The naked fruit cake is a fresh and delicious dessert, ideal for special occasions. Naked cake means “bare cake” because it is not covered with fondant, chocolate, or creams. In this case, I made a sponge cake and filled it with custard to which I added peaches and apricots. You can have fun with the cake decoration; I chose a colorful and elegant decoration. I garnished the top of the cake with whipped cream and then added fresh fruit. You can also use the fruit of your choice, I used: peaches, cherries, strawberries, wild strawberries, pink grapes, and blueberries.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
Ingredients
- 6 Eggs
- 7 oz Sugar
- 5 oz Flour
- 6 tbsps hot water
- 2 cups Milk
- 5 Egg yolks
- 3 oz Sugar
- 1.4 oz Flour
- 1 Lemon zest
- 2 Peaches
- 2 Apricots
- 1 glass Water
- Lemon juice
- 1 cup Heavy whipping cream
- as needed Fresh fruit
Preparation
To make the naked cake, first prepare the sponge cake. Separate the yolks from the whites and place them in two separate bowls. In one bowl, beat the egg whites until stiff peaks form with 1.75 ounces of sugar. In the other bowl, beat the yolks with hot water and gradually add the remaining 5.25 ounces of sugar. Mix well until you get a light and thick cream.
Gently fold the egg whites into the yolks, mixing carefully in a downward to upward motion. Finally, gradually add the flour. Line a cake pan (9 inches) with parchment paper and pour the mixture in, smoothing the surface.
Bake in a preheated oven at 350°F for about 40 minutes, until golden brown and using the toothpick test: insert the toothpick into the sponge cake, it should come out dry. Once the sponge cake is cooked, leave it in the turned-off oven with the door ajar for about 30 minutes. Watch the video to make a perfect sponge cake at home.
Pour the milk into a pot with the zest of half a lemon; place it over gentle heat until it reaches a simmer. In a bowl, beat the yolks with sugar and incorporate the flour, mixing well to avoid lumps.
Pour a bit of warm milk into the bowl with the egg mixture and stir. Add the remaining milk, removing the lemon zest, and stir quickly, pour everything back into the pot, return to the heat, and let it thicken while continuing to stir.
When the cream is thick, pour it into a bowl and cover with plastic wrap in contact with the surface and let it cool.
Peel the peaches and apricots, then cut them into cubes. Fold the fruit into the cold custard using a spatula with a downward to upward motion.
Whip the cream. In a small bowl, pour the juice of one lemon and add half a glass of water.
Cut the sponge cake in half and soak it with the water and lemon mixture. Fill with the cream and close with the other half of the cake. Wet the surface of the cake with the soak and then cover the surface with whipped cream.
Decorate the cake with fresh fruit. I dipped the fruit in lemon juice to prevent it from browning.
Place the cake in the refrigerator and let it rest for at least two hours before serving. Enjoy!
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