Also known as the best-naked cake I’ve ever eaten. This time it was not me who prepared the recipe but Thomas. He’s so talented making cakes! And this one is super fluffy, smooth and delicious, and the best part is that it’s really easy to make!
I was looking for ideas for Christmas cakes so, as Thomas is having a couple of extra free days, I asked him to prepare a cake for the blog. So, this way, I can write another recipe for this period of the year after my previous post about quick nougat chocolates.
This recipe is based on the basic cake recipe Thomas knows off the top of his head. When he wants to prepare any cake, this is his go-to and I can honestly say it’s the best. Last spring he prepared another one for a familiar party we had and it was a complete success.
This time it was me to think on the filling and I chose cream, strawberries, and redcurrants. I really love redcurrants and luckily, they are easy to find these days in the greengrocers. So I ordered a basket of each berry and picked some flowers to decorate the cake. As soon as I arrived at the flower shop I saw these beautiful paniculate and bought them immediately. I used just a few for the decoration and the rest are still fresh and placed in a vase on the dining table.
This is my last recipe before the 25th, I hope you enjoy it a lot and… I just want to wish you all a wonderful Christmas!!
INGREDIENTS for a mould of 16 x 12 cm (6’5 x 4’5 inches)
For the genoise/sponge cake
125 gr (1 cup) flour
140 gr (⅔ cup) granulated white sugar
50 gr (4 tbsp) unsalted butter
A vanilla pod
A pinch of salt
For the filling and top
250 ml (1 cup) whipping cream
1 tbsp caster sugar + some extra for dusting
Redcurrants, as many as desired
Start preparing the genoise or sponge cake. Sift the flour and set aside. Now melt the butter and allow to cool. Then beat the eggs and sugar in a heatproof bowl set over a pan of simmering water for 10 minutes. Then add the vanilla pod.
When the volume doubles and the mix is creamy and lukewarm, remove from the stove and keep beating for ten additional minutes. Now gradually add the flour and then the butter. Transfer to a high mould and bake for 20-25 minutes to 150ºC (350ºF). Remove from the oven, allow to cool and divide it into three layers. Meanwhile, whip the cream and caster sugar together. Set aside.
Place the first layer in a cake stand and then cover it with some cream using a spatula. Cut the strawberries in several layers and place them covering the cream. Repeat the process with the second sponge cake layer.
Later, place the third layer on top and add three more spoons of cream, but this time don’t spread them out. Place as many redcurrants as you wish and decorate with flowers if desired.
Photography & Stylism: Carlota Fariña
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