+For the cake
°100 g fresh cream
°1⁄2 packet of yeast
°50g salted butter
+For the caramel
°5 tbsp sugar
°1 tsp of water
Total time: 55 mins
Preheat the oven to 180°C (thermostat 6).
Prepare a blond caramel with the sugar and water.
Whisk together the eggs and sugar, without whitening them.
Add sifted flour and baking powder and mix.
Add the butter previously worked in ointment and then add the fresh cream. Mix well.
Peel the apples and cut them into thin slices.
Pour the caramel into the bottom of a round mold (previously buttered and lightly floured) and arrange the apple slices on top.
Pour the batter over the apples and bake at 180°C for about 40 minutes.
Let cool before unmolding.