Apple Flognarde

Method

1. Half an hour before baking the cake, preheat the oven to 190 ºC to ensure even cooking.
2. Generously grease the glass mold with butter and then dust it with brown sugar to cover the entire surface.
3. Melt the butter by placing it in a saucepan over low heat or in the microwave for a few seconds until it is completely liquid.
4. In a large bowl, mix the sifted flour with the whole eggs, and stir until achieving a homogeneous mixture using a hand whisk.
5. Gradually add the sugar, a pinch of salt, the cognac, honey, and melted butter, stirring continuously until everything is well integrated.
6. Next, add the milk and cream, and continue stirring until the mixture is completely smooth and free of lumps. Reserve.
7. Peel the apples, cut them in half, and remove the core. Slice them into moderately thick strips.
8. Arrange the apple slices at the bottom of the glass mold, forming an even layer.
9. Carefully pour the batter from the bowl over the apples until they are completely covered.
10. Bake at 190 ºC for about 35 minutes, until the cake is golden and set in the center.
11. Allow the cake to cool slightly, but serve it while it is still warm to fully enjoy it.
12. You can accompany the cake with a custard sauce or ice cream to your liking.