For the dough boil milk syrup. 150 ml of milk add 150 g of sugar and a spoonful of honey, put on fire, bring to boil, boil for half a minute, turn off, add vanilla. The syrup to cool to room temperature. It cools quickly, within 10 minutes, if you put in a Cup of cold water. The oil should be at room temperature. To soft butter add spices, salt and lightly beat with a mixer, add milk syrup, whip into a homogeneous mass, well as far as work uniform may not be, oil exfoliate, if temperatures are a little different, it does not matter.

Then in this mixture, break the egg and again beat with a mixer for about a minute.

2.5 cups flour sift with baking soda and add to milk-butter mixture, stir with a spatula. The dough should be soft, not runny, but not thick, viscous, cupcake. The form vystelit paper so that the ends hung down a little out of shape. Put the dough in shape, smooth evenly.

Apples to clear of seeds, cut slices. The number of apples at your discretion. In the end, 8 of the small stuff was not enough, one more, would have been juicier. My apples are very solid, they are slightly greenish and after baking remain semi-hard, I am so very much as if fresh, lightly baked work. Arrange the apples on the dough and pressed them.

Bake pie in the preheated oven at 180 C for 30-35 minutes, until dry sticks. The finished pie to get and keep in shape, just start making caramel.

4 tbsp (100 g) sugar put in a pot, preferably wide and with a thick bottom, add a spoonful of water and put on fire. Wait until the sugar melts and doesn't turn into a light brown caramel mass, it took me about 15-17 minutes, despite the fact that the sugar mass was a thin layer, so if the pot is narrow, more time will be spent, so the music and dancing and a duet sapeva the time go quicker ))) Then add 100 ml of sour cream, all hissing and the caramel will rise kolom, that's fine. Stirring with a shovel to wait until the sugar caramel has dissolved in the cream and become smooth with a nice light brown color and irysowym smell, it took me about 7-10 minutes.

As soon as the mass was homogeneous, with no lumps, simmer for a minute and off.

2 tbsp of lemon juice diluted with 1 tbsp water and with a brush soak the top the whole pie with lemon juice.

Then on top of the pie evenly with caramel mass, the layer obtained is not thick and the caramel does not drip, so the cake can even pull out of shape and immediately lay it on a plate, I overreacted, didn't know how it would be, so I filled in the form.

Give the cake to cool and eat.