Today I want to share my recipe of naked cake, one of the most instagram-able desserts of this summer! It is fluffy, creamy and yet very fresh, having a tasty mango and strawberry filling. You can certainly play with the flavours and the fruits, use whatever you and your family like the most!
Ingredients
For the sponge cake:
- 6 eggs
- 150 gr flour
- 225 gr sugar
- 1 Tb vanilla extract
- 1 pinch of salt
For the fruit filling:
- 1 ripe mango
- 500 gr strawberries
- 150 gr sugar
- 1 Tb lemon juice
For the Mascarpone cream:
- 500 gr Mascarpone cheese
- 600 ml cream
- 100 gr icing sugar
Let's start cooking!
For the sponge cake:
- Preheat the oven to 180°C/350F/Th6.
- Separate the eggs. Mix the egg yolks with the sugar and the vanilla extract until they turn white and double in volume.
- Whip the egg whites with the pinch of salt until stiff. Mix gently the sugar mixture into the egg whites using a wooden spoon.Put the flour in and continue to incorporate gently.
- Pour the mixture into the cake tin and bake it for 25 to 30 minutes. Get it out the oven, allow it to rest for 5 minutes and turn it on a wire rack to cool down.
- It needs at least 12 hours to rest before you can cut in 3 layers.
For the fruit filling:
- Mince the mango and the strawberries, put it in a pan and cook with the sugar for 20 minutes on low heat. At this point the mixture should be like a marmelade.
- Let it cool down and add the lemon juice.
For the Mascarpone cream:
- Mix in a large cold bowl the cream and the Mascarpone with the icing sugar using an electric whisk. It should double in volume.
To assemble the cake:
-
- Put on a third of the Mascarpone cream on the first layer of cake and after this, put a half of the fruit marmelade.
- Repeat this with the next layer and coat it with the rest of the frosting. I like to use 2 or 3 spoons of cream on the sides so it is half-naked. Let it rest for a night in the fridge before digging in!
