Ingredients :

• Mascarpone (250 g) — This is what structures the entire recipe. Take it out of the fridge at least 30 minutes before — if cold, it forms lumps that won’t disappear during baking. The brand doesn’t matter as long as the texture is thick. Avoid low-fat versions, which contain more water and make the cake unpleasantly soggy.
• Apples (400 g) — Golden, Gala, or Pink Lady — all three work. Avoid Granny Smiths, which are too acidic and will overpower the sweetness of the mascarpone. Cut into small irregular cubes rather than thin slices: they distribute better in the batter and melt evenly during baking.
• Eggs (4 whole) — The entire structure of the cake relies on them. Whisk them with the sugar until the mixture pales and thickens slightly — this step takes 2-3 minutes and incorporates the air that lightens everything up. Don’t rush it.
• Flour (120 g) — A voluntarily low amount to keep that melting texture. If the batter seems too liquid, don’t add more flour. It’s meant to be that way.