Naked cake with meringue and berries

Naked cake with meringue, sponge cake layered with meringue, cream, custard and berries. Creamy, sweet, berry tart, moist and a bit of crunch, all the elements i like in a dessert.

Naked cakes have become very popular to make, they are rustic and yet delicate to look at. I entered a cream cake competition with this cake. I wanted to make  merveilleux cake, but one of the criteria said that it had to have a cake base made of some kind of grain. Merveileux was then out of the question, I decided to layer sponge cake and meringue with cream, custard and berries.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

I used
1 sponge cake, recipe further down this post
2 Meringue discs, recipe further down this post
6 dl cream, 1 dl mixed with the custard
250 g vanilla custard, (I have used the ready-made from the store)
Blueberry jam
Raspberry Jam
Fresh strawberries
Fresh raspberries
Fresh blueberries
Meringue kisses
Mint leaves decorations
Edible silver

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Sponge cake

6  room tempertaured eggs
180 g sugar
180 g flour
1 teaspoon baking powder

Preheat the oven to 160 ° C.

Beat the eggs until very fluffy and pale yellow (about 6-8 minutes on-medium/high speed). To test that it has been beaten enough, let some of the mixture drip into the bowl and write “Good” if you can see the whole word before it disappears it is ready.

sift flour and baking baking powder in to the egg mixture

Gently fold the flour into the eggs with a spatula

Pour the batter into the prepared pan. Smooth the top with a spatula to even out the surface.

Pour the pipe into the mold and sprinkle easily back and forth with the licking pot so that the surface becomes even.

Bake the cake at the bottom of the oven for about 40 minutes until the sponge cake has risen and nicely golden. When you inset a toothpick into the center it should come out clean and dry.

Leave the cake in the pan for a few minutes before you remove it. Place it on a rack to cool and cover it with a clean tea towel.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Preheat oven to 150 C

4 large egg whites
200 g sugar

Combine egg whites and sugar in the heatproof bowl place it over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved, the mixture should feel completely smooth when rubbed between your fingertips.

Take the bowl off the heat and whisk with a handmixer. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy.

Fill a piping bag with the meringue and pipe two discs on a baking tray lined with baking paper. Use two trays if you can’t fit two discs on one. The discs should be a little smaller in diameter than the sponge cake. Pipe little kisses or drops with the remaining meringue to make decoration.

Place the tray in the middle of the oven and reduce the heat to 100 C. The disc is ready when you can pick them up easily about 2 hours. The smaller kisses takes 40-50 minutes.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

 Whip the cream
Mix about 1 dl of the cream with the custard

Build your cake las in the picture above.

Spread blueberry jam on the bottom layer then cover it with cream.

Place the meringue disc on top of the cream, then add the custard and top with berries.

Spread raspberry jam on the bottom of the middle layer and place it over the berries jam side facing down.

Repeat the steps and spread raspberry jam on the bottom of the lat layer.

Cover the cake with cream and decorate it.

Meringue, Sponge cake, Berries, Cream, Custard, Naked cake, Analiza Gonzales

Clotted cream

I had a craving for scones with clotted cream and fresh strawberry jam. I had two choices

1. Hop on a plane and travel to england

2. Try to make it myself

Have you tried clotted cream? It is a velvety smooth spread, heavier than whipped cream and lighter than butter.

For a small pot of clotted cream I used

3 cups of heavy cream

Pour the cream into a heavy-bottomed oven-safe pan. The cream should come up the side of the pan somewhere between one and three inches.

Cover the pan and put it in the oven on 80 C/180 F.

 Leave the covered pan in the oven for at least 8 hours.

You’ll know it’s done because there will be a thick yellowish skin on the surface of the cream. That skin is the clotted cream.

Let the pan cool at room temperature, then put it in the refrigerator for another 8 hours.

Remove the clotted cream from the top of the pan.

The liquid that is left  can still be used for baking and I used it for baking my scones.

I used store-bought cream hat is pasteurized, but it is said that for best result is to use unpasteurized milk.

Next time I,ll try to make it with unpasteurized milk.