French Invisible Apple Cake – Recipe for a French “invisible” apple cake made with very thin slices of apple in a delicious vanilla batter. This cake is called a French Invisible Apple Cake because the apple slices are so thin that when you cut a piece, you can barely see the delicate layers of apple inside. The cake consists of a light, airy batter that’s folded with thinly sliced apples and sprinkled with sugar before baking.
The cake is best chilled before slicing, as it sets and becomes more compact—making it much easier to cut. I like to serve it with a spoonful of lightly whipped cream, but crème fraîche also works wonderfully. The batter and texture are similar to a clafoutis, another classic French dessert. You can also try my recipe for tarte tatin with caramelized apples. Enjoy!
French invisible apple cake
Ingredients
Instructions
Peel the apples and slice them as thinly as possible. Place the apple slices in water with a little lemon juice while you prepare the batter.
Preheat the oven to 200°C (fan).
Whisk the sugar and eggs until light and fluffy. Then, while whisking, add the milk and oil. In a separate bowl, mix together the flour, baking powder, vanilla sugar, and salt. Gently fold the dry ingredients into the batter using a spatula.
Drain the apples and pat them dry with a kitchen towel. Fold the apples into the batter.
Line a 23 cm springform pan with baking paper on the bottom and grease the sides with butter. Pour the batter into the pan and sprinkle sugar on top.
Bake the cake for about 40 minutes. The cake will sink slightly as it cools — that’s normal. Let it cool completely, preferably in the fridge, before slicing into pieces.
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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