Try berries or different varieties of apples in this not too sweet cake.
Preheat the oven to 400˚F.
For cake, combine flour, sugar, baking powder, and salt, in the bowl of a food processor and give it a pulse. Add the cold butter pieces and pulse to incorporate it until it becomes fine crumbs.
In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Pulse a few more times until it becomes wet.
Grease a 9-inch spring form pan and add a circle of parchment to the bottom. Spread the batter on the bottom of the pan. Arrange the apple slices on top starting around the outer edges in a circle, working around until you have a spiral. Sprinkle the top of the apples with cinnamon sugar. Bake in the oven for 15 minutes.
Meanwhile, make the custard cream. In a small mixing bowl, combine 1/4 cup of cream with flour and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla, and salt. Whisk well to mix.
Take the cake out of the oven and pour the cream mixture on top. Put the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35-40 minutes.
When the cake top is puffed, and the edges are deep golden and starting to separate from the pan, the cake is done. Cool in the pan for 15 minutes, then remove it from the pan and let it cool completely.