Prepare to be mesmerized by a dessert that defies expectations and challenges everything you thought you knew about baking! The French Invisible Apple Cake is a culinary marvel that transforms simple ingredients into a breathtaking masterpiece where delicate apple slices seemingly disappear into a gossamer-light batter, creating a stunning visual and gustatory experience. This isn't just a cake - it's an edible work of art that will have your guests wondering how such magic could possibly emerge from your kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 1 cake
Ingredients
- 4 apples, thinly sliced
- 1/2 cup sugar
- 1 cup flour
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Wash and core the apples. Using a sharp knife or mandoline, slice the apples very thinly (approximately 1/8 inch thick). The thin slices are crucial for the "invisible" effect of the cake.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until the mixture becomes smooth and slightly frothy.
- Add milk to the egg mixture and continue whisking until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Be careful not to overmix.
- Arrange the apple slices in the prepared cake pan, overlapping them in a circular pattern to create multiple layers. The slices should be densely packed but not completely vertical.
- Slowly pour the cake batter over the arranged apple slices, ensuring the batter seeps between the apple layers. Gently tap the pan to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove.
- Carefully invert the cake onto a wire rack or serving plate. If using parchment paper, peel it off gently.
- Allow the cake to cool completely before slicing. The cake can be served at room temperature and is delicious on its own or with a dusting of powdered sugar or a scoop of vanilla ice cream.
Tips
- Slice Precision is Key: Use a mandoline or very sharp knife to create paper-thin apple slices (about 1/8 inch thick). Consistent, translucent slices are crucial for the "invisible" effect.
- Don't Rush the Layering: Take your time arranging apple slices in overlapping, circular patterns. The more meticulously you layer, the more stunning the final result.
- Batter Consistency Matters: Whisk your wet ingredients thoroughly and sift dry ingredients to ensure a smooth, lump-free batter that will beautifully encase the apple slices.
- Avoid Overmixing: Gently fold dry ingredients into wet ingredients to maintain a light, airy texture.
- Cooling is Crucial: Let the cake rest in the pan for 10-15 minutes after baking to help it set properly before inverting.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra touch of elegance.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 45mg
