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In a bowl, whisk together the egg yolks, sugar, and vanilla extract.
In a small saucepan, heat the cream over medium heat until it's just about to boil. Slowly pour it into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens.
Add cornstarch if needed to ensure the cream thickens enough to form a soufflé-like texture.
Assemble the Cake:
Layer the cinnamon-spiced apples over the pre-baked shortcrust base.
Pour the soufflé cream over the apples, ensuring it covers the entire surface.
Bake for an additional 20-25 minutes or until the soufflé cream is set and golden on top.
Cool and Serve:
Let the cake cool for about 15 minutes before serving. It can be served warm or chilled, depending on your preference.
Serving and Storage Tips:
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