Christmas Naked Cake

To make the Christmas naked cake, first prepare the sponge cake: pour the whole eggs 1 and sugar 2 into the bowl of a stand mixer, then work with the whisk attachment for about 15 minutes. Meanwhile, mix the corn starch and cinnamon in a small bowl 3.

When you have obtained a well-beaten and frothy mixture 4, turn off the mixer and sift the cinnamon and corn starch mix inside 5. Incorporate the powders with a hand whisk 6.

Pour the batter into a mold with a diameter of 7 inches, at least 4 inches high, that you have previously buttered or lined with parchment paper 7. Level the surface with the back of a spoon 8 and bake in a preheated static oven at 350°F for about 25 minutes. Once baked, remove the sponge cake from the oven and let it cool completely in the mold 9.

In the meantime, prepare the custard: soak the gelatin sheets in cold water 10, then pour the egg yolks and sugar into a saucepan 11 and mix with a spatula. Meanwhile, heat the milk in another saucepan 12.

After mixing the yolks well with the sugar, add the vanilla extract 13 and corn starch 14 and mix again with the spatula. When the milk comes to a simmer, add it in several additions to the yolk mixture 15.

Put the saucepan on the stove and thicken over low heat, stirring continuously with the whisk 16. Once thickened, transfer the cream to a bowl and add the well-squeezed gelatin sheets 17, then mix thoroughly to incorporate them evenly. Let it cool 18, cover with cling film in contact, and put it in the refrigerator for about 30 minutes.

Meanwhile, take the sponge cake and remove the upper crust 19, then cut it into 3 disks of equal thickness 20 21.

Take the cream from the refrigerator, give it another stir, and transfer it into a pastry bag with a 1 cm plain tip. Place the first sponge cake disk on a serving plate and fill it with half of the custard 22, then cover with the second disk 23 and add the remaining cream 34.

Place the third sponge cake disk on top, straighten the cake and smooth the edges with a spatula, then put it in the refrigerator for at least 30 minutes 25. Meanwhile, prepare the topping: pour the cream cheese into a bowl, add the cream 26 and mix with a whisk to obtain a smooth and homogeneous cream 27.

After the cooling time, cover the surface of the cake with a light layer of cream using the spatula 28, including the sides 29.

Finally, garnish the surface with currants 31, rosemary needles, and cinnamon sticks 32. Your Christmas naked cake is ready to be served 33!