Invisible Apple Cake (Gâteau Invisible)
, Serves 8 to 10
A French loaf cake of paper-thin apple slices bound by a little crepe-like batter, so it bakes up nearly all fruit.
| prepPreheat oven to 375°F / 190°C | |||||||
| prepButter short ends of loaf pan; line bottom and long sides with parchment | |||||||
| prepSet loaf pan on a rimmed baking sheet | |||||||
| 2 1/4 to 2 1/2 lb / 1 to 1.15 kg apples (Granny Smith or Mutsu) | Peel, core, slice apples; toss with lemon | Pour over apples, coat well | Layer into pan; bake 375°F / 190°C, 60-70 min | Brush with warm preserves; cool | Lift out, slice, dust with sugar | ||
| Juice of 1/2 lemon | |||||||
| 30 g unsalted butter, melted | Whisk butter, sugar & salt | Whisk in eggs & vanilla | Whisk in flour, then milk | ||||
| 130 g granulated sugar | |||||||
| 3/4 tsp kosher salt | |||||||
| 3 large eggs | |||||||
| 5 ml vanilla extract or paste | |||||||
| 130 g all-purpose flour | |||||||
| 120 ml milk, any kind | |||||||
| 40 g apricot preserves or apple jelly, warmed | |||||||
| Powdered sugar, for dusting (optional) | |||||||
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