Thousand Layer Apple Cake (Invisible Apple Cake)
Thousand Layer Apple Cake (Invisible Apple Cake)
Ingredients
For the Apples
- 6-8 apples, sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith
- 1 orange, zest and juice
For the Batter
- 2 eggs
- 70 grams caster sugar
- 30 grams melted butter
- 120 ml milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 75 grams plain/all-purpose flour
For the Finish
- as needed apricot jam, warmed, for glazing
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a loaf tin with parchment paper, ensuring there is an overhang on the sides for easy lifting later.
⏱️ 5 min•🌡️ 170
- 2
Peel and core the 6 to 8 apples. Using a mandolin or a very sharp knife, slice the apples paper-thin, aiming for about one to two millimeters thick.
⏱️ 10 min
- 3
In a large bowl, combine the sliced apples with the zest and fresh juice from 1 orange. Mix thoroughly to ensure every apple slice is coated; the orange juice will prevent browning and add flavor.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the 2 eggs and 70 grams of caster sugar until the mixture is pale and smooth.
⏱️ 3 min
- 5
Add the 30 grams of melted butter, 120 ml of milk, 1 teaspoon of vanilla extract or vanilla bean paste, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg to the egg and sugar mixture. Whisk again until well combined.
⏱️ 2 min
- 6
Gradually add the 75 grams of plain/all-purpose flour to the wet ingredients, mixing just until combined. The batter will be very thin, which is correct for this recipe.
⏱️ 2 min
- 7
Pour the thin batter over the prepared apples and mix thoroughly, ensuring every apple slice is coated with the batter.
⏱️ 3 min
- 8
Transfer the coated apples into the lined loaf tin. You can layer them neatly or simply press them in naturally, but make sure they are packed tightly to create the 'thousand layer' effect. Pour any remaining batter over the top.
⏱️ 5 min
- 9
Bake in the preheated oven for approximately 1 hour. If the top starts to brown too quickly, loosely cover the tin with aluminum foil. The cake is done when a skewer inserted into the center comes out mostly clean, or with moist crumbs.
⏱️ 60 min•🌡️ 170
- 10
Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes.
⏱️ 15 min
- 11
While the cake is still warm, brush the top generously with warm apricot jam for a beautiful glaze and shine.
⏱️ 2 min
- 12
Allow the cake to cool completely in the tin before using the parchment paper overhang to lift it out. This can take 1-2 hours to ensure it sets properly.
⏱️ 75 min
- 13
Once completely cooled, slice the cake and dust with icing sugar before serving. It can be enjoyed warm or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thousand Layer Apple Cake (Invisible Apple Cake)
For the Apples
- 6-8 apples, sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith
- 1 orange, zest and juice
For the Batter
- 2 eggs
- 70 grams caster sugar
- 30 grams melted butter
- 120 ml milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 75 grams plain/all-purpose flour
For the Finish
- as needed apricot jam, warmed, for glazing
- as needed icing sugar, for dusting
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a loaf tin with parchment paper, ensuring there is an overhang on the sides for easy lifting later.
⏱️ 5 min•🌡️ 170 - 2
Peel and core the 6 to 8 apples. Using a mandolin or a very sharp knife, slice the apples paper-thin, aiming for about one to two millimeters thick.
⏱️ 10 min - 3
In a large bowl, combine the sliced apples with the zest and fresh juice from 1 orange. Mix thoroughly to ensure every apple slice is coated; the orange juice will prevent browning and add flavor.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the 2 eggs and 70 grams of caster sugar until the mixture is pale and smooth.
⏱️ 3 min - 5
Add the 30 grams of melted butter, 120 ml of milk, 1 teaspoon of vanilla extract or vanilla bean paste, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg to the egg and sugar mixture. Whisk again until well combined.
⏱️ 2 min - 6
Gradually add the 75 grams of plain/all-purpose flour to the wet ingredients, mixing just until combined. The batter will be very thin, which is correct for this recipe.
⏱️ 2 min - 7
Pour the thin batter over the prepared apples and mix thoroughly, ensuring every apple slice is coated with the batter.
⏱️ 3 min - 8
Transfer the coated apples into the lined loaf tin. You can layer them neatly or simply press them in naturally, but make sure they are packed tightly to create the 'thousand layer' effect. Pour any remaining batter over the top.
⏱️ 5 min - 9
Bake in the preheated oven for approximately 1 hour. If the top starts to brown too quickly, loosely cover the tin with aluminum foil. The cake is done when a skewer inserted into the center comes out mostly clean, or with moist crumbs.
⏱️ 60 min•🌡️ 170 - 10
Once baked, remove the cake from the oven and let it cool in the tin for 15 minutes.
⏱️ 15 min - 11
While the cake is still warm, brush the top generously with warm apricot jam for a beautiful glaze and shine.
⏱️ 2 min - 12
Allow the cake to cool completely in the tin before using the parchment paper overhang to lift it out. This can take 1-2 hours to ensure it sets properly.
⏱️ 75 min - 13
Once completely cooled, slice the cake and dust with icing sugar before serving. It can be enjoyed warm or at room temperature.
⏱️ 3 min