The invisible apple cake is an incredible dessert, born in France as Gâteau Invisible and famous for its unique consistency. It gets its name because it consists almost entirely of paper-thin apple slices that absorb the minimal amount of batter during baking, effectively becoming “invisible.”
With very few calories per serving, it is the perfect solution for anyone looking for a light, creamy, and fruit-rich dessert.
Start by melting the butter and letting it cool to room temperature. Preheat your oven to 350°F (180°C). In a large mixing bowl, beat the eggs with the sugar and salt using an electric mixer for a few minutes until fluffy. Pour in the milk, add the sifted flour and baking powder, and finally stir in the melted butter. Whisk until you have a smooth, liquid batter.
Peel and core the apples, then slice them into paper-thin rounds using a mandoline slicer. Toss them with lemon juice to prevent browning. Pour the batter directly over the apples and fold gently with a spatula until every single slice is thoroughly coated.
Line an 8-inch (20 cm) cake pan with parchment paper. Pour in the mixture, level the surface, and bake for 45 minutes. Turn off the oven and let the cake sit inside for another 10 minutes. Remove from the oven and allow it to cool completely in the pan for at least 2 hours before unmolding.
For an extra crunch, sprinkle sliced almonds over the top of the cake before putting it in the oven.
Store the cake in the refrigerator; the texture improves significantly after chilling for a few hours.
