Naked Cakes—have you ever heard of this baking trend where layered cakes are presented completely naked, without any pretense? Say goodbye to buttercream, whipped cream, fondant, or marzipan that cover the delicious layers from the outside. Instead, the delicate sponge cake layers reveal what’s between them at first glance. This looks especially beautiful with all kinds of fresh berries, which are finally available fresh and in abundance during the summer. Head to the oven and join us in whipping up a vegan, light, naked berry dream that’s guaranteed to be a treat for the eyes…
Ingredients
For a small springform pan with a diameter of 18 cm
- 200 g Flour
- 1 tbsp Cornstarch
- 1 tbsp Baking powder
- 100 g Sugar
- 80 ml Oil
- 200 ml Mineral water
- 100 g iChoc White Vanilla chocolate
- 150 g Soft margarine
- 25 g Powdered sugar
- 2 tsp pureed and strained raspberries
- fresh, mixed berries
Hoe to make it
1. Preheat the oven to 175 °C (top and bottom heat).
2. First, sift the flour, starch, and baking powder into a bowl and mix well. Then add the sugar and mix well again.
3. Next, pour in the oil and mineral water and stir quickly and briefly with a spatula (any small lumps will dissolve during baking).
4. Bake the sponge cake for about 30 minutes (test with a toothpick). Then let it cool completely and cut it horizontally into two layers.
5. For the white “buttercream,” break the chocolate into small pieces and melt it in a double boiler. Then let it cool completely.
6. Beat the margarine with the powdered sugar and the blended raspberries for 3–5 minutes. Then stir in the melted chocolate one spoonful at a time and continue beating until the mixture is creamy. If the cream is too soft, chill it briefly if necessary.
7. To make the layers, first place a sponge cake layer on a serving plate, then spread the cream and berries on top. Repeat the process with the second layer, and finish with a sponge cake layer. Finally, decorate with melted chocolate and fresh berries.
Thank you to Maral Kanani and the team at the online food magazine Deutschland is[s]t vegan for this delicious recipe.