I cooked a half portion. Apples peel and core, so that they remain intact.

To make the syrup. Mix 200 ml water with 200 g of sugar, put on medium heat, bring to boil and boil for a few minutes. The sugar should completely dissolve. In the syrup, put the apples and reduce heat. Boil the apples until soft, turning them occasionally. It took me 8 minutes. The time depends on the size and varieties of apples. Apples it is important not to digest, so they keep shape. The apples then place in a baking dish.

1 lemon finely sliced (I peel removed, to bitter).

Add the sliced lemon in the syrup from the apples, bring to a boil, then cook for 10 minutes over low heat, stirring occasionally. In the result, we get the caramelized lemons and some syrup.

Squeeze the juice of an orange. The original recipe used orange water. Half lemon cut into thin slices.

Separate the whites from the yolks. Proteins we do not need. Beat the yolks with whisk with 100 g of sugar on a slow fire. After a minute add the cream, bring to boil and boil for a bit. It's important to stir! Pour the sifted flour, mix thoroughly to avoid lumps. Add orange juice and syrup with caramelized lemon, cook until thick about 3-5 minutes.

Cream to spread on the apples. On top lay the sliced lemon. Put in a preheated 170 degree oven and bake for 7-10 minutes.