Invisible apple cake (Gâteau invisible) from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 320) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramel sauce with allspice; Brown sugar whipped cream 1

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heidi_ijgwa2 on November 12, 2025

    Definitely a project bake, but delicious day of and for a few days after. Used mandoline for the slices, which worked perfectly. Took a looooong time to layer the slices into the tin and hands were messy, so plan accordingly if you try it. The allspice caramel is SO good, as is the creamy whipped cream.

  • EmilyR on November 20, 2024

    You know when something is going to hell, but you are committed and just want to see it through? That was this cake for me. I started by testing out new kitchen aid peelers and spiralizers before realizing that would give 1/8 and not 1/16 thick slices, so in it went to the food processor leaving me with this apple shrapnel. Way more work than necessary, but thin enough to meld in. I also didn’t have whole milk, so I improvised with heavy cream (3/4 c) and buttermilk (1/4). I know this sounds like an AllRecipes review where the person amends everything and then wonders why they didn’t enjoy it or it didn’t work. The slice photo in the book almost looks chilled, but it also had broader apple slices. The taste is surprisingly light and mine was not dense, but perhaps I will try this again following the accurate way with better results. I tried with my limited resources of the day. Do this with time and patience.

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