Gâteau Invisible (Invisible Apple Cake)

Recently I and my daughter Nicole both "like" Tasty Japan Instagram page. The video of this dessert pops up from top of FB page and it looks amazingly delish. And it is so easy to make and it tastes so good when it serves warm. The caramel recipe is extremely easy to make and leave no mess afterward.  Gâteau Invisible (Invisible Apple Cake). Recipe from: Gâteau Invisible from Tasty Japan


For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.

Recipe:

Gâteau Invisible (Invisible Apple Cake) 

by Rie McClenny 

Ingredients (5 servings) 

GÂTEAU INVISIBLE 

2 lb apple, such as Fuji or Pink Lady 

2 eggs 

½ cup sugar (100 g) 

½ cup milk (120 mL) 

1 tablespoon butter, melted 

¾ cup all-purpose flour (95 g) 

sliced almonds, to taste 

BUTTER CARAMEL SAUCE 

½ cup sugar (100 g) 

1 tablespoon butter 

½ cup heavy cream (100 mL) 

Preparation 

Make the Gâteau Invisible: 

1. Peel the apples and remove the cores. 
2. Slice them very thinly. 
3. Preheat the oven to 350˚F (180˚C). 
4. In a medium bowl, whisk the eggs and sugar until pale. 
5. Add the milk and melted butter and mix well. 
6. Sift in the flour and combine. 
7. Add the sliced apples. 
8. Using a rubber spatula, coat the apples well with the batter. 
9. Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. 
10. Top with sliced almonds. Bake for 40 minutes. 
11. Cover with a foil and bake another 10 minutes.
12. Let cool, then remove the cake from the pan. 

Make the butter caramel sauce: 

1. In a microwave-safe bowl, add the sugar and butter. 
2. Microwave 2 minutes or until sugar turns dark brown. 
3. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them. 
4. Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!). 
5. Pour the caramel over the cake and serve.

(For the caramel, I use stove top method. Instead of putting butter and sugar in microwave. Heat them in low heat until it turns brown. Then add cream and stir.)

VIDEO FROM TASTY JAPAN