Recipes
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Victoria Cake

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Ingredients for 4 people

  • 2 teaspoons of baking powder
  • zest of 1/2 lemon
  • 2 cups flour for all uses
  • 1/4 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons warm milk
  • 1/4 teaspoon vanilla
  • 1 cup sour cream 35% fat for whipped cream
  • 1 cup strawberry or raspberry jam
  • 1 cup fresh strawberries and raspberries
  • sliced ​​strawberries or raspberries
  • powdered sugar

Implementation

  1. Preheat the oven to 180 degrees Celsius. Flour and butter two round 28 cm cake tins.
  2. Sift the flour, baking powder and salt and set aside.
  3. In a blender, beat the sugar together with the lemon zest for a minute. Then pour the sugar into the bowl of the mixer and add the soft butter. Beat on medium speed for about 3 minutes.
  4. In another bowl, beat the eggs, milk and vanilla. Add the egg mixture to the mixer bucket and beat on medium speed for a few minutes. Then gradually add the flour until it is completely absorbed by the mixture.
  5. Put the mixture in the two pans and bake in a preheated oven for 25 to 30 minutes. Allow to cool for 15 minutes.
  1. In the bowl of the mixer, beat the cream into a tight whipped cream. Spread the jam on a slice of cake, leaving a margin of 2 cm on the walls.
  2. Spread the whipped cream and fruits such as strawberries and raspberries and cover with the second cake tray.
  1. Sift icing sugar over the cake. Put in the fridge until served.