Photo: Kashevarnya.com
A naked cake, an open cake or a cake with open layers are all the same cake. A cake in which you can see delicious layers of sponge cake, carelessly covered with cream.
Links to making curd cream and lemon curd are given in the article.
Why naked cake?
Naked cake is trending right now. And this is not surprising. After all, such a cake looks very beautiful, modern, and light. If you choose the right combination of fillings, then such a cake can become a real masterpiece. Even a beginner can cope with such a cake, because it does not require careful alignment of the sides. The cake style will hide any unevenness in the biscuits. A naked cake can be beautifully decorated at home with fruits, berries or flowers.
Also, today we will prepare a cake with simple but unusual fillings. I wanted to add a note of citrus and berries in addition to the curd cream. To add a citrus note, we will use lemon curd, the recipe for which we often publish here. Let me remind you that curd can be orange, lime or grapefruit.
The second filling will be ordinary ground berries with sugar. Yes, exactly those that we prepare in the summer without cooking, in order to preserve as many useful vitamins as possible. If there are no such berries, then thick jam will also work.
This naked cake is perfect for any occasion. An open cake can be a wedding cake and is made in soft colors, complemented by flowers. The cream and cakes can be tinted and a beautiful combination of colors can be added. An open sponge cake can be given as a birthday present to anyone, regardless of gender and age, it all depends on your imagination when decorating the cake.
Preparing a sponge cake for a naked cake
To prepare an open cake, we will use the most standard sponge cake recipe. Where the key factor is to beat the whites and yolks correctly.
In order to get exactly the same cake as in the photo weighing 2100 g, you will need to prepare 2 sponge cakes. I mixed the dough for one biscuit with 5 eggs and added 10 tbsp. sugar and flour. The second sponge cake will be smaller, using 4 eggs.
To avoid any additional questions, we recommend reading the article on preparing the perfect sponge cake.
Photo: Kashevarnya.com
Pour the required amount of flour and sugar into a separate bowl. Why did I give the weight in spoons? Therefore, in this way it is convenient to separate half of the bulk products without using additional utensils.
Separate the whites from the yolks. Eggs must be chilled.
Photo: Kashevarnya.com
Start whipping the whites into a thick foam.
Photo: Kashevarnya.com
Photo: Kashevarnya.com
When the protein has whipped into a fairly thick foam, you need to add half the sugar one spoon at a time. This is where spoons will come in handy. Add sugar one spoon at a time, stir for one minute and so on until half the sugar has been added.
Photo: Kashevarnya.com
Continue beating the egg whites until they form a strong, thick foam.
Photo: Kashevarnya.com
Beat the yolks with the remaining half of the sugar. Add sugar one spoon at a time, beat until sugar dissolves.
Photo: Kashevarnya.com
Mix the yolks, whites and flour in three additions.
Photo: Kashevarnya.com
Mix the dough gently but thoroughly.
Mix the ingredients in a circle with a silicone spatula, trying not to clog the porous and airy structure of the protein.
Photo: Kashevarnya.com
You will get a homogeneous soft dough.
Photo: Kashevarnya.com
Line the bottom of the mold with parchment. There is no need to grease the sides, otherwise the biscuit will have nothing to cling to and grow.
I used a mold with a diameter of 18 cm.
Fill the mold 2/3 full and place in a preheated oven at 170°C for 40 minutes.
Photo: Kashevarnya.com
After the time has passed, check the biscuit for doneness using a toothpick. When the biscuit is ready, open the oven door slightly and allow it to cool completely.
When the sponge cake has cooled, use a thin knife to separate the walls of the sponge cake from the mold, only then open the mold.
Wrap the biscuit in film and let it stand for 4-6 hours in the refrigerator.
We got 2 biscuits.
Photo: Kashevarnya.com
One can be cut into 2 layers, the second into 3.
Photo: Kashevarnya.com
Preparing syrup for soaking cakes
Pour water into a saucepan and add sugar. Bring the mixture to a boil; the sugar will melt. Boil the syrup for 3 minutes, remove from heat. Cool the syrup to room temperature before soaking. The cakes should also be at room temperature.
