Summer, and around the wedding and the march of Mendelssohn constantly sounds in my kitchen, because I'm making a wedding cake again! This time it's a naked cake! Why naked? Yes, because without coating, in the very nature of the cake! After a hearty feast, the young people didn’t want a cake with cream or sugar mastic, but I didn’t mind!

So, the preparation of a wedding naked cake with berries and fruits, let's start with a biscuit.

I concluded that the eggs do not need to be cooled for this biscuit, because I did not notice much difference. If you have a great kitchen machine, then don't think about it! Place the eggs in the bowl and add some salt (on the tip of a knife). Whisk until 3-4 times larger!

Then, in two doses, add sugar and vanillin, without ceasing to beat.

Pour the flour with baking powder into the egg mass in two steps and mix only with a spatula - by folding. Gently from the bottom up so that the mixture retains airiness.

Pour in 3 spoons vegetable oil and the same amount of boiling water, mix with a spatula, and our tender biscuit dough ready.

I pour the first portion into a mold with a diameter of 16 cm - for the upper tier. I bake for 40-45 minutes at 170 degrees.

I make the dough twice more and bake it twice in a form with a diameter of 26 cm.

I freeze everything upside down. This will keep your cakes from settling due to temperature changes.

All biscuits are ready. Let's leave them for the night, and in the morning we will collect the cake!

You should not leave the kitchen yet, we need to cook the impregnation. To do this, heat the sugar and water and boil until the sugar is completely dissolved. For flavor, add a little liquor to your taste or rum.

For cream, prepare jelly. You can use ready-made jelly in bags, but add 2 times less water than indicated on the package. I prepared the jelly solution myself. It's cherry season now and I took a glass of cherry juice and topped it up with water to 300 ml. I added sugar (0.5 cup) and instant gelatin (25 grams), let it swell, combined it with juice, heated it and strained it. Let the jelly cool to room temperature.

Whip 200 ml of cold cream with 2 tablespoons of powdered sugar until firm peaks form and place in a pastry envelope. I want the cream on the sides of the cake to be white.

Whip the remaining chilled cream. Separately beat sour cream with powdered sugar. Add cream to sour cream and stir. Then pour in the cooled jelly and beat.

It will turn out such a dense cream of pale pink color.

Now we cut each biscuit into 2 cakes. And cut the biscuit for the upper tier with a diameter of 16 cm into 4 cakes. We soak each cake with our syrup and assemble the cake like this ... We put a little cream on the substrate so that the cake does not “run away” from the substrate, and put the bottom cake. We make a dam of cream along the edge so that it is pink sour cream did not climb outside and did not spoil the color scheme for us.

Put pink cream in the middle.

And we continue to the top. Lubricate the top with cream and pierce the tier with a skewer. The skewer will keep the cakes from moving. We put in the refrigerator for several hours to stabilize. Thus, we collect both tiers. I do it in the evening, and in the morning I will decorate the cake. In the lower tier, I inserted cocktail tubes according to the height of the tier. This is done in order to avoid subsidence of the cake under the top tier. In this case, the upper tier should be on a cardboard backing for cakes.

In the morning we collect the cake.

Wash and dry the fruits for the cake.

We need a neutral confectionery gel. They can fix the berries on the cake and lubricate the cut of the fruit, "sealing" the cut.

It remains only to put the berries and fruits on the cake. Decorate with rosemary sprigs and our wedding naked cake with berries and fruits is ready! Rosemary smells so dizzy!

I love summer for the generosity of colors and riot of flavors!

It is simply impossible to take your eyes off modern cakes: they are so seductive. Even those who are on the most severe diet will not be able to refuse even a small piece - after all, there are berries and fruits in the same place. This beauty can easily be done at home.

Down with mastic and oil roses. Naked cakes are on the offensive. True, before proceeding with the decoration, you will have to bake three or four biscuit cakes and cook oil cream. Since the cakes will be visible, in naked cakes they are not hidden under a thick layer of cream, then the baking process must be taken seriously. Cakes should be even and neat.

In the center of the stand we spread a spoonful of cream and put the first cake on it. Gently presses, now the risk that the cake will “run away” is minimal.

The cream is applied gently with a pastry bag and a round nozzle. We start applying it from the center of the cake and move in a spiral to the edges. We do it carefully. We put the second cake on the cream, press it lightly, make sure that the cream does not start to crawl out of the limits. We repeat the whole process and lay out the last cake on top.

Using a large spatula, smooth out a layer of cream on the top cake.

We decorate

You can decorate a naked cake fresh berries, flowers and whatever your heart desires. We love the results of our work. Remember that since the cake is not completely covered with cream, you need to eat it within 24 hours, since the cakes will dry out quickly and the berries will flow.
And chocolate lovers can safely take out the pimply film and use it to make

Easily recognizable by their exposed layers and minimal amounts of cream or icing, these cakes have become a go-to style for everything from homemade birthday cakes to professionally tiered wedding cakes. This is not just a cake with less cream, but a very trendy feature today. And I think it's very stylish!

