Invisible Apple Cake

Ingredients

• 80 g All-purpose flour (type 45) (Sift before adding)
• 11 g Baking powder (About 1 packet)
• 5 unités Apples (Peel, core and cut into very thin slices)
• 100 ml Whole milk (At room temperature)
• 60 g Brown sugar (Light, not packed)
• 30 g Butter (Melted and slightly cooled)
• 2 unités Eggs (Medium size, at room temperature)
• 1 demi citron Juice and zest of half a lemon (Juice + finely grated zest)

Instructions

1. Prepare the egg and sugar base

   Break the two eggs into the large bowl, add the brown sugar and whisk on medium speed with the electric mixer until the mixture lightens and doubles in volume.

   Time: PT5M

2. Incorporate melted butter and milk

   Pour the melted butter then the milk into the mixture, then mix gently until homogeneous.

   Time: PT2M

3. Add lemon

   Add the juice and zest of the half lemon, then stir quickly.

   Time: PT1M

4. Incorporate flour and leavening

   Sift the flour and baking powder directly onto the mixture, then gently fold in with a spatula without over‑working the batter.

   Time: PT2M

5. Prepare the apples

   Peel, core and quarter the apples, then slice them very thinly with a mandoline (or a knife).

   Time: PT10M

6. Mix apples and batter

   Gently fold the apple slices into the batter, reserving a few for the top layer.

   Time: PT5M

7. Grease the pan and pour the batter

   Generously butter the springform pan, place a first layer of apples at the bottom, pour the batter, then add the remaining apples, spreading them evenly.

   Time: PT2M

8. Baking

   Bake the cake in a pre‑heated oven at 180°C for 35 to 40 minutes, until the top is nicely browned and a knife comes out clean.

   Time: PT38M

   Temperature: 180°C

9. Cool and unmould

   Let the cake rest 10 minutes in the pan, then release the springform and place on a rack to cool completely before serving.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

31 g

Fat

4.5 g

Fiber

1 g