Victorian cake with raspberries and whipped cream
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ingredients
250 g butter 250 g powdered sugar 4 pk egg 250 g plain flour 1/2 packet baking powder 250 ml whipping cream 125 g fresh raspberries raspberry or other sour jam 2 tbsp powdered sugar vanilla
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This traditional English cake dates back to the Victorian era. It was a favourite of Queen Victoria and is now often served at teatime at five o’clock.
1.
Melt the butter a little and add to the sugar. Whisk them together to make a thick cream.
2.
Start adding the eggs one at a time, beating them in progressively.
3.
Add the flour by hand and finally the baking powder.
4.
Brush the cake tin with butter and dust with flour. Pour the batter into it and spread it evenly. Place in an oven preheated to 190 degrees. Bake for about 25 minutes, until the dough sticks to a skewer.
5.
Let the crust cool completely so that the whipped cream doesn’t melt. Then cut it in half and brush both halves with jam.
6.
Wash the raspberries and let them drain. Then spread them evenly over the crust.
7.
Beat the cream with 2 tablespoons of icing sugar, vanilla and thickener.
8.
Spread the whipped cream evenly over the crust.
9.
Place the second shell on top of the cake. Leave to chill in the refrigerator. Sprinkle with icing sugar before serving.