What is a naked cake?

A naked cake is easily recognizable by a missing or minimal outer layer of topping cream. This cake shows the natural texture and filling of the cake. Some naked cakes have a bit of cream on their outer edges, quite a bit, almost transparent, or none at all.

The fashion trend in serving naked cakes remains relevant in 2018. Avoiding decorating the cake with cream on the sides allows the skins to shine and fill the room with aromas. But there are many more reasons to make your next cake naked.

7 Reasons to Make Naked Cakes

1. You want to show the pie and the filling at the same time.
2. If you've spent a lot of time making a beautiful cake and delicious toppings, skip decorating the sides with icing or topping and let the color and texture of the biscuit captivate the customer with its natural look.
3. Are you short on cream? You've got your cake filled and stacked, and oops, you're just freezing it a little! Just skip the flattening of the sides, the cake will remain just as neat but less sweet.
4. Do you serve cake on a hot day? Customers of wedding desserts in the summer often choose a naked cake, as butter and cream can quickly melt in on a hot summer day. Be sure to use a jam or meringue-based filling if temperature is one of the reasons for minimal use of buttercream.
5. Do you want something beautiful and rustic naive? Naked cakes show texture and are visually very appealing.
6. These unadorned cakes are especially homemade and perfect for any family occasion, even backyard weddings.
7. Do you want to decorate the top of the cake easily and quickly? Naked cakes are perfect for those of us who are nervous about assembling a layered cake. Focus on creating lovely cake layers and delicious stuffing, and your cake will only need top makeup.

An unusual and original naked wedding cake is becoming a hit with modern newlyweds. The turn of the general fashion towards naturalness and naturalness was also reflected in the confectionery craftsmanship. Weddings with cakes without buttercream are a new trend that is growing in popularity.

Types of cakes with open layers

During its existence, cakes without covering the entire surface with cream and sugar mastic have gained fans around the world. Interesting solutions of cakes in variations of different cultures allow you to create original cakes for the wedding.

• naked cake with vanilla sponge cake.
• Cake with chocolate layers
• Unusual pyramid of pancakes smeared with cream
• Cake with berry-colored cakes
• An unusual solution - the use of the ombre technique when staining cakes
• Rainbow Naked Cake
• Biscuit cakes are baked with various fillings - poppy seeds, nuts, dried fruits and berries.

The technique of assembling cakes is simple. Therefore, such a cake can be made by hand. Another plus is the light weight of the product compared to heavy cakes framed with mastic.

Types of fillings and decorations

Whipped cream is usually used as a layer for cakes. Sometimes pancakes or a biscuit are smeared with cream mixed with fruit jelly. And along the edges, for beauty, lay out strips of white whipped cream. This results in the effect of slight negligence.

An additional decoration can be poured onto the top layer, or a layer between tiers liquid chocolate and caramel.

With regard to decorating a cake with open cakes, almost any fantasy can be realized. The absence of food sugar mastic in no way detracts from the beauty and even luxury of such a cake.

What is used for decoration:

• One of the most popular types of decor is berries and fruits. The berries are laid out on top, between the cakes, they cover the surfaces between the tiers with them.
• Dried and dried fruits, dates, nuts.
• Green twigs, rosemary.
• Fresh flowers - roses, peonies, daisies, gerberas, lavender and heather branches.
• An unusual solution - succulent plants
• All kinds of edible and inedible figurines - birds, newlyweds, hearts
• Toppers - inscriptions with the names of the young, words of declaration of love, words of the wedding vow

Cake and wedding style

The variety of cakes, cream, decorations allows you to use a spectacular and unusual cake with naked cakes to frame many stylish weddings.

• A rustic wedding is ideal for a cake on a stand - a saw cut of a large tree.
• Eco-style in summer and winter easily fits into the design of the cake without glamorous and pompous decorations.
• Autumn weddings are a great occasion to please all the guests with a treat decorated with apples and pears.
• A Provence-style wedding - a naked cake with sprigs of lavender looks great on a French porcelain plate.
• Country style - a dessert of pancakes or shortcakes in a halo of wild flowers.
• Boho style - slight negligence and aristocracy in everything, and in the sweet table too.
• A classic wedding can also be an opportunity for a trendy naked cake to appear as a wedding general.
• Such a cake will add more chic and natural simplicity to a stylish Loft wedding.
• Decorated with figs and oriental sweets a cake with open layers will be an addition to the design of an oriental wedding
• On color celebrations, you can use all sorts of options for naked cakes, made in various shades, with a transition from dark to light, in an iridescent color.

