Difficulty: 2/5
In a small saucepan, soak the sugar cubes in a little water and cook over low heat to make a blond caramel.
Pour the caramel into a 22 cm springform tin and allow to cool.
Peel the apples, slice thinly, and sprinkle with lemon juice to prevent browning.
In a mixing bowl, whisk the eggs with the caster sugar and salt until pale and foamy. Gradually incorporate the flour and softened butter alternately.
Layer the apple slices carefully in 2 or 3 layers over the cooled caramel, noting the first layer will become the top after unmolding.
Pour the batter evenly over the apples.
Bake in a preheated moderate oven. Unmold while hot and serve warm or cold.
Source: Top 100 Desserts, Larousse.
