Queen Victoria’s Cake

Queen Victoria’s Cake

We will need these ingredients:
• 175 g butter (at room temperature)
• 175 g of finely crystalline sugar
• 3 eggs (grind)
• 175 g flour + 1/2 hour. L. baking powder
• 2 tbsp. l. fat milk
• 1 hour. L. vanilla extract and sugar raspberry jam

For the butter cream:
• 250ml double cream

For oil cream:
• 75 g butter (softened)
• 150 grams of powdered sugar (sifted)
• 1 tbsp. l. fat milk
• 1 hour. L. vanilla extract or sugar

For decoration:
• powdered sugar
• raspberries

Utensil:
• 2 round silicone bakeware 18 cm in diameter

Cooking method:

How to cook a Victorian sponge cake:
1 Preheat the oven to 180 ° C. The large capacity, beat the softened butter with the sugar and vanilla extract with sugar or whipped cream to the state.
2 Separately beat the eggs lightly. Add them parts of whipped butter.

queen-victorias-cake

3 Sift the flour into a mass of parts and accurately enter, stirring from the bottom up a metal spoon.
4 Pour the milk (vanilla extract can be added at this stage) and mix well. Put silicone molds on a large baking sheet.


queen-victorias-cake
How to bake and assemble the cake:
5 vanes distribute the dough evenly in the two forms. Smooth out the surface of the dough with a knife. Place in the oven on the middle shelf and bake for 20-25 minutes: cakes rise well and will yield under the fingers. Leave blank baked in molds for 10 minutes, then turn on the grill to cool down completely.
6 Whip the cream in a stable weight. If you decide to use butter cream, beat butter with sugar, milk, vanilla extract and sugar in a lush light cream.

queen-victorias-cake

7 Spread one cake on the underside of the jam and the other with the upper hand — cream or cream.
8 Place the cakes on top of each other, connecting the filling. Put in a dish, sprinkle with sifted powdered sugar and garnish with raspberries or other fresh berries.

queen-victorias-cake

queen-victorias-cake

About the dish:
Sponge cakes of the cake features a crumbly texture. Traditionally, they are flavored with vanilla and jam sandwiches. If desired, add the whipped cream and butter cream with fresh berries.

For 8 persons:
Preparation time: 25 minutes
Cooking time: 20-25 minutes
cooling time: 20 minutes
Oven temperature: 180 «C

Fine pastries:
Accurate Weighing baking ingredients provides sverhuspeshnyh result of all the work, so you should use the scale, rather than measure products at eye. Electronic scales the most accurate, but also conventional mechanical, provided that you use them constantly and will mete out to them all the ingredients for baking, too, will fit. Oil cake is a product of the test, zameshennogo from the same amount of butter, sugar, eggs and flour. If the eggs have different size, weigh 3 directly (without shell), and then measure out the same amount of fat, sugar and flour. In many recipes supposed to use large eggs, each weighing 55 to 60 g.

Beating a path to success:
This Victorian sponge cake will turn out delightfully airy, if Beat butter with sugar until the consistency of whipped cream. Use the butter to room temperature (but not melted!). Traditionally, bakers rubbed products wooden spoon, now an electric mixer beater halves the time, let alone to talk about physical effort, they are practically reduced to zero. However, after addition of whipping can make hard dough, flour therefore better to mix a metal spoon, so as not to dislodge air.

Origin of Queen Victoria’s Cake:
After the death of her husband Prince Albert in 1861, heartbroken Queen Victoria withdrew from society. It is said that in a few years it was persuaded to start giving receptions in the garden, so that the court could again see the Empress at a tea party, which has become a special delicacy air biscuit sandwiched jam or jam from berries. It became known as his «Queen Victoria’s Cake,» or Victorian biscuit.

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