Gâteau invisible

Misc / Recipes

I follow Eryn Folle Cuisine’s original recipe for this apple and pear cake.

A golden apple and pear cake in a parchment-lined springform tin, with sunlight across the top.

What I use

The original batch makes 4–6 servings in a 20 cm square tin.

For the fruit layers

  • 3 apples, or 4 small ones
  • 3 pears, or 4 small ones

For the batter

  • 2 eggs
  • 50 g sugar
  • 20 g melted butter
  • 100 ml milk
  • 1 tbsp vanilla flavouring
  • 70 g plain flour
  • 1 sachet baking powder
  • A pinch of salt

To finish

  • Icing sugar, optional

How I make it

  1. I heat the oven to 200 °C. I whisk the eggs and sugar until pale and foamy, then whisk in the melted butter, milk and vanilla. I sift the flour, baking powder and salt together and whisk them into the wet mixture a little at a time.
  2. I split the batter between two bowls. I peel and core the fruit, then slice it very thinly with a mandoline. As I slice, I toss the apples in one bowl and the pears in the other.
  3. I line the tin with baking parchment and spread the apples in first. I add the pears, smooth the top and bake for 35 minutes. I let the cake cool in the tin before cutting it, then dust it with icing sugar if I feel like it.