Almond, Apple And Vin Cotto Cake

• 4 tablespoons melted unsalted butter, plus butter for pan
• 1/4 cup cake flour, plus flour for pan
• 6 tart apples, peeled, cored and each cut in 16 slices
• 1 cup plus 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 egg yolks
• 1/2 cup vin cotto or boiled cider
• 4 egg whites
• 2 1/2 cups almond flour
• 1 tablespoon confectioner's sugar

1. Heat oven to 350 degrees.
2. Butter and flour a 10-inch springform cake pan.
3. Place 1 tablespoon butter in large skillet over medium heat.
4. Add apples, and sprinkle with 3 tablespoons sugar and 1/2 teaspoon vanilla.
5. Saute 4 to 5 minutes, until starting to soften.
6. Spread on baking sheet to cool.
7. Whip egg whites until firmly peaked.
8. Gradually beat in remaining sugar until glossy.
9. Fold egg white mixture into egg yolk mixture.
10. Fold in almond flour.
11. Beat yolks with 1/2 cup sugar in large bowl until very light.
12. Fold in remaining butter and vanilla, 1/4 cup vin cotto and cake flour.
13. Spread half the apples in pan.
14. Add half the batter.
15. Repeat layers.
16. Sift confectioner's sugar over top.
17. Bake 40 to 45 minutes, until browned.
18. Cool, remove from pan and serve with vin cotto drizzled on each portion.

unsalted butter, cake flour, apples, sugar, vanilla, egg yolks, vin cotto, egg whites, almond flour, sugar

Taken from cooking.nytimes.com/recipes/1917 (may not work)