entranceQueen victoria's dessert. Queen Victoria's biscuit is chic in its taste and simple in its essence. Traditional Queen Victoria Biscuit
I liked such a festive and bright cake recipe.But why such a name, you ask?
This is the most famous dessert in England, because they say that he (Viktoria Sponge Cake) was the favorite of the Queen herself throughout her reign.
First, the products are very simple. And secondly, an incredible bouquet of tastes prevails here: delicate, slightly damp cakes, pleasant sourness due to the zest, vanilla.
It is perfect for a family gathering or evening tea. I would like to make a tart amber tea for him by putting a slice of sunny lemon in it. A citrus scent accompanies this simple cake, refreshing the biscuit with its zest and balancing the sweetness of the buttercream with lemon juice. Airy and juicy, springy cakes go well with strawberries and whipped cream. In my opinion, this classic combination is so perfect that it makes you fall in love with its simplicity and balanced taste. When strawberry season comes to an end, you can use raspberries or currants, or use a mixture of berries.
- Butter - 250 gr.
- Sugar - 250 gr.
- Flour - 250 gr.
- Baking powder - 8 gr.
- Eggs - 4 pcs.
- Lemon zest
- Vanilla extract - 2 tsp
- Strawberry
- Jam
Beat well with a mixer, 5 minutes. Then add all the eggs (4 pcs.) One at a time, beat for another minute after each addition.
Combine flour (250 gr.) With baking powder (8 gr.) In a separate bowl with a whisk, so that they are well combined. And add dough to the future in small portions.
On a grater, grate the lemon zest, add it to the dough along with the vanilla extract 2 tsp.
A baking dish (I had 16 cm, but you can do it at 20), grease with butter and sprinkle with flour, shake out the excess. Place parchment at the bottom. This will make it easier to take out future cakes. Spread out half of the dough and flatten with a spatula. Yes, the dough should be thick, don't be alarmed.
Bake at 190 degrees for 20-25 minutes. Here, look, as soon as the top starts to turn red (just just golden), check with a skewer. Don't overdo it. The biscuit can be with a small dome on top. Remove from oven and set on wire rack for 5 minutes.
Then take out the cake and turn it over. Let it cool completely.
In general, as soon as the cakes have cooled down, they can be coated and collected. But I do it a little differently. To make the cakes even more moist, wrap them in plastic and put them in the refrigerator for a couple of hours.
Now the layer. Take 10-15 strawberries and peel off the tails, cut thinly. Can be replaced with raspberries (you don't need to cut them). And 3-4 tablespoons of good jam (strawberry or raspberry, depending on the berry used). Heat the jam in the microwave for 30 seconds until it becomes liquid.
So, everything is very simple. Mix sugar (250 gr.) And butter at room temperature (250 gr.) In a cup.
There are several types of biscuits: classic, vanilla, chiffon, Victorian. The latter is also called Queen Victoria's biscuit. Its recipe with a step-by-step description of all actions will be presented in our article.
This amazingly delicious dessert, or rather, cake, can be safely called one of the most popular in the UK. It is wildly popular in many English cafes. And if we take into account the fact that a biscuit is prepared from the simplest ingredients, then it is almost impossible to explain the appearance of such an interesting taste and unusual texture. A fluffy cake is both soft and elastic at the same time. It has a porous texture, crumbles a little when cut, but remains moist inside. This is how Andy Chef's perfect Queen Victoria biscuit turns out. The recipe for its preparation will be presented below.
According to the classic recipe, the Queen Victoria biscuit is made from the following products:
- eggs - 4 pcs.;
- butter - 250 g;
- sugar - 250 g;
- flour - 250 g;
- baking powder - 8 g;
- vanilla extract - 2 tsp;
- lemon zest to taste.
Strawberry confiture is used to sandwich biscuit cakes. It should be prepared from the following ingredients:
- strawberries - 500 g;
- icing sugar - 300 g;
- agar-agar - 3 g;
- lemon juice - 25 ml.
For a gentle cream you will need:
- cream with a fat content of 33-38% - 400 ml;
- icing sugar - 100 g.
Fresh strawberries are ideal as a cake decoration.
How to knead the biscuit dough?
You can't spoil strawberries with cream! And if you add an airy biscuit to this combination, you get a truly royal dessert. It is not surprising that Her Majesty of Britain loved this delicacy so much and taught all her courtiers to it. Today I offer a step-by-step recipe for a Queen Victoria biscuit. Feel the luxury of taste and be sure to pamper your family!
