Invisible apples cake….who does not love apples cakes?
This cake, unlike others, features so many layers of thinly sliced apples bound in a soft and gorgeous batter.
It is called Invisible apples cake because there are so many many apples that they make the batter that wraps them disappear….becoming a dessert where you can fully enjoy the flavor of the apple.
An easy, fast and light cake because the invisible apples cake is low in fats and low in sugar.
Now, you have no more excuses not to prepare it.
Invisible apples cake
Ingredients
Batter
- 2 pounds less 4.5 oz (785 g) apple slices
- 2 medium (100 g) whole eggs, room temperature
- 4 tbsp (60 g) superfine granulated sugar
- 3.5 tbsp (50 g) whole fat milk
- 3 generous tbs (50 g) whipping cream
- 1.5 tbsp (20 g) warm melted unsalted butter,
- 1/2 cup + 1 tbsp (70 g) pastry flour
- 2 tsp (10 g) fresh lemon juice
- Zest from 1 lemon (organic)
- 11 g baking powder
- A pinch of salt
Extra
- Juice from 2 lemons for the apple slices
- Neutral glaze
- Snow sugar
Instructions
Heat fan oven at 302F - 150°C.
Butter and flour an 8 inches (20 cm) springform pan, lining the bottom with a disc of parchment paper and set aside.
Peel, core, and slice the apples into 3 mm thick, until you get the desired weight called in the recipe, adding lemon juice little by little.
In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar at high speed until pale and glossy, 2 to 3 minutes.
Add milk, cream, melted butter, lemon juice and zest and mix to combine on low speed.
Add in 2 batches the sifted powders (flour, salt and baking powder) and mix to combine on low speed, scraping down the sides if needed.
Using a large rubber spatula, gently and gradually stir apples into batter until evenly coated.
Gradually, with a spoon, pour the apples batter in the pan, in an overlapping pattern.
Continue arranging apples in even layers, pressing apples down to evenly distribute with a small spatula.
Bake for 75 minutes.
Out of the oven, let cool for about 1 hour before removing the ring of the pan.
Let cool completely (about 3 hours) before removing the Botton and baking paper.
Place the cake on plate, brush the surface with neutral glaze and dust with snow sugar to serve.
Notes
I suggest to use a kitchen scale.
You will need 7/8 medium size apples to get the weight called in the recipe.
I used golden delicious apples.
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