Photo gallery with examples of naked cake

You can be inspired and find your version of a cake with open cakes from the photos below.

In order for the cake to turn out beautiful, to stand at the wedding for as long as necessary, confectioners use some tricks.

• Cakes for assembly must be chilled. It is advisable to bake the cakes today, and start assembling tomorrow.
• Before putting the first cake on the tray, the surface must be smeared with cream.
• Every biscuit cake cut into 2-4 parts over the entire surface.
• The middle between the biscuit is smeared with cream mixed with some kind of filler. It can be fruit or berry jelly, cognac.
• The edges must be covered with white cream.
• The first tier is the widest. In order for it to stand evenly, the middle can be pierced with several cocktail tubes.
• If the cake is multi-tiered, all parts are assembled separately. And then they are installed on top of each other.
• After assembling all the tiers, a long skewer is inserted in the middle, which is then decorated.
• Decorating the cake is an individual flight of the master's imagination.
• An additional touch is a sprinkling of powdered sugar. Be sure to create an effect of negligence to emphasize the beauty of the cake itself.

I began to cook the cake spontaneously, so I decided to cook from what was available. Namely, bake classic biscuit according to my recent recipe [biscuit in a multicooker, http://site/recipe/1000-biskvit-v-multivarke], make the cream the easiest - sour cream, add canned peach inside (the jar has stagnated). At first I planned that I would decorate the cake with protein custard, so the photo contains a bag of citric acid, which in the end was not useful, but there is no lemon, I just forgot to lay it out. And this time I used corn starch for biscuit, not potato starch in the same proportion, everything turned out great!

The very next day, shortly before serving, I managed to buy fresh berries and mint, which I used for decoration. Therefore, they are in a separate photo, since they were not there yesterday!
By the way, I think that since the berry season is starting now, it’s not necessary to add canned peach inside the cake (I used all the peach syrup to soak the cake), but you can layer the cake with fresh berries or fruits: strawberries, raspberries, black currants, apricot slices , peaches, and to impregnate the cakes, cook sugar syrup!

So, let's start with the preparation of sour cream! Line the sieve with two-layer gauze, place on a deep bowl and put all the sour cream. Further, there are two options: either send the structure to the refrigerator overnight, or hang it for 6 hours, so we remove the whey and get a thick sour cream clot. I went with an accelerated option, after 6 hours of weighing I have a glass of 250 ml of serum.

You can see how to bake a biscuit [here, http://site/recipe/1000-biskvit-v-multivarke], according to the same recipe, you can bake a biscuit in the oven. The biscuit needs a high one so that it can be easily cut into four cakes, so it is advisable to take a cake mold with a small diameter of 20-22 cm. her, besides, he comes out smooth. When baking a biscuit in the oven, do not grease the side of the mold with oil, only the bottom so that the biscuit clings to the walls and after baking it must be turned upside down with the mold and left to cool on the wire rack in such a position that it does not fall off after baking.
The finished biscuit must be completely cooled and, while the sour cream is weighed, let it rest. And then cut into 4 cakes, if your biscuit is not too high, maybe a larger diameter shape, then you can cut it into three cakes.

Drain the syrup from the peaches, which we will use for impregnation (I got 200 g of syrup), cut them into pieces. If we use fresh berries, fruits, also cut into small pieces (except for small berries, of course), but then sugar syrup needs to be prepared. To do this, mix 9 tbsp. l. water and 6 tbsp. l. sugar and heat until the sugar is completely dissolved, if desired, you can flavor the syrup with a spoonful of cognac.

Put the weighed dense sour cream in a bowl for whipping, add some powdered sugar and lemon juice, beat at medium speed of the mixer, adding the remaining powder. I added 120 g of powder to the cream, since peaches were sweet, if you cook a cake with sweet and sour berries, then the cream can be made sweeter by adding 150 g of powdered sugar to it! The cream comes out lush, smooth, moderately thick, does not spread.

We collect the cake: lay out the biscuit cake, soak it with 1/4 of the syrup (I got 3.5 tablespoons of syrup per cake), cover with 1/4 of the cream, spread a third of the chopped peaches on top (the top cake will be without peaches) . Cover with a second cake, soak again with syrup, then cream and fruit and similar actions with the third. Having covered the cake with the last fourth cake layer, we soak it with the remaining syrup ...

And cover with the remaining cream on top, lightly with one or two tablespoons of cream, casually coat the sides of the cake so that the cakes shine through. In my opinion, it turns out to be more interesting if you still add more cream to the top of the cake, and leave the sides uncovered.

The final touch is the berry decor! I just laid out a pile of berries (washed and dried) in the center, added sprigs of mint and sprinkled a little with powdered sugar.

Now you can present "Naked cake" [Naked cake] to those gathered for a tea party!

A piece is easily cut off with a sharp knife right along with the berries. Bon appetit!