Naked Cake Wedding Cake
Ingredients
Sponge:
- 4 eggs
- 150 g sugar or erythritol
- 120 ml milk or plant-based drink
- 100 ml oil
- 200 g flour or gluten-free alternative
- 1 packet baking powder
- 1 teaspoon vanilla extract
- pinch of salt
Cream:
- 300 g mascarpone or plant-based cream
- 200 ml heavy whipping cream or plant-based whipped cream
- 2-3 tablespoons honey or maple syrup
- 1 teaspoon vanilla
Filling:
- fresh berries strawberries, raspberries, blueberries
- optionally: mango or figs
Instructions
Sponge:
- Beat the eggs with the sugar until fluffy, then add the oil, milk, and vanilla.
- Mix together the dry ingredients, then fold them into the batter.
- Then, pour into a cake pan and bake at 356°F (180°C) for 30–35 minutes.
- Let it cool completely, then slice into 2–3 layers.
Cream:
- Whip the cream, then mix it together with the mascarpone, sweetener, and vanilla.
- As a result, you should get a creamy but stable consistency.
Assembly:
- Spread cream on the bottom sponge layer, then pile on fresh fruit.
- Repeat the layers, then thinly coat the sides of the cake — this is what creates the "naked" effect.
You can decorate with:
- fresh fruit
- rosemary or eucalyptus
- edible flowers
- lightly dusted with powdered sugar
You can also make it as a multi-tier version with different flavors per layer (e.g., vanilla, chocolate, fruity), which makes it even more exciting.
