Gâteau Invisible aux Pommes - Invisible Apple Cake

Preheat the oven to 350°F

1. Lighty butter a 9 inch loaf pan

2. Cut a piece of parchment paper so it fits the across the bottom and up over the two long sides of the pan, creating two overhangs so you can lift the cake out of the pan later

3. In a medium bowl, make the custard by whisking together the flour sugar, baking powder, salt, heavy cream, and milk until there are no lumps.

4. Whisk in eggs, melted butter, vanilla.

5. Peel the apples and remove the cores and seeds. Slice the apples as thin as possible with a chefs knife.

6. For the apples in the custard with a spatula as carefully as possible, trying not to break the apple slices.

7. With clean hands, put 1/3 of the apples, soaked in the custard into the prepared pan.

8. Level the top so all the apple slices are lying flat, then add half of the remaining apples again leveling the top again

9. Add the remaining apples, being sure to level the top again

10. Sprinkle the top with brown sugar and bake the cake until the cake feels set when you press it in the center about 40 to 45 minutes

11. Remove the cake from the oven and let cool 30 minutes.

12. Using a knife around the two short edges of the cake where there's no parchment paper to ensure it is loose from the pan.

13. Carefully lift the cake out of the pan, using the overhanging parchment paper and place it on a wire cooling rack.

14. Let the cake cool completely to room temperature before serving


Serrated knife will do best for cutting