Apple Cake (Torta Bolzano)

This rustic apple cake sports crisp, deeply caramelized edges and a custardy interior, a texture achieved by coating a heap of thinly sliced fruit in crepe-like batter. We learned it from home cook Franca Giuliani in Padergnone, in the Trentino region of northern Italy. To add deep, nutty notes, we brown the butter. A mandoline makes quick work of slicing the apples. To use a knife, peel the apples, cut into quarters, notch out the core from each piece and slice them about 1/16 inch thick. We like the cake at room temperature; some tasters even preferred it cold. Refrigerated, the cake will keep up to two days.