Soft Apple Charlotte with Cinnamon

In a large bowl, beat 3 eggs with 150 g of sugar until thick and fluffy. Add 100 g of melted butter and ½ tsp of salt, and mix until just combined.

Sift in 150 g of flour, 1 tsp of cinnamon and 1 tsp of baking powder, and whisk gently to keep the batter airy.

Slice 4 medium apples — I use different varieties.

Grease a 20 cm (8 in) springform pan with butter and line it with parchment paper, if needed. Pour in half of the batter and arrange half of the apple slices on top.

Add the remaining batter and place the rest of the apples on top as halves — you'll have 4 apple halves beautifully arranged on the surface.

Bake at 180°C (350°F) for 40–45 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let the charlotte cool slightly, then remove it from the pan.