This elegant French dessert, known as “invisible apple cake” due to its translucent layers of thinly sliced apples held together by a delicate custard, transforms simple ingredients into a sophisticated masterpiece. Dating back to traditional French patisserie, this dessert showcases the perfect harmony between tender apples and silky custard, all crowned with a dusting of powdered sugar.
Ingredients
For one 9-inch (23cm) cake:
- 6 large apples (2.2 lbs/1kg), preferably Granny Smith or Golden Delicious
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 2/3 cup (160ml) whole milk
- 2/3 cup (160ml) heavy cream
- 1 cup (125g) all-purpose flour
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (30g) melted butter, plus more for greasing
- 1/4 teaspoon (1g) salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (180°C). Butter a 9-inch (23cm) springform pan and line with parchment paper.
- Peel and core the apples. Slice them very thinly (1/8 inch/3mm) using a mandoline or sharp knife. Keep sliced apples in water with lemon juice to prevent browning.
- In a large bowl, whisk eggs, sugar, and vanilla until light and fluffy (about 3 minutes).
- Gradually add milk and cream while whisking constantly.
- Sift flour and salt into the mixture, whisking until just combined. The batter should be thin, like crepe batter.
- Drain apple slices and pat dry thoroughly with paper towels.
- Gently fold apple slices into the batter, ensuring each slice is coated.
- Pour melted butter into the mixture and fold gently.
- Carefully arrange the batter-coated apple slices in the prepared pan, layering them evenly.
- Bake for 45-50 minutes until golden brown and a skewer comes out clean.
- Cool in pan for 15 minutes, then remove sides and cool completely.
- Dust generously with powdered sugar before serving.
Nutritional Information
Per slice (8 servings):
- Calories: 285
- Protein: 5g
- Carbohydrates: 48g
- Fat: 9g
- Fiber: 3g
- Sugar: 32g
Timing:
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 20 minutes
Pro Tips and Tricks
- Use a mandoline for uniformly thin apple slices
- Keep sliced apples in acidulated water until ready to use
- Pat apple slices very dry before adding to batter
- Let ingredients come to room temperature for better incorporation
- Don’t overmix the batter after adding flour
- Test doneness by inserting a knife in the center – it should come out clean
Variations and Substitutions
- Pear Version: Replace apples with firm pears
- Dairy-Free: Use almond milk and coconut cream
- Spiced Version: Add cinnamon, nutmeg, and cardamom
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Reduced Sugar: Use monk fruit sweetener or reduce sugar by 25%
Common FAQs
Q: Why did my cake turn out too wet?
A: Ensure apples are thoroughly dried after slicing and don’t skip patting them dry with paper towels.
Q: Can I make this ahead of time?
A: Yes, it keeps well for 2-3 days at room temperature or up to 5 days refrigerated.
Q: Why is it called an invisible cake?
A: The thin apple slices become nearly transparent when baked, creating delicate layers.
Q: Can I freeze this cake?
A: While possible, freezing may affect the texture. Best enjoyed fresh or within a few days.
Storage and Make-Ahead Tips
- Store at room temperature, covered, for up to 2 days
- Refrigerate for up to 5 days in an airtight container
- Warm slightly before serving if refrigerated
- Do not dust with powdered sugar until ready to serve
- Can be prepared up to step 7 a few hours ahead, kept covered in the refrigerator
This elegant French dessert proves that simple ingredients, when treated with care and precision, can create something truly extraordinary. Perfect for special occasions or when you want to elevate your everyday dessert game.
