Invisible Apple Cake (Gâteau Invisible)

Invisible Apple Cake (Gâteau Invisible) is a stunningly light and elegant dessert that lives up to its mysterious name. Layer upon layer of ultra-thin apple slices are bound together by just enough batter to hold them in place, creating a melt-in-your-mouth texture where the apples seem to vanish into the cake. Originally a French creation, this minimalist beauty is less about sweetness and more about the natural flavor of the fruit, gently enhanced with cinnamon and vanilla. It’s simple, refined, and perfect for showcasing apples in a whole new way.

Ingredients

• 2 lb/ 900 g Apples

• 3 eggs, lightly beaten

• 2/3 cup milk, slightly warmed

• 3 tbsp butter, melted

• 1 tsp vanilla extract

• 1/2 cup flour

• 1/2 cup powdered sugar

• 1/2 tsp cinnamon

• 1 tsp baking powder

• 1/4 tsp salt
  

Equipment

• Enameled Cast Iron Loaf Pan

Instructions

• Preheat your oven to 350℉/180°C. Line a 10.5 × 3.5" (26.5 x 9 cm) loaf pan with parchment paper.
• In a large bowl, whisk together the eggs, milk, butter, and vanilla. Add in the flour, powdered sugar, cinnamon, baking powder, and salt, and mix until smooth. The batter will be on the thin side.
• Peel, core, and slice your apples very thinly using a mandoline. Add the apple slices into the bowl and mix to coat them in the batter. Transfer just the apples to the prepared pan a little at a time, creating even layers of apple slices. Pour the remaining batter evenly over the top.
• Bake until the top is golden brown, about 50–60 minutes. Let it set in the pan for 10 minutes, then transfer to a wire rack to cool for another 15 minutes.
• Sprinkle with a bit of powdered sugar before slicing and serving.

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