Invisible apple cake
An invisible cake is a cake with lots of fruit, in this case thinly sliced apples, where the batter is very discreet, hence the name.
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Last modified on: October 25th 2023
Keywords for this recipe:For 4 people, you will need:
- 1
100 g flour - 2
80 g caster sugar - 3
10 g baking powder - 4
10 g Vanilla sugar - 5
3 eggs - 6
150 g milk - 7
6 apples - Total weight: 1,580 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 46 min. | 40 min. | 1 hour 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 4 min.
In a bowl, whisk together 100 g flour, 80 g caster sugar, 10 g baking powder and 10 g Vanilla sugar.
Stage 2 - 4 min.
Stage 3 - 5 min.
Place a cake tin on a baking sheet, and line the bottom and sides with baking paper (invisible cake is very sticky after baking).
Preheat your oven to 200°C (390°F).
Preheat your oven to 200°C (390°F).
Stage 4 - 10 min.
Peel 6 apples, cut in half, then remove the core (an apple scoop is ideal for this).
Stage 5 - 10 min.
Cut the apples into thin strips - a mandolin is ideal for this.
Stage 6 - 1 min.
Pour 1/4 into the dough bowl and mix well.
Stage 7 - 2 min.
Drain the apples lightly with a skimmer, and pour them into the mould.
Stage 8 - 10 min.
Repeat this operation until the mould is filled with all the apple slices.
Stage 9 - 40 min.
Bake for 30 to 40 minutes, protecting the top with a sheet of aluminum foil if it gets too brown at the end.
Stage 10
Turn out hot, then cool or chill before slicing.
Stage 11
Serve on its own, or with custard for those with a sweet tooth.
Remarks
If you have any leftover batter at the end of filling the tin, I advise you not to pour it into the tin to maintain the "lots of fruit, little batter" aspect of the cake. Instead, fill ramekins for small cakes.
You can use other fruits such as pears and peaches in this recipe.
You can use other fruits such as pears and peaches in this recipe.
Keeping
A few days in the fridge, protected by cling film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,565 Kcal or 6,552 Kj | 38 gr | 298 gr | 27 gr |
| 78 % | 15 % | 28 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 99 Kcal or 414 Kj | 2 gr | 19 gr | 2 gr |
| 5 % | 1 % | 2 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 391 Kcal or 1,637 Kj | 10 gr | 74 gr | 7 gr |
| 20 % | 4 % | 7 % | 1 % |
How much will it cost?
- For 4 people : 2.74 €
- Per person : 0.69 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Polenta, Mouna, Household cake (Gâteau de ménage), Pretzels, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Oat financiers for Louise, Fougasse with bacon and Comté, Two-olive ciabatta, Finger biscuits, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Baked Alaska, Half-cooked chocolate cake with raspberry coulis, Confectioner's custard (Crème pâtissière, or French pastry cream), Choux pastry (pâte à choux), ... All |
 | Baking powder: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Lemon and lime cakes, Madeleines, Toasted almond cake, Chestnut cake, ... All |
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