This cake looks like a magic trick on a plate, dozens of paper-thin apple slices folded into a batter that bakes into a tender cake. The texture is almost ethereal, the apples melt into the crumb so the cake seems “invisible” until a fork reveals layer upon layer of fruit.
People who love fruit-forward, not-too-sweet desserts, and anyone who values texture as much as taste, will fall for it.
What is Invisible Apple Cake?
Invisible Apple Cake, also known as Torta Invisibile alle Mele, is an European dessert built from very thin slices of apple combined with a delicate pancake-like batter. Unlike a dense apple cake or a heavy pie, this version yields a lightly set, moist, almost flan-like crumb.
The fruit integrates so fully that the finished cake appears almost “invisible” within the batter.
Pro Tips for the Best Invisible Apple Cake
- Slice as thinly as possible. Thin slices fold into the batter and create that characteristic layered effect.
- Lemon juice is essential. Tossing sliced apples with lemon keeps the color bright and adds a subtle lift to the flavor.
- Don’t overmix once apples are added. Fold gently so slices keep their shape rather than turning mushy.
- Pan choice matters. A 24 cm springform or loose-bottom round pan yields an even bake and easy release. If using a rectangular pan, reduce depth to avoid an underbaked center.
Frequently Asked Questions
What makes this cake “invisible”?
The “invisible” name comes from the way the thin apple slices integrate with the batter so the fruit appears to disappear into the cake. You get layers of apple without a separate thick fruit layer, as in a pie.
Can I use other fruits instead of apples?
Yes, pears work excellently and involve the same prep. Very soft fruits like berries will release too much juice and change the texture, so choose firmer fruits if you want similar results.
How do I know when it’s done?
A skewer inserted in the center should come out mostly clean with a few moist crumbs. The top will be golden, and the apple slices tender when pierced.
How to Store Invisible Apple Cake
At room temperature, keep it covered with a cake dome or cling film for up to 2 days. You can also store it in the refrigerator for up to 4 days. Freezing is also an option, and it will last for up to 2 months.
Ingredients
How to Make Invisible Apple Cake
In a bowl, whisk the eggs with the brown sugar, 1 tsp vanilla, and a pinch of salt.
In a bowl, whisk the eggs with the brown sugar, 1 tsp vanilla, and a pinch of salt.
Mix in the flour and baking powder.
Mix in the flour and baking powder.
Add milk and melted butter to the batter until you have a slightly runny batter similar to pancake-batter consistency.
Add milk and melted butter to the batter until you have a slightly runny batter similar to pancake-batter consistency.
Peel the apples, slice them very thinly, and add in lemon.
Peel the apples, slice them very thinly, and add in lemon.
Add the thin apple slices to the batter and mix.
Add the thin apple slices to the batter and mix.
Pour the apple-batter mixture into the pan, spreading it into an even layer, and scatter almond flakes over the top.
Pour the apple-batter mixture into the pan, spreading it into an even layer, and scatter almond flakes over the top.
Bake at 190°C/375°C for about 40 minutes and dust generously with powdered sugar before serving.
Bake at 190°C/375°C for about 40 minutes and dust generously with powdered sugar before serving.
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