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!
Amazing Semi Naked Cake
This is a beautiful and lovely naked cake made with greek yogurt and walnuts, which gives it a fluffy texture. The filling is a divine egg cream. This cake makes a spectacular centerpiece!
200gwalnutsprocessed in a food processor until fine
1 tspVanilla Extract
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.