Invisible apple cake

Give a try to this pretty invisible apple cake. The creamy custard-like cake is packed with dozens of thin apple slices and topped with a glazed apricot top. It’s super easy to make, budget-friendly and very tasty. Perfect for any time, any occasion.

This invisible apple cake has been a baking success and a viral recipe on all social media. I simply had to make it. Simply taste it and see this cake phenomenon in person. Wink. And, you know what? I made it, I taste it and I liked it. It’s creamy, fruity and sweet to the right point.

This gorgeous apple dessert originates from France. The invisible apple cake, also known as thousand layer apple cake or Gateau invisible aux Pommes, got its name from its looks. In fact, the apple slices seem to vanish in the cake batter. Magic!

The batter creates a lovely custard base for the apple slices. The custard-like part is only one-quarter of the whole cake. Despite such a small amount, it is totally present, you can really taste the creaminess. Simply delicious.

However, the real star of this cake is the apple. To be exact, dozens of thin apple slices represent around three-quarters of the cake. The secret is to peel and slice the apples into slices, as thin as possible. I suggest either using a mandoline (be careful) or a knife (have patience). Wink.

More, every time you slice a wedge or an apple, put the slices into cold water with lemon juice. This will prevent the apples from browning. Also, I placed the last top layer of apples by hand and created a lovely flower pattern.

Now, there are thousands of apples out there. Make sure you pick a sweet apple that doesn’t break easily. For instance, Jonagold, Pink Lady, Honey Crisp or Golden Delicious would work perfectly.

If you love apple pies and apple desserts, then check these apple desserts: apple-rose tart, a wintery apple-cinnamon cheesecake or these apple-oatmeal crisp slices.

Additionally, I wanted to give my invisible apple cake a shiny top, too. In order to achieve that, I brushed it with apricoture. Apricoture is simply some apricot jam cooked with a splash of water. Not only it gives a lovely shiny look but it also seals the fruit cake and adds more sweetness. It is very important, that the apricoture is liquid, has no clumps and that you apply it when the cake is still warm.

This invisible apple cake is fantastic. Besides being budget-friendly and easy to make, it is also delicious. In fact, it tastes amazing when cold, warm, with cream, caramel or ice cream. Give it a try. You’ll be pleasantly surprised.

Ingredients for one invisible apple cake (Ø 26 cm):

• 6 apples (peeled, thinly sliced)
• 2 lemons (juice, zest)
• 2 eggs
• 80 g sugar (plus some extra)
• 2 drops of vanilla paste
• 100 ml milk
• 50 ml olive oil
• 150 g flour (sieved)
• 7 g baking powder
• a pinch of salt
• 2 Tbsp apricot jam

To begin, wash the apples and prepare a larger bowl with some cold water and juice from one lemon. In order to prevent them from browning, peel and slice them one at a time. Halve or quarter the peeled apple and slice it, either with a mandoline or with a knife. More, add the apple slices to the water-lemon bowl as you go regularly. Give the slices a little push so that they get covered with water.

Then, preheat the oven to 180ºC and grease the springform. Also, wrap the outside bottom of the form tightly with some aluminum foil (just to prevent eventual leaking).

Afterwards, in a medium bowl, beat the eggs with vanilla, lemon zest and sugar. Once they are fluffy and airy, stir in the oil, pinch of salt and milk. In the end, fold in the sifted flour and baking powder. Mix just enough to combine.

Furthermore, drain the apples and gently, without breaking them, stir them (all but two handfuls) into the batter. After the apples are all well coated, pour everything into the prepared springform. Then, nicely arrange the reserved apples over the top. Sprinkle with some more sugar on top and place it on the middle rack lined with parchment paper. Bake for 40 minutes or until golden brown and set.

Once golden brown, cover with aluminum foil and place on the bottom rack for 10-15 minutes. Then, remove the cake from the oven and allow it to cool, leaving it in the form. In the meantime, prepare the apricoture. In a small saucepan, combine the apricot jam and a splash of water. With constant stirring bring to a simmer. Make sure the apricoture is clumps free. At this point, carefully brush the top of the cake thinly with the apricoture.

Finally, run a small knife around the edge between the cake and the form and remove the ring. Serve the invisible apple cake either slightly warm or cold. It pairs well with some vanilla sauce, a dollop of whipped cream or a scoop of ice cream.

Enjoy.