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1
Preheat the oven to 350 degrees, and line a 9-inch springform or cake pan with parchment paper.
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2
Mix 1 cup of the sugar with 1/3 cup water in a heavy saucepan set over medium-low heat.
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3
Stir until the sugar dissolves.
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4
Increase the heat to medium-high, and cook without stirring.
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5
Periodically swirl the pan and brush down the sides with a wet pastry brush.
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6
Cook until dark amber in color.
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7
Watch carefully!
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8
When it browns, this caramel can burn very quickly.
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9
Pour the caramel into the bottom of the cake pan, and cool for about 15 minutes.
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10
Whisk together in a medium bowl the egg yolks and the remaining cup of sugar until pale yellow.
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11
Add the brandy or eau-de-vie, and continue whisking until incorporated.
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12
Stir in the flour, the salt, and the almonds, and then fold in the apples.
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13
In a separate bowl, beat the egg whites to stiff peaks, and gently fold them into the apple mixture.
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14
Pour the batter over the caramel, and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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15
Remove from the oven, flip the chalet over onto a serving plate, and serve warm, with the caramel side up.
