Naked Birthday Cake
My dear friend Peggy turned to 60. I wanted to bake a cake for her, a cake that she would actually like. She is not particularly a cake lover. The store or bakery ordered cakes a lot of time just way too sweet for her taste.
I brought her cake to work and I knew she doesn’t really want to podcast her age. I was thinking how about if I bake a circle, which symbolizes number 0 and put a number 6 candle on the cake.
Are you afraid of baking a cake? You do not need to. This cake is totally beginner-friendly. Easy to make it, and the result is beautiful.
Watch Step by Step Video Tutorial
She was really happy. I knew she was. I felt it and I saw it. When I bake for someone I think about that person. I send a message of how much I care through how my cake taste. If that makes any sense.
Naked Birthday Cake
Ingredients
The Dough
- 1 cup / 225g Unsalted Butter
- 1/4 cup / 50g Powdered Sugar or Sweetener
- 1 Egg
- 1/2 cup / 50g Ground Almond
- 2 5/8 cup/330g All-purpose flour
- 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- Zest of 1 Lemon
The Cream
- 10.5oz / 300g Mascarpone Cheese
- 1 1/2 cup Chilled Fresh Cream
- 1/3 cup / 70g Powdered Sugar
- 2 tbsp / 10 g Vanilla Sugar
- 2 tbsp / 8 g Vanilla Extract
- 1 tsp Lemon Juice
Instructions
- Mix together the butter and the sugar in a mixer bowl until it’s creamy, then add 1 egg and keep mixing it until it’s smooth. Add the almond and the vanilla extract and a zest of one lemon.
- Sift the flour and the grounded almond into the creamy butter mixture until it’s well combined and do not over mix the dough.
- Separate the dough into two pieces and put it in the fridge for 1 hour.
- While the dough is in the fridge prepare the cream. Whip the chilled fresh cream with a power mixer until it’s hard.
- In another bowl add the mascarpone cheese, the powdered sugar, vanilla sugar, 1 1/2 tsp of vanilla extract and a 1 tsp of lemon juice. Mix it together until it’s smooth and creamy.
- Then add the whipped cream little by little to the mascarpone cheese mix. Set it in the fridge while we prepare and bake the dough.
- Preheat the oven for 350F -180 C
- Roll out both dough on a parchment paper until coming to 11 inch. Then use a 10 inch circle shape like a cake pan and cut the dough with it. After that use a 4 – 5 inch circle shape like a smaller glass bowl and cut the middle of the dough. Repeat the exact same with the second dough.
- Bake it for 13-15 minutes. Remove it from the oven and let it completely cool.
- Add cream into the piping bag and start to apply the cream on the first cookie dough. When you done with the first layer gently put the second cookie dough on the top. Use same method as you used with the first cookie dough.
- Finally, decorate with fresh berries, chocolates, but your creativity is the limit
Notes
ENJOY AS MUCH AS I DID