Nude Cake/ Naked Cake

DO NOT go by the post title 😉 The cake is semi- dressed, in case you all are wondering 😀

I have been wanting to make such a cake for a long time, but then I am a lazy bum 😛 only just got the time to go about it.

This cake was meant for my man’s birthday, unfortunately he couldn’t make it home, to Delhi due to work. After the initial sadness, I and kiddo were happy to dig into it 😀 Selfish ?? I know 😉

Nude or Naked cakes are simply unfrosted cakes. We prefer it because unlike the frosted (which we do like !), a bite of the nude cake doesn’t fill our mouth with more of frosting and less of cake.

These are simple cakes with your choice of filling. 🙂 They look rustic and natural.

Here’s what I did………………

INGREDIENTS

For the cakes ( for 2 separate sponge cake)

For each sponge :

2/3 cup – refined flour or APF

2/3 cup + 1 tbsp – powdered sugar

4 nos – eggs

1 tsp – baking powder

1/4 tsp – baking soda

1/2 cup – refined oil

1 1/2 tsp – vanilla essence or any other essence of one’s choice (I have used Rose essence)

pinch of salt (optional)

For the filling 

1/2 cup – fresh heavy cream

1 tsp – cocoa powder

2 tsp – icing sugar

5 nos – oreo biscuits

For the topping

4 tbsp – Nutella

1/2 cup – white chocolate shavings

1 tsp – edible silver balls or any other edible decoration of one’s choice

METHOD

For the cake :

Preheat oven to 180 degrees. Grease and dust a baking tin of one’s choice. I have used a pentagonal baking tin.

Beat the eggs till stiff. Gradually add the sugar. Keep beating till the sugar and egg blended well and increased in volume.

Sift together the refined flour, salt, baking powder and soda. Fold in the flour gently in the egg and sugar mix.

Pour the batter in the greased tin and bake for 30 -35 mins. Insert a knife or skewer to check. If the knife comes out clean, cake is done.

Leave it in the oven for a few mins and then take it out. Once it cools down a little, take the cake out of the tin gently and leave it cool on a wire rack.

Repeat the above procedure for the second cake or if one has a large oven, bake both the cakes side by side.

For the filling :

Grind the oreos to powder.

Beat the cream, icing sugar, cocoa powder and ground oreos all together for 10 – 12 mins and refrigerate for 20 mins.

Remove from refrigeration and beat the cream till peaks start forming.

Refrigerate till further use.

Assembling the cake :

String or level the top of the cakes, especially if it has domed.

Place one of the cake on a cake dish. Apply a thick coat of the prepared filling over it.

Place the other cake over it, gently.

Liberally slather the top with Nutella.

Decorate with white chocolate shavings and edible silver balls or any other sprinkle of one’s choice.

Picture source : Google

Refrigerate the cake for 20 -25 mins before serving.

Happy cooking……….errr baking !! 😉

Cheers !! 😀

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