The Magic Behind Gâteau Invisible
Layering thinly sliced apples in a consistent pattern creates beautifully uniform slices of cake. The addition of white miso introduces a savory depth to both the cake and its accompanying caramel sauce. Allowing the cake to cool gradually in the pan ensures that the pectin from the apples sets perfectly before serving.
This delightful dessert, known as Gâteau invisible aux pommes or “invisible apple cake,” is a French creation that captivates with its intriguing layers. It features numerous thinly sliced apples enveloped in a sweet, custardy batter. The term “invisible” refers to how, once baked, the apples blend seamlessly into the cake, making them almost indistinguishable from the custard itself. This results in a dessert that’s more fruit than cake—perfect for those who believe an apple a day should come in larger quantities! Often paired with nuts and drizzled with caramel sauce, it’s reminiscent of an upscale apple gratin.
Interestingly, despite its French roots, gâteau invisible has gained immense popularity in Japan. To honor this cultural fusion, I decided to incorporate miso into my version of this classic treat. While miso is typically recognized for its salty umami flavor profile used mainly in savory dishes, it can also enhance sweet recipes remarkably well. In baking, we often use salt to elevate flavors; just a pinch can add complexity and balance sweetness while reducing bitterness. Miso excels at this task by imparting nutty and caramel-like notes that harmonize beautifully with seasonal flavors like butterscotch and pumpkin—especially when combined with apples.
The preparation begins with creating a loose batter made from eggs and flour mixed generously with white miso paste. Thinly sliced apples are then folded into this mixture before being poured into a baking pan for cooking. After experimenting with various pans—from large springform molds to square brownie trays—I found that using an 8 ½ by 4 ½-inch aluminum loaf pan yielded consistently impressive slices.
For assembly efficiency without compromising aesthetics, I discovered that arranging apple slices so their flat sides align flush against the edges of the pan while filling gaps randomly produced clean-cut sides on my finished product.
Gâteau invisible is frequently served alongside caramel sauce; however, I opted for an unconventional twist by whisking white miso into my simplified version of Stella’s easy caramel recipe. Miso not only adds saltiness but also contributes rich nutty undertones that deepen flavor complexity within the sauce itself—a perfect complement to both elements of this dessert.
November 2020: Gâteau Invisible (Invisible Apple Cake) Recipe
Ingredients:
For the Cake:
- Vegetable oil or cooking spray (for greasing)
- 1 cup all-purpose flour (5 ounces; 142 g), plus extra for dusting
- 1 teaspoon baking powder
- 3 tablespoons (54 g) white miso
- 2 tablespoons (28 g) unsalted butter (melted)
- ½ cup whole milk (120 ml)
- 3 large eggs
- Two-thirds cup sugar (4¾ ounces; 133 g)
- Approximately two-and-a-half pounds (1 kg) Fuji or Pink Lady apples—peeled, cored & cut into thin slices
For Caramel Sauce: -¼ cup water -½ cup plus two tablespoons sugar -¾ cup heavy cream -2 tablespoons white miso
Instructions:
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Prepare Your Pan: Grease an aluminum loaf pan measuring approximately 8½ x4½ inches, lining it with parchment paper so it hangs over both long sides.
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Preheat Oven: Set your oven rack to middle position and preheat it to 375°F (190°C).
3 . Mix Dry Ingredients: In one bowl combine flour & baking powder thoroughly.
4 . Combine Wet Ingredients: In another bowl mix melted butter & white miso until smooth then whisk remaining milk until fully incorporated.
5 . Whip Eggs & Sugar: Using either stand mixer or handheld device beat eggs along sugar until pale & glossy.
6 . Combine Mixtures: Gradually fold half dry ingredients followed by wet mixture back into dry ingredients ensuring no lumps remain before adding remaining flour mix gently folding through diced fruits evenly coating them throughout batter.
7 . Layer Apples Carefully: Arrange prepared apple slices neatly within lined loaf pan ensuring they overlap slightly while keeping flat edges aligned against walls pressing down gently as needed till filled close enough towards top edge without overflowing during bake time!
8 . Bake Time: Place on middle rack allowing bake duration between approximately 65–75 minutes rotating halfway through checking doneness via toothpick test inserted center coming out clean when ready!
9.Cool Down Period : Once baked transfer onto wire rack cooling about 10 minutes loosening edges carefully using knife/spatula letting sit further cooling down till reaching room temperature (~140°F/60°C).
10.Prepare Caramel Sauce : Combine water+sugar over medium heat stirring occasionally till syrup reaches honey color (~5 mins). Add cream reducing heat simmering around 225°F/107°C then whisk together incorporating final touch –white-miso blending smoothly transferring contents container once done!
11.Serve Up! Slice cooled cakes generously topping each piece warm/cold drizzle luscious homemade-caramel atop enjoying every bite savoringly!
Special Equipment Needed:
An aluminum loaf pan measuring approximately 8½ x4½ inches will be essential here!
Notes:
Opt for shiro-white-miso yielding best results whereas darker varieties may alter taste significantly leading towards more savory outcomes instead! Various types such as Fuji/Pink Lady yield different textures/flavors depending upon preference too!
Storage Tips:
Store covered at room temperature up-to one day max whilst refrigerating leftover sauces sealed tightly lasting up-to seven days needing gentle reheating prior usage again later on if desired!