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1
Preheat oven to 350 degrees F. Line the bottom and over the sides of a 10-inch springform pan with parchment paper.
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2
In a cast iron skillet, over high heat, combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac.
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3
Season with salt and white pepper.
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4
Bring the mixture up to a boil and reduce by half, about 10 to 15 minutes, stirring occasionally.
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5
The end result will be a caramel like mixture.
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6
Remove the mixture from the heat.
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7
In a saute pan, melt the butter.
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8
Add the apples and saute for 5 minutes or until golden.
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9
Stir in the raisins and remaining Armagnac.
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10
Season the apples with salt.
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11
Spoon the apples into the lined springform pan.
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12
Pour the caramel over the apples.
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13
Place the pan in the refrigerator and chill for 30 minutes.
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14
In a mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla, together.
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15
Whisk until slightly smooth.
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16
(There will be lumps) Strain the batter over the apple and caramel mixture.
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17
Place the pan in the oven and bake for about 1 1/2 hours or until the cake is set and the center comes out clean with a knife.
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18
Remove the cake from the oven and cool completely.
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19
After cooled, place in the refrigerator.
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20
Remove from the refrigerator and remove the parchment paper.
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21
Serve the cake either cold or re-warm in the oven for a few minutes.
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22
Garnish each piece of cake with whipped cream, powdered sugar and fresh mint.
