Fashion changes for everything and even cakes. This is especially noticeable in terms of design. And if earlier it was impossible to imagine dessert without an abundance of sweet roses and other elegant cream decorations, nowadays naked cakes are becoming more and more popular. What it is?
Naked Cake - General Cooking Principles
Naked cake is not at all dry and boring. It is very juicy and tasty, but the main amount of cream is inside. On top of the cake there are also decorations, most often it is chocolate, fruits, berries. But the sides of the cake always remain bare. Clearly visible layers of cream, fruit or berries, cakes. Well, if they are contrasting.
Most often, bare cakes are made from biscuit-type cakes. For interlayer used air creams and souffles. Often there are berries and fruits. For the top, you can use the same cream as inside or chocolate glaze. She can drain on bare sides, but should not cover them completely.
Naked cake made from classic sponge cake with butter cream
The recipe for a simple naked cake, which is prepared with a delicate cream and sour cream. Dessert is easy to prepare, but very tender and tasty.
Ingredients
• 4 eggs;
• 180 g of sugar;
• pinch ripper;
• 190 g flour.
Cream:
• 400 g of cream;
• 200 g sour cream;
• 200 g of powder.
For syrup 200 g of sugar and 140 ml of water.
Cooking
1. Separate proteins and refrigerate. To the yolks pour half the sugar, beat until dissolved. We wash the whips of the mixer, wipe dry.
2. Remove the proteins from the fridge, add a pinch of salt, immerse the clean mixer, beat. As soon as they become lush, we begin to pour sugar. Making thick eggnog.
3. Combine the yolk mixture with whipped proteins, add to them mixed with a ripper and sifted flour. Carefully connect all this with a spatula.
4. Pour the dough into a shape up to 20 cm in diameter to make the cake high. Bring to readiness in the oven at 160 degrees. Let cool at least five hours. 5. Cook the syrup, cool. To taste, add brandy, vanilla, liquor. You can at your discretion.
6. Whip the cream until fluffy foam. Take out the mixer. Separately whip sour cream with powdered sugar. All this combine, stir.
7. Cut the cooled biscuit into 3 cakes.
8. Water the lower part of the syrup, spread the third part of the cream, level.
9. Put the second cake on top, also soak in syrup, cream again. We do not press anything so that the filling does not go beyond the edges.
10. Cover with tip, soak. We shift the remaining cream in the pastry bag, decorate the top of the cake at its discretion. Boca leave “naked”.
Strawberry naked cake with sour cream soufflé
Variant of chic naked cake, for which you need a whole kilogram of ripe, but dense strawberries.
Ingredients
• 0.3 kg of sugar;
• 0.1 kg of oil;
• 7 g of soda;
• 10 g ripper;
• 200 ml of kefir;
• 250 g of flour;
• 2 eggs;
• 2 l. cocoa.
Sour cream soufflé:
• 25 g of gelatin;
• 0.6 l sour cream;
• 200 g of cream;
• 150 g of powder;
• 1 kg of strawberries.
For the top 100 g of chocolate.
Cooking
1. Fill the soda in kefir, then add sugar. Beat eggs and pour dough into the future. Add the softened butter, mix it all together.
2. Connect the ripper with cocoa and flour, pour into the dough, stir. We bake one big cake, better if it is high. The size of the form is 24-26 cm. The temperature is 180, the time is 35-40 minutes. Cooling down.
3. Soak the gelatin in 100 ml of water. Leave for 30 minutes.
4. Beat the cream. Separately, beat the sour cream with powdered sugar. Connect Melt the gelatin, add to the souffle, stir.
5. Cut the baked biscuit into three shortcakes. One we return in a demountable form. Spread half the soufflé, then scatter strawberries. Then again the cake, soufflé and strawberry. Cover with the cake.
6. Put the cake in the fridge for 3 hours.
7. Remove the sides of the split form.
8. Decorate the top. We melt the chocolate and cool it a bit to make the mass thick. Apply a thick layer, we sit down a few strawberries. Boca left naked.
Naked cake with vanilla biscuit cherry
Option simple cake from sponge on boiling water. For the cream, you need fat cream of high fat content, for the filling of fresh cherry berries.
Ingredients
• 4 eggs;
• 3 spoons of boiling water;
• a glass of sugar;
• 2 glasses of cherries;
• one glass of flour;
• 3 spoons of butter;
• 1 tsp. ripper;
• 1 cup of powder;
• 2 vanilla bags;
• 300 ml of cream.
Cooking
1. Beat up the stiff foam eggs with sugar. Stop the mixer. Stir in vegetable oil or melted butter. Add the flour cultivator and one packet of vanilla or vanilla sugar. Stir. Measure out three spoons of boiling water, pour into the dough and stir.
2. Send the vanilla mass in the form of 22-24 cm, bake the cake until it is ready, cool it. Baking temperature 170.
3. Whip the cream into the foam, gradually introduce the icing sugar. We pour out the second packet of vanillin.
4. At cherries we take out stones, we postpone the most beautiful berries for the upper layer. In the middle you can use crumpled and overripe cherries.
