Gâteau Invisible aux Pommes (Invisible Apple Cake)
User Reviews
4.7
Gâteau Invisible aux Pommes (Invisible Apple Cake)
Description
Gâteau Invisible aux Pommes uses a delicate blend of sugar, eggs, milk, melted butter, flour, and baking powder combined with very thin apple slices. The apples are sliced by hand to an optimal thickness that prevents breakage and oxidation. These slices coat lightly in batter, then are carefully layered and baked in a greased and parchment-lined loaf pan. This technique produces a cake with a moist, tender crumb punctuated by soft, visible slices of fresh apple.
The cake has a subtle sweetness balanced by the natural tartness of apples such as Honeycrisp or Granny Smith. Optional sliced almonds add crunch when sprinkled on top before baking. Powdered sugar dusted on the cooled cake contributes a light finishing touch. Because of its dense filling with fruit, slices hold well but should be cut gently with a serrated knife to maintain shape.
This apple cake pairs well with tea or coffee and works for breakfast, snack, or dessert. Leftovers can be covered and refrigerated for up to three days to preserve texture. Using a parchment sling helps remove the baked cake cleanly from the pan. Minor moisture from the apples may moisten the paper, so handle carefully when unmolding.
The key preparation tip is to slice apples thinly but not excessively so, favoring hand slicing over a mandoline to ensure slice integrity. The layering technique achieves the signature "invisible" appearance with generous fruit content evenly distributed through the cake.
Ingredients
- 133 grams granulated sugar ⅔ cup
- 3 egg large
- ½ cup milk any kind
- 28 grams butter melted, unsalted, 2 tablespoons
- 125 grams all-purpose flour
- 1 teaspoon baking powder
- 950 grams apple such as Honeycrisp, Granny Smith, Fuji, or Pink Lady, 2 pounds
- 25 grams almonds optional, sliced; ¼ cup
- confectioners’ sugar for serving (optional, aka powdered sugar
Instructions
- Preheat the oven with the rack in the center to 350˚F (180˚C). Grease an 8 ½-by-4 ½-inch loaf pan and line it with a sheet of parchment paper so the parchment hangs over the long sides of the pan, forming a sling.
- In a mixing bowl, whisk together the sugar and eggs until creamy and pale yellow, about 1 to 2 minutes of vigorous whisking by hand. Then, add the milk and melted butter and whisk until smooth. Sift the flour and baking powder over the mixture and whisk to combine.
- Peel, core, and very thinly slice the apples, about 1/16-inch-to-⅛-inch thick. As you slice an apple, add the slices to the batter and lightly stir it just to coat, then proceed with the remaining apples one by one. This will help keep the apple slices from oxidizing.
- Use a rubber spatula to gently stir all the sliced apples into the batter. It will look like a lot of apples compared to the amount of batter, but this is correct.
- Using clean or gloved hands, arrange and shingle the apple slices in rows along the bottom of the pan, overlapping them slightly and ensuring that the flat edges of the slices are flush with the sides of the pan. Continue arranging the batter-coated apples in layers until you’ve used up all the apples. Pour any residual batter evenly over the top and give the pan a gentle tap on the counter to help the batter settle.
- If using, sprinkle sliced almonds over the top.
- Bake on the center rack for 60 to 65 minutes. The top should be golden brown and a toothpick inserted into the center of the cake should come out clean.
- Remove to a wire rack and cool in the pan for 45 minutes. Then, using the parchment paper overhang, remove the cake from the pan and continue cooling it on the wire rack until completely cool, about 1 hour or longer.
- Serve at room temperature or chilled in the fridge. If desired, dust the top with powdered sugar before serving.
Notes
- Slice apples thinly by hand to keep slices intact and avoid over-thinness that breaks apart in batter.
- Use a parchment sling to lift the cake from the pan after baking, handling gently if the paper is damp from apple moisture.
- Cut the cake with a serrated knife using a gentle sawing motion to maintain defined slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to keep freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 241kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 96mg | 4% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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