pinch salt
  • 1 organic lemon, the zest, grated
  • 1 egg + 1 egg yolk, organic free-range

For the pastry cream:

  • 3 egg yolks, organic free-range
  • 3 glasses milk (about 450 ml)
  • 3 Tbsp potato starch (or cake flour), sifted
  • 3 Tbsp sugar
  • 1 organic lemon, the rind

For the apples:

  • 2-3 Granny Smith apples, peeled, quartered, then thinly sliced (I used 2 but there was room for more slices)
  • 1 tsp cinnamon
  • 1/2 organic lemon, the juice
  • raw cane sugar, to sprinkle on top

Instructions

For the short pastry:

  1. In a large bowl work together the flour, cubed butter, sugar and pinch of salt, using a pastry cutter until you obtain a sandy texture. You can also use a food processor or a stand mixer.
  2. Add the egg and the egg yolk, the lemon zest, and work quickly with your hands to get a ball of dough. Wrap it in plastic and refrigerate for at least 1 hour.
  3. Take the short pastry out of the fridge, and take it to room temperature. On a floured work surface, roll the dough to a 4-5 mm thickness.
  4. With the help of the rolling pin, transfer the pastry into a rectangular tart mold (35 x 11 cm) with a removable bottom, or a round tart mold (about 22-24 cm in diameter).
  5. With a sharp knife, cut the excess dough on the borders and puncture the bottom with the tins of a fork. Set in the fridge to cool for at least 20 minutes. Gather all the leftover pastry dough (if you have it) and place it back in the fridge until you decide what to make with it (cookies, tartlet, or freeze it for later use).
  6. Preheat the oven to 180° C (350° F).

For the pastry cream:

  1. Heat the milk in a saucepan with the lemon rind; beat well the egg yolks and sugar in a bowl, then add the sifted flour (or potato starch) and mix with a spatula. Pour the heated milk mixture slowly, mixing with a whisk. Put back the mixture on the stove and stir constantly until the cream has thickened.
  2. Transfer the pastry cream to a bowl and let it cool with a plastic wrap directly on top to keep it from drying out.

For the apples:

  • Peel and cut the apples in quarters. Slice them fairly thin, then place in a bowl. Add the lemon juice and cinnamon and stir. Set aside.

Assembly:

  1. Take out the pastry shell from the fridge. Fill it with the pastry cream, smoothing it with a spoon.
  2. Arrange the sliced apples on top as you most like. Sprinkle with the raw cane sugar.
  3. Bake in the preheated oven for about 40-45 minutes, or until nice and golden.
  4. Take it out of the oven and let it rest on a rack, until it cools completely.

Notes

You can divide the preparation in few steps, by making the short pstry, or the pastry cream (or both) the day before. So, your prep time will vary considerably.

The cooking time indicated is only for the baking of the crostata.

For a tart with perfect edges it is advisable to use a non-stick mold with a removable bottom (rectangular or round, as you wish). With the rectangular 35 x 11 cm tart mold I used, I had some leftover dough and I made shortbread cookies.

Store in the refrigerator, and consume within two to three days. It is good both cold and at room temperature.

Crostata Mele e Crema

Post e Ricetta in Italiano

Mio padre ha sviluppato un debole per i dolci in tarda età. Non è mai stato uno che doveva finire i pasti con il dolce, o che richiedeva a me o mia madre di sfornarli in quantità, fino a poco tempo fa. Se questo è quello che succede in “vecchiaia”, non oso pensare cosa accadrà a me, golosa dalla nascita…

La settimana scorsa l’ho visto tornare a casa con un sacchetto di mele Granny Smith e altri generi alimentari. Ho storto la faccia appena le ho viste, non sono certo le mie mele preferite, e gli ho detto che sarebbero state perfette in una apple pie, la torta di mele in stile americano. All’inizio sembrava piuttosto interessato, ma poi mi ha chiesto di preparare la solita Torta di mele. Buona, ma io stavo pensando a qualcos’altro. La Pasqua si stava avvicinando e dopo aver fatto fuori la Pastiera, volevo ricreare lo stesso guscio di pasta frolla che avrebbe ospitato quelle mele asprigne. Tra la pasta frolla e le mele, immaginavo quella vellutata crema al limone che ho usato nei Bignè di San Giuseppe.

