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In the world of pastry, there is a dessert that combines indulgence and diet: it is the invisible cake. This fruity, low-calorie creation has nothing to do with a diet cake. Find out how to make it easily.
The invisible cake has its origins in France. It appeared for the first time on the blog “Eryn Folle Cuisine” in 2008. It quickly became very popular and made the rounds on the internet and social networks. Its name comes from its unique structure: a multitude of thinly sliced fruits are coated in a light paste, thus creating an illusion of the fruits “disappearing”. Its batter is quite liquid, close to pancake batter.
- 4 to 5 medium-sized apples (favor varieties with firm flesh)
- 2 eggs
- 60 g of sugar
- 1 teaspoon of vanilla extract
- 120 ml of milk
- 60 g of flour
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter and sugar for the mold
- Start by preheating your oven to 180°C and lightly butter a 20 cm diameter round mold. Sprinkle the mold with sugar, making sure to coat all sides well so the cake doesn’t stick.
- Wash, peel and core the apples. Then cut them into thin slices. You can use a mandolin to get very thin slices, but a sharp knife will also work well.
- In a large bowl, beat the eggs and sugar until the mixture turns white. Then add the vanilla extract and milk, mixing well.
- Then add the sifted flour, baking powder and a pinch of salt. Mix until the dough is smooth and consistent.
- Pour half of the batter into the prepared pan. Then arrange a layer of apple slices on the dough, overlapping them slightly to create a beautiful presentation. Repeat with a second layer of dough, followed by a second layer of apples. Continue in this way until the ingredients are used up, finishing with a layer of apples.
- Place the cake in the preheated oven and bake for about 40 to 45 minutes, or until golden brown and a knife comes out clean.
Once cooked, let the invisible apple cake cool for a few minutes before carefully unmolding it. This cake is best served warm!