Thousand Layer Apple Cake (Invisible Apple Cake)
Directions
- 1Peel, core, and slice six to eight apples paper thin, about one to two millimeters, using a knife or mandolin.
- 2Add orange zest and fresh orange juice to the sliced apples and mix well to coat every slice.
- 3Whisk two eggs and 70g of caster sugar until pale and smooth for the batter.
- 4Add 30g of melted butter, 120ml of milk, 1 tsp of vanilla, 0.5 tsp of cinnamon, and 0.25 tsp of nutmeg to the egg mixture and whisk again.
- 5Add 75g of flour to the batter and mix until just combined.
- 6Pour the thin batter over the apples and mix thoroughly to coat every slice.
- 7Line a tin with parchment paper, leaving an overhang for easy lifting.
- 8Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
- 9Pour any remaining batter over the apples.
- 10Bake at 170 degrees Celsius for about an hour, loosely covering with foil if it browns too quickly.
- 11Once baked, cool for 15 minutes before brushing with warm apricot jam for a shine.
- 12Let the cake cool completely before lifting it out of the tin.
- 13Slice, dust with icing sugar, and serve warm or at room temperature.
Ingredients
- 6 to 8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith), peeled, cored, and sliced paper thin (1-2mm)
- 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
- Icing Sugar
Equipment
knifemandolinwhisktinparchment paperfoilbrush
Tips
- Use a mandolin for paper-thin apple slices (1-2mm).
- Orange juice prevents apples from browning.
- The batter will be very thin, which is correct.
- Pack apples tightly into the tin.
- Loosely cover with foil if the cake browns too quickly.
- Cool for 15 minutes before glazing with apricot jam.
- Let it cool completely before lifting out of the tin.
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