How to make this beautiful naked cake with berries and a light mascarpone whipped cream. This is a very minimal cake recipe with no outside frosting and perfect for any occasion.
What is a naked cake
The naked cake or also called the nude cake is as its name suggests, a cake without a covering. It has no or minimal frosting so it is called a semi-nude or semi-naked cake. This style of rustic cake is very trendy, they let appear the layers of sponge cake and its filling.
We see a lot of this kind of cakes for weddings, filled with buttercream and decorated with fresh fruits and flowers. But it is more and more chosen for birthdays and other special occasions.
My recipe consists of a dense buttermilk cake, filled with a light mascarpone whipped cream and decorated with somes red berries like strawberries, raspberries, cherries and blackberries.
Naked cake or semi-naked cake
The difference between the two is only in a very thin layer of frosting. The first one doesn't have any at all, it's raw and the second one has a very thin layer that lets all the sponge cake layers show through as in my recipe.
Which one to choose? It's up to you to see the final result you want, both are very nice 😉 !
Why choose this cake
What we like most is the simplicity that this style of cake offers, which makes it much simpler than those with a covering frosting. Which still requires a good mastery and a little experience with the smoothing.
You also have free hand on the creation and decoration which is often very chic and refined. As the filling is visible you can also play with the shapes by using a piping tip to make pretty borders like in my recipe for chocolate naked cake. For this you should use a buttercream frosting which holds its shape better.
- Rustic and clean style
- Perfect for weddings
- With fresh fruit
Materials for this recipe
How to make the berry naked cake
Preparation of the buttermilk cake
- Preheat the oven and line two 6 inch / 15 cm round cake pans.
- In a bowl mix together the dry ingredients, flour, baking powder and salt.
- In another bowl mix together the liquid ingredients, buttermilk and vanilla.
- Put the softened butter with the powdered sugar in the bowl of a stand mixer and whip for about 3 minutes.
- Add eggs and whites one at a time while running the processor at medium speed.
- Alternately add the dry mixture and the liquids to the bowl of the mixer in 3 batches, keeping it running at medium speed.
- When the mixture is homogeneous, pour the dough into your 2 lined moulds and bake for about 45-55 minutes.
- Turn out and let the cake cool completely on a cake rack.
- Cover with cling film and refrigerate for at least 2 hours.
Preparation of the whipped cream with mascarpone
- Place the cold heavy cream, mascarpone and confectioner's sugar in a bowl.
- Beat with an electric whisk for 3-5 minutes until you have a stiff whipped cream.
- Set aside in the fridge until ready to assemble.
Layering the naked cake
- Cut the cakes into several equal-sized layers using a large knife. Place a cake board on your turntable and place a first layer of cake.
- Top the inside with a layer of mascarpone whipped cream and add sliced berries.
- Cover with a second layer and repeat this step for all the layers.
- Finish by applying a very thin layer of mascarpone whipped cream to cover the whole for a semi-naked cake.
- Smooth with a cake smoother.
- Decorate with strawberries, raspberries, cherries and blackberries.
- Let your cake rest in the refrigerator for at least 1 hour before serving.
Store in the refrigerator for up to 1 week or in the freezer, cut into small pieces and place in a storage box or plastic bag for up to 3 months.
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