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Home / American Freedom (Naked Cake)

American Freedom (Naked Cake)

American Freedom (Naked Cake)

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Vanilla Cake
  • Vanilla Buttercream
  • Method of Preparation

Vanilla Cake

213g (7.5oz)
198g (7.0oz)
7g (0.2oz)
4g (0.1oz)
113g (4.0oz)
113g (4.0oz)
50g (1.8oz)
36g (1.3oz)
30g (1.1oz)

Method of Preparation

  1. Preheat oven to 176°C/350°F.
  2. Brush two cake pans, one 6 inch and one 10 inch, with softened butter. Sprinkle in a small amount of all-purpose flour and rotate the pan to complete coat the inside of the cake pans.
  3. Sift all of the dry ingredients together.
  4. Combine all of the liquid ingredients.
  5. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds.
  6. Scrape the bowl and finish any necessary mixing by hand.
  7. Divide batter into each pan making sure to fill each pan halfway with the cake batter.
  8. Bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, about 20 minutes.
  9. Transfer the cake pans to wire racks to cool for 15 minutes; turn out the cakes onto the racks and let cool completely. Cakes can be stored overnight at room temperature, or frozen up to 2 months when tightly wrapped.

Vanilla Buttercream

250g (8.8oz)
400g (14.1oz)
100g (3.5oz)
907g (32.0oz)
20g (0.7oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.
  4. Soften butter in a mixer using a paddle.
  5. Add butter to meringue in small additions while mixing on low speed.
  6. Add the to the butter cream.
  7. Mix until evenly incorporated; use as needed.

Method of Preparation

  1. Cut each Vanilla Cake into ¾” even layers with a serrated knife.
  2. Using the cake stand, begin assembling the Vanilla Cake with the Vanilla Butter Cream in between each layer.
  3. Spread the Vanilla Butter Cream around the outside and the top of the assembled Vanilla Cake.
  4. Using an offset spatula smooth the Vanilla Butter Cream around the cake making sure that the sides and the tops are straight.
  5. Keep in mind that this layered Vanilla Cake is designed to see the cake through the Vanilla Butter Cream and should have the finished appearance of being rustic.
  6. Garnish the finished cake with assorted fresh strawberries, raspberries and blueberries.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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