6: ...and mix one last time. Your "moelleux" cake batter is ready.
7:
The caramelized apples
Peel 800 g apples, cut into segments and remove the core.
8: Melt 30 g butter in a large frying pan on high heat. When good and hot, add 40 g caster sugar.
9: Add the apple pieces and wait until you see the bottom of the pan beginning to brown.
10: Stir the apples round...
11: ...turning until they are the required colour. Take off the heat and leave to cool.
12:
Assembling the cake
Preheat the oven to 390°F (200°C) . Butter a large loaf tin (or 2 smaller ones like in the photo). Spread a first layer in the tin with a third of the cake batter (a forcing bag is ideal for this, but not essential).
13: Arrange a layer of caramelized apples on top.
14: Top with another third of the batter.
15: Add a second layer of apples.
16: Finish with the final third of batter.
17: Bake for about 50 minutes.
18: Serve cold or warm.
Remarks
If you like, you can flambé the apples in Calvados or rum at the end of stage 11. For a hint of lemon flavour, add the zest of a lemon in stage 6.