French Apple Invisible Cake Recipe – Elegant Fall Dessert with Thin Apple Layers
This French Apple Invisible Cake is a stunning dessert where paper-thin apple slices melt seamlessly into a light custard base, creating a barely-there cake that’s all about texture and flavor. It’s subtly sweet, beautifully layered, and perfect for fall gatherings or afternoon tea. Made with simple ingredients and minimal flour, this elegant treat highlights the natural sweetness of apples in every bite. Serve chilled or lightly warmed with a dusting of powdered sugar or a dollop of whipped cream.
Equipment
- Mandoline slicer or sharp knife
- Mixing bowls
- Whisk
- Loaf pan or square baking dish
- Parchment paper
- Spatula
- Cooling rack
- Serrated knife for slicing
Ingredients
- 4–5 medium apples (Golden Delicious, Honeycrisp, or Fuji), peeled and thinly sliced
- 2 eggs
- ½ cup granulated sugar
- ½ cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup all-purpose flour (or half almond flour for variation)
- ¼ tsp salt
- 1 tbsp lemon juice
- Optional: ½ tsp cinnamon, ¼ cup raisins or chopped walnuts, powdered sugar for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or 8-inch square pan with parchment paper.
- Prepare apples: Peel, core, and slice apples into ultra-thin slices (1–2 mm) using a mandoline. Toss with lemon juice to prevent browning.
- Make batter: In a large bowl, whisk eggs and sugar until light and frothy. Add milk, melted butter, vanilla, and salt. Mix well.
- Add flour: Gradually whisk in flour (and cinnamon if using) until smooth.
- Fold in apples: Gently fold in apple slices until fully coated in batter.
- Transfer to pan: Pour mixture into prepared pan. Press down gently to compact layers.
- Bake for 45–55 minutes, or until golden and a toothpick comes out clean. Cover loosely with foil if browning too quickly.
- Cool completely in the pan. Once set, remove and dust with powdered sugar if desired.
- Serve chilled or at room temperature. Slice with a serrated knife for clean layers.
Notes
- Use firm apples for best texture—avoid soft varieties like McIntosh.
- Slice evenly with a mandoline for that signature “invisible” effect.
- Make ahead: Best served the next day after chilling.
- Variations: Try pears with cardamom, almond flour for nuttiness, or maple syrup for deeper sweetness.
- Gluten-free option: Use almond flour or a gluten-free blend.