Difficulty:[usr 2]
In a small saucepan, put the sugar cubes soaked in water and cook over low heat to obtain a blond caramel.
Pour this into a spring form tin about 22 cm in diameter, leave to cool.
Peel the apples, cut them into thin slices, sprinkle them with lemon juice.
In a terrine, mix the whole eggs with the sugar and salt and work until the mixture whitens and becomes foamy, then alternately add flour and softened butter in small amounts. quantities.
Carefully arrange the apples in 2 or 3 layers on the cooled caramel (placing the first layer on the caramel thinking that it will form the top of the unmolded cake).
Pour the batter over the apples.
Bake in a moderate oven, unmold when removed from the oven, serve warm or cold.
Source:Top 100 Desserts. Larousse.
