Looks great Ray! Can you share the recipe?
Thanks

[Cake bottom]
140 gram cakeflour (all purpose will do fine as well)
70 gram butter (with a high butterfat content)
70 gram sugar
1 egg
pinch of salt
pinch of baking powder
[Cake filling]
500ml milk (not uht)
70 gram soft curd cheese (cottage cheese will do as well)
150 gram sugar
5 tbs cakeflour (use larger spoons for a somewhat firmer cake)
6 eggs
600 gram sliced apples (skinned and the core removed, slices about 1cm thickness)
2 teaspoons almond extract
(optional: cinnamon sprinkled over the slices)
Oil a pan (or butter it up for some more flavor)
Combine the cakebottom ingredients till its a firm mass.
It is important to use a pan that is high enough to hold the complete list of ingredients
and still have atleast about 2 cm's free from the filling to the top of the pan as the batter,
which begins as a liquid, will also rise a few cm's during the bake because of the eggs and the moisture.
The best choice for a pan is a 'springform' but a 12 inch piepan like the one in the picture will do as well.
It is best to use some baking-paper on the bottom of the pan as this will help to get the once cooled cake
out in one piece.With the paper in place and the pan oiled up use a spoon to apply the cake bottom to the bottom of the pan
but make sure to wet the spoon with water a few times while doing it as without it will be almost impossible
to do.
Use a mixer mixing all the cakefilling ingredients into a homogeneous batter.
Pour a layer of batter on top of the cakebottom and add a layer of appleslices on top of it,
pour another layer of batter on top of the slices etc. etc.
This is a longbaking pie: if you bake it too fast with too much heat the batter will form one big airbubble and you will regret it!
Because of all the moisture this cake needs to bake about 90 to 100 minutes atleast at about 165celcius (for a faster bake increase heat incrementally at your own risk

) but if you like some more browning stretch it up to about 110 to 120 minutes for the best results but be careful it doesnt get burned because that is the absolute maximum baking time (the cake pictured was at 110 minutes).
Let the cake cool off completely before (trying) to take it out of the pan, this is an extremely delicate cake when its still warm but will totally firm up after a few hours in the fridge (somewhat comparable to a cheesecake).
Getting the cake out of the pan in once piece is not for the faint of heart therefor it is possible to leave the pan while letting it firm up (the trade off is the cake slightly sticking to the pan when cold).