Berry Naked Cake Recipe by of 26-09-2016 [Updated on 09-03-2018]
The Naked Cake with berries is the cake that I decided to prepare this year for my birthday. It had been a while since I tried my hand at making a cake all to myself but when I saw my foodblogger friend Aria post this on her blog, I decided that her Naked Cake it was the perfect cake for me. 3 floors of naked cake (I chose a margherita cake as a base) filled with a delicious mascarpone cream and condensed milk and decorated with berries and strawberries, a riot of colors and flavors.
Making this cake is relatively simple, if you then prepare the basics the day before, you are on horseback. Unfortunately, due to lack of time, I had to do all the same day and with very tight deadlines, I had in fact invited the guys from Ivano's office to celebrate immediately after lunch and among the many phone calls received, the messages, the visits to the office, I must to say that I went under a little stress. Do you think to find the berries I had to go around I don't know how many supermarkets and for the hurry, one of the 3 cakes I prepared also fell to the ground and I had to make up for it at the last moment by going to buy a packaged sponge cake, what a nerve!
Small disasters and unexpected events aside, the cake was successful, it was much appreciated and I was delighted to have celebrated with a birthday cake homemade by me for this time although I doubt that next year I will throw myself into this venture again;)
To start this new week, this cheerful and colorful dessert is just what you need, and if you have an important occasion to celebrate, keep this recipe at hand in which I will explain step by step how to make a naked cake, will amaze everyone, guaranteed;)
How to make the naked cake with berries
Work the sugar together with the grated lemon peel, the vanilla essence and the butter cut into small pieces.
Add one egg at a time and the salt, continuing to whip.
Sift the starch, flour, yeast and add them to the mixture and continue to work with the electric whisk.
Now add the milk and mix until the mixture is smooth and homogeneous.
Grease and flour the 3 molds and pour the mixture into them.
Put the cakes in a preheated oven and bake at 180 ° C for 40 minutes.
Once cooked, let them cool.
Meanwhile, prepare the cream for the filling. Whip the cream with the mascarpone.
Add the condensed milk and continue to work until you get a smooth cream.
Cut the three cakes obtained into 2 or 3 discs and start assembling everything. Place the first 24 cm disc of cake on a serving plate. With a pastry bag filled with mascarpone cream then cover it with the second disc exerting a slight pressure.
Put a little filling in the center of the cake and go to place one of the 18 cm discs, make with the cream and close with the layer of dough. Continue like this also with the last layer.
Then decorate each level of your Naked Cake with sprigs of leftover cream.
Finally add the berries. Then your Nacked Cake is ready to be brought to the table
NAKED CAKE WITH WILD BERRIES
For my birthday I prepared a Naked Cake, that is the naked cake, one of the many trends in cake design.
The Naked Cake is a cake with two or more layers, where the single layers of cake and the filling remain clearly visible, covered with a light layer of mascarpone cream or white chocolate ganache that give it that chic effect.
With this recipe you will make a soft cake without the need for wetting but, at the same time, solid enough to support the weight of the filling and the layers.
- Medium difficulty
- Preparation time 1 hour
- Cooking time 45 minutes
- Servings 15
- Cooking method Oven
- Italian cuisine
Naked cake with berries
The Naked cake I am, literally, naked cakes, layered and not covered externally.
Greedy and beautiful in their simplicity, they conquered me from the first moment.
Today I propose one Naked cake with berries with chantilly with mascarpone, a little different in shape compared to the classic flat, rectangular and 4-layer.
NAKED CAKE WITH WILD BERRIES
with mascarpone chantilly
For the sponge cake
& # 8211 recipe by Luca Montersino & # 8211
for 4 rectangular layers 25 & # 21510 cm Easy Layers mold! Wilton loaf cake set
& # 8211 for about 15 people & # 8211
250 g of eggs at room temperature
175 g of granulated sugar
150 g of flour 00
50 g of potato starch
the seeds of a Bourbon vanilla bean or a teaspoon of extract
For the mascarpone chantilly
250 g of fresh liquid cream
200 g of mascarpone
90 g of non-vanilla icing sugar
the seeds of a Bourbon vanilla bean or a teaspoon of extract
Mixed berries (for me strawberries, blueberries, currants)
In a planetary mixer with a whisk or in a bowl with electric whisk, whip the eggs with the sugar and vanilla until the mixture is light and fluffy.
