Invisible Apple Cake: the delicious dessert recipe for making Gateau Invisible

Total time: 55 Min
Difficulty: Low
Serves: 8 people
By Cookist

Just when you think apple cakes cannot become any more decadent, we bring you the Invisible Apple Cake, also known as Gateau Invisible in French. These days, this French dessert is just as popular in Japan as it is in France, if not more popular! So much so, that some recipes even incorporate miso as a nod to its popularity in Japan.

The name ‘invisible apple cake’ gets its name from the layers of thinly sliced apple that seem to disappear into the cake. For best results, you might need to use a mandolin for slicing the apples, and an electric mixer for the batter. Other than that, this recipe is really straightforward! The texture is smooth, while the flavor is rich and creamy.

How To Slice Apple For Invisible Apple Cake

It’s important to slice the apples thinly (and uniformly!) to make sure they cook evenly. Peel the apples first, then slice off one side of the apple as close to the apple core as possible. Do the same on the other sides until you only have the core left.

Place the apple pieces on a cutting board with the flat side facing downwards. Now slice the apples as thinly, but not too thin. If you have a mandoline, use it on a slightly thicker setting so you don’t cut the apples too thin!


Because this recipe is for a cake, sweet apple varieties will work best (steer clear from a tart Granny Smith!). Look for Fuji, Honeycrisp, or Pink Lady apples.

This recipe will work with gluten-free flour! You can also use almond flour, but the cake will be slightly denser.

If you prefer some texture, top the cake with flaked almonds before baking.

For best results, allow the cake to cool completely, then place it in the fridge for a few hours before serving. Serve with a dollop of fresh cream or a scoop of vanilla ice cream.

How To Store Invisible Apple Cake

The Invisible Apple Cake can be stored in the fridge for up to 3 days.


70 g (1/2 cup)
50 g (1/4 cup)
100 ml (1/4 cup + 2 tbsp)
25 g (0.8 oz)
Baking powder
10 g (2 tsp)
800 g (4 cups)
lemon, juiced
vanilla sugar
10 g (2 tsp)
Unsalted butter
35 g (1.2 oz)
Granulated sugar
8 g (2 tsp)
icing sugar, for decorating

How to make Invisible Apple Cake

Peel an apple and cut it into thin slices, then pour lemon juice over them and vanilla sugar.

Combine eggs and sugar and beat with an electric mixer until foamy.

Add the milk and softened butter and mix again. Finally, add the baking powder and powdered flour and mix again.

Mix the sliced apples with vanilla sugar, then add it to the prepared batter.

Grease the cake tin with the 35 g butter and add the apples. Sprinkle with 2 tsp sugar, then bake 180°C/360°F for 35-40 minutes until cooked through.

Dust with powdered sugar.

Slice, serve and enjoy invisible apple cake.

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