Invisible Apple Cake
This elegant French-inspired dessert creates the illusion that the cake portion has disappeared, leaving only beautifully arranged paper-thin apple slices that seem to float effortlessly when sliced. The delicate custard base perfectly showcases the natural sweetness of fresh apples while maintaining a light, melt-in-your-mouth texture.
Equipment
- 8-inch round cake pan or springform pan
- Mandoline slicer (recommended)
- Mixing Bowls
- Whisk
Ingredients
- 4 large apples preferably Honeycrisp or Gala
- 2 large eggs at room temperature
- 1/4 cup granulated sugar can substitute with coconut sugar
- 1/2 cup all-purpose flour gluten-free 1:1 flour works as alternative
- 2 tablespoons butter melted (or coconut oil for dairy-free)
- 1/2 cup milk plant-based milk works too
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line with parchment paper. A springform pan works wonderfully if you plan to unmold the cake for presentation.
- Core your apples but leave the skin on. Using a mandoline set to 1/16-inch thickness, slice the apples into whisper-thin rounds. Immediately toss the sliced apples with lemon juice to prevent browning.
- In a large bowl, whisk together eggs and sugar until light and slightly fluffy, about 2 minutes. The mixture should fall in ribbons when lifted with the whisk.
- Sift in the flour and add the melted butter, milk, vanilla extract, cinnamon, and salt. Whisk until just combined—the batter should be the consistency of thin pancake batter.
- Gently fold the apple slices into the batter, ensuring each slice is coated with the minimal batter to create the signature "invisible" effect.
- Pour the apple-batter mixture into your prepared pan, taking time to arrange the top layer of apples in a spiral pattern for visual appeal. Gently press down to ensure the apples are packed tightly.
- Bake for 45 minutes, or until the edges are golden brown and the center is set but still has a slight wobble. If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
- Allow the cake to cool in the pan for 20 minutes before transferring to a wire rack. This cooling period allows the custard-like batter to set properly.
- Dust with powdered sugar just before serving for an elegant finish.
Notes
The key to a successful Invisible Apple Cake is slicing the apples extremely thin—you should almost be able to see through them. A mandoline makes this task much easier, but a sharp knife will work if you take your time.
For best results, store at room temperature for up to 24 hours, loosely covered with a cake dome, or refrigerate for up to 3 days. Warm individual slices for 15 seconds in the microwave before serving to restore the original texture.
For a healthier version, try whole wheat pastry flour, monk fruit sweetener, or substituting Greek yogurt for half the butter.
Nutrition
Calories: 165kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 55mgSodium: 90mgFiber: 3gSugar: 20g
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