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The sugar is caramelized in a pan in which we will make the cake, spreading well on its walls and leave to cool.
Peel the apples and cut them in half, then place them in the pan with the hole up, and in each hole we put a piece of butter. Powder with cinnamon and 2 tablespoons of sugar, then bake for 20 minutes.
Meanwhile, beat 5 eggs well and mix them with milk, 5 tablespoons sugar and vanilla essence.
Pour everything over the apples and put them back in the oven for 30 minutes.
When the burnt sugar cream is almost ready, we make a pandispan dough from 3 eggs, 3 tablespoons of sugar and 3 tablespoons of flour, which we pour over the well-kneaded cream.
When the top is baked, let it cool a bit, then turn the cake over on a plate, but do not lift the pan in which I baked it.
We leave the cake like this, with the pan overturning, in the fridge for a few good hours.
When it has cooled very well, lift the pan carefully.
Garnish with whipped cream on top and around.