Invisible Apple Cake Recipes

INVISIBLE APPLE CAKE

Steps:

• Place a piece of parchment paper at the bottom of a 6-inch springform pan and grease sides and paper lightly. Preheat the oven to 400 F.
• With a stand or electric mixer, beat the eggs and the sugar for about 3 minutes or until fluffy. Add the melted butter, the milk and vanilla, and mix till combined.
• Mix the flour, baking powder, cinnamon and salt together. Add the dry ingredients to the wet ones and mix until just combined.
• Cut the apples in quarters and with a mandolin slice each piece into 1/8 in (3 mm) thick slices. Very gently coat the apples with batter with a silicone spatula, ensuring each slice is coated but without breaking the apple slice.
• Pour batter gently and evenly into the prepared pan. Sprinkle sliced almonds on top.
• Bake in the oven for 60 minutes or until set. If the almonds brown to fast cover loosely with aluminium foil. Cool cake completely in the pan. When cooled remove the pan and dust with icing sugar before serving.

APPLE CAKE (GATEAUX INVISIBLE)

Steps:

• Preheat oven to 350˚F/170˚C.
• Make gâteau invisible.
• Peel the apples and remove the core.
• Slice them very thinly.
• Soak them in lemon water so it won't change the color.
• In a medium bowl, whisk the eggs and sugar until pale.
• Add milk and melted butter and mix well.
• Sift in the flour and combine.
• Add the sliced apples.
• Using a rubber spatula, coat them well with the batter.
• In a parchment paper-lined pound cake mold, pour in the batter.
• Top with sliced almonds.
• Bake them for 40 minutes.
• Cover with a foil and bake for another 10 minutes.
• Take out from the mold once it cool to touch.
• In a microwave-safe bowl, add the sugar and butter.
• Microwave 2 minutes or until sugar turns dark brown.
• Using oven mitts, very carefully take the bowl from the microwave.
• The bowl and sugar will be extremely hot so be careful when you are handling them.
• Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
• Pour the caramel over the cake.
• Enjoy!

HOMEMADE APPLE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

INVISIBLE APPLE CAKE

Steps:

• Peel the apples and slice very thinly, about 2 mm thick. Please see notes above for method to slice the apples.
• Preheat the oven to 350F. Line an 8 inch by 4 inch baking loaf pan with parchment paper.
• In a large bowl, whisk the eggs and sugar until pale yellow. Add the milk and melted butter and mix until smooth.
• Sift in the flour. You want to sift it in to keep the batter light. If you do not have a flour sifter, this can easily be done with a mesh strainer. Add about third of the flour into the strainer. Place strainer directly above the bowl with the batter and tap the side of the strainer against your palm, letting the flour sift through into the bowl. Repeat with remaining flour. Whisk the batter until smooth.
• Add about half the sliced apples to the batter. Do your best to separate any slices stuck together before adding. Use a rubber spatula to stir apples until they are all coated with batter. Add in remaining apples and stir and coat until all apples are thinly coated in batter.
• Spoon the apples into parchment paper-lined loaf pan. Try your best to make the apples all face the same way. Pour leftover batter over cake. Use spatula to scrape bowl to get every last bit of the leftover cake batter into your loaf pan.
• Sprinkle almonds over top of cake.
• Place loaf pan into the middle section of your oven and bake for 40 minutes. Cover top of cake lightly with a foil tent and bake another 10-20 minutes or until cake is done. To check if cake is done, stick a toothpick into the cake batter and the batter should no longer be liquid. Baking time can vary depending on the amount of apples you used and how much moisture was in the apples.
• Let cake cool to room temperature. Place into fridge to set overnight.
• Right before serving, remove cake from fridge. Top with powdered sugar. Use a sharp knife to slice cake.

GâTEAU INVISIBLE (INVISIBLE APPLE CAKE) RECIPE BY TASTY

Steps:

• Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
• Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
• Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
• Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
• Let cool, then remove the cake from the pan.
• Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
• Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
• Pour the caramel over the cake and serve.
• Enjoy!

