Naked Cake with sponge base
by Tavolino
This naked cake impresses with its airy chocolate sponge base and a light cream made from whipped cream, cream cheese, and fresh berries. A simple yet impressive cake for special occasions.
Ingredients
- Eggs 3
- Sugar 100 g
- Cornstarch 50 g
- All-purpose flour 50 g
- Bourbon vanilla sugar 1 packet
- Whole milk 2 tbsp
- Baking powder 1 tsp
- Unsweetened cocoa powder 2 tbsp
- Cold heavy cream 300 g
- Full-fat cream cheese 200 g
- Powdered sugar 50 g
- Cream stiffener 1 packet
- Bourbon vanilla sugar 1 packet
- Fresh berries (e.g., raspberries, blueberries, strawberries) to taste
- Fresh mint leaves to taste
Preparation
- 1
Preheat the oven to 180°C (top/bottom heat) and line a springform pan with parchment paper.
- 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.
- 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
Gently fold the flour mixture and 2 tbsp whole milk into the egg foam until a smooth batter forms.
- 5
Pour the batter into the prepared pan and bake on the middle rack for about 25 minutes.
- 6
Remove the cake base from the oven, let it cool completely, and then slice it horizontally once.
- 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
Stir 200 g full-fat cream cheese with 50 g powdered sugar until smooth.
- 9
Gently fold the whipped cream into the cream cheese mixture.
- 10
Wash the fresh berries and pat them dry.
- 11
Place the bottom cake layer on a plate and spread with half of the cream.
- 12
Distribute some berries over the cream and place the second layer on top.
- 13
Spread the remaining cream over the cake, keeping the sides thinly coated.
- 14
Decorate the cake with the remaining berries and mint leaves.