Invisible apple cake



After making it soft, creamy, light and butter-free, how could we not present an invisible apple cake! No, it's not an apple dessert with superpowers, but it is a delicious version of the classic recipe: here the apples are cut into very thin slices and added to form layers in the dough, so that they melt to perfection. In this way you'll make a soft, aromatic apple cake that is still rich in fruit, perfect for breakfast or as a snack, perhaps accompanied by a creamy vanilla sauce. Even without superpowers, we're sure invisible apple cake will win you over with its simple and genuine flavor!


For a 8" (20 cm) mold
Fuji Apples 1 lb (450 g)
Flour 00 2 cups (250 g)
Whole milk ⅔ cup (150 g)
Butter 1 stick (125 g)
Sugar ⅔ cup (125 g)
Eggs 3 (180 g) - medium
Powdered yeast for sweets 2 tsp (10 g)
Lemon peel 1 - for grating
Vanilla bean 1
To grease the tray
Butter to taste
Flour 00 to taste
For sprinkling
Powdered sugar to taste

How to prepare Invisible apple cake

To make invisible apple cake, start by melting the butter in a microwave or in a saucepan on a very low flame, then leave it to one side to cool 1. Place the egg, the sugar 2 and the seeds of the vanilla bean 3 in a large bowl and stir with a manual whisk.

Add the grated lemon peel 4 and the warm melted butter 5, then stir some more to amalgamate. Sieve the flour directly into the bowl a little at a time 6 and stir it in.

Stir the sieved yeast in too 7. Lastly, gradually add the milk 8, continue to stir to form a homogeneous mixture 9.

Leave the dough to one side and prepare the apples: wash and cut them in half, then remove the inner most part of the core with the seeds, using a corer or a knife 10. Cut the apple halves into slices along the short side, using a mandolin 11, so that they are around 0.1 inches thick 12.

Butter and flour an 8" diameter spring mold and add 2 spoons of batter 13, then arrange a layer of apple slices on top, without overlapping them 14. Cover with another layer of batter 15 and continue to alternate layers until you finish all the ingredients.

Complete the cake with an abundant layer of batter 16 and bake in a static oven preheated to 355°F (180°C) for 50 minutes. Once baked, remove from the oven and leave to cool in the mold 17. Sprinkle with the powdered sugar and serve your invisible apple cake 18!


Invisible apple cake can be stored at room temperature for 2-3 days, covered with a glass cake cloche.


If you can't find Fuji apples, use another juicy variety, such as Gala or Pink Lady.