Gâteau invisible is a quick and easy and delicious french cake that is the perfect way to use up apples from your tree (or in my case a crate of apples given to my dad from a patient). The magic of this cake is that the slices of apple will disappear and turn into a custardy cake (pictured below)!

Gâteau Invisible aux Pommes

Invisible Apple Cake

8 Apples (a variety that is not too sweet)

3 eggs

1/3 cup of granulated sugar

2 tbsp melted butter, unsalted

1/4 cup of heavy cream

1/4 cup whole milk

1 tsp vanilla extract

1 cup all purpose flour

1/4 tsp salt

2 tsp baking powder

Preheat the oven to 350ºf with the oven rack in the centre of your oven.

Line a loaf pan with parchment paper.

Melt your butter and set aside

In a large bowl, whisk the eggs and sugar together until well combined.

Add in the milk, cream, vanilla, and melted butter. Mix until combined.

In a separate bowl, whisk together the baking powder, flour, and salt, set aside.

Peel and core your apples and then slice them with a mandolin or with a knife. They should be thin but not falling apart.

Place the dry ingredients into your wet ingredients and whisk until well combined.

Place the apple slices into your batter and gently fold them in until well coated in the batter.

Place half of the batter into your prepared loaf pan and flatten the apple slices down. Pour the other half on top and make sure the top of the batter is flat and there are no slices of apple sticking up.

Bang the loaf pan on the counter a few times to allow for any air bubbles to come to the surface.

Place the pan in the oven and bake the loaf in the oven for 50-60 minutes. The top of the loaf will be golden brown and a knife inserted into it will not be clean but it will only have a few crumbs come away and should not have a batter like consistency on it. The top when touched should also spring back and not sink.

Let the cake cool a minimum of 30 mins before serving. The cake can be served warm or cool. Slicing with a serrated knife will allow for clean slices.