10 min Naked Berry Cake

This Naked cake is whipped up in no time and with no real Effort, but sure will impress your guest. It is sure one of my favourite cakes to make, cause it is super delicious, light, moist and a real Summer-Spring Cake full of berry flavours.

What you need:

Zest of 1 organic Orange

200gr or 7oz Marscapone

150 gr 5 oz full fat Greek Yogourt

2 tsp Agave nectar

500 gr or 1 pound fresh Strawberries

150 gr or 5oz fresh Bluberries

75 gr. or 3oz fresh Rasberrys

200 ml or 1 cup of Heavy Cream

5 tbsp fruity Orange Marmelade

100 gr or 3/4 Cups Spelt Flour or all-purpose flour

1 tsp Baking Powder

1/4 tsp Salt

5 organic large Eggs

100 gr or 3/4 Cup Raw Sugar

1 tbsp fresh Lemon Juice

1/2 tsp Vanilla Paste

Preheat your oven to 350F / 180 C, and prepare your Baking tin as well. In a bowl add your flour, salt and baking powder. Give it a quick whisk. In a large bowl add your eggs and lightly start whipping them up. After 1 min, add the Vanilla Paste. After 30 sec., slowly add your sugar while you keep on mixing with the Electric mixer. Mix for about 8 min, until all is light and fluffy. Freshly zest half of an Orange into the whipped up eggs and fold them in. Sift in your flour mixture and fold it into the fluffy eggs with a spatula. Fill your batter into a baking tin and bake the cake for about 30-40 min (depending on your oven). Meanwhile, melt 3 tbsp of the orange Marmalade in your Microwave. Cut the Strawberries into little pieces. With a fork smash the Rasberry until it’s a puree. Add the melted Marmalade to the puree and mix it in. Add to the Rasberry puree your Strawberries and your Blueberries. Mix in the 1 tbsp of Lemon Juice and set the berry mixture into the fridge until we need it. Whip up the heavy cream until you have stiff peaks. Mix the Mascarpone, the greek yogourt, the 2 tsp agave nectar and the leftover 2 tbsp of Orange Marmalade together until all is well combined and smooth. Zest some more Orange zest into the cream. Fold in now the whipped up cream. Once your cake is cooled completely, cut it in half. Spread some of the berry mixtures on to the first half of the cake. Top it with the Cream. Lay the second Layer on top of the Cake. Spread the cream all around, add more on top to give the berries a hold. Refrigerate the Cake for about 30 min before Serving! Garnish with some more Zest.

Enjoy!

Video Tutorial on my Instagram IGTV : https://www.instagram.com/tv/BxF5xool_n5/?utm_source=ig_web_copy_link

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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s