Gateaux Invisible Aux Pommes

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Instructions

1.	Preheat the oven to 160°C fan-forced and line a 25cm loaf tin with baking paper.
2.	Peel and core the apples, then use a mandoline to slice them as thinly as possible. Set aside while you make the cake batter.
3.	For the cake batter, simply combine all of the remaining ingredients except the whipped cream in a large bowl and whisk until smooth.
4.	Pour the batter over the sliced apples and mix so that all the apple slices are coated. You won’t think there is enough batter, but trust the process!
5.	Pour the apples and batter into the loaf tin and press the mixture down to remove any air bubbles.
6.	Bake for 60-70 minutes or until a skewer inserted into the centre comes out clean. If you feel the cake is browning too quickly, cover it loosely with foil.
7.	This cake needs to chill completely to ensure clean slices. I like to let it cool to room temperature before refrigerating in the tin overnight.
8.	For the cinnamon anglaise, combine the milk, cinnamon and vanilla in a saucepan and bring to a gentle simmer over low heat.
9.	Simmer for 2-3 minutes to infuse the milk with the spices.
10.	In a bowl, combine the yolks and sugar and whisk until smooth.
11.	Slowly pour the hot milk over the egg mixture (you can remove the cinnamon sticks here), whisking constantly.
12.	Return the custard base to the saucepan and cook over low heat until the anglaise coats the back of a spoon (or a thermometer reads 70°C).
13.	Remove from the heat and allow to cool.
14.	To serve, flood the bottom of each serving plate with the anglaise and place a generous slice of the apple cake on top.
15.	Serve with whipped cream, if you like.