In autumn, when the renette apples reach their peak splendor, the Valdostana apple cake makes its way among the traditional recipes of Val d'Aosta, bringing with it the scent of the mountains and the sweetness of seasonal fruit. These apples, with their sweet and sour flavor and firm flesh, are wonderfully suited for a preparation that combines toasted bread and a delicate mix of eggs and milk, creating a rustic yet refined dessert. The technique of layering slices of bread and apples, slowly baked in the oven, allows the flavors to blend into a harmonious whole, while the butter envelops them in a light golden crust. This dessert is perfect for a family snack or as a conclusion to a Sunday lunch, accompanied by a cup of hot tea or a glass of sweet wine. With its homage to alpine traditions, the Valdostana apple cake celebrates the simplicity of ingredients and the warm hospitality of the region.

Peel the apples, remove the core, slice them thinly, and sprinkle them with sugar. Place the butter in a pan and toast the slices of bread in it. Take a cake pan, arrange the toasted bread slices at the bottom, and cover with a layer of apple slices. Repeat the process in various layers until the cake pan is full. Beat two whole eggs and mix them with the sweetened milk. Pour the mixture into the cake pan. Bake for about thirty minutes in a preheated oven (180°C), let the cake cool in the pan, then invert it, decorating the cake with the remaining sugar and crushed walnut kernels.