Victorian cakes are usually made with strawberries or raspberries
But I decided to take advantage of my kumquat mix. I prefer butter cream to whipped cream for Victoria’s cake. But you can simply whip whipped cream. Refrigerate it for about a day for better taste.
♥ Ingredient
♥ Cake
300g unsalted butter
250g sugar
5 eggs
45ml milk
280g pastry flour
40g almond powder
2 teaspoons
12g baking powder
1/2 teaspoon vanilla bean or 1 tbsp
Vanilla extract or 1 vanilla bean
♥ Italian butter cream
110g egg whites
225g unsalted butter
125g sugar
50g water
Vanilla extract or vanilla bean
400g vanilla kumquat mix
♥ Tips
1. Leave eggs and butter at room temperature for 1 hour before using.
2. Preheat oven for at least 10 minutes at 180 degrees. poison.
3. Cut the previous buttercream into small squares.
4. Set aside about 150g of kumquat mixture and mix with a hand mixer to use in layers.
♥ Recipe
1. In a mixing bowl, beat 300g butter until smooth, add sugar and mix well.
2. Slowly add eggs to (1) butter mixture while stirring. Add vanilla extract or vanilla powder in this step.
3. Add the sifted cake flour, almond flour and baking powder. Mix thoroughly.
4. Finally, add the milk and stir until the dough is soft.
5. Pour into 2 round cake pans lined with baking paper.I split the dough into two portions 580g.
6. In the preheated oven, bake for 15 minutes at 170℃ and then for 15 minutes at 165℃.
7. Cool the cake plates completely on a cooling rack.
8 Bring sugar and water to a boil from buttercream recipe and simmer until mixture reaches 118℃.
9. Once the syrup comes to a boil, beat the egg whites into meringues in a mixing bowl.
10. Once the syrup has finished, slowly pour it into the meringue while whisking.
11. Beat until finished meringue cools down to 30℃.
12. Slowly add the butter cubes while beating (11) meringues.
13. Mix vanilla extract or paste into the finished buttercream mixture.
14. Cut the top of the sponge cake evenly but cut out equal parts.
15. Spread the mixed kumquat mixture on the top of the sponge cake, and cover the remaining cake on top.
16. Finish the cake by garnishing the top with buttercream and kumquat jam.
