A dessert with a good fruit taste: the Invisible apple cake ! Easy and quick to prepare, garnished with apple slices cut so thin that they become almost invisible... Served sprinkled with icing sugar and/or a little salted butter caramel for extra treat.
What you will like about this invisible apple cake
- flavors : the good taste of apple in this cake which contains a lot of them! A touch of vanilla completes its flavor.
- texture : a fondant cake, which will remind you a little of the texture of a clafoutis with slices of fruit.
- difficulty level : very easy to prepare. The longest part will be slicing the apples on the mandolin ! But rest assured, it’s very simple. This invisible apple cake is baked in a cake mold to have beautiful slices when cutting.
- apples : I recommend tart apples like Pink Lady, which really brings out the taste of invisible apple cake.
- sucre : I use classic powdered sugar here. Alternatively, you can opt for brown sugar, you will need a little less quantity.
- milk : only whole milk so that the final result is as creamy as possible (thanks to the dose of fat it contains).
How to make an invisible apple cake?
- we peel, seed and cut apples in quarters
- we pass them to the mandolin
- we whip eggs and sugar
- we add the other ingredients
- we incorporate apple slices
- we pour in the cake mold
- on bake the invisible apple cake!
- let it cool then we refrigerate
- we then cut beautiful slices
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your invisible cake a success
- use a mandolin to have thin and regular slices (no more than 2mm thick): this is what allows the visual effect when cutting the invisible apple cake.
- to incorporate at room temperature milk and eggs to have an optimal texture when tasting.
- coat the apple slices well with the cake batter: they will absorb the batter when baking, and create a whole that holds together.
How to enjoy this invisible apple cake?
This invisible apple cake must be refrigerated before tasting to ensure a clean cut, at least 2 hours, or even overnight. To revive its flavor, remove it from the refrigerator 15 minutes before serving.
For tasting, I strongly advise you to accompany the invisible apple cake with salted butter caramel (you will find my salted butter caramel recipe here). You can also serve the invisible cake with custard, a vanilla ice cream scoop or a bit of whipped cream.
Possible variations for this recipe
To enhance this recipe, and give it a nice fall taste, add a touch of cinnamon invisible apple cake powder.
Instead of apples or in addition to apples (doing half and half), add pears sliced.
Other recipes to try
If you like apple desserts, then I advise you to take a look at these other recipes from the blog:
- Apple cinnamon crumble
- Thin apple pie
- Apple pie like in the USA
- apple jam
- Maple syrup cinnamon apple muffins
- Apple king cake
If you make this invisible apple cake, be sure to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!
Invisible Apple Cake
Invisible apple cake
- 1 kg whole apples type pink lady or approximately 6 apples
- 3 eggs at room temperature
- 85 g granulated sugar
- 30 g melted and warmed sweet butter
- 140 g whole milk at room temperature
- 2 cc natural vanilla extract
- 110 g flour T45
- 2 cc baking powder
- 1 pinch of salt
- Sucre glace
- Salted butter caramel coulis homemade or not
- Preheat the oven to 200° traditional heat. Butter and flour a 27x10cm cake tin (line with baking paper optional)
- Peel the apples and core them. Cut each apple into quarters then pass each quarter through a mandolin to obtain 1,5-2mm slices. They should be thin but still hold together.
- Whisk the eggs and caster sugar for about 3 minutes until pale and fluffy.
- Separately, sift the flour and yeast then add to the dough. Mix lightly and stop as soon as you no longer see the flour.
- Pour in the milk, vanilla, melted butter and pinch of salt then mix everything, without insisting too much, just enough to have a homogeneous dough.
- Incorporate the apple slices with a spatula/maryse without breaking them, coating them well with the batter.
- With a large spoon, place the coated apple pieces in the cake mold. Finish by pouring the rest of the dough on top.
- Bake for 50 minutes or more (cooking time varies from one oven to another). Add aluminum foil on top after 40 minutes to prevent it from burning. The top should be golden brown, a little rounded, the wooden pick stuck in the center should come out without any liquid paste.
- Leave to cool then refrigerate the cake for at least 2 hours (or overnight) to give it a nice hold. Remove from the refrigerator 15 minutes before serving so that it regains all its flavors. Accompany it with a salted butter caramel sauce for a delicious dessert!