Ingredients:
- Butter - 180 g
- Granulated sugar - 180 g
- Flour - 180 g
- Baking powder - 8 g
- Eggs - 4 pieces (small, if large, 3 pieces are enough)
- Zest of one lemon (can be replaced with orange zest)
- Vanilla extract - 1 tsp (can be replaced with a 10 g bag of vanilla sugar)
- Strawberry confiture - 80-100 g
- Whipped cream cream - 250 g
How to make a Queen Victoria biscuit (step by step recipe with photo)
Beat the softened butter with granulated sugar using a mixer. The mass should lighten and become lush.
Beat eggs one at a time, whisking thoroughly after each until smooth.
When all the eggs are driven in, you will see that the mixture has become grainy, this is normal, do not be afraid.
Pour in the vanilla extract (1 tsp) and add the zest of one lemon.
Place flour in a separate cup and add baking powder.
Stir with a whisk (to distribute the baking powder properly in the flour).
Add flour in small portions to the dough bowl, as if lifting the dough up with a spatula.
The dough should be thick, like in my photo. If yours is thinner, you can add a couple tablespoons of flour.
Place a circle of parchment on the bottom in a baking dish (I have a diameter of 18 cm) so that the finished biscuit slips out better. You need to lubricate the sides with nothing so that during baking the dough does not slide down a slippery form, but evenly rises.
Since the dough is thick, use a silicone spatula to help distribute it evenly.
Put the form with the dough in the oven, which preheat to 180 C. The biscuit is baked for 20-25 minutes. Focus on your oven, if yours is a power beast, it will probably take no more than 20 minutes. The oven must not be opened for the first 15 minutes so that the airy dough does not fall off.
The readiness of the cake can be checked with a wooden stick stuck in the center of the biscuit, it should come out dry, without wet crumbs sticking to it.
After the biscuit has cooled slightly, wrap it in plastic wrap and put it in a cool place. This method will help the biscuit to be saturated with moisture and become juicier.
This is the reverse side of the biscuit. Looking ahead, I will say that the biscuit is so moist that it does not require impregnation.
Cut off the top of the biscuit before assembling, it can be spent on making desserts in cups.
This photo shows the porous and delicate structure of the biscuit. Despite the airiness, the crumb has elasticity, so it will behave well in a multi-tiered cake.
The biscuit base of the dessert is successfully complemented by strawberry confiture and whipped cream.
Queen Victoria Strawberry Jam
I told how to cook this tender strawberry layer in (you can follow the link to see step-by-step photos of the process). Here I will also briefly describe the process: you need to heat 100 g of strawberries mixed with 1 tbsp in a saucepan. l. granulated sugar. While stirring, bring to a boil and pour in the starch mixture (for this, in a separate glass, mix 1 teaspoon of corn starch and 2-3 tablespoons of cold water). After adding the starch, simmer the mixture for another 2 minutes and turn off the heat.
Cut the Queen Victoria biscuit into two cakes. Put the first one on a dessert plate, then add the strawberry jam (which should cool by this time). A distance of 2 cm should remain to the edges of the biscuit.
Queen Victoria Biscuit Whipped Cream
I described in detail how to prepare such a cream in order not to overload this article with photographs (of which there are still a lot of them). If there is no time to follow the links, I will briefly describe the process here. Place cold heavy cream (at least 33%) in a deep bowl, start whipping with a mixer at low speed. After reaching soft peaks, add the powdered sugar and beat until the cream appears thick and fluffy. Be careful, cream is easy to turn into butter. Therefore, it is better not to use very powerful combines, a hand mixer is enough and 10 minutes for whipping.
So, the whipped cream is ready, we continue to collect the cake. Top the strawberry jam with 3-4 generous tablespoons of cream, then cover with the top biscuit.
The classic version of this dessert is topped with powdered sugar. But, since I still had some extra whipped cream, I decided to decorate the top of the biscuit with cream, jam and fresh strawberries. It turned out very tasty!
A nice feature of this dessert is that it stays juicy and tasty for a couple of days when stored in the refrigerator. I liked the biscuit because of the simple and accessible ingredients such a rich taste is obtained: creamy, with a light lemon note, with a delicate, porous structure.
