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Naked Cake
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Naked Cake with raspberries
Summer is the time of the year to simply strip off everything – also our summer naked cake with raspberries has decided to do so. Perfect as dessert to end a BBQ or as a fancy cake for afternoon coffee in the shade – this cake always looks and tastes fantastic.
Time required: 90 min cooling time: 120 min. recipe for 12 pieces
Ingredients for the cake bases:
- 3 baking tins (diameter 16 or 18 cm)
- 250 g organic dark chocolate from Berger Feinste Confiserie
- 290 g soft butter + butter for the molds
- 240 g fine granulated sugar
- 6 eggs (size M)
- 130 g wheat flour
- 1 pinch of salt
Ingrdients for the cream:
- 250 g lowfat quark
- 250 g mascarpone
- 500 ml cream
- 140 g icing sugar
- 1 package vanilla sugar
- 3 packages cream stiffener
- Raspberries and chocolate flakes as decoration
Praparation of the cake bases
- Preheat oven to 180 degrees circulating air.
- Butter three baking tins with diameter 16 – 18 cm. (Alternatively, bake the cake bases one after the other.)
- Then melt dark chocolate over the water bath and let it cool down.
- Beat butter and sugar with a food processor or hand mixer for about 5 minutes until the sugar has dissolved.
- Separate eggs. Gradually add yolks to the butter mixture and stir until everything is well combined.
- Then sift the flour over it and stir in carefully.
- Stir in the organic dark chocolate with the whisk.
- Beat the egg whites with a pinch of salt and carefully fold them in the dough with a spatula.
- Pour the dough into the prepared baking tins and bake on the middle rake for around 30 – 40 minutes.
- Let cool completely in the mold, then carefully remove from the mold.
Preparation of the cream
- In a bowl whip cream with vanilla sugar and 2 packages cream stiffener.
- In a second bowl mix togehter mascarpone, lowfat quark, icing sugar and 1 package cream stiffener. Don't mix for too long.
- Add cream to the mascarpone/quark cream and carefully stir it in.
Assembling the cake
- Place the first cake base on a plate.
- Spread jam and a heaped tablespoon of cream on top.
- Place the second base on top. Again spread jam and a heaped tablespoon of cream.
- Place third and last base with the smooth side up on top and spread cream onto it.
- Let the cake chill for about 1 – 2 hours.
- Coat cake with the remaining cream.
- Before serving add raspberries, mint leaves and dark chocolate flakes as decoration and let the cake chill for another hour.
