NUDE CAKE: beautiful and with a delicate taste!

published on 5 August, 2025 at 15:18

INGREDIENTS

For the sponge cake:

10 eggs

310g (1 ½ cups) sugar

310g (2 ½ cups) all-purpose flour

For the filling:

260g (1 ¼ cups) mascarpone

30g (¼ cup) powdered sugar

510ml (2 cups) fresh cream

250g strawberries

Juice of ½ lemon

15g (1 tbsp) sugar

For decoration:

Strawberries

Blueberries

Raspberries

METHOD

1. In a bowl, add the eggs and sugar. Beat with an electric mixer until the mixture becomes light and fluffy. Gradually add the flour, one spoon at a time, and gently fold it in with a spatula.

2. Pour the batter into a 24 cm cake tin lined with parchment paper. Bake at 180°C (360°F) for 40 minutes.

3. Let the sponge cake cool completely, then slice it into three layers.

4. In a small bowl, mix the mascarpone and powdered sugar until smooth.

5. In a separate bowl, whip the fresh cream with an electric mixer until stiff peaks form. Add the mascarpone mixture to the whipped cream and gently combine.

6. Chop the strawberries into small pieces and place them in a bowl. Add lemon juice and sugar, then mix well. Let sit for a few minutes.

7. Place the first sponge layer on a serving plate and spread one-third of the cream on top. Add a layer of the prepared strawberries. Repeat the process with the second layer.

8. Place the third sponge layer on top and spread the remaining cream over the top and partially on the sides (do not fully cover the cake).

9. Decorate with strawberries, blueberries, and raspberries. Slice and serve.

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