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Invisible Apple Cake
A light, fruit‑forward cake where thin apple slices absorb the batter, leaving an almost "invisible" cake made of fruit. Easy to prepare, baked in a 20 cm (8‑inch) springform pan and finished with a dusting of powdered sugar or a glossy apricot‑jam glaze.
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Cost Breakdown
Critical Success Points
- • Peeling and slicing the apples very thin
- • Beating the egg‑sugar‑vanilla mixture until airy
- • Layering the apples with batter so they are fully coated
- • Baking until the surface is golden and the cake is set
Safety Warnings
- • Handle hot butter and oven with care
- • Use a guard when operating the mandoline to avoid cuts
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