Naked Cake

NAKED CAKE

Every time I see a pretty dish at a home goods store, I get excited about the next pretty and tasty thing that would go on it. After my regular trip to my favorite Sur La Table, when I picked up this petite 8 inch cake stand the day before my birthday, which almost coincides with Valentine’s Day, I knew I had to make something along the lines of a naked cake, simple, clean and beautiful to brighten up my gray and never-ending February. Naked cake got its name from its minimalistic way of being decorated, when no frosting goes onto the sides. Some people just spread the frosting with a bag, and plop the cake layers on top without smoothing it. Some don’t frost the top, just decorate it with whatever inspires them. I don’t think there is a right or wrong way to do it. Just have fun with it!

HOW TO MAKE NAKED CAKE

Ingredients (same as for my Einkorn Chocolate Cake)
4 eggs
3/4 cup sugar
1 cup all-purpose einkorn flour (Jovial einkorn is the best deal with free shipping)
1/2 cup non-alkalized cacao powder (I’m in love with this stuff)
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla powder (I’m using this, but any powder would work)

Equipment
KitchenAid mixer with a whisk attachment
Medium strainer, or flour sifter (to sift flour and cacao powder)
6 x 3 inch circle cake pan, lined with parchment paper

Instructions
Combine eggs with sugar in the KitchenAid mixer and whip at medium speed until they become light in color and light in consistency. 7-10 minutes.
Preheat oven to 350ºF.
Add einkorn flour and cacao powder sifting through a strainer (it will go very fast).
Add salt, soda and vanilla powder; whip everything at medium speed for 10 minutes.
Divide the batter into three equal parts.
Pour each part into the 6×3 cake pan, lined with parchment paper, and bake 15-20 minutes, or until a toothpick comes out clean.
Cool the layers before frosting. Use any frosting that you like, I thought that silky French butter cream goes really well with the rustic taste of einkorn. Top with berries and powdered sugar. 

HOW TO MAKE FRENCH BUTTER CREAM

Ingredients
3/4 cup raw cane sugar
3 tablespoons filtered water
5 egg yolks
1 cup butter, preferably raw, at room temperature or slightly warmed up
1/4 teaspoon fine sea salt
2 teaspoons vanilla extract
3/4 cup dark chocolate chips, preferably non-alkalized (optional)
3 tablespoons whole milk, or heavy cream (optional, for the chocolate version)

Instructions
Make the syrup – melt sugar with water on low heat. If you have a candy thermometer, it should get to 238°F, or just simmer it on low for about 10 minutes.
While the syrup is cooking, mix the egg yolks and salt in a stand up mixer, and mix with a whisk attachment on high speed until very thick.
Turn the mixer to low, and very slowly start pouring the hot syrup into the egg yolk mixture. Try not to touch the whisk to avoid splatter.
When the syrup is incorporated, keep whisking until the mixture is cool. 5 to 10 minutes.
Change the mixer attachment to paddle, and add butter, one chunk at a time, until everything is smooth.
After the last piece of butter is added, let the mixer run on medium for a few minutes. Meanwhile, melt chocolate chips with milk, if using chocolate.
Add vanilla and melted chocolate, and blend until your cream is smooth and delicious looking.

NAKED CAKE