Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Naked Berry Cake

A rustic three-layer vanilla cake with whipped mascarpone cream, a thin naked coat and a crown of fresh berries.

By Wanda Oyola 3 h Medium

Jump to recipe Save on Pinterest

Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A rustic semi-naked three-layer vanilla cake with thin white frosting, topped with strawberries, blueberries, raspberries and edible flowers, on a white cake stand.

A naked cake shows off its layers through a thin, scraped coat of frosting, which makes it look homemade in the best way. This one stacks three moist vanilla buttermilk layers with whipped mascarpone cream and sliced strawberries, and it is crowned with strawberries, blueberries, raspberries and a few edible flowers. It is a beautiful choice for a garden party, a shower or a small wedding.

The Thermomix® TM7™ mixes the oil and buttermilk batter in seconds, so the layers stay soft even with their sides showing. Then the butterfly whisk whips cold cream and mascarpone into a light, stable frosting that is not too sweet. Watch it closely: it thickens in about a minute.

Made in the Thermomix® TM7™

Naked Berry Cake

Makes: 1 cake, 15 cm (6 in) wide, three layers (12 slices)

  • Prep45 min
  • Cook30 min
  • Total3 h
  • Serves12

Ingredients

Vanilla buttermilk cake

Whipped mascarpone cream

Berries

Instructions

  1. Preheat the oven to 180°C (350°F). Grease three 15 cm (6 in) round cake pans and line the bottoms with parchment paper.
  2. Place the eggs and sugar in the mixing bowl and mix 1 min/speed 4. Add the oil, buttermilk and vanilla and mix 10 sec/speed 4.
  3. Add the flour, baking powder, baking soda and salt and mix 15 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until smooth.
  4. Divide the batter evenly among the pans and bake in the oven for 25 to 30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pans, turn out onto a rack and let cool completely, about 1 hour.
  5. Wash and dry the mixing bowl and chill it in the refrigerator for 10 minutes. Insert the butterfly whisk, add the mascarpone, cream, powdered sugar and vanilla, remove the measuring cup and whip 1-2 min/speed 3.5, watching through the lid opening, until it holds firm peaks.
  6. Slice half of the strawberries thinly. Level the tops of the cakes with a serrated knife. Set one layer on a cake stand, spread with about a quarter of the cream and scatter half of the sliced strawberries over it. Repeat with the second layer and top with the third, cut side down.
  7. Spread a thin layer of cream over the top and sides, then scrape the sides with a bench scraper so the cake shows through. Spread the rest of the cream on top and refrigerate at least 30 minutes.
  8. Just before serving, pile the remaining strawberries, the blueberries and the raspberries on top and add a few edible flowers.

Tips

  • Stop whipping as soon as the cream holds firm peaks. Mascarpone turns grainy if it is whipped too long.
  • For extra moist layers, brush each one with simple syrup before filling: heat 50 g sugar with 50 g water (1/4 cup each) until dissolved and let it cool.
  • Because of the cream, keep the cake in the refrigerator and eat it within 2 days. Add the berries on top the day you serve it.
  • Use only flowers sold as edible or grown without pesticides, such as pansies or violas.

More recipes to try