°120 g flour
°180 grams of sugar
°1 sachet of dry yeast
°1 sachet of vanilla sugar
°cinnamon (to taste)
°2 tablespoons rum or calvados
°120 grams butter
°20 cl of liquid cream 5%
Cut the apples into 4 and then into 8 quarters.
Melt 30 g of butter with 50 g of sugar in a skillet over medium heat.
Let the caramel settle, watching carefully.
Once done, pour in the apples and let them cook for ten minutes.
During these 10 minutes, pour in the vanilla sugar, rum and cinnamon.
Meanwhile, we prepare the dough with 50 grams of butter, flour, 2 eggs, 80 grams of sugar, and baking powder.
Mix, then pour into liquid cream.
Grease a mold, put the apples with the cooking juices inside.
Then pour the dough, making sure that the apples are well impregnated with this dough.
Bake for the first time for 25 minutes at 180 ° C (thermostat 6).
At the end of this cooking, make a “sauce” with 40g of butter, 1 egg, and 50g of sugar, then pour it over the cake.
Return to the oven for 15 to 20 minutes.