Apple pie

Directions

1. Separate the egg whites from the yolks and whip the whites until stiff peaks form (note: the whites should not be beaten with an electric mixer, but rather gently whipped with a spoon, taking a portion of the foam and lifting it, repeating this process until the mixture is homogeneous). ≈ 4 min
2. Dissolve the sugar in the water and mix until all the sugar is completely dissolved. ⏱ ≈ 7 min
3. Then, slowly pour in the egg whites while continuing to whip. ≈ 4 min
4. Then, add the yolks one at a time, mixing constantly. ≈ 3 min
5. Then, add the flour and oil paint, and continue mixing until you have a smooth, even paste. ≈ 4 min
6. In the container where the cake will bake, melt the 100g of sugar intended for the topping. ⏱ ≈ 10 min
7. Next, the caramel is poured over the bottom of the container. ≈ 3 min
8. Next, the edge is coated with a fat-based substance. ≈ 3 min
9. We peel the apples and remove the core, then cut them into slices about 1 cm thick. ≈ 3 min
10. We cover the container with slices of apple, sprinkle with cinnamon, and then place the whole apples (peeled and with the core removed) upright. ≈ 2 min
11. Once the apples are arranged in this way, the dough mixture is poured over them, and the dish is baked for approximately one hour. ⏱ ≈ 35 min
12. Once cooked, allow them to cool completely before gently turning them over and topping with cream. ⏱ ≈ 20 min