Invisible Apple Cake

Ingredients

• 5 pieces Apples (firm, e.g., Granny Smith or Pink Lady) (peeled, cored, quartered and sliced thin (≈2 mm) with a mandoline)
• 3 pieces Large eggs (room temperature)
• 150 g Brown sugar (cassonade) (packed)
• 1 piece Vanilla bean (Madagascar) (seeds scraped from the pod)
• 100 g Unsalted butter (melted then cooled to room temperature)
• 120 ml Whole milk (room temperature)
• 15 ml Lemon juice (freshly squeezed)
• 200 g All‑purpose flour (sifted; divided into two equal parts)
• 5 g Baking powder (≈1 tsp)
• 2 g Salt (pinch)
• 30 g Powdered sugar (for dusting (optional))
• 30 g Apricot jam (warmed for glaze (optional))

Instructions

1. Prepare the apples

   Peel the apples with a peeler, quarter them, discard the cores, and slice the flesh into very thin (≈2 mm) rounds using a mandoline. Set the slices aside in a single layer on a plate.

   Time: PT15M

2. Make the base batter

   Crack the eggs into a large bowl, add the brown sugar and the scraped vanilla seeds. Beat with the electric mixer on medium‑high speed until the mixture turns pale and fluffy (about 2–3 minutes).

   Time: PT5M

3. Incorporate butter, milk and lemon

   Pour the cooled melted butter, the milk and the fresh lemon juice into the foamy egg mixture. Whisk briefly just until combined.

   Time: PT2M

4. Add the first half of the dry ingredients

   Sift half of the flour together with the baking powder and salt over the batter. Fold gently with the whisk until just incorporated.

   Time: PT2M

5. Add the remaining dry ingredients

   Sift the remaining flour mixture over the batter and fold again until the batter is smooth and homogeneous.

   Time: PT2M

6. Layer apples and batter in the pan

   Butter and flour a 20 cm springform pan. Spoon a thin layer of batter onto the bottom, then arrange a handful of apple slices over it, pressing gently so they are well coated. Continue alternating batter and apple slices, ending with a thin batter layer on top. Smooth the surface with a spatula.

   Time: PT10M

7. Bake the cake

   Pre‑heat the oven to 190°C (375°F). Place the pan on the middle rack and bake for about 40 minutes, or until the surface is golden‑brown and a skewer inserted into the centre comes out clean.

   Time: PT40M

   Temperature: 190°C

8. Cool, unmold and finish

   Allow the cake to cool completely in the pan (≈15 minutes). Run a thin knife around the edge, release the springform, and turn the cake onto a serving plate. Dust with powdered sugar and, if desired, brush the top with warm apricot jam for a glossy finish.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g