6 apples (your choice), peeled, cored, cut into 12 wedges
12 figs, not too ripe, halved
¼ cup sweet butter
1 lemon, juiced
½ cup hazelnuts, toasted, chopped
¼ tsp. ground cinnamon
¼ cup Calvados (apple brandy)
4 eggs
¼ cup granulated sugar
2/3 cup cake flour, sifted
Pre-heat oven to 375 °.
At high heat sauté apples with butter and lemon juice until golden. Add hazelnuts, cinnamon and flambé with Calvados.
Cake Mixture
Separate eggs. Set aside whites. In large mixing bowl, whisk egg yolks and 2 Tbsp. sugar, until mixture appears white. Combine with sifted flour. Mix well until fully incorporated.

Meringue

Beat egg whites to soft peaks. Add 2 Tbsp. sugar. Beat until firm and shiny. Gently fold meringue into cake mixture with rubber spatula.

Caramel

2/3 cup sugar
1/3 cup sweet butter
1 Tbsp. water
In 10" round cake pan, at medium heat, combine sugar, butter and water. Cook until brown. Allow to cool two minutes.

Assembly

Layer fig halves, cut side down to cover caramel. Place sautéed apples and hazelnuts in bottom of cake pan. Pour cake mixture over. Bake approx. 25 minutes, or until paring knife inserted in center comes out clean. Remove from oven. Let stand 15 minutes. Place cake pan over high heat for approx. 10 seconds to liquefy and loosen caramel. Place large serving platter on top of cake pan. Carefully invert platter and cake pan. Remove cake pan. ET VOILA!.

Presentation

8 sprigs mint
8 sticks cinnamon
splash Calvados
30 raspberries

Place slice of warm cake in center of dessert plate. Splash with Calvados. Garnish plate with cinnamon stick, mint sprig, blackberries and why not…a big scoop of vanilla ice cream