Difficulty: Intermediate
Preheat the oven to 150°C (thermostat 5).
In a large bowl, whisk the eggs with the salt and 100 g sugar until the mixture is foamy. Gradually incorporate the sifted flour, baking powder, milk, and 4 tablespoons of oil, beating until the batter is smooth and homogeneous.
Butter a deep earthenware baking dish (at least 22 cm diameter and 5 cm deep). Pour in the batter and bake for 10 minutes. Meanwhile, peel the apples and slice them thinly.
Remove the cake from the oven and gently press the apple slices into the batter, dome-side up, packing them tightly together. Return to the oven for 15 minutes.
Prepare the cream: Split the vanilla pod and scrape the seeds into a bowl. Add the sugar, melted butter, and eggs. Mix until smooth.
After 15 minutes, remove the cake, pour the cream evenly over the apples, and bake for another 45 minutes, until the top is golden brown. Remove from the oven and let cool.
Serve warm or cold. For optimal softness, use a deep mold; a rectangular ovenproof dish works well too.