Preparing the filling for the open cake
The main filling will be curd cream. I used mascarpone for the curd base. We have already published a detailed recipe for curd cream earlier. In order to layer and cover such a cake you will need 1.5 servings.
We have also prepared lemon filling more than once; I remind you of the recipe for lemon curd. You will need 1/2 serving.
For the berry filling we take berries, ground with sugar in a 1:1 ratio. The berries need to sit in the refrigerator for a couple of hours to stabilize. These are the same berries that we prepare for the winter without cooking. I used blueberries, but the combination would be delicious with raspberries and currants.
Assembling a cake with open layers
Each layer must be soaked in syrup.
Photo: Kashevarnya.com
Apply curd cream to each layer, and lemon or berry filling on top of the cream.
Photo: Kashevarnya.com
You can make a depression in the middle of the cream and apply more filling. But don't forget about the sides either!
Ideally, you need to apply the lemon filling, then the currant filling, and repeat this one more time. The cake turns out high, the piece will be cut into 2 parts.
The filling can be applied directly under the cream.
Photo: Kashevarnya.com
Soak the last layer well and cover with cream. Spread the remaining cream over the sides of the cake and level the top.
The result is such a delicious naked cake, all that remains is to decorate it.
Photo: Kashevarnya.com
Why are open cakes so good?
- Cream. The main condition is a fluffy consistency. Natural cream, sour cream or fruit jelly will do just fine.
- Natural flowers. A cake with flowers prepared for a wedding celebration, repeating the composition of the bride’s bouquet, looks fresh and stylish. Roses are not required in this case. Less pretentious flowers are much more effective. To prevent flower decorations from wilting, they are treated with a special sugar solution.
- Figurines. Such elements personalize the dessert. For a wedding cake, figurines of the bride and groom, doves, two wedding rings, delicate butterflies or bows are suitable. For cakes for christenings or the birth of a baby, sweet angel figurines and a cradle with a baby are used.
- Fruits and berries. Cake with berries can be called the king of such desserts. Their abundance emphasizes the clean “rustic” image and natural colors. The subtle aroma is attractive to guests. Berries and fruits for decoration are used fresh, caramelized or candied.
- The combination of flowers and berries, flowers and fruits, flowers and herbs emphasizes the stylistic direction of the dessert - country, Provence, rustic, Mediterranean style.
- Powdered sugar , as it turns out, can also beautifully decorate cakes. They are covered either with a thin layer or unevenly, as if carelessly.
- Dripping caramel. In order for this ingredient to add not only taste, but also to be a decorative element, berries and fruits are not used, decorating the dessert with a small “island” of flowers. Dripping chocolate looks very stylish in combination with fresh berries.
- Multi-colored cakes and cream. The alternation of white and brown cakes looks “delicious”. The cream can also be “colored”!
- Ombre effect. Gradient cake layers moving from lighter to darker tones are original and stylish.
The main condition when making such cakes is naturalness! Food additives and artificial colors are completely excluded.
With condensed milk and bananas
A cake with condensed milk and bananas is suitable for you if you urgently need to come up with a treat for unexpected guests. As a rule, the ingredients are usually always available in our kitchens.
We will need:
- 1 pack ready-made cakes
- 3-4 bananas
- 1 pack butter
- 1 can of condensed boiled milk
- 100g grated chocolate
- 1 can of condensed milk
Let's start cooking:
- First, peel the bananas and cut them into circles or slices, as convenient
- Combine butter with regular and boiled condensed milk. Beat with a mixer or mix thoroughly until smooth. This is our main cream.
- We put some of our cream on the first sponge cake and coat the cake well with it. Place the next one on top of it and press down a little. We coat it too, and lay out the bananas
- Place the third sponge cake on top of the bananas. Spread the remaining cream over its surface and coat the sides of our cake.
- Sprinkle with grated chocolate and put in the refrigerator for 2-3 hours
- If you don’t have time, you can serve it without waiting 2 hours - the cake turned out delicious anyway. You can invite guests for tea!
