Name: French Apple Invisible Cake: A Light & Tempting Dessert Delight Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 3 cups thinly sliced apples (Golden Delicious, Pink Lady, or Honeycrisp); 3 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup melted butter; 1 cup whole milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup sliced almonds

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Introduction

French Apple Invisible Cake is a light, tender dessert that beautifully showcases the natural sweetness and texture of thinly sliced apples. Its delicate crumb and subtle flavors make it a perfect treat for any occasion.

A close-up of a square slice of apple tart showing four distinct layers: at the bottom, a thin, golden-brown crispy crust; above it, two thick, creamy off-white custard layers with a smooth texture; topped by a glossy layer of sliced apples arranged in overlapping pieces, their skin red and the flesh pale yellow, dusted lightly with powdered sugar. The tart is placed on a wooden board with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups thinly sliced apples (firm varieties like Golden Delicious, Pink Lady, or Honeycrisp)
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup melted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sliced almonds (for topping)

Instructions

Step 1: Peel, core, and slice the apples very thinly. A mandoline slicer works best for uniform slices.
Step 2: In a mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture turns light and fluffy.
Step 3: Stir in the melted butter, whole milk, and vanilla extract until well combined.
Step 4: Sift the flour, baking powder, and salt into the wet ingredients, then whisk gently until smooth.
Step 5: Fold the sliced apples into the batter carefully until all apples are well coated.
Step 6: Preheat your oven to 350°F (175°C) and grease a loaf or square pan.
Step 7: Pour the batter into the prepared pan, press down lightly to even out, then sprinkle sliced almonds on top.
Step 8: Bake for 45 to 50 minutes, or until the cake is golden and a toothpick inserted comes out clean.
Step 9: Let the cake cool completely in the pan before slicing and serving.

Tips & Variations

For a vegan version, substitute eggs with flaxseed meal mixed with water, use plant-based butter, and choose a non-dairy milk.
Use a gluten-free flour blend to make this cake suitable for gluten sensitivities.
Swap granulated sugar with coconut sugar for a lower glycemic option.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
Replace sliced almonds with your favorite nuts or seeds to change the topping texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or warm oven before serving to restore its softness and aroma.

How to Serve

The image shows a close-up of a square piece of apple tart with multiple visible layers. The bottom layer is a golden brown, crumbly crust. Above the crust are three thick layers of smooth, creamy filling in a pale yellow color. The top layer is a thick arrangement of sliced apples with red skins and light yellow flesh, lightly glazed and dusted with powdered sugar, giving it a shiny and soft appearance. The tart sits on a wooden board with a soft focus and white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes this cake “invisible”?

The name “Invisible Cake” comes from the thin layers of apple slices that are folded into the batter, creating a delicate, almost see-through texture when sliced.

Can I use other fruits instead of apples?

Yes, pears or firm peaches can be a delicious alternative, but keep in mind the texture and moisture content may affect baking time and consistency.