Traditionally, English biscuit «Queen Victoria»

Traditionally, English biscuit «Queen Victoria»

English biscuit «Queen Victoria» — it is light, airy cake with jam — ideal for tea

For the sponge:
• 170 g softened butter
• 170 g of powdered sugar
• 170 g flour
• 3 eggs

For filling:
• 4 tablespoons raspberry jam
• Oil cream (optional)

1. heat up oven to 190 degrees. 2 form of 18 cm brush with butter and Cover the baking paper.
2. In a large bowl, whisk until creamy mass of butter and sugar.
3. Beat the eggs and gradually add them to the oil mixture, whisking after each addition to avoid folding. At the end, add the flour to the dough and gently stir with a metal spoon (no mixer).
4. Split dough 2 forms. Bake for 20 minutes. Do not open the oven until the end of cooking, or shortcakes will settle in the middle. After 20 minutes, through the glass of the oven, make sure that the cakes browned.
Then, opening the oven cakes pierce with a toothpick in the middle. If it comes out clean with no means test forms can take.
5. Cooled sponge cakes spread between a jam and a simple butter cream if desired. Sprinkle top with powdered sugar and serve tea.
Bon Appetit!

English biscuit "Queen Victoria"

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