1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper.
2. Peel and core the apples, then slice them very thinly using a mandolin or a sharp knife. Aim for slices that are about 1/8 inch thick.
3. In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened, about 3 minutes.
4. Add the melted butter, milk, and vanilla extract to the egg mixture, and whisk until well combined.
5. In a separate bowl, combine the flour, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
6. Gently fold the apple slices into the batter, ensuring each slice is coated. The batter will be very thin, almost like a custard, which is exactly what you want.
7. Pour the apple mixture into the prepared cake pan, smoothing out the top with a spatula.
8. Bake for 45 to 50 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
10. Before serving, dust with confectioners’ sugar for a touch of sweetness and presentation.

From my time in the kitchen with my grandmother, I learned the art of patience. Allowing the cake to cool properly is crucial — it helps the flavors meld and the texture to set just right.