Invisible Apple Cake (Torta Invisibile di Mele) | Light, Custard-Like Italian Dessert 🍏

Crack 3 eggs into a bowl.

Add 1/2 cup (100g) of granulated sugar.

Beat eggs and sugar with an electric mixer for about 2 minutes until the mixture is light and fluffy.

Add 1/2 cup (100ml) warm milk and 3 tablespoons (45g) melted and cooled salted butter.

Mix until evenly combined and set it aside.

In a separate bowl, combine 3/4 cup (100g) all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon cinnamon powder; whisk to combine and set aside.

Peel and core 2 lb (900g) apples, then slice them with a mandoline.

Add the dry ingredients to the wet ingredients and mix until combined.

Add the sliced apples to the batter in 2-3 additions, gently folding them in each time until fully coated, being careful not to break the apple slices.

Transfer the batter into a lined 9-inch (23cm) round cake pan.

Arrange the apple slices in a flat layer, then pour the remaining batter on top.

Bake in a preheated oven at 350°F (180°C) for about 50 minutes until the batter is cooked through.

Let it cool in the pan for 1 hour to set.

Dust the top with powdered sugar before serving.

Equipment Needed

Allergens