Fruit Naked Cake

Naked Cakes, or “bare cakes”, are cakes that have gained popularity for their simple yet elegant aesthetic; they are called so because they have sides that are partially or completely uncovered, without a total frosting coverage. The one I’m proposing to you is a fruit version, fresh and colorful, perfect for spring or summer occasions.

Ingredients

For the Sponge Cake:

• 6 eggs
• 180 g of granulated sugar
• 180 g of flour type 00
• A pinch of salt
• Grated zest of 1 lemon (optional)

For the filling and decoration:

• 500 ml of fresh cream to whip
• 100 g of icing sugar
• Fresh fruit to taste (strawberries, raspberries, blueberries, kiwi, peaches, etc.)
• Apricot jam or another flavor you prefer (for brushing the sponge cake discs)

Preparation

1. Start with the Sponge Cake. Preheat the oven to 180 °C. Separate the yolks from the whites.
2. Beat the egg whites until stiff with a pinch of salt.
3. In another bowl, beat the yolks with the sugar until you get a light and fluffy mixture. If you like, add the grated lemon zest.
4. Gently fold the whipped egg whites into the yolks using a spatula and movements from the bottom up to keep the mixture from deflating.
5. Sift the flour and add it to the mixture a little at a time, blending with the same care as before.
6. Pour the batter into 2-3 cake pans of the same diameter (depending on how many layers you want and their height) previously greased or lined with parchment paper.
7. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the discs to cool completely before proceeding.

For the filling and decoration: 9. Whip the cream with the icing sugar until it is firm and spreadable. 10. Choose the fruits you prefer for the filling and cut them into small pieces, if necessary. 11. To assemble the cake, place a sponge cake disc on a serving plate and lightly brush it with jam. 12. Spread a layer of whipped cream and distribute some of the chopped fruit. 13. Place the second sponge cake disc on top and repeat the operation for the remaining layers. 14. Finish the decoration with a generous amount of fruit on top. 15. Optionally, dust with icing sugar or garnish with mint leaves for a touch of freshness.

The fruit naked cake is a truly scenic and delicious dessert that will leave everyone in awe!

Italian Suggestion: For a local touch, you could add a few spoonfuls of mascarpone between the layers of whipped cream to give creaminess and a flavor that recalls tiramisu, or use an Italian wild berry compote for the jam touch.