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Countless layers of fruity apples covered by the creamy vanilla pudding and sprinkled with crunchy almond flakes – invisible apple cake tastes heavenly delicious. It is more of a dessert. You can easily make the French classic at home with ordinary ingredients. You can find a detailed gâteau invisible aux pommes recipe with the exact quantities and step-by-step instructions here at the very bottom.
What is invisible apple cake?
Gâteau invisible aux pommes, which translates from French as “invisible apple cake”, is a popular fruit cake from France. It consists of several thin apple layers and a pudding-like batter. In fact, it’s more of a dessert that looks like a cake. It is similar with the cake “Monastyrskaya izba”.
Why invisible? The thin apple slices in the cake seem to disappear after baking. You can hardly distinguish them visually from the vanilla pudding. That’s where the name comes from.
Perfect for fall
The invisible apple cake is an ideal dessert for fall, just like the German plum cake or the chocolate pear cake. As soon as apple season starts, be sure to make it up.
And if you still have too many apples at home, try my rice quark casserole with apples or the Buchty with apple-cinnamon filling.
Which apples?
It’s best to use sweet and sour, aromatic apples for this recipe. They combine perfectly in taste with the sweet vanilla pudding.
The apple variety should also be crisp and not too soft. Then the slices can not break so quickly when mixed with the batter. In addition, such apples do not disintegrate during baking.
Add cinnamon to gâteau invisible aux pommes
By the way, you can refine the French invisible apple cake with a little cinnamon. Mix about 1/2 – 1 tsp of it with flour and baking powder and then fold it into the liquid ingredients.
Cinnamon is known to go perfectly with apples. It makes the gâteau invisible aux pommes really fall. The flavorful combination of apples and cinnamon is also used in my apple caramel dessert cups and apple bundt cake with cinnamon.
Which baking tin?
Since the batter for the invisible apple cake is runny, a one-piece baking tin is best for it. In a springform tin, it might flow out.
I used a loaf pan to bake the gâteau invisible aux pommes, just as I did for the raisin cake “Stolichny” and the red wine cake. Alternatively, a round one-piece baking tin or a casserole dish will work.
Note that, depending on the size of your tin, the baking time given in the recipe may vary greatly on your end. My invisible apple cake got very high in the loaf pan. Accordingly, it had to stay in the oven for quite a long time. If your gâteau invisible aux pommes is flatter, then it needs to be baked for a much shorter time.
Invisible apple cake is
- very fruity,
- creamy,
- slightly crunchy,
- moist,
- tender,
- light,
- fine,
- sweet and sour,
- heavenly delicious,
- aromatic,
- fresh,
- with lots of fruit,
- with vanilla pudding instead of dough,
- with crunchy almond flakes,
- a cute eye-catcher,
- easy to make with common ingredients,
- perfect for a coffee round during the week or for a party,
- ideal dessert for fall,
- classic of French cuisine.
Easy gâteau invisible aux pommes recipe
The invisible apple cake recipe that you can find here at the end of the post in the recipe box is absolutely not difficult. The only thing is that the cake needs plenty of time to cool after baking.
Step 1:
First, beat eggs, sugar, and vanilla until fluffy. Then stir in milk and melted butter. Next, fold in flour with baking powder to make a runny batter.
Step 2:
Cut peeled and cored apples into very thin slices.
Step 3:
Now mix the apple slices with the batter and pour it into the baking tin. Bake the gâteau invisible aux pommes for about 1 hour. After it has cooled down thoroughly and become firm, you can cut it.
How to make invisible apple cake: tips and tricks
- If you prepare apples first and make the batter afterwards, you should mix the apple slices with a little lemon juice to prevent them from turning brown.
- The amount of sugar for the batter you can take according to taste.
- Instead of three small eggs, you can use two large eggs for the pudding batter.
- You can leave out the almonds.
- It is best to use a one-piece baking tin so that the liquid batter does not flow out during baking. I used a 25 cm x 10 cm loaf pan.
- The higher your cake is, the longer it needs to bake, and vice versa.
- Be sure to cover the cake with baking paper after about 20 – 30 minutes of baking, otherwise the almond layer can burn quickly.
- After baking, the cake will collapse a bit. This is quite normal.
- While the gâteau invisible aux pommes is still warm, it will be wobbly. Let it cool thoroughly and set in the refrigerator for a few hours before cutting.
- Store the leftovers from the invisible apple cake in an airtight container in the refrigerator.
Did you make the French invisible apple cake using this recipe? I look forward to hearing your results, your star rating, and your comment below here on how it turned out and tasted.
Also try these recipes with apple:
- Puff pastry tart with apple and custard – quick pastry for tea
- Apple jam recipe – how to make without gelling agent
- Apple-cherry solozhenik – recipe for old Ukrainian dessert
Invisible apple cake (Gâteau invisible aux pommes)
Equipment
- 25 cm x 10 cm loaf pan
Ingredients
- 700 g peeled and cored apples
- 3 small eggs room warm
- 70 g sugar
- 90 ml milk room warm
- 30 g butter
- 80 g flour
- 5 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- approx. 50 g sliced almonds
for dusting
- powdered sugar
Instructions
- Line the loaf pan with baking paper so that the paper is a few inches above the edge of the pan.
- Melt butter and let it cool slightly.
- Beat eggs, sugar, vanilla and salt for about 4 - 5 minutes until light and fluffy.
- Add milk as well as the melted butter and mix.
- Mix flour with baking powder, sift it into the egg sugar mixture and mix it so that a liquid batter is formed.
- Peel apples, cut them into very thin slices or plane them finely and then weigh them.
- Immediately add the apple slices to the batter and stir gently so that each apple slice is coated with the batter as much as possible.
- Layer the apple slices in the loaf pan, pour the remaining batter over them, and sprinkle sliced almonds on top.
- Bake the invisible apple cake in a preheated oven at 356 °F (180 °C) for about 1 hour, covering the top with baking paper after about 25 minutes of baking time so that the almonds do not burn.
- Let the gâteau invisible aux pommes cool in the loaf pan and then chill it for a few hours to firm up.
- Dust the invisible apple cake with powdered sugar before serving.
Notes
- If you prepare apples first and make the batter afterwards, you should mix the apple slices with a little lemon juice to prevent them from turning brown.
- The amount of sugar for the batter you can take according to taste.
- Instead of three small eggs, you can use two large eggs for the pudding batter.
- You can leave out the almonds.
- It is best to use a one-piece baking tin so that the liquid batter does not flow out during baking. I used a 25 cm x 10 cm loaf pan.
- The higher your cake is, the longer it needs to bake, and vice versa.
- After baking, the cake will collapse a bit. This is quite normal.
- While the gâteau invisible aux pommes is still warm, it will be wobbly. Let it cool thoroughly and set in the refrigerator for a few hours before cutting.
- Note the detailed tips and tricks for making the invisible apple cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
