Gâteau Invisible aux Pommes (Invisible Apple Cake)

A slice of invisible apple cake topped with sliced almonds and powdered sugar.

4.70 from 23 votes

Gâteau Invisible aux Pommes (Invisible Apple Cake)

Gâteau Invisible aux Pommes is an Invisible Apple Cake that features thinly sliced apples that practically disappear into the custardy cake batter which surrounds them. Although this gorgeous cake has French origins, it has gained massive popularity in Japan!

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: French, Japanese

Servings: slices

Calories: 241kcal

Author: Victoria

Ingredients

133 grams (⅔ cup) granulated sugar
3 large eggs
½ cup milk any kind
28 grams (2 tablespoons) unsalted butter melted
125 grams (1 cup) all-purpose flour
1 teaspoon baking powder
950 grams (2 pounds) apples such as Honeycrisp, Granny Smith, Fuji, or Pink Lady
25 grams (¼ cup) sliced almonds (optional)
Confectioners’ (powdered) sugar for serving (optional)

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

You don’t need a mandoline to slice your apples. Although you can achieve thinner slices with a mandoline, you don’t want your slices to be overly thin either. If you do, they can break apart as you mix them with the batter. Thinly cutting by hand is the optimal approach here.
As your invisible apple cake cools, the natural moisture from the apples in the cake may moisten the parchment paper sling. If it rips as you try to use it to remove the cake from the pan, don't panic. In a pinch you can carefully invert the cake onto a plate, peel off the remaining paper, and then flip it back onto a cooling rack.
Use a serrated knife with a gentle sawing motion to slice the cake into thick slices. You should yield 8 slices. If you've topped your cake with sliced almonds, they may shift or fall off as you slice. Just place them back on top and cover with a dusting of powdered sugar. No one will notice.
After your invisible apple cake has completely cooled, store leftovers in an airtight container in the fridge for up to 3 days.

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