Naked cake for a special birthday

naked birthday cake - daniscookings.com

Last week was my birthday. I am already at the “serious” age of 35. It might be strange but I am much happier now than when I was 25 or 15. I hope the trend continues so that in 10 or 20 years I am at the top of my happiness 🙂
Life at 35 has a pastel colour and a richer taste. I might be 5 kilos heavier than at 25 but I feel better in my skin. I have great people around me and a fantastic family I am so thankful about. Motherhood brought me more energy and positive aims. When I was younger I thought that at age 35 people feel already old but it’s not true. I am still expecting many new things to happen in my life, like baking a wedding cake (a big dream of mine:)) and visiting Portugal.

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This year I had 2 cakes for my birthday: the first one was ordered for me on the exact day and the second one I baked in the weekend afterwards. As I didn’t have enough time to make fondant decorations, I chose a cake that I wanted to make for a long time: naked cake. It is called so is because it doesn’t have much frosting outside and the layers are visible. There are different varieties: completely naked, lightly frosted, tiered, decorated with fruit, with flowers, with both or almost without decoration… I decided to decorate my birthday naked cake with fruit and artificial flowers because I wasn’t sure I could find real flowers not treated with chemicals. Eventually it became beautiful and delicious, even though not very light. And no wonder that the taste was good because I adapted the recipes for the bases from The Cake Bible – an incredibly useful book.
I hope that you like my birthday naked cake and that it would inspire you to make a similar one for your personal celebration!

naked birthday cake - daniscookings.com

Ingredients:
Cake base 1 (adapted from The Cake Bible):
4 egg yolks
160 g yogurt
200 g sifted cake flour
200 g sugar
15 g baking powder
1/2 teaspoon salt
115 g butter, softened
1 teaspoon vanilla extract

Cake base 2 (adapted from The Cake Bible):
4 egg whites
200 ml milk
300 g sifted cake flour
300 g sugar
18 g baking powder
1/2 teaspoon salt
170 g butter, softened
2 teaspoon vanilla extract

Filling:
175 g cream cheese
250 g mascarpone
200 ml heavy cream
4 tbs powder sugar
1 teaspoon vanilla extract

Buttercream frosting:
100 g butter, softened
100 g powder sugar
1 teaspoon vanilla extract
Pink food colouring

Decoration:
Artificial flowers and seasonal fruits

Method:
Cake Base 1:
Grease well a 23 cm cake pan lined with a circle of baking paper. Preheat oven to 180 degrees C.
In a bowl combine ¼ of the yogurt with yolks and vanilla. Mix gently and set aside.
In a big mixing bowl combine all dry ingredients (including sugar) and stir in order to blend. Add butter and ¾ of the yogurt and mix until homogeneous. Add the yolk mixture at 3 batches, mixing well and scraping the sides of the bowl after each addition.
Pour the batter onto the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before carefully running a knife around the edges of the pan. Remove the cake from the pan and let it cool on a greased rack (be careful because it is fragile).

Cake Base 2:
Grease a 23 cm cake pan lined with a circle of baking paper. Preheat oven to 180 degrees C.
In a bowl combine ¼ of the milk with the egg whites and vanilla. Mix gently and set aside.
In a mixing bowl combine all dry ingredients (including sugar) and stir well. Add butter and ¾ of the milk and mix until homogeneous. Add the egg white mixture at 3 batches, mixing well after each addition until absorbed. Scrap the sides of the bowl.
Pour the batter onto the prepared pan and bake for about 40 minutes or until a taster inserted in the center comes out clean. Remove the cake from oven and let it cool for about 10 minutes before carefully running a knife around the edges of the pan. Revert the cake on a greased rack and let cool completely.

Filling:
In a bowl beat mascarpone, cream cheese, vanilla and powder sugar until homogeneous.
In a big mixing bowl whip the cold heavy cream until thick. Using a spoon add gradually the whipped cream to the mascarpone mixture, folding carefully, until homogeneous.

Buttercream frosting:
In a large mixing bowl cream together butter and vanilla. Add in the sugar in several batches while beating at high speed. Add the food colouring and continue beating until fluffy.

Arrange the cake:
When the cake bases are completely cool, use a serrated knife to cut in half each one horizontally in 2 layers. Place one layer on a serving plate or a cake stand and tighten it with a cake ring. Spread 1/3 of the filling on top. Cover with another layer (different than the first one) and spread another 1/3 of the filling over it. Continue with another layer and the remaining filling. Place the last layer on top (ideally bottom up). Leave the cake in the fridge for 1-2 hours.
Remove the cake ring and frost the cake all around with a very thin layer of buttercream frosting, so that the layers are still visible. Decorate with flowers and seasonal fruits. If you use fresh flowers, make sure that they haven’t been treated with chemicals.

naked birthday cake - daniscookings.com

naked birthday cake - daniscookings.com

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2 Comments

  • Reply
    Ирина Цветкова
    Tuesday September 20th, 2016 at 06:16 PM

    Страхотна торта, малко трудно се работи с баровете, но си заслужава. Направих малко промени и стана божествена 🙂

    • Reply
      Daniela
      Tuesday September 20th, 2016 at 09:20 PM

      Много се радвам, че ви е харесала 🙂

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