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This semi naked cake tastes fruity, summery and light. It consists of a fluffy moist chiffon sponge cake, a tender cream cheese and cottage cheese cream with white chocolate and the sweet tart black currant jelly. A detailed semi naked cake recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
What is semi naked cake?
While the sides of a naked cake remain completely “naked” on the outside, a semi naked cake is only lightly spread with cream. In this way, the individual cake layers are still visible on some sides. This is where the term “semi-naked” comes from.
For such cakes, you don’t need an extra large portion of cream for spreading and cake crumbs for sprinkling on the sides, as is the case, for example, with Chocolate Spartak cake, Leningradsky cake or cake “Abrikotin”. Ganache, marzipan, chocolate or fondant for covering are also omitted.
Decorate according to taste
When it comes to decorating the cake, you can let your creativity run wild. Fresh fruits, candies, fresh blossoms, nuts, cookies, among others the Easter cookies or heart cookies, are suitable for this.
I decorated my semi naked cake with the homemade blackcurrant zephyr, chopped white chocolate, fresh currants and mint leaves. I also formed small balls, something like cake pops, from the leftover sponge crumbs and spread them on the cake as well.
Perfect for a wedding
Very popular are naked and semi naked cakes as wedding cakes. And this is not surprising. A naked cake looks plain with its simple sponge and cream layers, but at the same time it can be decorated in a strikingly beautiful way. Besides, any casual baker can manage such a cake.
This semi naked cake is
- fluffy,
- creamy,
- fruity,
- moist,
- light,
- fresh,
- delicious,
- summery,
- aromatic,
- with chiffon sponge cake,
- with cream cottage cheese cream with white chocolate,
- easy to make,
- an eye-catcher on any coffee table,
- perfect for a wedding or any other occasion.
Semi naked cake recipe
The semi naked cake recipe, which you can find here at the end of the post in the recipe box, is pretty simple. You can split the preparation over two days, just like you did with the cake “Charodeyka”. Then on the first day you make the sponge cake and on the second you finish the cream and assemble the cake.
You prepare the chiffon sponge cake similar to the classic sponge cake, only at the end you stir hot water and vegetable oil into the batter.
For the fruit jelly, I simply cooked black currants with a little sugar and then passed them through a sieve. But you can use a ready-made, preferably sour, jam instead. Or make the cake with fresh fruit.
The cream is ready in a flash. Whip the cream with powdered sugar until creamy. Then stir in cream cheese and cottage cheese. At the end, add melted white chocolate.
Now you just have to assemble the semi naked cake. First, cut the chiffon sponge cake lengthwise into several cake layers and spread them with the fruit jelly. Then spread the cream on top and stack the cake layers on top of each other.
Now it remains to spread the sides of the cake very lightly, “semi-naked”, with the cream, and to decorate the cake as desired.
How to make semi naked cake: tips and tricks
- To bake the sponge cake, you need a Ø 20 cm springform tin**. It must either be very high or lined with baking paper so that it is above the edge of the mold. You need a very high sponge cake, which you can later cut into four cake layers.
- Use a wooden skewer to check whether the sponge cake is baked. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean.
- It is best to cut the sponge cake the next day. Bake it the day before, if possible, let it cool completely and store it overnight in an airtight container at room temperature.
- Instead of fruit jelly, you can use a tart jam, such as blackcurrant jam. Alternatively, you can use any fresh fruit. Then spread them on the cream before stacking the cake layers on top of each other.
- You can decorate the semi naked cake as you like, depending on the occasion you want to serve it for.
Did you make the semi naked cake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Looking for more delicious cake recipes with fruits? Try some more:
- Raspberry cream cheese cake – recipe for fruity and creamy layer cake
- Raspberry sour cream cake – recipe for summer cake dream
- Mole cake: the best recipe for popular hill cake with bananas
Semi naked cake with currants and white chocolate
Equipment
- Ø 20 cm springform tin
- piping bag with star nozzle optional (for decorating)
Ingredients
for the sponge cake
- 6 eggs
- 235 g sugar**
- 75 ml hot water
- 65 ml vegetable oil
- 40 g cornstarch**
- 235 g flour**
- 10 g baking powder**
- 1 pinch of salt
for the cream
- 150 g white chocolate
- 375 g cream cold
- 225 g cream cheese cold
- 190 g cottage cheese cold
- 35 g powdered sugar**
- 1 pinch of vanilla bean**
for the fruit jelly
- 300 g black currants
- 75 g sugar** or to taste
for decorating (optional)
- blackcurrant zephyr according to this recipe
- white chocolate coarsely chopped
- black currants
- fresh peppermint leaves
Instructions
Preparation of the sponge cake
- Line the baking tin with baking paper so that the paper is about 3 cm above the edge of the tin.
- Mix flour with cornstarch and baking powder.
- Beat eggs, sugar and salt for about 7 - 10 minutes until you get a light and airy mix.
- Fold the flour mix into the egg sugar mix to make an airy batter.
- Pour hot water and vegetable oil to the batter and mix gently and briefly to form an airy thick batter.
- Pour the batter into the baking tin and bake the sponge cake in a preheated oven at 338 °F (170 °C) for about 55 minutes.
- Allow the sponge cake to cool briefly in the baking tin, take it out and let it cool completely with the surface facing down on a kitchen rack.
Preparation of the fruit jelly
- Place black currants and sugar in a saucepan and heat slowly over low heat, stirring, until sugar is dissolved.
- Bring the fruit mix to a boil and simmer, stirring occasionally, until the berries are soft, about 3 - 5 minutes.
- Puree the currant mix with a hand blender and then pass it through a sieve.
- Let the fruit jelly cool.
Preparation of the cream
- Melt white chocolate slowly and let it cool to lukewarm.
- Whip cream with powdered sugar and vanilla until creamy.
- Stir cream cheese and cottage cheese into the whipped cream at medium speed of the mixer.
- Pour the white chocolate into the cream mix and continue to whip it only now at high speed of the mixer to a homogeneous solid cream.
Preparation of the cake
- Cut off the top of the sponge cake and crumble it.
- Gradually add a small amount of fruit jelly and a little cream to the crumbs, kneading them with your hands until you get a well malleable mass, like for cake pops.
- Form small balls from the crumb mix, roll them in chopped white chocolate and chill them for a while.
- Cut the sponge cake longways into four equally thick cake layers.
- Spread a thin layer of fruit jelly on the cake layers.
- Spread three of the four cake layers generously with the cream, leaving about 0.5 - 1 cm to the edge everywhere. Leave some cream for the top, sides and to decorate the cake.
- Stack the three cake layers with the cream on top of each other.
- Place the fourth cake layer on top last, fruit jelly side down.
- Spread the cream on the top and very thinly on the sides of the cake.
- Chill the cake for about 15 minutes.
Decorating the cake
- Spread the cream again very thinly on the sides of the cake, removing the excess cream with a spreading knife so that the sponge remains visible in places.
- Fill the remaining cream into a piping bag with a star-shaped nozzle and pipe roses onto the cake.
- Chill the cake for about 2 hours.
- Spread the crumb balls, zephyr, black currants, chopped white chocolate and mint leaves on the cake and serve.
Notes
- It is best to cut the sponge cake the next day. Bake it the day before, if possible, let it cool completely and store it overnight in an airtight container at room temperature.
- Instead of fruit jelly, you can use a tart jam, such as blackcurrant jam. Alternatively, you can use any fresh fruit. Then spread them on the cream before stacking the cake layers on top of each other.
- You can decorate the semi naked cake as you like, depending on the occasion you want to serve it for.
- Note the detailed tips and tricks for making the semi naked cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
