Invisible apple cake

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
50 min.	40 min.	1 hour 30 min.

Step by step recipe

1	In a bowl, whisk together 100 g flour, 80 g caster sugar, 10 g baking powder and 10 g vanilla sugar.
2	Add 3 eggs and 150 g milk, mixing again to obtain a very liquid batter (like pancake batter).
3	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).
4	Peel 6 apples, cut in half, then remove the core (an apple scoop is ideal for this).
5	Cut the apples into thin strips - a mandolin is ideal for this.
6	Pour 1/4 into the dough bowl and mix well.
7	Drain the apples lightly with a skimmer, and pour them into the mould.
8	Repeat this operation until the mould is filled with all the apple slices.
9	Bake for 30 to 40 minutes, protecting the top with a sheet of aluminum foil if it gets too brown at the end.
10	Turn out hot, then cool or chill before slicing.
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.

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