# Thousand Layer Apple Cake (Invisible Apple Cake)

A thousand layer apple cake, also known as an invisible apple cake, made with thinly sliced apples and a thin batter.

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

## 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

## Instructions

1. Peel, core, and slice six to eight apples paper thin, about one to two millimeters, using a knife or mandolin.
2. Add orange zest and fresh orange juice to the sliced apples and mix well to coat every slice.
3. Whisk two eggs and 70g of caster sugar until pale and smooth for the batter.
4. Add 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.
5. Add 75g of flour to the batter and mix until just combined.
6. Pour the thin batter over the apples and mix thoroughly to coat every slice.
7. Line a tin with parchment paper, leaving an overhang for easy lifting.
8. Transfer the apples into the tin, layering them neatly or pressing them in naturally, packing them tightly.
9. Pour any remaining batter over the apples.
10. Bake at 170 degrees Celsius for about an hour, loosely covering with foil if it browns too quickly.
11. Once baked, cool for 15 minutes before brushing with warm apricot jam for a shine.
12. Let the cake cool completely before lifting it out of the tin.
13. Slice, dust with icing sugar, and serve warm or at room temperature.

## Equipment

- knife
- mandolin
- whisk
- tin
- parchment paper
- foil
- brush

## 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.

## Source

- Original video: https://www.instagram.com/reel/DTNDyKMjOD2/?igsh=MTJjb3l4cHFqdGlhcg==
- Recipe page: https://www.cliprecipe.com/recipe/aed1f4ba-5e8f-445d-8167-5e0c215481a8
- Extracted: 2026-01-08

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