Preheat the oven to 180°C / 350°F and grease or line a 24 cm round cake pan.

Peel if desired, then coarsely grate the 4 large apples.

Beat the 2 eggs and 180 g granulated sugar until pale and foamy.

Add 100 ml vegetable oil and 100 ml milk, then mix until combined.

Mix 160 g semolina with 12 g baking powder, then stir the dry mixture into the batter.

Fold the grated apples into the batter gently until evenly distributed.

Pour the batter into the prepared cake pan and level the surface.

Bake for about 40 minutes, until the cake is golden and a skewer inserted in the center comes out clean.

Reserve about 100 ml of the 700 ml milk and whisk the vanilla pudding powder into the cold reserved milk.

Heat the remaining 600 ml milk with 130 g granulated sugar until nearly boiling.

Whisk the dissolved pudding mixture into the hot milk and cook until thickened.

Press plastic wrap directly onto the hot pudding surface and cool it completely at room temperature.

Add 150 g softened butter and 40 g whipped cream powder to the cooled pudding.

Beat the vanilla cream until smooth, thick, and stable.

Spread the vanilla cream evenly over the cooled apple semolina cake.

Chill the cake for at least 120 minutes before slicing and serving.