Il pensiero di una Crostata di Mele e Crema pasticcera, è stato improvviso e destinato a rimanere. Un dessert classico, semplice ma golosissimo, in cui un guscio di pasta frolla burrosa contiene una crema pasticcera al limone e per finire, fette di mela aromatizzate alla cannella succose e croccanti, il tutto cotto  insieme per un risultato delizioso. Facile da preparare, ho diviso la preparazione in due fasi, facendo la pasta frolla il giorno prima, dopo essere tornata dal lavoro. Si può anche preparare la crema pasticcera il giorno prima, in quel caso, il giorno in cui si cuoce la Crostata, si devono solo tagliare e condire le mele e assemblare la Crostata di mele e crema. Facile facile. La pasta frolla migliora quando riposa in frigo, l’unica accortezza è lasciarla un po’ a temperatura ambiente prima di stenderla. Inoltre, la pasta frolla anche se dovesse rompersi mentre si stende o quando la si mette nella teglia, si può sempre “rattoppare” e alla fine, dopo cotta, non si vedrà niente.

Non vi piace l’aspetto di quella crema pasticcera? Anche alla mia non giovanissima età mi trovo ancora a combattere l’impulso di infilare un dito in quella crema ricca e poi leccarlo in pura felicità. E non mi vergogno di dire che pulisco ancora il pentolino dove è stata cotta, fino all’ultima goccia. Vi incoraggio vivamente a provare la mia crema pasticcera al limone, la ricetta di mia madre e mio caro ricordo fin dall’infanzia. E’ la crema pasticcera al limone più vellutata e deliziosa che assaggerete. Sapete quando a volte una crema pasticcera ha un sapore di uovo troppo forte? O è troppo densa e collosa? Bene, non è questo il caso :-).

Essendo un dessert semplice, casalingo e rustico, da torta delle nostre nonne, è necessario prestare particolare attenzione alla qualità degli ingredienti. Il biologico, per noi, è la strada da percorrere. Per uova, burro, farina, latte, zucchero e anche frutta. SUGGERIMENTO: ogni volta che avete bisogno di usare la scorza degli agrumi, assicuratevi che siano biologici, altrimenti finirete per mangiare le cere e i pesticidi che sono nella buccia.

La cucina dei miei genitori è molto semplice. Hanno gli utensili essenziali di cui hanno bisogno per ricreare i soliti piatti che fanno più e più volte. Non posso quindi chiedere nulla di particolare, e quando sono da loro posso solo contare su ciò che ho portato con me dalla mia cucina canadese. Questa teglia rettangolare con fondo removibile l’avevo portata con me e già usata nella mia Crostata Ricotta e Cioccolato. Avrei tanto voluto una teglia rotonda, dal momento che entrambe le Crostate sarebbero state più belle e, soprattutto, più tradizionali, se rotonde. Tuttavia, il sapore non è stato intaccato, e i miei genitori non sono tipi da lamentarsi dell’aspetto. Il gusto è quello che conta per loro, e io, come loro, sono sempre stata portata a realizzare dolci non ricercati, ma con quel tocco di grazia bucolica.

Questa Crostata di Mele e Crema, è stato il dolce del nostro fine settimana di Pasqua, molto apprezzato da tutta la famiglia, incluso mio padre che è alla fine stato molto contento della mia scelta. Hanno dovuto, però, aspettare fino al giorno dopo per assaggiarla, quando ho finito di scattare le foto. La vita di una blogger!

