Go Back
Invisible Apple Cake

Authentic Invisible Apple Cake (Gâteau Invisible)

This authentic French Invisible Apple Cake features hundreds of paper-thin apple slices suspended in a rich, custard-like batter. Served with vanilla ice cream and caramel, it is the ultimate melt-in-your-mouth dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

The Cake Batter
  • 4 large apples Honeycrisp or Fuji, peeled and cored
  • 2 large eggs room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup whole milk
  • 3 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
For Serving (Optional but Recommended)
  • 1 cup vanilla ice cream
  • 0.25 cup salted caramel sauce

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a standard 9x5 loaf pan or an 8-inch square pan and line it with parchment paper for easy removal.
  2. Peel and core the apples. Using a mandoline slicer (highly recommended) or a very sharp knife, slice the apples into paper-thin slices (approx 1/16 inch thick). Do not dice them; they must be thin sheets.
  3. In a large mixing bowl, whisk the eggs and sugar together vigorously until the mixture is pale yellow and slightly frothy (about 2 minutes).
  4. Whisk in the milk, melted butter, and vanilla extract until combined.
  5. Add the flour, baking powder, and salt. Whisk gently just until the flour disappears. Do not overmix, or the cake will be tough.
  6. Add the apple slices to the bowl. Use a spatula to gently fold the apples into the batter, ensuring every single slice is coated. Separating the slices ensures the custard sets between them.
  7. Pour the mixture into the prepared pan. Use the back of a spoon to press the apples down firmly to create a dense, flat surface. Pour any remaining batter from the bowl over the top.
  8. Bake for 45 to 55 minutes. The top should be golden brown. A toothpick inserted into the center should feel moist but not wet with raw batter.
  9. Allow the cake to cool completely in the pan before lifting it out. Slice and serve with a scoop of vanilla ice cream and caramel drizzle.

Notes

Chef's Tip: If the top of the cake starts browning too quickly before the 40-minute mark, loosely tent a piece of aluminum foil over the top to prevent burning while the center finishes cooking.