Twelve years ago, I shared my mother-in-law’s apple sharlotka recipe (which the family simply refers to as “apple thing”), a lightly sweetened dessert that is as much like a thick crêpe as it is a cake. It features a short list of ingredients and is something you can whip up on a whim. So rustic and straightforward, I honestly didn’t anticipate it would create such a stir — it's not apple pie, crumb cake, or even my mother’s hefty apple cake — but it surprised me. It has received over 1000 comments, and I’ve encountered variations of it all over the internet. So where does this fit in? I consider this to be Sharlotka 2.0: The Fancy Pants Edition.
A few years back, I started noticing recipes for gâteau invisible or invisible apple cake, named for how the apples seem to vanish. I was amazed by their visual appeal. However, I was even more intrigued to discover how closely the recipe resembles sharlotka: both are primarily made up of apples held together by a simple batter of one cup of flour, three eggs, and about one cup of sugar. The French version incorporates milk, which I found results in a softer batter. Some recipes add baking powder, but after testing it both ways, I didn’t notice a significant rise. Additionally, a tablespoon or two of melted butter is sometimes included, which I think is a welcome addition.
The main distinction lies in how the apples are sliced — thin, very thin. Once mixed with the batter, you can pour it into the pan and spread the mixture as evenly as possible. It will still look appealing this way, but it’s likely you won’t use it all since the apples aren’t as densely packed. For a more attractive look and a fuller cake, as demonstrated here, use clean hands to arrange the apples slightly overlapping around the pan and spiral them into a flower shape in the center, which I couldn’t resist. I topped mine with a simple apricot jam glaze, but my friend David Lebovitz uses a salted caramel sauce, which would be amazing.
[My apologies if you were anticipating this recipe in the fall of 2023 when I first hinted at it. I’m quite bad at sticking to a schedule when there are newer, more exciting recipes I want to explore next.]
Video
Invisible Apple Cake (Gâteau Invisible)
It’s crucial to consider the size of your loaf pan, as this mixture will fill every corner before it’s done. Mine accommodates 6 liquid cups (or 1420 ml); it measures 8×4 inches at the base and 9×5 inches at the top. If yours is even a bit smaller or you’re uncertain, feel free to pour a portion of the apple and batter mixture into some muffin cups and bake them as well. They won’t go to waste.
2 1/4 to 1/2 pounds (1 to 1.15kg) apples, like Granny Smith or Mutsu
Juice from half a lemon
2 tablespoons (30 grams) unsalted butter, melted
2/3 cup (130 grams) granulated sugar
3/4 teaspoon kosher salt
3 large eggs
1 teaspoon (5 ml) vanilla extract or vanilla bean paste
1 cup (130 grams) all-purpose flour
1/2 cup (120 ml) milk, any kind
2 tablespoons (40 grams) apricot preserves or apple jelly, warmed
Powdered sugar, for dusting (optional)
Preheat oven: to 375°F (190°C).
Prepare the pan: (See Note at the end regarding loaf pan size.) Coat the short ends of a loaf pan with butter or nonstick spray. Line the bottom and two long sides of the pan with parchment paper. Place the loaf pan on a rimmed baking sheet, just in case it overflows.
Prepare the apples: Peel and core the apples, then slice them very thin (around 1/8-inch or 1/3-cm thick). A mandoline works wonderfully for this. Place the sliced apples in a large bowl and gently toss them with lemon juice.
Make the cake batter: Melt the butter in a medium bowl. Whisk in the sugar and salt, then the eggs and vanilla, mixing until well combined. Gradually stir in the flour until smooth, followed by the milk. Pour the batter over the sliced apples, then toss them to ensure they are evenly coated. This is much easier to do with your (clean) hands.
Assemble the cake: Once again, using your hands is the simplest approach. Set aside about a dozen full slices for the top layer. Arrange the remaining apple slices slightly overlapping around the prepared loaf pan, pushing the straight edges against the sides for a tidy look. Use any smaller or broken slices to fill in any gaps in the center. When you’re left with just batter and
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The invisible apple cake (gâteau invisible) is so beautiful that you'd never imagine it's just made of thinly sliced apples combined with a vanilla-studded, lemon-scented crêpe batter.