La pasta frolla viene ammorbidita dalla crema pasticcera ma rimane friabile, soprattutto sui bordi. La crema pasticcera al limone è come velluto sulla lingua, e quelle mele con la loro deliziosa acidità esaltata dal limone e mitigate dalla cannella e dalla spolverata di zucchero di canna, sono succose e croccanti. In un solo boccone, una sinfonia di sapori in cui tutti gli ingredienti cantano in armonia, in quanto tutti gli elementi della Crostata sono piacevolmente combinati.

Sono sicura che la fragranza e i sapori di questa Crostata di Mele e Crema vi conquisteranno.

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Crostata Mele e Crema-Apple and Pastry Cream Crostata

Crostata Mele e Crema

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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  • Author: Nicoletta
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 persone
  • Category: Dolci, Crostata
  • Method: Forno
  • Cuisine: Italiana

Description

Crostata Mele e Crema, un classico e semplice dessert, dove un guscio di pasta frolla è ricoperto da una vellutata crema pasticcera al limone e da fette di mela aromatizzate alla cannella succose e croccanti. Facile da preparare a casa, puoi anche fare la pasta frolla il giorno prima.


Ingredients

  • 220 g farina tipo 0
  • 100 g zucchero (granulare o di canna)
  • 100 g burro, freddo, a cubetti
  • 1 uovo + 1 tuorlo, biologiche da allevamento a terra
  • 1 pizzico di sale
  • 1 limone biologico, la buccia grattugiata

Per la crema al limone:

  • 3 tuorli di uova, biologiche, da allevamento a terra
  • 3 cucchiai zucchero granulare
  • 3 cucchiai farina (o fecola di patate)
  • 3 bicchieri di latte (circa 450 ml)
  • scorza di 1 limone biologico

Per le mele:

  • 2-3 mele Granny Smith, tagliate a fettine (io ne ho usate 2 ma c’era spazio per altre fettine di mele)
  • 1 cucchiaino di cannella
  • 1/2 limone, il succo
  • zucchero di canna da aggiungere sulle mele prima di infornare

Instructions

  1. Nella ciotola di un robot da cucina aggiungere lo zucchero, il burro a cubetti, la farina setacciata e il pizzico di sale. Lavorare fino ad ottenere una consistenza “sabbiosa”.
  2. Quindi aggiungere l’uovo e il tuorlo, e la scorza di limone e mescolare brevemente il composto. Non surriscaldare l’impasto con le lame. Potete anche fare l’impasto a mano in una ciotola.
  3. Versarlo su una superficie di lavoro infarinata e lavorarlo leggermente con le mani fino a formare una palla di impasto. Schiacciarla leggermente e avvolgerla nella plastica. Lasciarla riposare in frigo da 1/2 ora a 1 ora.
  4. Prendere la pasta frolla dal frigorifero, se necessario portarla a temperatura lavorandola leggermente con le mani. Stendere la pasta frolla con un mattarello su una superficie infarinata di circa 4-5 mm di spessore.
  5. Con un coltello affilato, tagliare la pasta in eccesso sui bordi e forare il fondo con una forchetta.
  6. Preriscaldare il forno a 180° C.

Per la crema al limone:

  1. Riscaldare il latte in un pentolino con la scorza di limone; sbattere in una ciotola, con la frusta, i tuorli e lo zucchero quindi aggiungere la farina setacciata. Versare il latte riscaldato sul composto a filo, amalgamando con la frusta. Riportare il composto sul fuoco e mescolare continuamente fino a che la crema non si sarà addensata.
  2. Trasferire la crema in una ciotola e farla raffreddare con un foglio di pellicola a contatto per non farla seccare.

Per le mele:

In una ciotola mettere le mele sbucciate e tagliate a fettine piuttosto sottili. Aggiungere il succo di mezzo limone e un cucchiaino di cannella. Mescolare.

