Christina's Naked Cake

Name: Christina's Naked Cake
Cook time: 2 h 15 min
Total time: 14 h 15 min
Yield: 8
Ingredients: 55 g soft butter; 60 g unhardened vegetable fat (e.g. Biskin); 250 g Sugar; 50 g demerara sugar; 3 Eggs; 120 ml Buttermilk; 80 ml vegetable oil (e.g. grape seed oil); 2 TEASPOONS Vanilla extract; 1 TEASPOON Vanilla extract; 245 g Flour; 1,5 Tsp Baking Powder; 3/4 TEASPOON Salt; 50 g coloured sugar sprinkles; 25 g coloured sugar sprinkles; 60 ml Milk; baking paper; 100 g Sugar; 25 g demerara sugar; 90 g Flour; 1/2 TEASPOON Baking Powder; 1/2 TEASPOON Salt; 2 TABLESPOONS coloured sugar sprinkles; 4 TABLESPOONS vegetable oil (e.g. grape seed oil); 1 TABLESPOON Vanilla extract; baking paper; 115 g soft butter; 50 g unhardened vegetable fat (e.g. Biskin); 55 g Double cream cheese (room temperature; e.g. "Philadelphia"); 50 g Glucose syrup (e.g. via amazon.de; from 5 €); 1 TABLESPOON Vanilla extract

AUTHOR
Rachel Vazquez

DIFFICULTY
not easy

RATING

For Tosi, cakes have to be "naked" on the outside so that they can tell you at first sight what's inside - why hide everything exciting?

COOK TIME
135 mins

TOTAL TIME
855 mins

Ingredients

Servings: 8

55 g soft butter
60 g unhardened vegetable fat (e.g. Biskin)
250 g Sugar
50 g demerara sugar
3 Eggs
120 ml Buttermilk
80 ml vegetable oil (e.g. grape seed oil)
2 TEASPOONS Vanilla extract
1 TEASPOON Vanilla extract
245 g Flour
1,5 Tsp Baking Powder
3/4 TEASPOON Salt
50 g coloured sugar sprinkles
25 g coloured sugar sprinkles
60 ml Milk
baking paper
100 g Sugar
25 g demerara sugar
90 g Flour
1/2 TEASPOON Baking Powder
1/2 TEASPOON Salt
2 TABLESPOONS coloured sugar sprinkles
4 TABLESPOONS vegetable oil (e.g. grape seed oil)
1 TABLESPOON Vanilla extract
baking paper
115 g soft butter
50 g unhardened vegetable fat (e.g. Biskin)
55 g Double cream cheese (room temperature; e.g. "Philadelphia")
50 g Glucose syrup (e.g. via amazon.de; from 5 €)
1 TABLESPOON Vanilla extract
200 g Icing sugar
1/2 TEASPOON Salt
1 pinch(es) Baking Powder
1 pinch(es) Citric acid

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a baking tray and line with baking paper. Place a baking frame (approx. 25 x 31 cm) on top. Beat butter, fat and both kinds of sugar in a bowl with the whisks of the mixer until creamy. Stir in the eggs one by one, continue stirring for 2-3 minutes. Add buttermilk, oil and 2 tsp. vanilla extract while stirring. Continue beating for 4-6 minutes until the mixture turns white.
2
Mix flour, baking powder and salt, add to the egg-butter mix while stirring slowly. Briefly stir in 50 g colourful sugar crumbles. Put the dough into the baking frame, smooth it down and sprinkle with the remaining 25 g sugar crumbles.
3
Bake in a hot oven for 30-35 minutes (after 30 minutes, test with chopsticks). Let the cake cool down on a grid. In a bowl mix 60 ml milk with 1 teaspoon vanilla extract.
4
Reduce oven temperature (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Briefly mix both types of sugar, flour, baking powder, salt and sugar crumbles. Add oil and vanilla extract and knead with the dough hooks of the mixer until crumbles are formed.
5
Spread the crumbles on a baking tray lined with baking paper. Bake in a hot oven for about 20 minutes. Take out and let cool down.
6
Whisk butter, fat and cream cheese for 2-3 minutes until creamy. Stir in the glucose and vanilla extract and continue beating for 2-3 minutes until the mixture is shiny white.
7
Gradually stir in icing sugar, salt, baking powder and citric acid, continue beating at medium speed for 2-3 minutes.