For the cake
°3 golden apples
°1 sachet of vanilla sugar
°1 packet of baking powder
°1 squeeze of lemon juice
+For the caramel
1 In a terrine mix the sugar and the eggs to dissolve the sugar.
Add the flour. Mix well, it should be homogeneous.
Add the melted butter. Mix again.
Finally add the vanilla sugar and yeast. Mix again.
2 Peel the apples, and cut them into quarters.
Sprinkle them with a squeeze of lemon juice to prevent them from blackening.
Preheat the oven to 180°C.
3 Put 150g of sugar in a saucepan.
Wait until the sugar begins to melt, it will begin to caramelize.
At this point, swirl the caramel constantly. As soon as it begins to take on a nice caramel color, remove the pan from the heat.
If there are any lumps of sugar, continue turning off the heat and return to the heat slightly. Be careful not to let the caramel heat too long as it will be too bitter.
Once the caramel is ready, quickly pour it into your buttered springform pan before it hardens.
4 Arrange the apples in a rosette on top and pour the cake preparation.
Bake for approximately 40 minutes. Be careful, the cake can cook quickly. If so, lower the oven thermostat. Insert the blade of a knife to check the cooking.
Unmold the cake onto a wire rack.