Invisible Apple Cake

Welcome back!

Today, we have a trending French dessert that has attracted popularity around the world. It's called an "invisible cake", or gâteau invisible, which is pretty strange sounding, right? I mean, you can see the cake, but it's named that because the batter is spread so thinly throughout the cake that it's almost hard to see. But that doesn't mean there's not a lot of cake, because there's still plenty, plus all the apple that's in it.

Invisible Apple Cake

Makes a 8"/9" round pan

Ingredients:

2 pounds (about 4 large) apples, thinly sliced, preferably of a crispy variety
3 egg
1/4 cup sugar
3/4 cup half & half (or about 1/4 cup cream and 1/2 cup milk)
3/4 cup flour, sifted
1 teaspoon vanilla
1 tablespoon Grand Marnier (optional)

Directions:

In a bowl, beat the eggs.
Add the sugar and half & half and mix until thoroughly.
Add the flour, vanilla, and Grand Marnier and mix.
Layer the apple slices in the pan. Try to be as even as possible.
Slowly pour the mixture into the pan, trying to fill all the spaces between the apple slices.
Put the pan in the oven at 375°F for 35 minutes if you're using a 9" round pan. For an 8" round pan or even a 9" by 5" loaf pan, it will be thicker, so you may want to cook it about 40-45 minutes.

In this recipe, we used an interesting variety of apple called SweeTango. It's crossed between a Honeycrisp and a Zestar apple. These are apples that are being developed and cultivated specially, and the SweeTango really is delicious. It's very crisp and has a good balance between the sweetness and the tartness, and it looked really good after baking.

Some other things you can add to the cake are some cinnamon, which you can put in the batter before pouring or sprinkle on top, or almond slices, which you should put on top. These would add even more to the cake.

-Chefpo

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