Ingredients :
100g of flour (for a texture closer to flan than cake)
1 pot of plain yogurt (approximately 125g)
3 whole eggs
100g of powdered sugar
4 to 5 nice apples (Gala, Golden Delicious or Reinette type)
50g of butter (previously melted)
1 sachet of baking powder
1 sachet of vanilla sugar (or one teaspoon of vanilla extract)
2 tablespoons of brown sugar (for caramelizing the top)
1 tablespoon of apricot or apple jam (for the final shine)
Preparation :
1. Preheat your oven to 180 degrees Celsius. Generously butter and flour a cake tin (ideally with fairly high sides and a removable base for easy unmolding).
2. Prepare the fruit: peel all the apples and core them. Cut half of the apples into large cubes (which will melt inside the flan) and the other half into nice, even slices (for decoration on top).
3. In a large bowl, break the whole eggs and whisk them vigorously with the caster sugar and vanilla sugar until the mixture turns white and becomes slightly frothy.
4. Add the plain yogurt and mix well. Then stir in the cooled melted butter.
5. Pour in the sifted flour with the baking powder, and mix gently with a spatula or whisk to obtain a perfectly smooth and lump-free batter.
6. Gently incorporate the apple cubes into this batter to coat them well.
7. Pour the mixture into your prepared mold and smooth the surface. Then arrange the apple slices harmoniously in a rosette pattern on top, packing them tightly.
8. Generously sprinkle the surface with brown sugar to achieve that beautiful golden color when baked.
9. Bake for approximately forty to forty-five minutes. The flan should be golden brown. Let it cool slightly before unmolding.
10. To achieve the ultra-glossy finish of the photo, worthy of a pastry shop window, heat a spoonful of jam with a drop of water and brush it over the top
