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.
22 K 4.8/5 (6 reviews)
1 hour 30 min.
Easy
4 people
7 IngredientsLast modified on: October 25th 2023
For 4 people, you will need:
- 1
156 ml flour - 2
80 ml caster sugar - 3
10 ml baking powder - 4
10 ml vanilla sugar - 5
3 eggs - 6
150 ml Milk - 7
6 apples
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Times for this recipe
Preparation: 50 min.
Cooking: 40 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 4 min.
In a bowl, whisk together 156 ml flour, 80 ml caster sugar, 10 ml baking powder and 10 ml 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
| 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 % |
How much will it cost?
- For 4 people : 2.75 €
- 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)
Milk
Like these other recipes: Lemon Confectioner's Custard, Apricot blancmange, Mascarpone fondant with two lemons, Flognarde, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 60
Flour
Like these other recipes: Fruit crumble, Two-olive ciabatta, Mouna, Poppy seed and lemon cake, Arlesian Biscuits, ... See them all 201
Caster sugar
Like these other recipes: Shortcrust pastry (pâte brisée), Plain cake, Almond tuiles, Prune Far, Little apple turnovers with almonds and raisins, ... See them all 361
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Kumquat compote, Tyrolean apple crumble, Gâteau Nantais, Quince and apple compote, Italian hot chocolate , ... See them all 83
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