Lemon and Berry Naked Cake

I have been seeing pictures of naked cakes everywhere lately (okay, mostly on pinterest), but they are still so pretty! I thought this would be a nice challenging cake to try and finish off in a professional nature. I think it has turned out really well!

I also think that this is a really great recipe to make a nice spectacular cake for an event. The recipe does seem like it has a lot of steps, but it actually is really easy to follow and doesn’t require any difficult techniques. This is a great way for anyone to make a really beautiful, decorative and delicious cake.

Lemon and Berry Naked Cake

This recipe makes one three tier cake and when cut into 16 slices, each slice is 432 calories.

DSC_0120

Ingredients:

Berry Puree

  • 1 cup (150g) strawberries (husked)
  • 1 cup (150g) raspberries
  • 1/2 cup sugar

Cake

  • 3/4 cup (195g) softened butter
  • 2 Tbs sunflower oil
  • 1 1/2 cup (300g) sugar
  • 4 egg yolks
  • 2 1/2 cup (375g) plain or all-purpose flour
  • 2 Tbs cornstarch
  • 1 Tbs baking powder
  • 3/4 tsp. salt
  • 1 cup (250 ml) milk
  • 2 tsp. vanilla
  • 1/3 cup (80 ml) sour cream

Lemon Cream Icing

  • 200g cream cheese
  • 1 pint (568 ml) double or whipping cream
  • Zest of 2 lemons
  • 1/2 cup (80g) icing sugar
  • 1 tsp. vanilla
  • 1/2 cup (75g) raspberries
  • 1/2 cup (75g) strawberries (husked and cut in half)

 

Preparation

  1. In a blender, place all three ingredients for the berry puree (strawberries, raspberries and sugar) and blend until smooth.            DSC_0087
  2. Filter through a sieve into a separate bowl and set aside (this will remove most of the seeds and lumps).
    • This will probably make more than you need, but you can save it in the fridge for other recipes!
  3. Preheat the oven to 350 F or 175 C and line 3 9″ round cake pans.
  4. Cream the butter until light and fluffy in colour.            DSC_0089
  5. Add the oil and beat again for one minute.
  6. With the mixer on low, add the sugar slowly, 1/2 cup at a time and beat until well combined.
  7. Add the egg yolks one at a time, beating well after each addition.      DSC_0094
  8. In a separate bowl, combine the flour, cornstarch, baking powder and salt.
  9. In a third bowl, combine the milk, vanilla and sour cream.
  10. With the mixer on low, alternate adding the dry and wet ingredients to the bowl with the butter mixture. Start and end with the dry ingredients. Stir until just combined.                                                 DSC_0095
  11. Divide the batter evenly between the cake pans and smooth out evenly.   DSC_0097
  12. Dollop 4-6 tsp. of berry puree around the top of each cake.
  13. Using a toothpick, swirl the berry puree into the cake batter.
  14. Bake cakes for 25-30 minutes until a test skewer comes out clean.
  15. Remove cakes and let cool completely, removing them from the pans when cooled.
  16. While the cakes cool, whip the cream cheese until light and fluffy. Set aside.
  17. Whip the double cream until beginning to thicken.
  18. Add the lemon zest, sugar and vanilla and beat until soft peaks form.
  19. Add the cream cheese and whip until stiff peaks form.
  20. Place the bottom tier of the cake on a plate and smear a thick layer (1/3 of the lemon cream) onto the top.                                  DSC_0105
  21. Place some strawberries and raspberries into the cream.          DSC_0107
  22. Place the second layer on top and repeat the cream and berries.
  23. Place the third layer and smear the final layer of cream on top.
  24. Use your spatula to fill in any holes between the layers with cream and then scrape along the side to create and smooth surface that still shows the cake layers.  DSC_0123
  25. Decorate the top with berries.                    DSC_0108

Now you can enjoy your beautiful lemon and berry naked cake! The cream cheese stabilises the icing so you can leave it at room temp for a few hours, but it should be stored in the fridge if being kept for longer.

Here is an easy to print version:

Lemon and Berry Naked Cake

Ingredients:

Berry Puree

  • 1 cup (150g) strawberries (husked)
  • 1 cup (150g) raspberries
  • 1/2 cup sugar

Cake

  • 3/4 cup (195g) softened butter
  • 2 Tbs sunflower oil
  • 1 1/2 cup (300g) sugar
  • 4 egg yolks
  • 2 1/2 cup (375g) plain or all-purpose flour
  • 2 Tbs cornstarch
  • 1 Tbs baking powder
  • 3/4 tsp. salt
  • 1 cup (250 ml) milk
  • 2 tsp. vanilla
  • 1/3 cup (80 ml) sour cream

Lemon Cream Icing

  • 200g cream cheese
  • 1 pint (568 ml) double or whipping cream
  • Zest of 2 lemons
  • 1/2 cup (80g) icing sugar
  • 1 tsp. vanilla
  • 1/2 cup (75g) raspberries
  • 1/2 cup (75g) strawberries (husked and cut in half)

Preparation

  1. In a blender, place all three ingredients for the berry puree (strawberries, raspberries and sugar) and blend until smooth.
  2. Filter through a sieve into a separate bowl and set aside (this will remove most of the seeds and lumps).
    • This will probably make more than you need, but you can save it in the fridge for other recipes!
  3. Preheat the oven to 350 F or 175 C and line 3 9″ round cake pans.
  4. Cream the butter until light and fluffy in colour.
  5. Add the oil and beat again for one minute.
  6. With the mixer on low, add the sugar slowly, 1/2 cup at a time and beat until well combined.
  7. Add the egg yolks one at a time, beating well after each addition.
  8. In a separate bowl, combine the flour, cornstarch, baking powder and salt.
  9. In a third bowl, combine the milk, vanilla and sour cream.
  10. With the mixer on low, alternate adding the dry and wet ingredients to the bowl with the butter mixture. Start and end with the dry ingredients. Stir until just combined.
  11. Divide the batter evenly between the cake pans and smooth out evenly.
  12. Dollop 4-6 tsp. of berry puree around the top of each cake.
  13. Using a toothpick, swirl the berry puree into the cake batter.
  14. Bake cakes for 25-30 minutes until a test skewer comes out clean.
  15. Remove cakes and let cool completely, removing them from the pans when cooled.
  16. While the cakes cool, whip the cream cheese until light and fluffy. Set aside.
  17. Whip the double cream until beginning to thicken.
  18. Add the lemon zest, sugar and vanilla and beat until soft peaks form.
  19. Add the cream cheese and whip until stiff peaks form.
  20. Place the bottom tier of the cake on a plate and smear a thick layer (1/3 of the lemon cream) onto the top.
  21. Place some strawberries and raspberries into the cream.
  22. Place the second layer on top and repeat the cream and berries.
  23. Place the third layer and smear the final layer of cream on top.
  24. Use your spatula to fill in any holes between the layers with cream and then scrape along the side to create and smooth surface that still shows the cake layers.
  25. Decorate the top with berries.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s