How to make
Peel and cut the apples into small cubes.
Heat the butter, by setting aside a small portion of it to grease the pan and a little more to add to the mixture.
Saute the apples in the heated butter and when they soften slightly, add the brown sugar and cinnamon.
Stir for a minute or two until a nice light caramel color is obtained, but be careful not to make a mess - they should stay in separate pieces, although soft.
Pour the apples into a greased baking pan and distribute them evenly on the bottom.
Beat the eggs until they liquify and in no case should they be frothy. Add cream, milk, vanilla and rum liquid extracts and a little butter (can be soft or melted, but not cold or hard).
Add the sugar to the liquid mixture and stir until it melts. Finally, add the flour and beat with a wire whisk until a smooth mixture is obtained, which is thinner than the pancake mixture.
Pour the apples into the baking pan with the prepared mixture and bake in a preheated oven at 180 degrees for about 30 minutes.
The apple cake is ready when it acquires a golden color, it has set and when pierced with a stick, it comes out dry.
Allow the dessert to cool, sprinkle it generously with powdered sugar and serve it.
Very tender and delicious French dessert with apples!
