For a long time, I dreamed making a Naked Cake. I find them exceptionally beautiful and gorgeous. But when I was researching for naked cake recipes I found them particularly difficult. Actually, they aren’t so difficult. All you need is patience and being organized.
It was a rainy cold day. On these wintry days, it tastes so good to turn on the oven and eat a slice of hot cake with tea or hot chocolate.
I went to my kitchen and my idea was to make a simple yogurt cake. Yogurt cake it’s so easy to do and here everyone just loves this cake. When I was hitting the eggs with the sugar and the yogurts, I remembered that I had in the pantry a packet of walnuts that were about to expire. So… It was at this time that I started to idealize this Naked cake. In my head, there was nothing more than this Naked Cake. I put the nuts on the food processor and mix it with the eggs. As a filling for this cake, I choose an egg cream because I think walnut cake and egg cream fix it very well together.
This is such a wonderful cake! And I’ve used this basic yogurt cake recipe as a base (made with greek yogurt) which gives it a fluffy texture, and the flavor is so, so delicious. I assure you that this cake was a real success in my home. Everyone just loves it and I´m sure that you are going to love it too!
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
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- 2 greek yougurt
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1 cup vegetable iol
- 1 tsp Vanilla Extract
- 10 egs
- 200 g walnuts processed in a food processor until fine
- 8 yolks
- 8 tbsp water
- 8 tbsp sugar
- 200 g Unsalted Butter softned
- 250 g powdered sugar
- 1 tsp Vanilla Extract
- 150 g dark chocolate
- 20 g whole walnut
Ingredients
Cake
Egg Cream
Buttercream
Topping
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- Pre-heat the oven to 180ºC (350 f). Grease and line 2 x 20 ou 22 cm cake tins with parchment paper. Set aside.
- Sift the flour and baking powder, set aside.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs, oil, sugar, and yogurt. Beat for 2 or 3 minutes until smooth.
- Add the walnuts, the flour, and the baking powder. Beat until well combined.
- Divide the cake batter between the prepared cake pans and use a rubber spatula to smooth out the tops. Bake, for 35 to 45 minutes, or until the cakes are golden brown and a skewer inserted into the middle comes out clean.
- Let the cakes cool in their pans for 15 minutes before turning out and onto a wire rack to let cool completely. Once cool, level off any domed toms with a large serrated knife or cake leveler.
- In a heavy saucepan over medium heat, dissolve the sugar in the water. Allow cooling.
- With an electric or hand-beater, beat the yolks until they are thick and light yellow. Continuing to beat them, slowly pour in the sugar syrup.
- Return the egg and sugar mix to the saucepan, and stirring constantly, heat over low heat until thickened enough.
- In medium bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla.
- Gradually beat in just enough to make frosting smooth and spreadable. If frosting is too thick, beat in with a bit of milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
- Fix the first layer to a cake board with a small amount of buttercream.
- Fill a piping bag with buttercream and then pip a line around the edge of the first layer.
- Fill with 2-3 tablespoons of egg cream and then press the second layer on top.
- Repeat with the second and third layers and then finish with your top layer.
- Cover the cake with a thin layer of buttercream and then chill for 30 minutes or until firm.
- Cover the sides of the cake with the melted chocolate and decorate with the whole nuts.
The cup that I used as a measured was the yogurt cup.
