The Invisible Apple Cake comes from French cuisine. It took the internet by storm with millions of views, and I knew I had to try making it myself to see if it’s really as delicious as it looks.
The name “invisible” is brilliant — the apple slices are cut so thin that they practically disappear into the small amount of batter.
What you’ll need:
3 apples
3 eggs
½ cup sugar
1 packet vanilla sugar
½ cup milk
40 g melted butter
100 g flour
1 packet baking powder
Powdered sugar for dusting
The ultra-thin apple slices form a delicate, marble-like pattern, and instead of a regular apple cake, you get layer upon layer of soft, creamy apples held together by just a touch of batter. It’s like a fruity cloud that melts in your mouth.
Because there’s so little batter, the apples are the real stars of the show — they give the cake its marbled appearance. The dominant flavor is of sweet, tender, juicy fruit — pure, classic elegance at its best.
Don’t let the fancy name intimidate you. The batter is just a simple mix-and-bake cake batter. My mixer even broke halfway through, so I switched to a food processor — and the cake still came out perfect.
Use sweet apples like Hermon or Pink Lady, and slice them with a mandoline so thin they’re almost transparent.
Use a leak-proof baking pan or line the entire pan with parchment paper to prevent the cake from dripping during baking.
Enjoy!