PEACH + THYME NAKED LEMON CAKE

April 10, 2016

Spring! Time to get rid of the extra layers – let’s get naked. :)
Dear friends of mine are getting married in summer and asked me if I would like to bake their wedding cake. Somewhere between feeling immensely honored and totally panic sticken I pictured a 7 layer butter cream cake with thick icing and a corny couple on top.
Gladly that’s not what they envisioned at all. Naked-cake was the magic word. Now I’m looking forward to baking a cool couple of differently sized naked cakes decorated with berry branches. This is gonna look cool. And since I’m making multiples the chances of dropping all of them before the important moment gets smaller ;) .
Now I’m on the hunt for the perfect naked-cake dough [fluffy – but still able to carry all that weight] and the most delicious cream [fresh to go with different fruit and stiff enough to not melt before someone can take a picture].

By the way – what you see in the picture is half the amount of dough and cream!

PEACH + THYME NAKED LEMON CAKE

  • 300g butter [room temperature]
  • 460g sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 ½ lemons [zest + 1 tablespoon juice]
  • 1 heaped tablespoon thyme leaves
  • 460g flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 300ml buttermilk
  • 4 peaches [or nectarines]

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_ grease 3 x 9 inch [23 cm] round cake tins [you can also bake it in one and cut it into three equal layers – just consider that it will take quite a while longer to bake it]

_ preheat oven to 180°C

_ beat sugar and butter until pale, light an fluffy

_ add one egg at a time

_ mix in vanilla extract, lemon zest and thyme leaves

_ sift toghether flour, baking powder, soda and salt

_ alternate adding flour and buttermilk [mix until just combined]

_ pour batter equally across the cake tins

_ bake for about 35 minutes [until an inserted cocktail stick comes out clean]

_ remove the cakes from the oven, carefully take them out of their tins and brush with lemon juice

_ leave to cool completely [once they reach room temperature you can wrap them in cling foil and store them in the fridge until your cram is ready]

  • 1200ml double cream
  • large spring thyme
  • 500ml mascarpone
  • 5 tablespoons icing sugar
  • lemon extract

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_ pour double ream into a large saucepan along with the spring of thyme

_ heat until the cream is just starting to think about boiling

_ remove from heat

_ let the thyme infuse cream

_ let the thyme infused cram cool in the fridge until cold [over night is ok too]

_ remove thyme from the cream

_ whisk until the cram forms soft peaks [important that the cream is cold]

_ add mascarpone, icing sugar and lemon extract

_ mix until well combined [cream will stiffen up a little more – be careful not to over-mix]

_ cut 2 peaches into small cubes [and the others into some decorative wedges]

_ place first cake layer on a cake board

_ slather the cream generously over [no problem if it sticks out on all sides]

_ press half the cubed peaches into the cream

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_ cover with a little more cream

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_ add the second cake layer [use some kind of ruler to check if the layer is even]

_ repeat with the cream and peaches as before

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_ place the third layer on top and make sure it’s level

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_ generously slather the rest of the cream all around and on top of the cake

_ use a dough scraper [palette knife, or anything with a straight, thin edge] and swirl it around the cake

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_ carefully scrape off any excess cream so the cake layers are visible again

_ decorate the top with peach wedges and thyme springs

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