Add by hand, with a spatula or a whisk, the sifted flour with the starch, little by little and slowly with gentle movements from the bottom upwards.
Transfer the mixture into a disposable pastry bag and pour, dividing into the 4 previously buttered pans, with the bottom covered with parchment paper and floured laterally.
Bake in the oven at 190 ° C for about 25 minutes, the toothpick test is worth it.
Remove from the oven, allow to cool and unmold.
Wrap each single layer, once cooled, in food film. Keep aside and prepare the chantilly.
In a bowl, work the mascarpone with a spatula or wooden spoon until soft.
Whip the cream with the icing sugar and the vanilla (if you use the extract, add it to the mascarpone) and add it, little by little, to the mascarpone with a hand whisk and with delicate movements from the bottom upwards.
Transfer the cream into a disposable pastry bag with a smooth hole nozzle and proceed with the filling.
Wet each layer of sponge cake with a syrup prepared with water, sugar and fragolino liqueur and then stuff each layer with many large Chantilly dots.
Assemble the cake and spread a thin layer of cream on the surface with a spatula.
Decorate with berries, mint leaves and sprinkle with icing sugar.
Decoration of the naked cake
wash the strawberries, raspberries and blueberries and let them dry well on a clean cloth and possibly with the help of absorbent paper. Cut the strawberries in half and arrange them on the cake as you like, interspersed with the raspberries and blueberries. If you also want to add flowers to the naked cake, remember to buy only unscented flowers and then cover the stems that you will insert into the cake with film: the flowers you find at the florists are in fact treated with pesticides and it is not the case that they come into contact. with the cake.
To finish, the naked cake is finished with a sprinkling of icing sugar.
- Tips & amp Tricks -
- Use eggs at room temperature and before putting them in the whipped butter and sugar, pass them through a colander. In this way they will lose the thread, as they say in the jargon, that is, they will lose viscosity and you will be able to better control the insertion
- the butter must be soft and spreadable when you start whipping it: if you remember that instead of two hours before, take it out of the fridge the night before.
- to make it easier to whip the butter, rinse the outer walls of the bowl with hot water.
Naked Cake with Berries and Ricotta Cream
Start by draining the ricotta, even the day before, in order to make it drier. In the meantime, dedicate yourself to preparing the sponge cake: separate the yolks from the whites and whisk the egg whites until stiff, while in another bowl whip the yolks with boiling water. Then add the sugar and grated lemon peel to the egg yolks, continuing to whisk for about 10 minutes, until you get a light and fluffy mixture. Add the sifted flour and yeast, mix well and finally add the egg whites to the mixture, mixing from the bottom upwards to avoid disassembling it. At this point, grease and flour a mold and pour the mixture into it, then cook it in a static oven at 180 ° C for 35-40 minutes. Once ready, remove the sponge cake from the mold and let it cool completely.
For the cream of berries: in a saucepan put the berries (except a few blueberries for decoration), the water and 70 g of sugar, letting them boil and continuing to cook for another 10 minutes. After that, filter everything to eliminate all the seeds. Meanwhile, in another saucepan, dissolve the sieved starch with the milk, sugar and juice and start cooking, bring it to a boil and continue to cook, stirring constantly to avoid the formation of lumps, until a thick and creamy mixture is obtained. . Pour the cream into a glass dish and cover it with cling film. Let it cool completely.
For the ricotta cream: sift the ricotta with a sieve and pour it into a bowl. Add the icing sugar and vanilla and mix until all the ingredients are blended evenly. In another bowl, whip the cream until stiff, add it to the ricotta mixture together with the chocolate chips and mix with a spoon from bottom to top, so as not to dismantle the mixture. Keep it in the refrigerator until you are ready to use it.
