NAKED CAKE

Hiiiii!

Long time no see eh? but i’m back!!! (hopefully for good) i finally took the time to sit and write again for you guys! And today i’m sharing with you this amazing and honestly quite easy recipe!

Naked Layer Cake with Lemon curd and Mascapone Whipped Cream

Naked Cakes have been my obsession these last past months!! this chic and minimalist cake is popping everywhere: weddings, birthdays, bridal or baby shower! It is indeed such easy choice because you can decorate and style it in your own way! Mix and match cake flavors, frostings, and decor to create your truly unique naked cake.

So let’s get into it!!!

THE CAKE

(For this specific recipe I did two sponge cake!)

  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • 7 g baking powder

Mix the flour and the baking powder in a bowl. Set aside. Separate the yolks from the egg whites. Beat the egg whites and once they start to become firm, add the sugar and continue whisking in order to obtain a shiny meringue.

Add the egg yolks to the mixture and gradually add the flour while continuing to whisk but on low speed

Pour the resulting dough into a round pastry mold that you have greased and lightly flour and put it on the oven. let it bake for 30 minutes.

Check the cooking with the tip of a knife: by pressing it in the middle of the cake, it must come out clean if it is cooked.

Take the sponge cake out of the oven, unmold on a rack and allow to chill completely.

MASCAPONE WHIPPED CREAM

  • 300 g of liquid cream
  • 250 g of mascarpone
  • 5 tablespoons icing sugar

Pour the liquid cream and mascarpone into a cold bowl. Beat the mixture with an electric whisk while adding the icing sugar. Continue climbing until you get a rather firm whipped cream. Cover the bowl with stretch film and reserve in the refrigerator.

LEMON CURD

  • 10cl fresh lemon juice
  • 150g sugar
  • 3 large eggs
  • 1 tablespoon cornflour
  • 30g unsalted butter, cut into bits

Beat the eggs with the sugar in a large bowl.

Dilute the cornflour with a little bit of lemon juice, then add the remaining lemon juice, pour this mixture over the eggs.

Transfer the mixture to a saucepan and add the butter.

Cook over low heat for about 5 minutes, stirring regularly. (be careful to stir well with the whisk in every corner of the pan so that it cooks evenly!!)

ASSEMBLE AND DECORATE THE CAKE

Cut the sponge cake horizontally into 2 equal parts (4 if you made two cakes obviously)
Spread the whipped cream and the lemon curd on top of one of the sponge discs and fill the center with the garnish of your choice, such as fresh fruits. Repeat the action until you reach the top of the cake.

Finally, you can roughly cover the outside of the cake with whipped cream and with a cake spatula, you just have to scratch the outside of the cake as if you wanted to remove the icing completely. In the end you should have a minimal amount of frosting swiped around the sides.

Now, you just have to decorate the cake with the elements of your choice, and voila!!!

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