Invisible apple cake

Preheat oven to 180°C (350°F).

In a large bowl, whisk together 3 eggs and 75g of sugar until the mixture is smooth and well combined. Add 40g of melted butter and 1⁄2 tsp of vanilla extract, mixing again until everything is fully incorporated.

Add in 100g of flour, 50g of cornstarch, and 1 tsp of baking powder. Mix these dry ingredients into the egg mixture until the batter is smooth and free of lumps.

Next, slowly add 18 cl of milk in three parts, mixing well after each addition until the batter is fully combined and slightly runny.

Now prepare the apples. Peel 1-1.5 kg of apples, core them, and cut them into thin, even slices. Quickly place the apple slices into the batter to prevent them from browning, making sure every slice is coated in the batter.

Grease a baking mould with butter and sprinkle a thin layer of flour over the butter to prevent sticking. Tap out any excess flour.

Pour the apple and batter mixture into the prepared mould, smoothing it out evenly.

Bake in the preheated oven for 40-50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

Let the cake cool before slicing and serving.