For the jelly with berries: put the jelly in cold water for 10 minutes, put the berries in a blender with the lemon juice and sugar, blending it a little at a time, until the mixture is smooth. At this point, heat a part of the puree and dissolve the softened and squeezed gelatin, then add the rest of the mixture.
Also prepare the syrup by dissolving the sugar in the water in a saucepan for 5 minutes. Let cool and add the maraschino.
Take the sponge cake and cut it into three discs, leveling the surface by removing the darker part. Take the base and surround it with a springform mold, wet it with the maraschino and pour the ricotta cream, keeping a little aside for decoration and leveling it well. Put the second disc on it and wet the latter with the liqueur as well, pour the cream with berries and close with the third disc of sponge cake. Wet it again and place the cake in the freezer for 10 minutes to make it very cold. After this time, with the help of a pastry bag, make a contour on the surface with the remaining ricotta cream and pour the gelée in the center, making sure it does not drip on the sides. Decorate with blueberries and place the cake in the refrigerator for at least 4 hours before serving.
Naked Cake with berries. Happy birthday Anais between truth, lies and lots of love
From the photo above you can see how I assembled the cake, very simple but very impressive!
I hope you liked it too!
18 comments on & ldquoNaked Cake with berries. Happy birthday Anais between truth, lies and lots of love & rdquo
Hello, I have been following you for a long time, I am not good at writing and transmitting my thoughts, but what I read from you makes me cry many times & # 8230. It reaches my heart, in its deepest part, and as a mother I share everyone these emotions! Thank you!
Dearest Aria, every word you wrote, today as eight years ago, vibrates with pure emotion and every comma marks deep pauses like the sob interrupted by your deep gasps in front of the miracle of life. Reading you fills the heart with sweet emotions. Thank you so much Aria! Happy birthday to your beautiful princess
Hi Claudia, nice to & quotospitarti & quot here & # 8230 thanks for your words, it's nice to think of reaching someone's heart, it's really a small miracle. A hug, see you soon!
Thanks to you, Miky, thinking of thrilling someone makes me happy because in my opinion life is beautiful also for this & # 8230 because, luckily, even if sometimes very distant or physically distant, we are not alone. Thanks for the good wishes and see you soon!
Oh my God, I cry. I read words that I wish I could say to my daughter naturally and I never said to her, I don't know why. I am hurt. I can't tell others what I feel. You are a great mom. Greetings Anais
In reading you you transmit unique emotions that strike deeply and make you move & # 8230 you are a special person and mother and your daughter is very lucky to have a mother like you :)).
A big kiss and lots of compliments for the cake masterpiece you made, very good :))
my dear friend & # 8230 I come back to you after so many days of well deserved vacation and I find this wonderful declaration of love and of course I cry! We cry with joy and emotion because it never expresses well enough how much you love your children and what they really mean for us but you are so incredibly good at putting the feelings of us mothers on paper that every time I get moved. What to say, best wishes to your great and sweet Anais and the cake is wonderful. Very good dear a big hug!
Dear my friend, what wonderful things you write !! As usual I get a tear & # 8230
These 8 years have flown by!
I hug you very tightly and send 1000 kisses to your fantastic creature.
Wow I also relived the excitement, the fear of not being up to par and how close my husband may have been. It's true too I feel lucky I can understand you.
Happy birthday Anais
Finding you here too & # 8230. How nice! I always love you friend!
Flavia, thank you. & lt3 as I always say & # 8230.I am better at writing than at living! Come back soon, a hug!
Livianna, I think everyone has their own strengths and weaknesses. I often say that I am better at writing than at living. ' even and much more with actions than words - I'm sure you're a wonderful mom too. A hug!
I was pleased to drag you into these memories!
A truly wonderful post & # 8230 without words!
How much sweetness Aria & lt3 thrilled me to read your story of Anais' growth. I hope someday to be a caring, loving and loving mom like you too.
