Preheat oven to 350˚F/170˚C.
Make gâteau invisible.
Peel the apples and remove the core.
Slice them very thinly.
Soak them in lemon water so it won’t change the color.
In a medium bowl, whisk the eggs and sugar until pale.
Add milk and melted butter and mix well.
Sift in the flour and combine.
Add the sliced apples.
Using a rubber spatula, coat them well with the batter.
In a parchment paper-lined pound cake mold, pour in the batter.
Top with sliced almonds.
Bake them for 40 minutes.
Cover with a foil and bake for another 10 minutes.
Take out from the mold once it cool to touch.