There Naked-cake it is a dessert that literally means ‘naked cake’ because it does not have a cover, revealing the layers that compose it. Decorate it as you like and according to the occasion in which you will present it: fresh fruit, whipped cream, edible flowers or a delicious cascade of Ganache Chocolate you hate Orange cream. Being a cake that involves a few simple steps, it will be perfect to charm guests during a birthday or a special event thanks to its decorations that will be the real stars.

Preparation

1

Take a small bowl and put the butter inside it: melt it in the microwave or in a bain-marie and let it cool. In another bowl combine the flour with the baking powder.

2

Place the eggs together with the granulated sugar in the bowl of a planetary mixer.

3

Start to mount them, at high speed, with the whips.

4

The result to be obtained will be a smooth and fluffy mixture.

5

At this point add half of the flour to the cream obtained.

6

Mix the mixture with a spatula, working from bottom to top. After mixing the ingredients well, add the remaining flour.

7

Pour in the previously melted butter and continue mixing with the spatula.

8

Recover three 18 cm diameter molds and butter them.

9

Pour the mixture obtained into them in equal measure. Place the molds in a static oven preheated to 180 ° and bake for 25 minutes.

10

After the time has elapsed, take them out of the oven and let them cool completely before removing the sponge cake.

11

At this point, prepare the filling by putting the cream together with the icing sugar in a bowl.

12

Finally, add the vanilla extract.

13

With the help of an electric mixer, begin to whip the ingredients.

14

Put the mascarpone in another container and whisk it too.

15

At this point, combine the two assembled compounds and mix them gently with the spatula.

16

Retrieve the first sponge cake base and place it on a serving dish; add ⅓ of the filling and spread it well on its surface.

17

Continue by performing the same operation with the second sponge cake base as well.

18

Complete by placing the third disc and the last remaining part of cream. Level well, with the help of a spatula, the entire surface of the cake.

19

Place the fresh fruit, previously washed and dried, on top of the Naked-cake before serving.

Accessories

• Small bowl

• 2 large bowls

• Planetary or electric whisks

• Spatula

• 3 molds of 18 cm in diameter

Tips and tricks

• We suggest you let the sponge cake cool well, a cooked face, so that it loses all its moisture and remains more compact.

• For a more intense flavor, brush the sponge cake base with amaretto, rum or coffee liqueur; if the cake was intended for children instead try to use a syrup or strawberry juice for example.

• Indulge yourself in decorating your Naked-cake with whipped cream, fresh fruit, an icing or some Vanilla cream or with butter.

storage

The Naked-cake can be stored in the refrigerator, under a glass bell or wrapped in cling film, for a maximum of 2/3 days.

History

The first time the Naked-cake appeared was in the mid-19th century: at the court of Queen Victoria I of Great Britain this dessert was born for tea time, and spread throughout the reign of the monarch. The real birth of this dessert, however, took place in America immediately contrasting with the other cakes decorated and made with sugar paste and other creams.

The recipe for this dessert has remained unchanged. As still today, it consisted of two levels of soft sponge cake divided by a layer of jam, now replaced with whipped cream and a final decoration of fresh fruit.