So, I looked up torta de mele, something I've done before without success in finding anything like the apple thing we had a few decades ago in a vineyard restaurant in Montagliari in the Chianti area.
What do I find right off the bat but a torta de mele recipe from Montagliari. (I'd been trying to approximate the recipe for all these years since).
Yippee, I'm going to try it. Here's the link (photo, article along with recipe): http://www.divinacucina.com/code/torta.html
Torta de Mele Montagliari
Each area in Italy has some sort of apple cake, but this one is my favorite. Golden Delicious apples, sliced paper thin, baked in almost a crepe batter until caramelized! It's heaven with a scoop of vanilla ice cream on top and some of Giovanni Cappelli's Salsa di Mosto. (The traditional balsamic vinegar from Modena is a rich, sweet concentrate made without vinegar, as is Cappelli's Salsa di Mosto. Don't use the inexpensive grocery store versions which are okay for a salad, but not ice cream!)
5 Golden Delicious apples, peeled and sliced paper thin
2 eggs, extra large
1 1/2 cups sugar
1/2 cup flour
1/2 cup milk
7 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
Powdered sugar for decoration
Preheat oven to 375 degrees. Butter and lightly flour two round pizza pans or a 9x13 lasagne pan.
Beat the eggs and sugar together and add the flour, baking powder, milk, butter and vanilla. Mix well. Add the apple slices and pour into the prepared pan. Place the pan on the bottom of the oven for 10 minutes, then place in the center of the oven to cook until golden, about 1 hour. Torta di Mele is a very thin, rich cake that will bake down to about one-half inch. It will cut easier if you let it cool before serving. But you can reheat it in the oven before serving.
Note from osso, I haven't tried that with the balsamic salsa.. I don't think the torta I ordered at the Montagliari vineyard had that, it was just the cake itself, but I remember that as the perfect dessert for one of my life's perfect meals...