NAKED CAKE RECIPE with 4/4 batter
Yes I know… I overdid it with the cream and this Naked Cake is not exactly a naked cake but a nearly naked cake eh eh!
I prepared it for a birthday and it was a big hit, but in fact I should have filled and smoothed it with less cream — but it’s done now so I’ll make peace with it!
The Naked Cake is a cake that is not covered with fondant (my recipe in this article) and lets the layers of the batter show through.
To make the Naked Cake I used a 4/4 batter, a classic in pastry making.
Four quarters (4/4) is a mixture where the used ingredients — flour, eggs, butter and sugar — have the same weight and it is very versatile.
The 4/4 batter is great for filled cakes but also perfect for breakfast and snacks and is also called a pound cake because originally these cakes were baked in pans with a capacity equal to one pound.
Which batters to use for the cake Naked Cake?
It’s essential to make this type of cake with the right batter. It should not be a sponge cake (pan di Spagna) because that is so soft that if soaked it couldn’t support the weight of the other layers and they would collapse, causing a real problem.
Also pay attention to the filling cream: with the double minimal filling, if it’s too sweet it could become cloying instead of tasty as it should be.
The best batters for a Naked Cake are Mud Cake, Chiffon Cake, Sponge Cake and the 4/4 batter.
Since I’ve already made the first three cakes on the blog (mud cake – sponge cake or victoria cake – Chiffon cake) I thought I’d make the 4/4 which I hadn’t cooked yet.
What are the best fillings for naked cakes? For fillings you need stable creams such as buttercream, cream cheese-based creams or chocolate ganache, either white or dark.
How to decorate naked cakes? For the Naked Cake the final decoration should be basic and simple, almost sparse — fresh fruit is preferred, but I’ve also seen beautiful ones with edible flowers!
TO make the Naked Cake shown in the photo (diameter 7 in) I used one and a half times the quantities indicated below, which are sufficient for a simple cake of about 24–26 cm in diameter (about 9.5–10.25 in).
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NAKED CAKE
The kitchen of ASI
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: many….
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients RECIPE NAKED CAKE with 4/4 batter
- 4 eggs Eggs (about 4)
- 1 1/4 cups Granulated sugar
- 8.5 oz Butter (about 2 sticks)
- 2 cups All-purpose flour
- 1 packet Baking powder (about 2 1/4 tsp)
- 1 bean Vanilla bean
- 17.6 oz Mascarpone (about 2 1/4 cups)
- 3 cups Heavy cream (to be whipped)
- 9 tbsp Powdered sugar
Preparation RECIPE NAKED CAKE with 4/4 batter
To make the naked or naked cake first of all we must beat the eggs with the sugar for a long time.
Then add the softened butter.
Now add the flour sifted with the instant baking powder.
Add the seeds from the vanilla bean. Mix the batter well until it is smooth.
Pour into a 9.5-inch pan or, as I did, into three 7-inch pans.
Bake at 338°F until fully cooked — about 45 minutes — and perform the toothpick test to check.
After preparing the 4/4 cake batter to make the naked cake and letting it cool, start preparing the filling.
Whip the cream and add the powdered sugar. Add the sweetened whipped cream to the mascarpone and mix well until the cream is smooth.
Fill the three 7-inch cakes stacking them, and finally crumb-coat the top and sides, covering them completely. Decorate the CAKE with fruit as you like and bring the Naked Cake to the table!
Enjoy your meal!
Annalisa
Tips and notes
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