Portions: 6 to 8
Preparation time: 20 minutes
Chilling time: 8 hours
Cooking time: 5 hours
Ingredients
- 1 kg (2 lb) apples, peeled
- 250 ml (1 cup) sugar
- 1 pinch salt
- 3 pinches ground pepper
- 1 lemon, zest
- 500 ml (2 cups) vanilla-rum custard, homemade
- 250 ml (1 cup) crushed cookies or almond crumble
Preparation
- Core and thinly slice apples with a mandolin or knife.
- In a saucepan, melt half (1/2 cup) of the sugar until dry and continue cooking until you obtain a light-brown caramel. Add a pinch of salt.
- Spread the caramel in the bottom of the cake tin, then place a layer of apple slices, sprinkle with a little sugar, pepper and lemon zest. Repeat for each layer of apples in the mould (in a rectangular or square mould, to create an even layer of apple slices, cut the slices in 2).
- Cover with parchment paper and press for 4 hours in the fridge. Remove any juice that has formed.
- Preheat oven, rack in center, to 140°C (275°F).
- Place pan on rack and bake, covered, for 5 hours.
- Cool in the turned-off oven, then set aside in the refrigerator for 4 hours.
- Unmould and cut into slices.
- Serve with custard and cookie flakes or crumble.
