Loaded Naked Fruit Cake, Plus The Cutest Baby Ever

Disclaimer: you might be very annoyed with what I am about to say.

Summer is mostly over! I know we’ve been excessively talking about this season coming to an end, but we all need to maintain our inner summer lover selves, either if it is through fashion or food! Because we’ve already given you examples of the fashion side, we will focus on the latter today—with a naked cake!

The pictures speak for themselves… Naked cakes are absolutely gorgeous, easy to make and let’s not forget, delicious. With light filling, a variety of layers, and fruity bonuses, this naked cake will take you on a journey to paradise. And speaking of bonuses, if you read until the end, you will be rewarded with a picture of an extremely cute baby—and who doesn’t love that? So without further ado, let’s begin with this recipe of pure heaven.

Ingredients:

Cake: 

• 5 eggs
• ¾ cup (150g) sugar
• ½ cup (100g) butter
• 1 ½ cup (150g) flour
• 2 tsp (10g) baking powder
• 1 tsp vanilla essence
• Lemon zest (by taste)

Meringue Layer:

• 4 egg whites
• 1 ¼ cup (220g) sugar

Filling:

• 20.2 oz (600ml) heavy cream
• ¾ cup (150g) sugar
• 1 tsp vanilla essence
• 16 oz (450g)  mascarpone cream
• *preferred fruits (we used raspberries, apricots, peaches, kiwi)

Directions:

Cake:

• Preheat the oven at 180°C (356°F).
• Separate the eggs. Mix the 5 egg yolks with butter and sugar. Set aside.
• Beat the egg whites until you get soft peaks. Gradually add the egg whites (with a spoon, preferably wooden or a silicone spatula) to the yolk mixture. Continue afterwards by folding the flour and baking powder into the mix. Stir in lemon zest for your personal taste.
• Pour the mixture into a round cake pan (diameter of 28 cm or around 11 in.)
• Bake the cake at 180°C (356°F) for about 20 minutes.
• When it done, take it out of the oven and let it cool. After it cools down, you can cut the cake into 2-3 layers, depending on how thick or thin you like your layers to be.

Meringue Layer:

• Beat the 4 egg whites until they form soft peaks. Still using a mixer, slowly add the sugar and keep mixing until the meringue forms sturdy peaks and has a glossy look to it. Split the meringue in half
• You have to bake each half of the meringue separately. Pour the first one into a round cake pan (diameter of 28 cm or around 11 in.)
• This is where the trickier part starts: Bake at 180°C (356°F) for the first 12 minutes and then abruptly change the temperature at 140°C (284°F)for 20 more minutes.
• Repeat the same process for the second meringue sheet.

Filling:

• Mix the heavy whipping cream with the sugar and vanilla.
• When you get the whipped cream, add the mascarpone, slowly folding it in (make sure the mascarpone doesn’t have any excess water).

Setting up the cake:

• Start with one of the actual cake layers and then alternate between the cake and the meringue sheets.
• In between these layers, we put the mascarpone filling and threw in a variety of fruits.
• To ornate it, you can just spread some fruits on top, use chocolate shavings, and sprinkle some icing sugar on top—be creative!

BABY TIME: 

IS SHE FABULOUS OR IS SHE FABULOUS??!?!?!

-STYLISH people who LOVE to EAT are the best PEOPLE-X.O, A&F

Other Fruity Delights: RASPBERRY CLOUD TARTS |  FRUIT TART