Benefits of Naked cakes
The current 2021 season promises peak popularity for Naked cakes. The main advantage of a naked cake is maximum naturalness. With the help of such a final chord, you will emphasize the individuality and style of your wedding, especially if it has an eco-friendly direction. The main idea of the treat is that the layers are not masked with cream; the constituent tiers of the dessert are visible. Refusal of chemical additives and use of natural products will allow you to treat even children to cake without worrying about their health. Guests will be delighted to appreciate the excellent quality of the sweet treat.
Drip
You can work with chocolate icing endlessly - in the hands of a master it turns into a real confectionery masterpiece.
Thanks to a variety of shades, you can decorate the top, which visually “drains” down the sides drops
This cake looks natural and very appetizing. It is noteworthy that the technique became popular 4 years ago, but is still trending.
Peculiarities
Under this unusual name lies a completely simple dessert - a cake in which the cake layers are not decorated with cream or mastic, that is, the side part remains in its original form. All elements are clearly visible in it - both the base and the filling. The decoration of this cake is less modest, but despite this, it looks impressive and stylish.
The main idea of a naked (naked) cake is maximum naturalness. This lies not only in the lack of decorative coating of the cakes, but also in the products used. For the production of such a dessert and subsequent decoration, only natural ingredients are used, which is why the result is not only tasty, but also healthy.
Fashion is moving towards naturalness, so naked wedding cakes have been trending for several seasons now. Its advantages also lie in the fact that some people simply don’t like the abundance of cream in dessert, others don’t like the taste of mastic, and still others even watch every calorie. To please everyone, you can take an unusual path - completely refuse to decorate the cakes in any way. Despite the simplicity of the design of such tori, they look unusual and elegant; when looking at them, there is no feeling of incompleteness.
This dessert is well suited for weddings in a simple and relaxed style, such as rustic or eco. In addition, sophisticated themes - Provence, vintage and shabby chic - are also harmoniously complemented by a naked dessert. A naked wedding cake can also be made for a classic celebration, if it is held under the motto of naturalness and exquisite simplicity.
Raffaello
It will take you 15 minutes to prepare this dessert, which is incredibly satisfying! The necessary components can be found in every store. The dessert looks very presentable. And if you don’t reveal secret secrets, no one will even think that this “miracle” is not entirely your work. So, we need:
- Ready-made sponge cakes - 1 pack.
- Condensed milk - 1 b.
- Butter - 250 gr.
- Coconut flakes - 100 gr.
- Cream 33% – 200 ml
The cream for making a cake from ready-made sponge cakes according to the Raffaello recipe produces a very delicate texture, with a pleasant coconut aroma. At the first stage, beat condensed milk with softened butter.
Use oil at room temperature. There is no need to melt it.
In a separate (chilled) bowl, whip the cream. The mixer whisks should also be placed in the freezer for about 10 minutes before beating. Be careful at this stage. Stop whipping as soon as the cream thickens, otherwise it may separate.
Using a spoon, combine the whipped cream with the previously prepared butter mixture. Then add half the coconut and stir again.
Let's unpack the “time keeper” - sponge cakes. For lovers of juicy desserts, I advise you to soak them. In this case, I did not do this. Grease each cake with cream, grease the top one and generously sprinkle with coconut flakes.
A cake made from ready-made cake layers can, in principle, be served! But I would advise you not to rush, and place it in the refrigerator for at least half an hour. He will definitely reward you for this with his tenderness!
With custard
We will need:
- 1 pack cakes
- 1 pack butter
- 2 eggs
- 1 glass of milk
- sugar
- pinch of cinnamon
- 2-3 table. spoons of flour
- chopped nuts
Let's start cooking:
- Grind eggs with sugar and cinnamon. Pour the flour in there
- Heat the milk to room temperature, pour it into the eggs and flour. Beat well with a mixer
- Place the resulting mass on the fire and simmer until thickened for 8-10 minutes. There is an important nuance here: you need to stir it non-stop!
- Add butter to the cooling mixture and mix
- We grease each cake with the resulting cream, put them in the cake. We also coat the top one and sprinkle with nuts for decoration. Enjoy your tea!
