Invisible to Apples

Preparation
Preheat the oven to 180°C and butter a 18 to 20 cm diameter mold.
Peel the apples and slice them into thin strips using a mandolin or a knife. The thinner the slices, the better the texture.
In a salad bowl, whisk the eggs with the sugar until the mixture becomes frothy.
Add the melted butter, milk and vanilla extract or cinnamon, then mix well. Incorporate the sifted flour
, yeast and a pinch of salt, then mix until you obtain a smooth dough.
Dip the apple slices in the dough to coat them well.
Pour the mixture into the mold, making sure to distribute the apples evenly.