Peel the apples, remove the cores, and slice them very thinly (1-2 mm thick) using a knife or a mandoline.
Place the apple slices in a large bowl. Grate the zest of the orange over them, then squeeze in the juice from half of the orange.
In a separate bowl, whisk the eggs with the sugar and vanilla sugar. Pour in the milk and melted butter, then add a pinch of salt, cinnamon, and nutmeg. Mix well.
Gradually whisk the flour into the wet ingredients until you get a completely smooth batter.
Pour the batter over the apple slices. Toss everything gently with your hands or a spatula to ensure every slice is coated with batter.
Transfer the apple mixture to a 23x13 cm baking pan lined with parchment paper. Press down gently to pack the apples and level the surface.
Bake in a preheated oven at 170°C (340°F) for 60 minutes.
Remove the cake from the oven. While still warm, brush the top lightly with honey and allow the cake to cool.
For the salted caramel, melt the remaining sugar in a saucepan over medium heat until lightly browned. Carefully stir in the heavy cream and salt, simmering briefly. Let it cool.
Slice the cooled cake and serve with a generous drizzle of the salted caramel.
Cook it hands-free.
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