The leaves of the test, not defrosting, place on a parchment lined baking sheet and place in cold oven. Set temperature of 190 degrees and turn the oven. Bake the dough until it will not rise very much and will not become Golden brown, about 20 minutes cool Slightly and remove the dough on the largest possible number of layers. Lay individually to dry (on a rack or parchment) for 6-8 hours (this time in the original recipe, but I dried them while I was cooking the apples).

For the filling, lemon with a fine grater remove the zest, mix with 1 tbsp of sugar (better to use brown sugar, it will give a caramel taste), quit and leave. The lemon cut into slices, remove seeds and squeeze the juice.

Cut the apples lengthwise into quarters and remove the core; narile very thin slices, put into a bowl for cooking jam or a pot with a thick bottom. Pour the lemon juice, cover with sugar, place cinnamon sticks, mix gently and leave at room temperature for 6-8 hours (as written in the original recipe, but if pressed for time, you can leave it for 10 min like I did).

Place a bowl of apples on a minimal heat, bring to a boil, from time to time, gently stirring occasionally. Remove the foam, if it is, pour in the Calvados or brandy, add the lemon zest and cook until the apples are transparent, about 30 minutes. cool completely. With a slotted spoon remove apples from syrup in a bowl. Syrup place on high heat and viparita half.

Find among the layers of dough and one lower, over his syrup cooking brush. Put the apples so that they cover the cake with a thin even layer. Repeat the same steps, through a layer of sprinkled ground cinnamon. The last layer does not lubricate. Put the assembled cake is not very heavy press and leave for 30 min.

Lube the top layer of the cake with the syrup, garnish with cinnamon sticks, sprinkle the crumbed cakes. The cake is ready. Bon appetit!