# 1000 Layer Apple Cake / Invisible Apple Cake

A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.

- Total time: 60 min
- Category: Baked Goods
- Language: en

## Ingredients

- 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
- 1 x Orange (zest and juice)
- 2 x Eggs
- 70 g Caster Sugar
- 30 g Melted Butter
- 120 ml Milk
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Ground Nutmeg
- 75 g Plain/All-Purpose Flour
- Warm Apricot Jam (for glazing)
- Icing Sugar (for dusting)

## Instructions

1. Peel, core, and slice 6 to 8 apples paper thin (about 1 to 2 mm).
2. Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
3. In a separate bowl, whisk eggs and caster sugar until pale and smooth.
4. Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
5. Add flour to the wet ingredients and mix until just combined.
6. Pour the thin batter over the apples and mix thoroughly so every slice is coated.
7. Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
8. Transfer the coated apples into the tin, packing them tightly.
9. Pour over any remaining batter.
10. Bake at 170°C (338°F) for about 1 hour.
11. If the cake browns too quickly, loosely cover it with foil.
12. Once baked, cool for 15 minutes in the tin.
13. Brush the top with warm apricot jam for a shine.
14. Let the cake cool completely before lifting out and slicing.
15. Dust with icing sugar and serve warm or at room temperature.

## Equipment

- Knife
- Mandolin
- Large mixing bowl
- Separate bowl
- Whisk
- Loaf tin
- Parchment paper
- Oven
- Foil

## Tips

- Use a mandolin for best results when slicing apples, and be very careful as it is sharp.
- The orange zest adds most of the flavor, and the juice marinates the apples and prevents discoloration.
- The batter will be thin, and that is correct.
- When assembling, you can arrange slices neatly or press them in naturally, but pack them tightly.
- If the cake browns too quickly during baking, loosely cover it with foil to prevent over-browning.
- The cake will sink back down as it cools, which is normal.

## Source

- Original video: https://youtu.be/qtJ1Fz0GyH4?si=0IiVe-JaHxLpCR_t
- Recipe page: https://www.cliprecipe.com/recipe/15f2d95c-b14d-4068-b3f8-86680707ca2f
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt