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Invisible Apple Cake Recipe

Invisible Apple Cake

Wholesome Cove
This invisible apple cake recipe stacks six large apples, sliced almost see-through, into a thin vanilla custard batter that binds them into a single tender loaf.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 210 kcal

Equipment

Ingredients
  

Optional for Serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides, and lightly butter any exposed pan surface.
  • In a large bowl, whisk the eggs and ½ cup sugar for 1 to 2 minutes until pale and slightly foamy. Whisk in the melted butter, milk, heavy cream, and vanilla until smooth.
  • Sprinkle the flour, baking powder, and salt over the wet mixture and whisk gently just until no streaks of flour remain. The batter will look thin, which is exactly right.
  • Working one apple at a time, peel and core each apple, then run it across the mandoline set to 2 to 3mm. Toss the slices with the lemon juice to keep them bright.
  • Add all the apple slices to the bowl of batter and gently fold with a flexible spatula so each slice is coated in a thin film of batter. It will look like far too many apples, which is normal.
  • Transfer the coated apples to the lined loaf pan a few handfuls at a time, pressing each addition down gently to compress the layers and remove air pockets. Pour any remaining batter over the top and smooth flat.
  • Sprinkle the reserved 1 tablespoon of sugar evenly over the top. Bake for 1 hour to 1 hour 15 minutes, until the top is deep golden brown and the center is set with no wet jiggle. Tent with foil if the top darkens too fast.
  • Let the cake cool in the pan for about 20 minutes, then use the parchment overhang to lift it onto a rack and cool completely, at least 2 hours, before slicing.

Notes

  • Slice thin, but not tissue-thin. Aim for 2 to 3mm. A slice should stay flat when you hold it up, not flop over. Too thick and it stays chunky, too thin and it disintegrates.
  • Peel the apples. Skins stay chewy and interrupt the smooth, invisible texture the cake is known for.
  • Work in order. Have the batter fully mixed before you slice, so the apples go straight into the batter and never sit out browning.
  • Press out the air. Compressing each layer eliminates gaps, which is what lets the slices fuse into solid ribbons instead of separating when cut.
  • Do not rush the cool. Cutting this warm gives you a landslide. A full cool, or even an overnight chill, sets the custard so slices hold.
  • Watch the color, not just the clock. Ovens vary, so pull it when the top is genuinely deep golden and the center no longer wobbles.
  • Choose firm apples. Soft varieties like Red Delicious break down into mush and lose the layered look.
  • Storage: Store tightly covered or in an airtight container in the fridge for up to 4 days. The flavor and texture actually improve after a day.
  • Freezing is not recommended. The thin apple layers tend to turn watery or mealy once thawed, which loses the signature texture.
  • Make-ahead: Many bakers think it is even better the next day. Store it covered in the fridge overnight, which lets the flavors settle and the texture turn more custardy.
  • Variations: Add ½ teaspoon cinnamon and a pinch of nutmeg for a spiced version, swap two apples for firm pears, add citrus zest, drizzle with salted caramel, or add a tablespoon of Calvados or dark rum to the batter.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 4.5gSodium: 180mgFiber: 3gSugar: 22g
Keyword apple custard cake, easy apple dessert, french apple cake, gateau invisible, invisible apple cake
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