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Do not miss the current trend in pastry making. Enhance your naked cake with Alain Milliat sweet orange marmalade.

Naked cake avec la marmelade d'orange Alain Milliat


For 6 person 

For the Genoa bread
153 g of almond powder
153 g of sugar
4 eggs
93 g of butter
26 g of flour
26 g of cornflour (or maïzena) 
For the white chocolate ganache glaze
300g of good white chocolate
100g boiling cream
220g very cold liquid cream to whip up the ganache 
For an easier to make icing*, use 
100g of icing sugar
100g spreadable cheese (The Philadelphia type)
3cl of warm water



For this recipe, you can use a high cylindrical baking pan (17cm diameter and 10cm high for example).

Triptyque de photos du naked cake accompagné de jus Alain Milliat

Genoa Bread

Roast the almond powder for 10 minutes in an oven at 150°C. Then let it cool. Meanwhile, melt the butter and set it aside. Pour the almond powder, sugar and one egg into a bowl. Using an electric whisk (or a food processor), mix until the mixture is smooth. Sift the flour and cornflour together and pour into your batter. Mix with a spatula, or very gently with a whisk. 

Take 2-3 tablespoons of the paste and add it to your melted butter. Stir vigorously to obtain a homogeneous mixture. Add it to your dough and mix again gently to preserve the micro air bubbles in the dough. Place a piece of greaseproof paper in the bottom of your tin, then pour the dough into it and bake for 45 minutes at 170°C. Check with the tip of a knife: it should come out dry.
Let the cake cool before removing it from the tin.


The ganache

While the cake is baking, make the ganache (or the other spreadable cheese glaze, which is easier to make). Put the white chocolate broken into small pieces in a bowl. Boil the 100g of liquid cream. Pour it over the white chocolate off the heat and stir until all the pieces are melted and the ganache is smooth.

Leave it to cool (to 3°C, if you have a thermometer), then whip it for a few minutes with the 220g of very cold liquid cream, to obtain a firm but supple ganache, which allows the icing of the cake.

Part du naked cake découpée avec un verre de jus Alain Milliat

Cut the cake into three equal layers. Top each layer with a little of the ganache (the equivalent of a tablespoon), then with the sweet orange marmalade (also the equivalent of a tablespoon).

Bring the three layers together and coat the cake with the remaining ganache using a spatula.

When the ganache is well distributed, you can remove the excess all around the cake, using the edge of the spatula to obtain clean edges, where the brown colour of the cake appears transparent under the ganache.

We wish you an excellent savouring.

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