Assemblare:

  1. Togliere la teglia con la pasta frolla dal frigo. Aggiungere la crema e livellare con una spatola o un cucchiaio. Posizionare le mele sulla crema con la decorazione che più vi piace. Aggiungere lo zucchero di canna sulla superficie prima di infornare.
  2. Cuocere in forno preriscaldato per circa 40-45 minuti, o fino a che ben dorata.
  3. Toglierla dal forno e lasciarla riposare su una gratella finché non si raffredda completamente.

Notes

Io ho diviso la preparazione in 2 parti, facendo la pasta frolla il giorno prima e lasciandola in frigo. Volendo, si può anche fare la crema pasticcera il giorno prima e tenerla in frigo.

Per una crostata dai bordi perfetti si consiglia di utilizzare uno stampo antiaderente dal fondo removibile. Con il mio stampo rettangolare 35 x 11 cm è avanzata un po’ di pasta frolla e ci ho fatto dei biscotti.

Conservare in frigorifero, e consumare entro due-tre giorni. È buona sia fredda che a temperatura ambiente.

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36 Comments

  • Reply Milena Perrine April 6, 2018 at 9:05 am

    How I would enjoy some of this velvety lemon pastry cream against the crostata crust. Such a lovely touch to use green apples, I love them with brie or in/with pastries. Perfection in the kitchen! Have a wonderful weekend, Nicoletta!

    • Nicoletta
      Reply Nicoletta April 6, 2018 at 11:30 am

      Thank you, Milena! When you eat all 3 together, the short pastry, pastry cream, and cinnamon apples, it is heavenly 🙂 .

  • Reply maria April 6, 2018 at 10:25 am

    Wonderful post! Truth be told, I am still licking the bowl and spoons so you are not the only one 😉 I also use organic fruits, especially when zesting. I have pinned to try… thanks for sharing Nicoletta!

    • Nicoletta
      Reply Nicoletta April 6, 2018 at 11:31 am

      Good to know I am not the only one! 😉 . Thank you, Maria. Hope you try it and let me know what you think!

  • Reply Leanne | Crumb Top Baking April 6, 2018 at 10:35 am

    Oh my goodness! That lemon pastry cream looks heavenly! I wouldn’t let a drop go to waste either. And those apples baked into the top look divine! Awesome recipe!

    • Nicoletta
      Reply Nicoletta April 6, 2018 at 11:36 am

      It is, Leanne, truly, so smooth and silky. With those tart and cinnamony apples and the pastry cream, it is awesome 🙂 .

  • Reply Gabrielle @ eyecandypopper April 7, 2018 at 10:54 am

    I feel like I repeat myself often on your blog, but my goodness does this look delicious! I love short pastry crust! Adding lemon really makes all the difference in my opinion in this recipe. I wish I lived closer so I could come over for a slice 😉

    • Nicoletta
      Reply Nicoletta April 9, 2018 at 11:25 am

      Oh Gabby, thank you! It really is delicious and the lemon comes through in the short pastry, the pastry cream and the macerating of the apples. We loved it! 😉

  • Reply bergetrk April 8, 2018 at 7:19 am

    That lemon pastry cream does look divine! Pairing it with apples sounds amazing. I think you put those apples to good use!

    • Nicoletta
      Reply Nicoletta April 9, 2018 at 11:24 am

      Thank you, Kathy! I love that pastry cream, I could make a dessert out of it alone. 🙂

  • Reply Gloria Duggan April 9, 2018 at 5:42 pm

    There is just something about rustic desserts that is so appealing. Love the short crust and that pasty cream. This is elegant enough for dinner guests, and I know I won’t be lucky enough to have leftovers either.

    • Nicoletta
      Reply Nicoletta April 9, 2018 at 11:08 pm

      Rustic tarts are in my chords, since they have been in my life forever. I find them reassuring and delicious. Thank you, Gloria!

  • Reply cheddarben April 9, 2018 at 6:53 pm

    That looks like such a delectable dessert. I am with your father…. the sweets are good!

