Pancake cake with apple

For the test, sift the flour through a fine sieve. Whisk the eggs. Add half a tablespoon of sugar, salt, and pour in room temperature milk. If you want lighter pancakes, you can replace half of the milk with sparkling water.

Pour the obtained mixture into the flour, mix, and add half a tablespoon of melted butter in a thin stream. Then let the dough sit for a couple of hours at room temperature. Just before frying, dilute it with sparkling water (50–70 ml) to the most acceptable consistency. Fry twelve small thin pancakes in refined olive oil, stack them, and cover with a towel to keep warm.

Cut off the ends of the apples (small sweet ones are needed) and set aside. Place the apples cut side down on a cutting board and remove the core - it's easiest to do this with a special tubular knife.

Lay the fruits on their side and slice them into thin, evenly thick rings. Spray the rings with cognac on both sides using a culinary brush and let it soak in. If the apples are very sweet, you can also spray them with lemon.

In a large flat pan, melt 25 grams of butter over medium heat. Add a tablespoon of sugar (or powdered sugar) and quickly stir with a wooden or silicone spatula until liquid caramel forms.

Place apple rings in the pan and cook for one minute on each side. They should be soft but not break apart. For each subsequent batch, melt the same amount of butter and caramelize the same amount of sugar.

Layer the caramelized apples on a pancake, place the next one on top, add more apples again, and repeat until the pancakes are finished. Top with caramelized apple pieces.

Once the cake cools, place it in the refrigerator for a day, and a couple of hours before serving, take it out and let it warm to room temperature.