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1
Heat oven to 175 degrees.
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2
Generously butter a 1 1/2- qt tall souffle dish and a wide strip of parchment paper to create a collar extending at least 3 inches above the rim of the dish.
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3
Press the collar, buttered-side inward, against the inside of the dish.
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4
Refrigeratetill butter is set and the paper sticks to the dish.
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5
To extract the zest from the skins of the oranges, rub them with the sugar cubes so which the cubes soften and turn bright orange.
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6
Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin.
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7
Set an apple half, cut-side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick.
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8
Alternately, slice apple halves using a mandoline.
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9
Sprinkle bottom of souffle dish with sugar.
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10
Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish.
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11
Top this first layer of apple with more apples slices arranged across the others like ripples in a pond.
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12
(This crossed pattern of slices ensures which the cake holds together when unmolded.)
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13
Sprinkle the second layer with the crushed orange sugar.
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14
Continue filling the souffle dish till the apples, held in place by the paper collar, extended at least 3 inches above the rim.
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15
(They will shrink down into the souffle dish during baking.)
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16
Cover them with a round of parchment paper.
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17
Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.
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18
Bake till apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hrs.
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19
Tear off the top of the paper collar, and let the cake cold to room temperature.
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20
For the Caramel Salt Butter Sauce: In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 c. water over low heat till the sugar dissolves.
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21
Bring the syrup to a boil, and continue to boil without stirring till it begins to turn golden brown around the edges.
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22
It is important not to stir, as the syrup may crystallize.
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23
Meanwhile, combine butter and heavy cream in a small saucepan.
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24
Heat till the butter melts.
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25
When the syrup begins to color, lower the heat a bit, and continue boiling to a deep-golden brown color.
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26
It will darken rapidly.
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27
Remove the pan from the heat, and let it cold for 30 seconds.
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28
Add in the butter and cream, being careful as the syrup will bubble up in the pan.
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29
Place pan back over heat, stirring till the caramel is completely dissolved.
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30
Let the sauce cold, taste, and add in a healthy pinch of salt, if necessary.
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31
Serve warm or possibly chilled.
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32
Combine mascarpone and yogurt in a small bowl.
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33
Unmold cake onto a hot platter.
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34
The top should be lightly caramelized with a little syrupy juice running down the sides.
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35
Serve hot, with caramel sauce and mascarpone-yogurt combination.
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36
This recipe yields 6 servings.
