Summertime is a fantastic time when it comes to different kind of fruit, especially my favorite – berries. I made this delicious Buckwheat Berry Naked Cake to celebrate my birthday, but it does not need to be any occasion to make it! Layers are made out of mix of all purpose and buckwheat flour giving the cake a nice fluffy and light texture, flavor and making it a bit healthier version. The cream is made with low fat cream cheese and mascarpone making it rich and creamy in taste. It’s used both, to add to the filling and to frost the whole cake. This Berry Naked cake is amazingly light, not too sweet, fruity and perfect for any time of the year!
Buckwheat Berry Naked Cake
INGREDIENTS:
Cake:
Make this recipe three times, once for each layer, if you want a three layer cake.
1/4 cup buckwheat flour
1/4 cup all purpose flour
2 eggs
2 tablespoons non GMO birch xylitol
1/2 teaspoon baking powder
pinch of himalayan salt
FIlling:
3 cups low fat cream cheese
1/2 (125g) cup mascarpone
5 tablespoons non GMO birch xylitol
1 tsp lemon extract
blueberries, blackberries, raspberries
METHOD:
- Preheat oven to 360 F/ 180 C and prepare 8 inch/20 cm round cake pan.
- In a mixing bowl, beat egg whites with a pinch of salt until stiff, gradually add xylitol and continue beating until thick and fluffy.
- Add egg yolks and mix until combined.
- Whisk together flour and baking powder.
- Fold it with dry ingredients with a spatula into fluffy egg mixture just until incorporated.
- Bake for around 20-25 minutes
- Mix together the low fat cream cheese, mascarpone, xylitol and lemon extract. Be careful to not overmix.
- Place one cake layer on a cake stand or serving platter, spread over a couple of spoonfuls of prepared cream and berries.
- Repeat with remaining layers, then frost the top and sides.
