Naked cake with figs

approx. 35 mins baking time + 30 mins preparation time easy
What you need: a baking ring with a diameter of 22cm

For the biscuit

  • 5 eggs
  • 200g sugar
  • 2 tablespoons of water
  • 220g flour
  • 30g cocoa powder
  • 1 sachet of baking powder 

For the decoration

  • 1 packet of Decocino Black Decor Marzipan
  • 1 packet of Decocino Gold Metallic Cake Glaze
  • fruits, e.g. figs and physalis 

For the filling

  • 500ml Decocino VanillaFIX
  • ¼ teaspoons of Decocino Pink Food Colouring Paste
  • 75g raspberries
  • 2 ripe figs



  1. Beat the eggs, sugar and water together until the mixture is white and foamy in texture.
  2. Sieve the flour, cocoa powder and baking powder into a bowl and add the dry mixture to the wet mixture. Pour the dough into a baking ring lined with baking paper and bake at 160°C (top and bottom heat) for approx. 35 minutes.
  3. Leave the sponge to cool and cut into 4-5 equally sized bases.


  1. Put the bottom base back into the baking ring.
  2. Whip the cooled VanillaFIX. In the meantime, puree the raspberries and pass through a sieve.
  3. Fold the pureed raspberries together with the food colouring paste into the whipped VanillaFIX cream.
  4. Arrange alternate layers of filling with sponge. When finished, put the cake in a cool place for at least 4 hours.


  1. Roll out a thin layer of Decor Marzipan, cut to the diameter of the cake and place on top of the cake.
  2. Mix Decocino Gold Metallic Cake Glaze with just 20ml of water and pour over the cake, letting it run down the edges.
  3. To finish, decorate with fruits of your choice.


Products used

To the Product
Metallic cake glaze
Metallic cake glaze
To the Product
Deco marzipan
Deco marzipan
To the Product
Colouring Pastes
Colouring Pastes
To the Product