{"id":13068,"date":"2022-08-02T10:22:24","date_gmt":"2022-08-02T10:22:24","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/naked-cake-recipe-for-a-quick-and-spectacular-cake\/"},"modified":"2022-08-02T10:22:24","modified_gmt":"2022-08-02T10:22:24","slug":"naked-cake-recipe-for-a-quick-and-spectacular-cake","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/naked-cake-recipe-for-a-quick-and-spectacular-cake\/","title":{"rendered":"Naked-cake: recipe for a quick and spectacular cake"},"content":{"rendered":"


\n<\/p>\n

Naked-cake: recipe for a quick and spectacular cake<\/h1>\n

<\/p>\n

\n

There Naked-cake<\/strong> 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<\/strong> you hate Orange cream<\/strong>. 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.<\/p>\n

\n
\n

<\/i> Ingredients for 8\/10 people<\/i><\/h3>\n
    \n
  • <\/i> FOR THE BASE POUND CAKE<\/li>\n
  • <\/i> Medium eggs: 200 g<\/li>\n
  • <\/i> Granulated sugar: 200 g<\/li>\n
  • <\/i> Butter: 200 g<\/li>\n
  • <\/i> 00 flour: 200 g<\/li>\n
  • <\/i> Baking yeast: 6 g<\/li>\n
  • <\/i> Vanilla extract: 1 tsp<\/li>\n
  • <\/i> FOR FILLING<\/li>\n
  • <\/i> Fresh cream: 500 ml<\/li>\n
  • <\/i> Powdered sugar: 50 g<\/li>\n
  • <\/i> Mascarpone: 250 g<\/li>\n
  • <\/i> Vanilla extract: 1 tsp<\/li>\n
  • <\/i> Strawberries: 250 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 25 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 55 minutes<\/i><\/li>\n
    • <\/i> Calories: 441Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      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.<\/p>\n\n

      2<\/span><\/p>\n

      Place the eggs together with the granulated sugar in the bowl of a planetary mixer.<\/p>\n\n

      3<\/span><\/p>\n

      Start to mount them, at high speed, with the whips.<\/p>\n\n

      4<\/span><\/p>\n

      The result to be obtained will be a smooth and fluffy mixture.<\/p>\n\n

      5<\/span><\/p>\n

      At this point add half of the flour to the cream obtained.<\/p>\n\n

      6<\/span><\/p>\n

      Mix the mixture with a spatula, working from bottom to top. After mixing the ingredients well, add the remaining flour.<\/p>\n\n

      7<\/span><\/p>\n

      Pour in the previously melted butter and continue mixing with the spatula.<\/p>\n\n

      8<\/span><\/p>\n

      Recover three 18 cm diameter molds and butter them.<\/p>\n\n

      9<\/span><\/p>\n

      Pour the mixture obtained into them in equal measure. Place the molds in a static oven preheated to 180 \u00b0 and bake for 25 minutes.<\/p>\n\n

      10<\/span><\/p>\n

      After the time has elapsed, take them out of the oven and let them cool completely before removing the sponge cake.<\/p>\n\n

      11<\/span><\/p>\n

      At this point, prepare the filling by putting the cream together with the icing sugar in a bowl.<\/p>\n\n

      12<\/span><\/p>\n

      Finally, add the vanilla extract. <\/p>\n\n

      13<\/span><\/p>\n

      With the help of an electric mixer, begin to whip the ingredients.<\/p>\n\n

      14<\/span><\/p>\n

      Put the mascarpone in another container and whisk it too.<\/p>\n\n

      15<\/span><\/p>\n

      At this point, combine the two assembled compounds and mix them gently with the spatula.<\/p>\n\n

      16<\/span><\/p>\n

      Retrieve the first sponge cake base and place it on a serving dish; add \u2153 of the filling and spread it well on its surface.<\/p>\n\n

      17<\/span><\/p>\n

      Continue by performing the same operation with the second sponge cake base as well.<\/p>\n\n

      18<\/span><\/p>\n

      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.<\/p>\n\n

      19<\/span><\/p>\n

      Place the fresh fruit, previously washed and dried, on top of the Naked-cake before serving. <\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Small bowl<\/li>\n<\/ul>\n
          \n
        • 2 large bowls<\/li>\n<\/ul>\n
            \n
          • Planetary or electric whisks<\/li>\n<\/ul>\n
              \n
            • Spatula<\/li>\n<\/ul>\n
                \n
              • 3 molds of 18 cm in diameter<\/li>\n<\/ul>\n

                Tips and tricks<\/h2>\n
                  \n
                • We suggest you let the sponge cake cool well, a cooked face, so that it loses all its moisture and remains more compact.<\/li>\n<\/ul>\n
                    \n
                  • 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.<\/li>\n<\/ul>\n
                      \n
                    • Indulge yourself in decorating your Naked-cake with whipped cream, fresh fruit, an icing or some Vanilla cream<\/strong> or with butter.<\/li>\n<\/ul>\n

                      storage<\/h2>\n

                      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<\/strong>.<\/p>\n

                      History<\/h2>\n

                      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<\/strong> immediately contrasting with the other cakes decorated and made with sugar paste and other creams.<\/p>\n

                      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.<\/p>\n<\/p><\/div>\n

                      <\/p>\n

                      \n
                      \n

                      <\/i> Ingredients for 8\/10 people<\/i><\/h3>\n
                        \n
                      • <\/i> FOR THE BASE POUND CAKE<\/li>\n
                      • <\/i> Medium eggs: 200 g<\/li>\n
                      • <\/i> Granulated sugar: 200 g<\/li>\n
                      • <\/i> Butter: 200 g<\/li>\n
                      • <\/i> 00 flour: 200 g<\/li>\n
                      • <\/i> Baking yeast: 6 g<\/li>\n
                      • <\/i> Vanilla extract: 1 tsp<\/li>\n
                      • <\/i> FOR FILLING<\/li>\n
                      • <\/i> Fresh cream: 500 ml<\/li>\n
                      • <\/i> Powdered sugar: 50 g<\/li>\n
                      • <\/i> Mascarpone: 250 g<\/li>\n
                      • <\/i> Vanilla extract: 1 tsp<\/li>\n
                      • <\/i> Strawberries: 250 g<\/li>\n<\/ul>\n<\/div>\n
                        \n
                          \n
                        • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
                        • <\/i> Cooking: 25 minutes<\/i><\/li>\n
                        • <\/i> Total: 1 hour, 55 minutes<\/i><\/li>\n
                        • <\/i> Calories: 441Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

                          Naked-cake: recipe for a quick and spectacular cake 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 […]<\/p>\n","protected":false},"author":1,"featured_media":13069,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-13068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nNaked-cake: recipe for a quick and spectacular cake - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/naked-cake-recipe-for-a-quick-and-spectacular-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Naked-cake: recipe for a quick and spectacular cake - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Naked-cake: recipe for a quick and spectacular cake 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. 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