Unadorned cake

Naked cake – a simple yet sophisticated culinary indulgence that combines delicious textures and seductive flavors. It is a perfect choice for any occasion or simply to satisfy the sweet cravings of loved ones. This recipe is ideal for cooking enthusiasts who want to experiment with fluffy layers and fine creams without complicating things with elaborate decorations. Let's get to work!

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 1 hour
Total time: 2 hours
Servings: 12

Ingredients

For the sponge:
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 2 packets vanilla sugar
- A pinch of salt

For cream no. 1:
- 400 ml milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 6 tablespoons sugar
- 150 g butter
- 50 g cocoa
- 1 essence of rum

For cream no. 2:
- 400 ml milk
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 5 tablespoons sugar
- 150 g butter
- 2 essences of vanilla

For syrup:
- 500 ml water
- 5 tablespoons sugar
- 2 packets vanilla sugar
- 1 essence of rum

For decoration:
- 200 ml liquid cream
- Chocolate decorations (optional)

About the recipe
The naked cake, also known as a "naked cake," is a dessert that emphasizes pure taste and its delicious layers, without being covered with icing or fondant. This minimalist approach not only makes preparation quicker but also allows the natural colors and textures of the ingredients to shine. It is a suitable choice for those who prefer a less sweet and more balanced dessert.

Step by step

Step 1: Preparing the sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. Use clean bowls, as any trace of fat can prevent the egg whites from whipping well.

2. Whipping the egg whites: In a large bowl, add a pinch of salt to the egg whites. Using an electric mixer, beat the egg whites until fluffy and they start to form soft peaks. This is a crucial step for obtaining an airy sponge.

3. Adding the sugar: Gradually add the sugar and continue mixing until the mixture becomes a glossy, firm foam that forms stiff peaks.

4. Incorporating the yolks: Add the yolks and mix gently until combined.

5. Incorporating the flour: Sift the flour and gradually add it to the egg mixture, using a spatula to gently fold it in. This will help maintain the air in the sponge.

6. Baking: Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180°C for 25-30 minutes. Check if it’s done by inserting a toothpick in the middle; if it comes out clean, the sponge is perfect.

7. Cooling: Remove the sponge from the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Preparing the creams
Cream no. 1
1. Boiling the milk: In a saucepan, bring 200 ml of the 400 ml of milk to a boil along with the sugar.

2. Mixing the cornstarch: In another container, combine the remaining milk with the cornstarch and flour. Mix well to avoid lumps.

3. Thickening: Pour the cornstarch mixture into the boiled milk and stir continuously over low heat until the mixture thickens. Once thickened, let the cream cool.

4. Whipping the butter: In a separate bowl, beat the butter until creamy. Add the cooled cream, cocoa, and rum essence, mixing well until combined. Refrigerate the cream.

Cream no. 2
1. Repeating the process: Follow the same steps as for cream no. 1, but use vanilla sugar instead of cocoa.

Step 3: Preparing the syrup
1. Boiling the syrup: In a saucepan, combine the water with the sugar. Boil the mixture for a few minutes, then add the vanilla sugar and rum essence. Let it cool.

Step 4: Assembling the cake
1. Cutting the sponge: Once the sponge is completely cooled, cut it into three even layers.

2. Soaking each layer: Use a brush or spoon to soak each layer of sponge with the prepared syrup. This step will ensure moisture and flavor.

3. Adding the creams: Place the first layer of sponge on a platter and add a generous layer of cream no. 1. Add the second layer of sponge, followed by cream no. 2, then cover with the third layer of sponge.

4. Cooling the cake: Place the cake in the refrigerator for about an hour, so the flavors can combine and set.

Step 5: Finishing the cake
1. Whipping the cream: Meanwhile, whip the liquid cream until it becomes firm.

2. Decorating: Once the cake has cooled, cover it with cream on top. You can use chocolate spray or chocolate sticks to create a special visual effect.

Serving suggestions
The naked cake is delicious served plain but can be accompanied by fresh fruits, such as raspberries or strawberries, which add a pleasant contrast. Additionally, a scoop of vanilla or chocolate ice cream can turn this cake into a decadent dessert.

Possible variations
- Flavor variation: You can experiment with different essence flavors, such as almonds or oranges, to give the cake a personalized touch.
- Adding nuts: In cream no. 1 or no. 2, you can add ground nuts for a crunchy texture.

Nutritional values (per serving)
- Calories: approximately 350 kcal
- Protein: 5 g
- Fat: 22 g
- Carbohydrates: 35 g

Frequently asked questions
1. Can I use whole wheat flour? - Yes, but the cake will have a different, denser texture.
2. How can I make the cake less sweet? - You can reduce the amount of sugar in the creams and syrup.
3. Is the cake suitable for vegans? - No, but you can use egg substitutes and plant-based butter to adapt the recipe.

In conclusion, the naked cake is an excellent choice for any occasion, and by following these simple steps, you will achieve a delicious dessert that will impress anyone. Enjoy!

 Ingredients: Sponge Cake 6 eggs 1 cup sugar 1 cup flour 2 packets vanilla sugar a pinch of salt CREAM 1 400 ml milk 2 tablespoons cornstarch 2 tablespoons flour 6 tablespoons sugar 150 gr butter 50 gr cocoa 1 rum essence CREAM 2 400 ml milk 2 tablespoons cornstarch 2 tablespoons flour 5 tablespoons sugar 150 gr butter 2 vanilla essences SYRUP 500 ml water 5 tablespoons sugar 2 packets vanilla sugar 1 rum essence DECORATION 200 ml liquid cream chocolate decorations

 Tags:  cake neornate naked cake syrup cream dessert recipes cakes