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1
Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple's quantity separated for assembly.
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2
In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules.
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3
Simmer the syrup for 8 minutes, swirling the pan (don't stir!) and wiping down the sides to ensure even browning.
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4
Pour caramel into a 2-quart ceramic souffle pan (or the like), swirling the caramel around the bottom and up the sides of the dish.
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5
Allow the caramel to cool, and harden, in the dish for 10 minutes.
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6
Preheat oven to 250.
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7
Arrange a layer of apples on the caramel in overlapping circles, using one apple's quantity.
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8
Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
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9
Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating.
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10
Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).
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11
Bake 5 hours. A skewer inserted should come out clean.
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12
Allow the cake to cool completely, then refrigerate for 2 hours.
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13
Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
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14
Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.