Anais will grow up to be real, and discover how tough the world can be and how bad people can be - but she will also discover how lucky she is to have a family like yours. Yours are not lies Aria & # 8230 you are giving your children a wonderful childhood, as all children should have and when they grow up they will remember these moments with so much nostalgia and so much love and will pass on to their children what you have passed on to. they.
Happy birthday little Anais & lt3 wonderful cake: - * spectacular & lt3
Beautiful darling you have a wonderful gift or that of translating your emotions into words your life and the many magical moments of your life and certainly the birth of a child and in particular the first child is a concentration of emotions, an internal struggle between the fear of not being up to par and an incredible desire instead of being a mother and you are a wonderful mom and Anais is really lucky and then you see what a spectacular cake you have prepared for her I'm sure she loved it !! princess and a big kiss to you my dear friend !!
Francesca this post is a masterpiece, as only a mother's love for her daughter can be, with all its certainties, fragility, hopes and fears. You really got me excited! You are a beautiful family, I send you a hug and best wishes (albeit late) to Anais!
Energy and nutritional values for the Naked cake recipe with vanilla and berries
|Per Portion / Piece||For 100 g / ml|
|Power||2805 kJ |
|1507 kJ |
|Fat||45.49 g||24.46 g|
|Carbohydrates||53.74 g||28.89 g|
|Proteins||6.80 g||3.66 g|
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Keep in touch
I'm Ambra Orazi, & ldquoIl Gattoghiotto & rdquo & egrave my space, a virtual home open to anyone who wants to have a chat, exchange advice but above all get in the kitchen with the smile of someone having fun.
I like to dress my dishes with thoughts and stories and study recipes that are easy to make but always original with the certainty that those who try to replicate them will be happy with the result.
I married a Chef
Cooking for the people we love has, in my opinion, an ancient root, it means taking care of them, making sure that they are nourished, that they feel full and loved.
For this reason I decided to experiment with the Flaugnarde recipe that I had already made a few days ago for Anastasia's return home, but to make it with the berries that she loves.
400 g of frozen berries
8 tablespoons of sugar
1 sachet of vanilla sugar
5 tablespoons of flour
250 ml of milk
60 g of butter
1 pinch of salt
brown sugar for sprinkling
Beat the eggs with 6 tablespoons of sugar, a pinch of salt, add the sifted flour and milk.
Melt the butter in a saucepan with the rest of the sugar and the vanilla sugar.
Caramelize the berries in the butter.
Put them in a round baking pan, fill with the egg mixture.
Bake in a preheated oven at 180 & # 176 for 30 minutes
5 minutes before the end of cooking, sprinkle with brown sugar and put it back in the oven.
I must say that I really liked the result, less sweet than the apple one but just as good, we used gluten-free flour and lactose-free milk and butter using the same proportions.
Mini naked cake with blueberries
Three ingredients in a special dessert the mini naked cake with blueberries. An easy recipe that in 30 minutes preparation will give great satisfaction to the sweet tooth of the family. Fresh and light, this cake is ideal for the summer.
Usually naked cakes are sophisticated and impressive looking cakes, often the term is used for wedding cakes. It is believed that the adjective naked (naked) is related to the appearance usually 'cleaned upand deceptively simple than this cake, usually layered, therefore high, stuffed with creams or cream spatulated with an effect that does not completely cover the underlying layer, leaving a 'transparency' effect.
On the nake they find romantic decorations such as flowers, alternating colors and shapes that become smaller from bottom to top. The naked cake is presented on backsplashes to give continuity to this somewhat poetic interpretation of a cake.
in this recipe we have simplified it both in size, it is in fact single portions, and in the realization, making it suitable for a daily preparation and easily reproducible.
You can use any seasonal fruit you like, blackberries, blueberries, wild strawberries or raspberries.
If you want to make a naked in all respects you can try the recipe for the ginger Naked cake.
Video: Αμάντα Χόλντεν: Γιορτάζει τα 50 της χρόνια γυμνή και ξαπλωμένη επάνω σε τούρτα γενεθλίων (September 2021).