5. Cut the cake in 2 or 3 parts, as it will, depending on the height.
6. Brush alternately with whipped cream, scatter cherries. We collect all the cake. The top is also decorated with cream and berries, the sides are left unclosed.
Citrus Naked Sour Cream Cake
A variant of a naked sour cream cake that blends perfectly with oranges. The dessert turns out not only beautiful and tasty, but also very fragrant.
Ingredients
• 160 g of flour;
• 0.25 l sour cream;
• 1 spoon of cocoa;
• 200 g of sugar;
• 1 tsp. soda;
• 2 eggs.
Cream:
• 400 ml thick condensed milk;
• 4 oranges;
• 400 g of oil.
Cooking
1. Beat eggs with sugar, add sour cream. Mix. Add flour to dough, pour slaked soda and stir. Separate a third of the dough, add cocoa to it. Bake the first chocolate cake.
2. Prepare a thick cake from white dough. Smetanniki cool. White fluff cut into two parts.
3. Beat the butter until fluffy foam. Gradually introduce condensed milk, the cream should get thick. 4. From one washed orange remove the zest, chop, pour in the cream of condensed milk. Citruses wash, clean, cut into two pieces.
5. Lubricate the white cake with cream, spread out the oranges. Next, chocolate cake and a layer of oranges. Cover with white sour cream. Top just grease. Leave for 3-4 hours.
6. Cut the remaining oranges in beautiful circles, spread out on top of the cake just before serving.
Naked chocolate cake on boiling water (in a slow cooker)
Recipe naked cake for multicooker. In it, it turns out perfect, of small diameter and high. The number of cakes can be made arbitrary, as it will cut.
Ingredients
• 2 tbsp. Sahara;
• a glass of boiling water;
• 6 spoons of cocoa;
• two eggs;
• a glass of milk;
• 1.5 tsp. soda and ripper;
• two glasses of flour;
• 0.3 cups oil.
Cream:
• 500 g of boiled condensed milk;
• 300 g of oil;
• 1 chocolate bar.
Cooking
1. Mix eggs and sugar, beat for five minutes and add milk to them, stir. Pour out the oil. Sift cocoa, add sifted flour to it and add a ripper. Pour it all into the dough, add the hydrated soda.
2. Mix and pour a glass of boiling water in the process.
3. Lubricate the cup from the multicooker, pour the dough into it.
4. Put the chocolate sponge cake on baking. It will prepare for an hour. Then gently remove, cool. Cut into as many cakes as possible.
5. While the sponge cake is baked and whipped, prepare the cream of condensed milk and 260 grams of butter. Just whip them together, the butter should be softened.
6. Melt the chocolate with the remnants of butter, and leave for a while so that it starts to thicken a little, it is not very liquid and fluid.
7. Lubricate the cakes with cream. We process everything except the very top. Apply a layer of chocolate on it. Boca cake left naked.
Naked cake with cottage cheese souffle and marmalade
The filling is cottage cheese soufflé. Fruit jelly is used the easiest without glaze, it is better to take different colors, the cake will be more beautiful. The shape for this cake is needed detachable.
Ingredients
• 3 eggs; • 140 g of flour;
• 140 g sugar;
• pinch ripper.
Souffle:
• 600 g of cottage cheese;
• 400 g sour cream;
• 400 g of sugar;
• 30 g of gelatin;
• 200 g marmalade;
• 4 spoons of condensed milk.
Cooking
1. Prepare a regular sponge cake. Beat eggs and sugar for 12-15 minutes, fill with flour and ripper, stir. Pour into a split form, bake until done.
2. Cool the sponge cake.
3. Add 140 ml of water to the gelatin and leave for twenty minutes.
4. Beat cottage cheese with sour cream and sugar to make a cream. Melt the gelatin and add, stir, leave on the table.
5. Cut the marmalade into small cubes. Half is left for the top, the remaining pieces need to pour in the souffle and stir.
6. Go back to the biscuit. Cut it into two equal layers. One must be put back in shape with the cut up.
7. Spread out all soufflé, flatten a layer with a spoon.
8. We cover with the second layer, slightly press and put for 5 hours in the refrigerator.
9. After pouring the souffle, remove the cake and place it on the dish. If the stuffing came out on the sides, then you can cut off the excess with a knife.
10. The top layer is greased with ordinary condensed milk. You can use sweetened sour cream. We scatter the pieces of marmalade and the naked cake is ready!
Naked Cake - Tips and Tricks
• To make cakes lay flat, do not disperse, use a confectionary ring or a rim of a detachable shape to assemble a cake. Cleaning the mount is better after the dessert gets a little stronger. If in a souffle filling, then it needs to be completely frozen.
• So that the cake does not move out from the slippery dish and is located exactly in the center, you can spread a little cream on the plate and only after that put the first shortbread.
