Difficulty:[usr 2]
Preheat the oven to th. 5 (150°C).
Crack the eggs into a bowl, add salt and sugar. Whisk so that the mixture foams. Gradually add, while beating, the sifted flour, the yeast, the milk and 4 tablespoons of oil.
The dough must be homogeneous.
Butter an earthenware baking dish and pour the batter into it. Bake for 10 minutes, then take the cake out. While it cooks, peel the apples and cut them into thin slices. Lightly push the apple slices into the cake batter, domed side up, tightly packed together.
Put back in the oven for 15 minutes.
Prepare the cream:split the vanilla pod and scrape the fragrant black seeds over a salad bowl. Add sugar, melted butter and eggs. Mix to obtain a smooth cream.
After 15 minutes of baking the cake, take them out, carefully pour the cream over the apples and put them back in the oven for about 45 minutes, until the top is golden brown. Take the cake out of the oven and let it cool.
Serve warm or cold.
To cook the softness choose a rather deep mold (5 cm) of at least 22 cm in diameter. You can also use a rectangular ovenproof porcelain or earthenware mold.
