If you think apple pies can’t get any more decadent, we present to you the Invisible Apple Pie, also called Gateau Invisible in French. Nowadays, this French dessert is just as popular in Japan as it is in France, if not more so! So much so that some recipes even include miso to indicate its popularity in Japan.
The name “invisible apple cake” gets its name from the layers of thinly sliced apples that seem to disappear into the cake. For best results, you may need to use a mandoline to slice the apples and an electric mixer for the dough. Otherwise, this recipe is really easy! The texture is smooth while the taste is rich and creamy.
How to Cut Apples for an Invisible Apple PieIt’s important to cut the apples into thin (and even!) slices to ensure they cook evenly. First peel the apples and then cut off one side of the apple as close to the apple core as possible. Do the same on the other sides until only the core remains.
Place the apple pieces flat side down on a cutting board. Now cut the apples into equally thin slices, but not too thin. If you have a mandolin, use it on a slightly thicker setting so you don’t slice the apples too thin!
This recipe works with gluten-free flour! You can also use almond flour, but the cake will be a little denser.
If you prefer some consistency, top the cake with flaked almonds before baking.
For best results, allow the cake to cool completely and then refrigerate for a few hours before serving. Serve with a dollop of fresh cream or a scoop of vanilla ice cream.
How to Store Invisible Apple Pie
The Invisible Apple Pie can be stored in the refrigerator for up to 3 days.
Ingredients
Flour 70 g (1/2 cup)
2 Egg
Sugar 50 g (1/4 cup)
Milk 100 ml (1/4 cup + 2 tbsp)
Butter 25 g (0.8 oz)
Baking powder
10 g (2 tsp)
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
