Naked Cake with sponge base

Preparation

1. 1
   Step 1

   Preheat the oven to 180°C (top/bottom heat) and line a springform pan with parchment paper.

2. 2
   Step 2

   Beat the 3 eggs with 100 g sugar and 1 packet of bourbon vanilla sugar in a bowl for about 5 minutes until very frothy.

   Timer · 5 min
3. 3
   Step 3

   Mix 50 g all-purpose flour, 50 g cornstarch, 1 tsp baking powder, and 2 tbsp cocoa powder, then sift over the egg mixture.

4. 4
   Step 4

   Gently fold the flour mixture and 2 tbsp whole milk into the egg foam until a smooth batter forms.

5. 5
   Step 5

   Pour the batter into the prepared pan and bake on the middle rack for about 25 minutes.

   Timer · 25 min
6. 6
   Step 6

   Remove the cake base from the oven, let it cool completely, and then slice it horizontally once.

7. 7
   Step 7

   For the cream, whip 300 g cold heavy cream with 1 packet of cream stiffener and 1 packet of bourbon vanilla sugar until stiff.

8. 8
   Step 8

   Stir 200 g full-fat cream cheese with 50 g powdered sugar until smooth.

9. 9
   Step 9

   Gently fold the whipped cream into the cream cheese mixture.

10. 10
    Step 10

    Wash the fresh berries and pat them dry.

11. 11
    Step 11

    Place the bottom cake layer on a plate and spread with half of the cream.

12. 12
    Step 12

    Distribute some berries over the cream and place the second layer on top.

13. 13
    Step 13

    Spread the remaining cream over the cake, keeping the sides thinly coated.

14. 14
    Step 14

    Decorate the cake with the remaining berries and mint leaves.