Peel and slice the apples.

In a saucepan, combine red wine, apples, sugar, lemon juice, and cinnamon stick. Simmer until the wine reduces by half.

Let the mixture cool with the lid on for 10 minutes to enhance the apple's transparency and color.

Grease a cake mold and layer the cooked apples at the bottom.

Whip softened butter and powdered sugar until creamy.

Gradually add eggs to the butter mixture and whip until smooth.

Sift cake flour and baking powder into the mixture, fold gently, and add milk.

Pour the batter over the apples in the mold, smooth the surface, and tap lightly to remove air bubbles.

Bake in a preheated oven at 180°C for 40 minutes.

Invert the cake onto a plate while warm and remove from the mold.

Mix leftover wine with corn syrup, simmer briefly, and brush over the cake for a glossy finish.