Who wants this birthday cake? It's the best possible combination you can find - mascarpone, fresh berries and chocolate ganache! So soft, fresh and delicious.
But don't worry this semi naked cake is much simpler than it looks.
It's not the easiest or healthiest recipe but it is the ultimate birthday cake. I made it as a surprise for my partner and he absolutely loved it! To be honest it was really incredible cake.
What is a SEMI-NAKED CAKE?
Naked cakes, with minimal frosting on the outside, expose the cake layers and filling. This rustic and cake presentation has been popping up everywhere on the wedding, baby shower and party. You can decorate this cake in your own style which makes it more fun and you will end up with unique cake!
Let's bake a cake!
INGREDIENTS:
180g plain flour
40g almond flour
7 eggs
180g sugar
2 tbsp oil
Filling:
500g mascarpone
300ml double cream
150g greek yogurt
6 tbsp sugar
1 tsp baking powder
Topping and Filling:
Strawberries
Blueberries
Rasberries
Raspberry Jam
Chocolate ganache:
200ml single cream
100g chocolate
INSTRUCTIONS:
Preheat oven to 350°F (177°C). Grease 20cm cake pan, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Whisk the flour, almond flour and baking powder together in a large bowl. Set aside.
Using a handheld or stand mixer mix the egg whites until thick, then add gradually the sugar and with on high-speed until thick and combined.
In small bowl mix oil with egg yolks, add them to egg whites and whisk gently together. Add the dry ingredients and whisk gently until completely combined. Batter still need to be fluffy.
Transfer to the pan and bake for 45-55 minutes or until a toothpick inserted in the centre comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the centre comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
For filling: beat the double cream with 3 tbsp sugar until thick. In mixing bowl mix together mascarpone, greek yogurt and sugar until combined. Do not overmix! Fold in the cream and mix until combined.
If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes.
Place 1 cake layer on your cake stand or serving plate. Evenly spread the top with jam, cover with filling and add strawberries, blueberries and raspberries. Top with 2nd layer and repeat. Top with final layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting.
Refrigerate cake for at least 30-60 minutes. This helps the cake hold its shape when cutting.
For ganache: heat up cream on medium heat just until boiling. Add chocolate into small bowl, cover with hot cream and mix together until melted and combined.
Cover the cake evenly with ganache and garnish with fresh fruit if desired. Refrigerate cake for 60 minut or overnight before slicing.
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