Separate the whites and yolks of 3 eggs. In a bowl, whisk the egg yolks with 1 1/2 tablespoons of vanilla sugar, or a bit more to taste. Then add 1 cup of ricotta and 1/4 cup of cornstarch.

Beat the egg whites with an electric mixer, gradually adding 3 tablespoons of sugar. Once your meringue is ready, gently fold it into the batter, then add the apple sliced into thin pieces.

Pour into a high-sided, lined mold of 6 to 7 inches in diameter. To achieve the desired effect, use a smaller diameter mold as the cake will deflate as it cools. For baking, place in a water bath and bake for 50 minutes at 340°F (170°C).

🥧Let cool in the turned-off oven before removing from the mold and placing in the fridge. You can enhance your cake with a bit of powdered sugar or shredded coconut.