Strawberries and cream naked cake - no baking powder!

on

Today I'd like to share a recipe for a romantic naked cake.

 

Light, fluffy sponge out of 5 eggs with no baking powder, soaked with Amaretto, layered with whipped cream and strawberries. The final outcome is light and delicate, just as we like it. My Wife is happy with it, so I recommend it!

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English CC to watch the video. 


List of ingredients
Sponge
  • 5 eggs (~290 g)
  • 3/4 cups sugar (~165 g)
  • 3/4 cups flour (~120 g)
  • 1/4 cup cornstarch (~45 g)

Filling and decoration

  • 300 ml whipping cream (36% fat content)
  • 300 g strawberries
  • 1 tbsp almond flakes
  • 100 ml Amaretto
  • 100 ml water

Method

  1. Prepare the sponge. Sift flour and cornflour into a bowl. In a separate bowl, whip 5 egg whites to stiff peaks with an electric mixer running at high speed. Towards the end of the process add sugar to egg whites, in batches. Turn down the mixer speed and add egg yolks to the egg whites, one at a time. Gently fold in dry ingredients into the batter.
  2. Pour batter into a baking tin with its bottom lined with baking paper. I'm using a heart shaped baking tin, 22 cm wide at the widest point, 21 cm long. Don't grease or line the sides of the baking tin. 
  3. Bake the sponge in a conventional oven preheated to 170 deg C, for 30-35 minutes, until a skewer inserted into the cake comes out clean.
  4. Once the sponge is baked drop it immediately, in the tin, from a height of 30 cm, onto a work surface. Set the sponge aside in the tin until cool.
  5. Prepare the cake soak. Mix together 100 ml Amaretto and 100 ml water at room temperature.
  6. Whip 300 ml cold whipping cream in a large bowl.
  7. Rinse the strawberries, remove their stems and cut them into halves, quarters or slices.
  8. Cut cool sponge from the sides of the tin with a sharp knife. Turn it upside down and peel baking paper. Cut it into 3 equal, even layers.
  9. Place the bottom layer onto a cake stand and soak it generously with Amaretto cake soak. Put 1/3 of whipped cream onto it and spread it with a spatula. Arrange strawberries densely in the cream layer. Cover them with the next sponge layer and press it down. Soak the sponge layer, create another cream and strawberries layer and cover it with the third sponge layer. Soak it with the final 1/3 of cake soak. Decorate the top of the cake with cream, strawberries and almond flakes. Put it into a fridge for at least two hours.
  10. Enjoy! 
Approximate nutritional value
1 slice (recipe makes 12 slices)
  • 266 kcal
  • Carbs: 29 g 
  • Fat: 15 g
  • Protein: 5 g
  • Fibre: 1 g

Comments

Post a Comment