Invisible Apple Cake: Step by Step

If you want to prepare a soft, moist and fruity recipe, this invisible apple cake is perfect for using up fruit and making a hassle-free dessert.

Ingredients · Servings 2

2 manzanas medianas, aproximadamente 300 g
1 huevo
60 ml de leche
35 gr de harina de trigo todo uso
25 gr de azúcar
15 gr de mantequilla derretida
1/2 cdita de canela en polvo
1/4 cdita de polvo de hornear
1 pizca de sal
1/2 cdita de esencia de vainilla
1 cdita de azúcar para espolvorear

Method · 1 h

Precalienta el horno a 180 °C. Engrasa un molde pequeño, de unos 15 cm de diámetro, o uno rectangular de tamaño similar.
Pela las manzanas, retira el corazón y córtalas en láminas muy finas. Lo ideal es que tengan un grosor uniforme para que se cocinen al mismo tiempo.
En un recipiente, bate el huevo con el azúcar hasta integrar. Añade la leche, la mantequilla derretida y la vainilla.
Incorpora la harina, el polvo de hornear, la canela y la sal. Mezcla hasta obtener una preparación líquida y sin grumos.
Agrega las láminas de manzana y remueve con cuidado para que todas queden cubiertas con la mezcla.
Coloca las manzanas en el molde, acomodándolas ligeramente para que queden bien distribuidas. Vierte encima el resto de la mezcla.
Espolvorea con la cucharadita de azúcar y lleva al horno durante 40-45 minutos, o hasta que la superficie esté ligeramente dorada y el centro se vea firme.
Retira del horno y deja reposar al menos 15 minutos antes de desmoldar. Para una textura más compacta, puedes refrigerarlo antes de servir.
Sirve tibio o frío. Puedes acompañarlo con yogur natural, un poco de crema batida o simplemente espolvorearlo con canela.

The name of this dish comes from the fact that the apple slices are so abundant and thin that they practically blend in with the dough.

This version, which serves two, includes apples, egg, milk, wheat flour, sugar, butter, vanilla, and a touch of cinnamon. The light batter is poured over sliced apples to create a dense, moist cake with a delicate fruity flavor.

Invisible cake: lots of apple and little dough

1 h
2 people
370 Kcal
2 medium apples, approximately 300 g
1 egg
60 ml of milk
35g of all-purpose wheat flour
25 grams of sugar
15g of melted butter
1/2 tsp ground cinnamon
1/4 tsp baking powder
1 pinch of salt
1/2 tsp vanilla extract
1 tsp of sugar for sprinkling
Preheat the oven to 180°C. Grease a small mold, about 15 cm in diameter, or a rectangular one of similar size.
Peel the apples, remove the core, and slice them very thinly. Ideally, they should be of a uniform thickness so they cook evenly.
In a bowl, beat the egg with the sugar until combined. Add the milk, melted butter, and vanilla.
Add the flour, baking powder, cinnamon, and salt. Mix until you have a smooth, lump-free batter.
Add the apple slices and stir carefully so that they are all coated with the mixture.
Place the apples in the mold, arranging them lightly so they are evenly distributed. Pour the rest of the mixture over them.
Sprinkle with the teaspoon of sugar and bake for 40-45 minutes, or until the surface is lightly golden and the center looks firm.
Remove from the oven and let it rest for at least 15 minutes before unmolding. For a firmer texture, you can refrigerate it before serving.
Serve warm or cold. You can accompany it with plain yogurt, a dollop of whipped cream, or simply sprinkle it with cinnamon.

10 tips for making a good invisible apple cake

Slice the apples very thinly. This is the key to achieving the characteristic texture of the invisible cake.
Use firm apples. Slightly acidic varieties work especially well because they add flavor and hold their shape better.
Make sure all the sheets are of a similar thickness so that none remain raw while others become too soft.
Don't add too much flour. The batter should be runny and light; the star of this dessert is the apple.
Do not overmix the batter after adding the flour. You only need to combine the ingredients.
Distribute the apples evenly in the mold to avoid large gaps between the layers.
Grease the mold properly, especially if you are going to unmold the entire cake.
Don't remove it too soon. The center should be set and the top lightly browned.
Let it rest before cutting it. As it cools, the structure becomes firmer and it's easier to get nice slices.
If you want a deeper flavor, add a pinch of nutmeg or a few drops of lemon juice to the apples.

What type of apple is best for making invisible cake?

Firm, slightly tart apples are a good choice. You can also combine a sweet variety with a more acidic one for a balanced flavor.

Is it possible to make an invisible apple pie without butter?

Yes. You can substitute the butter with a similar amount of neutral-flavored vegetable oil. The result will be slightly different, but it will still be moist.

Is the invisible apple pie eaten hot or cold?

It can be enjoyed both ways. Warm it is softer and more aromatic, while cold it acquires a firmer texture and is easier to cut.

How to tell if the invisible apple pie is ready?

The surface should be lightly golden and the center should be set. If you insert a toothpick, it may come out moist due to the presence of fruit, but it should not contain any liquid.