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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.

35 K 4.8/5 (6 reviews)

1 hour 30 min. difficulté

Easy

2.75 €

4 people

7 Ingredients

Last modified on: October 25^th 2023

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.

When should you start or finish this recipe?

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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.

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

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).

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.

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 recipe	40 RDI=20 %	340 RDI=30 %	30 RDI=4 %	1,600 RDI=80 %	6,680 RDI: 80 %
Per 100 g	2 RDI=1 %	20 RDI=2 %	1 RDI=0 %	100 RDI=5 %	420 RDI: 5 %
Per person	9 RDI=4 %	80 RDI=8 %	6 RDI=1 %	400 RDI=20 %	1,670 RDI: 20 %