French dessert variant recipe, you need to pay attention to more details to make it well

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Challenge Desserts from 100 Countries Episode 13 - Flip Apple Cake
Today I will share with you a flipped apple cake made by Master Xiao Shanjin. The prototype of this dessert is the French flipped apple tart, which traditionally boils a caramelized apple, puts a crispy tart crust on top, and then flips it over.
Master Susumu Koyama made an improvement on it, putting vanilla Bavaro on top of the caramel apples, and then adding a slice of sponge cake, so that the texture becomes richer. I thought it must be particularly delicious when I saw it.
I took a quick look at how to do it, and it’s not difficult to operate, so I gave it a try. See if you’re interested and try it too.
The final result is really delicious. The master's recipe makes you not squeak when you eat it. The apple tastes very fragrant. It not only has the aroma of caramel, but also the aroma of butter. It will not taste bitter when you eat it, but the caramel taste is delicious. The taste is very rich, soft and juicy. Then there is the combination of the rich custard flavor of this vanilla Bavaro and the sweet and sour burnt apples. Holy shit, the happiness level will be raised to another level. I've been really not in a good mood lately, but after one bite, I was really happy. Sure enough, desserts can make people happy!
If you have a party at home, you can make it. It feels quite high-end and you will really be praised!
recipe:
Water for soaking apples: 7 grams of salt and 500 grams of water
In the first step, I learned a knowledge point from the master. Soaking fruits in salt water can also prevent oxidation and discoloration, and it will not make the fruits sweeter.
Caramel apples: 2 apples, 150g water, 50g sugar, 20g hot water, 12g unsalted butter, 15g salted butter, 30g sugar
Vanilla Bavaro: 20g milk, 6g fresh cream, 1/6 vanilla pod, 10g egg yolk, 7g sugar, 2g gelatin tablets, 3g yogurt, 90g fresh cream
A piece of sponge cake is 1.5cm long. You can also use chiffon, but don’t use a particularly soft chiffon. It’s best to use the kind that has been stored for a few days and is a bit dry, which is more suitable.
The total sugar content of the formula can be reduced

[@user-tc5cs6jq7f]

太棒了👏👏👏正好剛剛買了一堆蘋果，老師的視頻好及時啊！謝謝老師！

[@voodooqi6921]

这个看着太好吃了，我一定要做❤