INVISIBLE APPLE CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment paper and spray with cooking spray. Preheat oven to 400 F. (regular bake/not fan assisted) **If your springform pan is prone to leaking (they often warp and don't form a tight seal) or if you just want to make sure there is no leaking of the thin batter, wrap the outside, bottom of the pan tightly with aluminum foil.
• Before you start the batter, melt the butter in saucepan or microwaveable bowl just until melted and set aside to cool while you start the batter.
• In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat the eggs with the sugar and vanilla until very light and fluffy ,about 3 minutes. (**Make sure the melted butter is not hot when added to the batter or it will cook the eggs and make a lumpy batter! If you feel the butter is still too warm, mix it with the cold milk to cool it further, then add to the batter.) Add the cooled, melted butter and the milk to the egg mixture and mix well to combine.
• Sift or whisk together the flour and baking powder in a bowl, then sprinkle the flour mixture over the egg mixture. Mix just until combined.
• Quarter the peeled apples and remove the core. Use a mandolin to slice each apple quarter into thin slices. Add the apple slices to the batter as you go regularly (don't wait until you've done them all or they will start to brown. Push the apples into the batter so they are covered). Reserve the last handful of apple slices to scatter on top of the batter.
• Gently stir the apples in the batter to ensure all apples are well coated. Pour the apple mixture into the prepared springform pan and then scatter the reserved apple slices randomly over-top. *Adjust any apples that may be sticking up into a someone flat surface, as apples sticking up higher have a tendency to over-brown.
• Place the springform pan on a baking sheet (in case of leaks) and bake in preheated oven for 30-35 minutes, or until set. If desired, you can turn on the broiler for a minute to brown up the top of the cake.
• Remove cake from oven and leave in the pan to cool. Run knife around edges and remove outer springform pan ring. Enjoy right away, or cover and refrigerate to enjoy later. You can serve cold from the fridge or let it come to room temperature before serving. You can also re-warm slightly in the microwave, if you like.
• Enjoy slightly warm, at room temperature or cold from the fridge dusted with icing sugar, if you like, or add a dollop of creme fraiche, whipped cream or ice cream on top.

INVISIBLE APPLE CAKE

Steps:

• 1. Start with the streusel. Add the flour and xylitol (or sugar) in a bowl and mix. Add the cold butter in small pieces to the mix and rub everything between your fingers until you get nice streusel in various sizes. Add the sliced almonds and mix in. Place in the fridge until needed.
• 2. Preheat the oven to 350°F (180°C). Grease a loaf tin (about 9×4.5 inches) and line with some baking parchment - it should overlap the edges of the baking tin. That will help you to lift the cake out of the tin when baked. Set aside. Melt the butter and let cool down a bit.
• 3. Add the eggs and xylitol (or sugar) in a large bowl and mix until well combined and foamy. Add the flour and cinnamon and mix until well combined. Add the milk and mix in. Add the melted butter and mix in. Set aside.
• 4. Wash and peel the apples. Cut into quarters and remove the core. Slice the apples thinly and place them in the batter - be careful and try not to break the apple slices. The apple slices should be coated with the batter completely. Place the apple slices in an orderly fashion in the prepared baking tin. Try to get even layers of apple slices - the more clean layers you can get the better. Sprinkle the streusel on top of the cake and bake for about 40 minutes. If the streusel or sliced almonds get too dark, cover with some aluminum foil towards the end of the baking time. Take out of the oven and let cool down completely. Place the cake in the fridge for about 2 hours before serving and slicing.

GATEAU INVISIBLE APPLE CAKE

Steps:

• To make the crumble: Place the flour and almond meal in a mixing bowl. Add cold diced butter into the bowl. Combine the butter with the flour and almond meal by squish and rubbing together with your fingertips to create a crumble or breadcrumb like texture.
• Wrap the crumble mix with cling film and keep refrigerated until needed.
• Prepare the baking tin by spreading a little unsalted butter thinly around the pan, then dust with about ½ tbsp. of caster sugar. Line with 8 x 36 cm baking paper strip along the edges of the pan.
• Preheat the oven to 180 Celsius degrees (350 Fahrenheit).
• Melt the butter and set aside.
• Place the egg and sugar in a large mixing bowl and combine.
• Add the cinnamon and flour into the mixing bowl and mix together.
• Add the milk a small amount at a time, ensuring to stir well after each addition.
• Add the melted butter to the mixture and mix well.
• Slice the apples thinly (3 - 4 mm) and add them carefully into the mixture.
• Coat the apple slices with the cake batter using a spatula in a gentle folding motion. Make sure not to break the apple slices into smaller pieces.
• Pour the mixture into the prepared tin, lining up the apple slices in the same direction (this will make the cut surface look pretty for presentation).
• Sprinkle the crumble over the cake and bake it for about 40 minutes.
• One cooked, take the cake out of the tin and let it cool down for a few minutes.
• Refrigerate for at least 2 hours before slicing the cake to allow the cake to cool completely.
• Sift the icing sugar over and slice to serve.

THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
• Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.