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Naked Cake

Naked Cake with raspberries


Summer is the time of the year to simply strip off everything – also our summer naked cake with raspberries has decided to do so. Perfect as dessert to end a BBQ or as a fancy cake for afternoon coffee in the shade – this cake always looks and tastes fantastic.


Time required: 90 min    cooling time: 120 min.   recipe for 12 pieces


Ingredients for the cake bases:

  • 3 baking tins (diameter 16 or 18 cm)
  • 250 g organic dark chocolate from Berger Feinste Confiserie
  • 290 g soft butter + butter for the molds
  • 240 g fine granulated sugar
  • 6 eggs (size M)
  • 130 g wheat flour
  • 1 pinch of salt


Ingrdients for the cream:

  • 250 g lowfat quark
  • 250 g mascarpone
  • 500 ml cream
  • 140 g icing sugar
  • 1 package vanilla sugar
  • 3 packages cream stiffener
  • Raspberries and chocolate flakes as decoration

Praparation of the cake bases


  • Preheat oven to 180 degrees circulating air.
  • Butter three baking tins with diameter 16 – 18 cm. (Alternatively, bake the cake bases one after the other.)
  • Then melt dark chocolate over the water bath and let it cool down.
  • Beat butter and sugar with a food processor or hand mixer for about 5 minutes until the sugar has dissolved.
  • Separate eggs. Gradually add yolks to the butter mixture and stir until everything is well combined.
  • Then sift the flour over it and stir in carefully.
  • Stir in the organic dark chocolate with the whisk.
  • Beat the egg whites with a pinch of salt and carefully fold them in the dough with a spatula.
  • Pour the dough into the prepared baking tins and bake on the middle rake for around 30 – 40 minutes.
  • Let cool completely in the mold, then carefully remove from the mold.

Preparation of the cream


  • In a bowl whip cream with vanilla sugar and 2 packages cream stiffener.
  • In a second bowl mix togehter mascarpone, lowfat quark, icing sugar and 1 package cream stiffener. Don't mix for too long.
  • Add cream to the mascarpone/quark cream and carefully stir it in.

Assembling the cake


  • Place the first cake base on a plate.
  • Spread jam and a heaped tablespoon of cream on top.
  • Place the second base on top. Again spread jam and a heaped tablespoon of cream.
  • Place third and last base with the smooth side up on top and spread cream onto it.
  • Let the cake chill for about 1 – 2 hours.
  • Coat cake with the remaining cream.
  • Before serving add raspberries, mint leaves and dark chocolate flakes as decoration and let the cake chill for another hour.

Produkte für die Zubereitung des Rezepts

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