Invisible apple cake


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.
29 K 4.8/5 (6 reviews)
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Last modified on: October 25th 2023
For 8 people, you will need:

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Times for this recipe
Preparation: 50 min.
Cooking: 40 min.
All in all: 1 hour 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 4 min.
Invisible apple cake : Stage 1
In a bowl, whisk together 200 g flour, 160 g caster sugar, 20 g baking powder and 20 g vanilla sugar.

Stage 2 - 4 min.
Invisible apple cake : Stage 2
Add 6 eggs and 300 g milk, mixing again to obtain a very liquid batter (like pancake batter).

Stage 3 - 5 min.
Invisible apple cake : Stage 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).

Stage 4 - 10 min.
Invisible apple cake : Stage 4
Peel 12 apples, cut in half, then remove the core (an apple scoop is ideal for this).

Stage 5 - 10 min.
Invisible apple cake : Stage 5
Cut the apples into thin strips - a mandolin is ideal for this.

Stage 6 - 1 min.
Invisible apple cake : Stage 6
Pour 1/4 into the dough bowl and mix well.

Stage 7 - 2 min.
Invisible apple cake : Stage 7
Drain the apples lightly with a skimmer, and pour them into the mould.

Stage 8 - 10 min.
Invisible apple cake : Stage 8
Repeat this operation until the mould is filled with all the apple slices.

Stage 9 - 40 min.
Invisible apple cake : Stage 9
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
Invisible apple cake : Stage 10
Turn out hot, then cool or chill before slicing.

Stage 11
Invisible apple cake : 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.
Keeping: A few days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %680 RDI=60 %50 RDI=8 %3,190 RDI=160 %13,360 RDI: 160 %
Per 100 g2 RDI=1 %20 RDI=2 %1 RDI=0 %100 RDI=5 %420 RDI: 5 %
Per person9 RDI=4 %80 RDI=8 %6 RDI=1 %400 RDI=20 %1,670 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, milk
How much will it cost?
  • For 8 people : 5.50 €
  • Per person : 0.70 €

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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)
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