Double Berry Naked Cake
Overview
Strawberry season is perfect for cake decorations. Nowadays, many people are gradually falling in love with naked cakes. Naked cakes don’t look as good-looking but not as delicious as fondant cakes. And it’s easier to do. Simple decoration, no pretense!
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Ingredients
Steps
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Prepare materials and weigh. This portion is for an 8-inch portion. If it is a 6-inch portion, you can divide it into 2 pieces.
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Whites and yolks separated. Add about 2 grams of salt to the egg whites and 40 grams of sugar in three batches and beat. Beat until stiff peaks form.
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Add 40 grams of sugar to the egg yolks and beat until pale, then add milk and salad oil and stir evenly, then sift in the low-gluten flour. I will use a whisk to beat it a little, because I think the texture of the cake will be more delicate and there will be no powdery particles. At this point, you can preheat the oven to 160 degrees, with upper and lower heat.
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Add one-third of the egg whites in step 2 into step 3, stir gently, and stir from bottom to top. After it is evenly distributed, pour it all into the remaining egg whites and mix evenly. Pour into molds. Heat up and down, 160 degrees, 35 minutes.
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Once baked, turn over immediately. Unmold after cooling.
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Cut the cake into 3 layers. Set aside.
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Whip an appropriate amount of cream with an appropriate amount of sugar, spread evenly on the cake, and top with cut strawberries and blueberries. Spread another layer of cream and spread a layer of cake.
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The single layer one is already so beautiful. Remember not to put butter on the side of the cake, and keep the cake embryo next to it exposed.
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The last layer is layered with fruit, whichever you like, or you can put it in a pattern. Finally add 2 macarons and chocolate cards.