Surely you noticed that for the recipe flour, sugar and butter are taken in equal proportions? Even here, the British strive for accuracy can be traced! What else can you say to the taste of a biscuit? It is completely self-sufficient and without creams, jams, impregnations! Can be served as a stand-alone dessert. If you decide to make a full-fledged cake based on these biscuits, it is better to soak the cakes with syrup (heat 6 tablespoons of water with 4 tablespoons of sugar and cool, then soak.) Otherwise, it will take all the moisture from the cream, it will disappear from interlayers, and the top cake may crack.
I will show you another cut of a truly royal dessert.
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Hello. Today I will tell you about an incredibly delicious biscuit - Queen Victoria biscuit. It is so self-contained that it can be served simply by sprinkling with jam and adding whipped cream.
The biscuit turns out to be very rich in taste - creamy, with a light lemon note, with a porous, delicate structure. It's even surprising that all this variety can be achieved from completely simple products that are at hand.
A prerequisite for the preparation of this dessert is an equal amount of ingredients - flour, butter and sugar. You can adjust this amount for yourself, focusing on the diameter of your shape and the required number of cakes. I, by the way, have a shape of 22 cm, it turned out 2 cakes with a height of 2.5 cm.
How to make a Queen Victoria biscuit at home recipe step by step with photos.
Ingredients:
- flour 250 gr.
- butter 250 gr.
- sugar 250 gr.
- 4 eggs
- baking powder 8 gr.
- zest of 1 lemon
- vanilla sugar 10 gr.
Preparation:
It is necessary to get butter out of the refrigerator in advance, we need it at room temperature. Beat our butter with sugar until whitening and increase in volume. Just be sure to take a good, proven oil. The taste of the finished product depends on this.
Then, add eggs one at a time, beating for about a minute each time.
Sift flour and baking powder into a bowl, mix well.
We gradually introduce our flour mixture into the butter-egg mixture.
Add lemon zest, mix everything.
The dough turns out to be thick and incredibly beautiful - snow-white with yellow dots.
We put it in a prepared form (oiled and sprinkled with flour). I have silicone molds, you don't need to prepare them.
We send to bake in a preheated oven at 180º for 20-25 minutes.
The main thing here is not to overexpose the dough, the cake should be slightly gilded, there is no need to wait for brown color. We check the readiness with a wooden skewer.
We give a little rest to the ready-made cakes in the form, then transfer to the wire rack and cool.
This time I made a full-fledged cake. In the layer I have strawberry confit and. And on the outside, the cake is lined. Here's what a gentle handsome man ended up with.
Here it is in section.
What I want to add on my own. It was with the cake that I collected this biscuit for the first time, before that I always did it according to the first serving option. This biscuit is tasty even without a ton of cream, it is in the "naked" form that it opens up to 100%. But, somehow it is not accepted in Russia there are just cakes with tea. Therefore, if you still decide to make a full-fledged cake, then the biscuit must be soaked, otherwise it will take all the moisture from the cream into itself. From here, cracks will appear on the top coat, and the cream of the cream will completely disappear from sight.
The cakes go well with strawberry, raspberry or lemon filling, and, in addition to with, it is incredibly delicious.
Try this, for real, royal dessert. I think he will win your hearts.
Good appetite.
- 1. Friday, end of the week. As a rule, on Friday, plans for the weekend begin to appear and in general it seems that life will soon be in full swing. I propose to plunge into the world of luxury of royal families with the most popular and most famous dessert in England - the Queen's biscuit ...
- 2. He (Victoria Sponge Cake) is said to have been the Queen's favorite throughout her reign. As in those days, now for its preparation equal parts of flour, butter and sugar, plus eggs are used. And still in many tea establishments in England biscuit ...
- 3. This is something incredible. Especially when you realize how simple the products, the preparation and assembly process are. But with taste, the opposite is true - it is something complex, multifaceted and unusual. You know how much I love the play of textures and flavors, Victoria is superior in this matter ...
- 4. The biscuit cakes themselves are quite dense, porous and at the same time very, very tender, slightly moist. The pleasure begins even when you just start cutting it - you will feel how airy it looks and elastic in the cut. And yes, don't forget the lemon zest. It would seem...
- 5. In the classic version, only jam was used for the layer, but in modern ones, creams are also allowed. Whipped cream is the most popular. But I like thicker ones, so I used this one.