Naked CakeFor each layer, approx. 30 minutes. + 30 minutes decoratingeasy
What you need: Two spring-form tins, Ø 26 cm und Ø 20 cm
IngredientsSend shopping list by e-mail
For the biscuit base
Ø 26 cm
- 5 eggs
- 200 g sugar
- 3 tsp water
- 250 g flour
- 1 packet baking powder
For the biscuit base
Ø 20 cm
- 3 eggs
- 120 g sugar
- 1 tbsp. water
- 150 g flour
- ½ packet baking powder
For the yoghurt and cream filling
- 700 g cream
- 2 packets instant gelatine
- 700 g yoghurt
- 100 g sugar
- Decocino metallic cake glaze pink
- Decocino metallic colouring powder gold
- Roses and other unsprayed flowers
- Choice of fruits
- To make each sponge base, beat together the eggs, sugar and water until the mixture has a foamy consistency.
- Mix and sieve the flour and baking powder into the beaten egg mixture, and carefully fold in.
- Spray the bottom of two baking tins with baking spray. Spoon each batter into a tin and bake in an oven preheated to 160°C. The sponge layer with Ø 26 cm should be baked for about 35 minutes, and the layer with Ø 20 cm for about 30 minutes.
- Divide the cooled cake base twice horizontally.
- To make the yoghurt and cream filling, beat together the cream and packet of instant gelatine. Then in a separate bowl, stir together the yoghurt, sugar and a second packet of instant gelatine, and carefully fold this mixture into the beaten cream.
- Cut the berries into pieces (strawberries, raspberries, red-or blackcurrants, blackberries etc.). You can also use bright fruits (e.g. peach, mango and physalis).
- Both for the Ø 26 cm and Ø 20 cm sponges, put a cake ring around the first or lowest cake base division, evenly spread half of the yoghurt-cream mixture over it, and spread some of the fruit on top. Put the second sponge base division on top of the first and spread the second half of the yoghurt-cream as well as the fruit on top the second base. Place the last sponge division on top of the yoghurt-cream. Leave both layered cakes to chill in the fridge overnight.
- Remove the cake rings und layer the cake bases, smallest on top of largest. Note: if you are not using a cake stand, ensure that you place your cakes on cake boards and put supporting props in the lower base (e.g. drinking straws).
- Now decorate the cake to suit your own personal preferences. If using real flowers, make sure to use ones that have not been chemically sprayed. Roses keep particularly well.