Gâteau Invisible (Invisible Apple Cake)

This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.

subheading: For the Cake:

Vegetable oil or cooking spray, for greasing the pan

1 cup all-purpose flour (5 ounces; 142 g), plus more for dusting the pan

1 teaspoon baking powder

3 tablespoons ( 54 g) white miso (see note)

2 tablespoons ( 28 g) unsalted butter, melted

½ cup whole milk (120ml)

3 large eggs

⅔ cup (4 ¾ ounces; 133 g) sugar

2 ½ pounds (1.1kg) apples, such as Fuji or Pink Lady, peeled, cored, and cut into 1/16- to ⅛-inch thick slices (see note)

subheading: For the Caramel Sauce:

¼ cup (60ml) water

½ cup plus 2 tablespoons ( 4 ¼ ounces; 120g) sugar

¾ cup (180ml) heavy cream

2 tablespoons (36g) white miso

Directions at seriouseats.com

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