Apple-vanilla teacake with thick vanilla custard

Ingredients

• Thick vanilla custard
• 300 millilitres milk
• 60 millilitres dessert wine
• 1 vanilla bean split, seeds scraped or 1 tsp vanilla bean paste
• 1/2 cup caster sugar
• 5 egg yolks
• 20 grams each plain flour and cornflour
• Apple-vanilla compote
• 1 vanilla bean, split and seeds scraped
• 1 1/2 cup caster sugar
• 180 millilitres water
• 75 millilitres dessert wine or brandy
• 5 small granny smith apples, cored and each cut into 8 thin wedges
• finely grated zest and juice ½ lemon
• Tea cake
• 280 grams caster sugar
• scraped seeds 2 vanilla beans
• 200 grams softened butter, plus 10g extra, melted, for brushing
• 1 1/2 teaspoon ground cinnamon
• 2 eggs
• 1 egg yolk
• 375 grams self-raising flour
• 200 millilitres buttermilk
• 2 granny smith apples, thinly sliced into rounds