This cake had my attention because of its name. Invisible Apple Cake..
I wonder how it would taste like and my first thought was it’s called invisible cake because it’s so good that it disappears in the blink of an eye as soon as it’s served. 😀
I had to find out so I made it at home.
Original recipe is in Japanese, (I thought it would be in French because of its name..so confusing) Anyway, someone is so kind to share the English version (thank you, whoever you are) in the comments section where I first saw this cake from my FB newsfeed.
The difficult part of making this cake is how to slice the apple almost paper thin…I did the best I could using a knife, it would have been easier if I still have my mandolin slicer.
I made 2 loaves of cake… the recipe below makes one cake loaf only.
The cake did not disappear as fast as I was expecting. It’s good though, it tasted like bread pudding, we didn’t taste the apple. So maybe that’s why it’s called Invisible Apple Cake. The apples are so thinly sliced you barely (or won’t) know that it’s there at all.
I may have over-baked it a little. I googled photos of this cake and they are all gorgeous.
Mine looks good too 😛 (love your own) 😀
Happy Baking! God Bless
- For the cake --
- 1 pound apples, such as fuji or pink lady
- 2 eggs
- ½ cup sugar
- ½ cup milk
- 1 tablespoons melted butter
- ¾ cup flour
- Sliced almonds to taste
- Butter Caramel Sauce ---
- ½ cup sugar
- 1 tablespoon butter
- ½ cup heavy cream
- Preheat oven to 350˚F/170˚C.
- Make gâteau invisible. Peel the apples and remove the core. Slice them very thinly. Soak them in lemon water so it won’t change the color.
- In a medium bowl, whisk the eggs and sugar until pale. Add milk and melted butter and mix well. Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat them well with the batter.
- In a parchment paper-lined pound cake mold, pour in the batter. Top with sliced almonds. Bake them 40 minutes. Cover with a foil and bake another 10 minutes.
- Take out from the mold once it cool to touch.
- Make butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
- Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
- Pour the caramel over the cake.