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

Ingredient Substitutions

• Instead of Apples (firm, e.g., Granny Smith or Pink Lady): Pears (will give a softer texture)
• Instead of Large eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Brown sugar (cassonade): White sugar (will be less moist)
• Instead of Vanilla bean (Madagascar): 1 tsp pure vanilla extract
• Instead of Unsalted butter: Margarine (same amount)
• Instead of Whole milk: Almond milk (use unsweetened)
• Instead of Lemon juice: 1 tsp white vinegar
• Instead of All‑purpose flour: Spelt flour (same amount)
• Instead of Baking powder: 1 tsp cream of tartar + 1 tsp baking soda
• Instead of Salt: Sea salt
• Instead of Powdered sugar: Granulated sugar (finely ground)
• Instead of Apricot jam: Apple preserves

Equipment Needed

• Mixing bowl (large)
• Electric hand mixer or whisk
• Mandoline slicer
• Spatula (silicone)
• 20 cm (8‑inch) springform or removable‑bottom cake pan
• Oven
• Cooling rack (optional)
• Pastry brush (optional)
• Measuring cups & spoons
• Knife & cutting board

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• A mandoline gives the most uniform slices, which is key for the "invisible" effect
• Use Madagascar vanilla beans for the deepest flavor
• Warm the apricot jam slightly before brushing for a smooth shine

Troubleshooting

Storage

Refrigerator: Cover tightly; keeps 3 days

Freezer: Wrap in plastic and foil; up to 2 months

Room temperature: If covered, good for 2 days in a cool place

Make-Ahead Tips

• The cake can be baked a day ahead and stored refrigerated; glaze just before serving
• Slices freeze well—wrap individually and reheat gently in the oven