Name: Naked Cake
Prep time: 65 min
Cook time: 25 min
Yield: 8
Cuisine: Internacional
Ingredients: 8 eggs, (for a 30 cm mold); 1 cup sugar, (for a 30 cm mold); 1 1/2 teaspoons vanilla essence, (for a 30 cm mold); 1 teaspoon lime zest, (for a 30 cm mold); 1 cup flour, (for a 30 cm mold); 90 grams butter, melted (for a 30 cm mold); 4 eggs, (for a 20 cm mold); 1/2 cups sugar, (for a 20 cm mold); 1 teaspoon vanilla essence, (for a 20 cm mold); 1/2 teaspoons lime zest, (for a 20 cm mold); 3/4 cups flour, (for a 20 cm mold); 45 grams butter, melted (for a 20 cm mold); 3 eggs, (for a 14 cm mold); 1/3 cups sugar, (for a 14 cm mold); 1/2 teaspoons vanilla essence, (for a 14 cm mold); 1/4 teaspoons lime zest, (for a 14 cm mold); 2/3 cups flour, (for a 14 cm mold); 30 grams butter, melted (for a 14 cm mold); 1 1/4 cups butter, (200 g) for the frosting; 1 1/4 cups vegetable shortening, (200 g) for the frosting; 2 3/4 cups icing sugar, (500 g) for the frosting; flowers, organic for decoration

Preparation

40 mins

25 mins

Low

Preheat the oven to 180°C and grease the molds with butter. Beat the egg with the mixer and let it increase a little in volume. Add half of the sugar and continue beating. When the mixture is thicker, add the rest of the sugar and the vanilla and beat until you achieve a ribbon stage.