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Invisible apple cake

Name: Invisible apple cake
Prep time: 46 min
Cook time: 40 min
Total time: 1 h 26 min
Yield: 4 people
Cuisine: French
Ingredients: 100 g flour; 80 g caster sugar; 10 g baking powder; 10 g vanilla sugar; 3 eggs; 150 g milk; 6 apples

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.

46 K 4.6/5 (7 reviews)391409

Duration

1 hour 30 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

50 min.

Cooking

40 min.

All in all

1 hour 30 min.

Preparation 50 min.

Cooking 40 min.

When should you start or finish this recipe?

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Step by step recipe

Step 1 - ⌛ 4 min.

In a bowl, whisk together 100 g flour, 80 g caster sugar, 10 g baking powder and 10 g vanilla sugar.

Step 2 - ⌛ 4 min.

Add 3 eggs and 150 g milk, mixing again to obtain a very liquid batter (like pancake batter).

Step 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).

Step 4 - ⌛ 10 min.

Peel 6 apples, cut in half, then remove the core (an apple scoop is ideal for this).

Step 5 - ⌛ 10 min.

Cut the apples into thin strips - a mandolin is ideal for this.

Step 6 - ⌛ 1 min.

Pour 1/4 into the dough bowl and mix well.

Step 7 - ⌛ 2 min.

Drain the apples lightly with a skimmer, and pour them into the mould.

Step 8 - ⌛ 10 min.

Repeat this operation until the mould is filled with all the apple slices.

Step 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.

Step 10

Turn out hot, then cool or chill before slicing.

Step 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.

Keeping: A few days in the fridge, protected by cling film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	19 g RDI=7 %	2 g RDI=2 %	101 kcal RDI=5 %	423 kJ RDI=5 %
Per person	10 g RDI=15 %	74 g RDI=28 %	7 g RDI=9 %	399 kcal RDI=20 %	1,670 kJ RDI=20 %
Whole recipe	38 g RDI=59 %	298 g RDI=112 %	27 g RDI=38 %	1,596 kcal RDI=80 %	6,682 kJ RDI=80 %