Name: French Apple Invisible Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 6 medium apples (firm, crisp variety like Golden Delicious, Pink Lady, or Honeycrisp); 2 large eggs; ¼ cup (50 g) granulated sugar; 2 tbsp brown sugar; ½ cup (60 g) all-purpose flour; ½ tsp baking powder; Pinch of salt; ½ cup (120 ml) whole milk; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; 2 tbsp sliced almonds; Powdered sugar (for dusting)

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Introduction

The French Apple Invisible Cake is a delicate and moist dessert that showcases thinly sliced apples layered within a light batter. This unique cake is subtly sweet, tender, and perfect for an elegant treat or everyday indulgence.

The image shows a thick square piece of layered apple cake with very thin, light yellow apple slices stacked closely in about 6 to 7 layers. The cake has a golden brown top sprinkled with white powdered sugar and scattered almond slices. Creamy white custard is oozing slightly from the bottom corner. The cake sits on a wooden board with more powdered sugar around it, on a white marbled surface in soft light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium apples (firm, crisp variety like Golden Delicious, Pink Lady, or Honeycrisp)
2 large eggs
¼ cup (50 g) granulated sugar
2 tbsp brown sugar
½ cup (60 g) all-purpose flour
½ tsp baking powder
½ cup (120 ml) whole milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Pinch of salt
2 tbsp sliced almonds (for topping)
Powdered sugar (for dusting)

Instructions

Step 1: Peel, core, and slice the apples very thinly. Using a mandoline slicer helps achieve uniform thickness. Place the slices in a large bowl and set aside.
Step 2: In a separate bowl, whisk the eggs together with the granulated sugar and brown sugar until the mixture becomes light and fluffy.
Step 3: Add the melted butter, whole milk, and vanilla extract to the eggs and sugar. Mix well to combine.
Step 4: Sift the all-purpose flour, baking powder, and salt into the wet ingredients. Whisk gently until smooth and free of lumps.
Step 5: Gently fold the thin apple slices into the batter, ensuring all slices are coated. The batter will be thin, and apples should be layered with just enough batter to bind them together.
Step 6: Preheat your oven to 350°F (175°C). Grease and line a loaf pan or square baking pan with parchment paper.
Step 7: Pour the apple mixture into the prepared pan, pressing lightly to arrange the apples in neat layers.
Step 8: Sprinkle the sliced almonds evenly on top of the batter.
Step 9: Bake the cake for 45 to 50 minutes, until it turns golden brown and a skewer inserted comes out clean or with just a few moist crumbs.
Step 10: Allow the cake to cool completely in the pan before slicing. This helps the cake set and hold together. Dust with powdered sugar before serving.

Tips & Variations

Using a mandoline slicer ensures uniform apple slices, which helps the cake bake evenly.
Try different apple varieties like Fuji or Braeburn for varied flavors and sweetness.
For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
Adding a pinch of cinnamon or nutmeg to the batter enhances the warm flavors of the apples.
Toast the sliced almonds lightly before topping for extra crunch and aroma.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, allow the cake to come to room temperature before serving or warm gently in an oven. It is best enjoyed within a few days to maintain its delicate texture.

How to Serve

A close-up of a square piece of layered dessert with thin slices of golden-yellow pastry stacked neatly, showing about 7-8 translucent layers. The top is browned and sprinkled with thin almond slices and powdered sugar, creating a textured look. Cream is slightly oozing out from the bottom edge. The dessert rests on a wooden board with some powdered sugar scattered around, all set on a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this cake?

It is best to use fresh apples for this recipe, as frozen apples release excess moisture and may make the cake soggy. If using frozen, thaw and pat dry thoroughly before slicing.

Why is it called an “invisible” cake?

The cake is called “invisible” because the thin apple slices blend seamlessly into the batter, creating a cake that looks almost transparent or “invisible” while offering a rich apple flavor in every bite.