Invisible apple cake, autumn dessert
Preparing the cinnamon mixture
Ingredients · Servings 15
- 500 g mere
- 200 g of flour
- 70 g melted and cooled butter
- 10 g baking powder
- 150g zahar
- 1 teaspoon cinnamon
- 200 ml of milk
- 4 eggs
- a little salt
Method · 1 h 20 min
- Place the eggs in a large bowl, then add the sugar and melted and cooled butter.
- Mix well with a whisk for a few minutes so that the sugar dissolves as much as possible.
- Add the milk, flour, baking powder, salt and cinnamon.
- Mix until you obtain a homogeneous dough, without lumps, then set the mixture aside.
- Peel the apples and remove the cores.
- Cut the apples in half, then slice them as thinly as possible.
- Place the apple slices in the prepared mixture and mix gently so as not to break them.
- Pour the mixture into a 30 x 20 cm pan lined with baking paper, then level it as best as possible.
- Optionally, top with caramel pieces, nuts, hazelnuts, pistachios or almonds.
- Place the tray in the oven preheated to 175 degrees Celsius and bake the cake for about an hour.
- Remove the cake from the oven and let it cool completely.
- Put it in the refrigerator for a few hours so that it is well set and cuts nicely.
Peeling and slicing apples
Pouring into the pan and baking
Cooling and serving the cake
Invisible Apple Cake sounds a little strange at first glance, but the name has a very simple explanation. The apples are cut into slices so thin that they are almost invisible in the composition. The cinnamon gives them that pleasant autumn flavor, and the recipe is made without complicated steps. In the end, you get a fragrant dessert, well-cured and easy to portion.
I also like the fact that this cake requires few ingredients, and the composition is easy to prepare, just with a whisk and a large bowl. After baking, patience makes the difference. Let the cake cool well, then keep it in the refrigerator for a few hours. This way it sets nicely and the slices are cut much cleaner when serving.
