Pear Invisible Cake
By Wafa — 100+ tested recipes
The Pear Invisible Cake is a unique and even meltier version of the famous "invisible cake." Made with thin slices of pear coated in a light batter, it is a healthy and indulgent dessert.
Ingredients
- 4 units pears
- 2 units eggs
- 50 g sugar
- 80 g flour
- 100 ml milk
- 50 g melted butter
- 1 tsp baking powder
- 1 sachet vanilla sugar
- 1 pinch salt
Instructions
- 1Preheat your oven to 180°C (350°F) and generously grease a cake pan.
- 2Peel and core the pears, then cut them into thin slices. A mandoline is ideal for getting even slices, but a knife will work just fine.
- 3In a large mixing bowl, whisk the eggs with the sugar and vanilla sugar until the mixture becomes slightly frothy.
- 4Gradually add the flour, baking powder, and the pinch of salt, then mix until you reach a smooth consistency.
- 5Stir in the milk and melted butter, mixing well to obtain a smooth and fluid batter.
- 6Gently fold the pear slices into the batter using a spatula, ensuring every piece is well coated.
- 7Pour the mixture into the pan, making sure the pears are evenly distributed. (If you like, sprinkle the top with brown sugar for a slightly caramelized finish.)
- 8Bake for 40 to 45 minutes, until the cake is golden brown and a knife inserted into the center comes out clean.
Tips
- Prefer Conference or Comice pears for their firmness.
- Use a mandoline for ultra-thin fruit slices.
- Add flaked almonds on top for a bit of crunch.
- Make it the day before; it tastes much better after a few hours in the fridge.
Substitutions
- sugar → coconut sugar, maple syrup, or honey — Adjust quantities according to the sweetening power.
Nutrition
Frequently asked questions
What type of pears should I use for an invisible cake?
Choose firm pears such as Conference or Comice. They hold up better during baking and allow you to really feel the layers in the cake. Avoid overripe pears, as they risk turning into mush.
Do I need to pre-cook the pears before adding them to the batter?
No, absolutely not. The thin, firm pear slices cook directly inside the cake, becoming melt-in-the-mouth tender while maintaining their texture.
What is the best way to slice the pears?
The pears should be sliced very thinly, ideally using a mandoline for perfect consistency. If you don't have one, use a sharp knife and take your time to make thin slices.
Can I make the Pear Invisible Cake in advance?
Yes, this cake can be made ahead of time, and I actually recommend it for a better texture. It keeps very well in the refrigerator and the flavors develop after resting for a few hours. Take it out of the fridge about 20 minutes before serving so it reaches an ideal texture.
Can I replace the sugar with another sweetener?
Yes, you can use coconut sugar, maple syrup, or even honey to replace the sugar. However, adjust the quantities based on the sweetening power of your chosen alternative.
Should I serve the Pear Invisible Cake hot or cold?
The invisible cake can be enjoyed warm or cold. Warm, it will be slightly meltier; cold, it sets better, making the layers easier to appreciate.
What should I serve with the Pear Invisible Cake?
This cake is delicious on its own, but it can be served with a scoop of vanilla ice cream, a drizzle of caramel, or a dollop of whipped cream for an even more indulgent treat.
Reviews
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