    • Nicoletta
      Reply Nicoletta April 9, 2018 at 11:09 pm

      Thank you, it is! He was the only one who didn’t have a sweet tooth, now he’s on board too 😉 .

  • Reply Laineey April 11, 2018 at 8:19 am

    Wow. I too would find it hard not dipping my finger in the pastry cream. I probably would do it, because I have little self control when it comes to delicious cream! This recipe looks absolutely fabulous! I can’t wait to make it!

    • Nicoletta
      Reply Nicoletta April 11, 2018 at 10:50 am

      Thank you Laineey, I can’t keep my finger off that pastry cream 😉 . The whole tart is fantastic, anyway. Hope you make it!

  • Reply Carrie April 12, 2018 at 9:50 am

    This looks simply delicious, perfect for summer. I’d love this with a scoop of ice cream!

    • Nicoletta
      Reply Nicoletta April 12, 2018 at 11:57 am

      Thank you, Carrie! It would be great even for summer, so simple yet so delicious.

  • Reply Kate April 12, 2018 at 9:56 am

    What a beautiful dessert! I have never made anything like this, but I can imagine how fun it would be to make! I will have to try the next time I have friends over so I don’t eat it all myself!

    • Nicoletta
      Reply Nicoletta April 12, 2018 at 11:59 am

      Thank you! Everything from the short pastry, to the pastry cream and the cinnamon apples work so well together. Shared with friends is fantastic 🙂 .

  • Reply annie@ciaochowbambina April 12, 2018 at 10:12 am

    Ohhh, so delectable! That pastry cream is calling my name! Okay – on a completely different note – I had a dream last night that I was taking a class on speaking Italian; I walked into the classroom and you were my teacher! I was so psyched!! 🙂

    • Nicoletta
      Reply Nicoletta April 12, 2018 at 12:00 pm

      Thank you, Annie!! Oh wow, what an honor it would be! I’d be thrilled to be your Italian language teacher 🙂 .

  • Reply Christine April 12, 2018 at 7:55 pm

    Oh my goodness, I definitely need this recipe in my life! So yummy. My family would love it!

    • Nicoletta
      Reply Nicoletta April 12, 2018 at 10:00 pm

      Definitely a family favorite! Thank you!

  • Reply Sharon April 13, 2018 at 6:54 pm

    Tart green apples and lemon cream make the perfect compliment to a beautiful crust. I love this dessert-perfect for Spring.

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:56 am

      Thanks! Indeed they are the right compliment. It just screams spring, doesn’t it?

  • Reply Sara Lehman April 14, 2018 at 5:29 pm

    This looks fabulous! What a treat! Can’t wait to try your recipe!

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:54 am

      Thanks! Let me know when you try it!

  • Reply Tamara Andersen (Beyond Mere Sustenance) April 15, 2018 at 7:14 am

    I have the same response to granny smith apples, but they must be perfect in this recipe. How fun to cook in your parents kitchen, and share a special dessert like this one! Just gorgeous!

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:55 am

      Yes, not my favorite apples, but here they are just the perfect match. Thank you!

  • Reply Amanda Mason April 15, 2018 at 1:47 pm

    My husband would love this recipe! He loves any pastry with apple involved and this looks amazing! And I love how unique it is! Pinning this one!

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:57 am

      Thanks, Amanda! Sweet and tart, crumbly and velvety. That’s how it is 🙂 .

  • Reply Amanda April 15, 2018 at 7:11 pm

    This looks like it came from a patisserie! I love how you’ve layered the apples, and they sound positively irresistible with the lemon creme.

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:58 am

      Oh, thank you so much! They do are irresistible 🙂

  • Reply Kushi April 16, 2018 at 6:02 am

    What an amazing recipe. Looks divine. I just cant wait to try this out for my family. Pinning it for later !

    • Nicoletta
      Reply Nicoletta April 16, 2018 at 6:59 am

      Thank you, Kushi! Hope your family loves it like we do. Awesome ingredients for a fantastic cake 🙂 .

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