Queen Victoria's Dessert Andy Chef. Cake "Victoria"

Hi all. Today I will tell you about an incredibly delicious biscuit - Queen Victoria biscuit. It is so self-sufficient that it can be served simply with jam and topped with whipped cream.

The biscuit turns out to be very rich in taste - creamy, with a light lemon note, with a porous, delicate structure. It is even surprising that all this diversity 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 form and the required number of cakes. By the way, I have a form of 22 cm, it turned out 2 cakes 2.5 cm high.

How to make a Queen Victoria sponge cake at home step by step recipe 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.

Cooking:

In advance, you need to get butter from the refrigerator, we need it at room temperature. Beat our butter with sugar until white and increase in mass in volume. Just be sure to take a good, proven oil. The taste of the finished product depends on this.

Then, add one egg 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.

Add lemon zest, mix everything.

The dough turns out thick and incredibly beautiful - snow-white with yellow specks.

We spread it in a pre-prepared form (greased with oil and sprinkled with flour). I have silicone molds, they do not need to be prepared.

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 a little golden, no need to wait for brown. Readiness is checked with a wooden skewer.

We give a little rest to the finished cakes in the form, then transfer to a wire rack and cool.

I made a full cake this time. In the layer I have strawberry confit and. And the outside of the cake is aligned. That's what a gentle handsome man turned out in the end.

Here it is in cross section.

What I want to add from myself. It was with the cake that I collected this biscuit for the first time, before that I always did according to the first serving option. This biscuit is delicious even without a ton of cream, it is in the “naked” form that it opens up to 100%. But, somehow it’s not customary in Russia to eat 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. From here, cracks will appear on the top coating, and the cream of the cream will completely disappear from view.

Cakes go well with strawberry, raspberry or lemon filling, and, in addition to co, it's insanely delicious.

Try this truly royal dessert. I think he will win your hearts.

Enjoy your meal.

This favorite British pastry, Queen Victoria Biscuit, has gained popularity all over the world. Many housewives prepare it for their children and guests, not even suspecting that the biscuit bears a royal name.

According to the classical scheme, a biscuit is prepared very simply and quickly, it does not require a large number of ingredients and skills. All the main elements are taken in the same amount plus 4 eggs.

It's amazing how a biscuit with such a simple recipe is crazy popular in England!

According to the official version, Queen Victoria had a lady-in-waiting who had a very hard time waiting for a meal between lunch and dinner. And she came up with afternoon snacks - tea parties with sweets, which were arranged around 4-5 pm. The maid of honor invited all the ladies of the court and the queen to her tea parties.

After some time, the queen herself began to arrange similar salon afternoon snacks, and a biscuit, very beloved by the queen, was always served as an obligatory sweetness for tea - with a juicy filling - fruit or berry jam or buttercream. Because of the royal preference, he received this name.

According to another theory, after the death of her husband, Queen Victoria fenced herself off from secular society, and only a few years later the ladies of the court persuaded her to give afternoon snacks with sweet tea in the palace garden so that the queen could see the light. The empress's tea table always had an invariable dessert - a biscuit with berry jam in a layer.

Thus, the Queen Victoria biscuit has gone from the 19th century to the present and remains a delicious pastry, despite its simplicity.

a glass of pancake flour;
a pack of premium oil;
a glass of sugar;
2 tbsp. l. milk;
four eggs of category C1;
1 tsp dough baking powder.

How to bake a traditional English biscuit:

Turn on the oven and let it warm up. The dough is cooked so quickly that the oven does not even have time to heat up.
We prepare the dough - mix all the ingredients and go through them with a mixer or immersion blender until a lush puree mass is formed.
Cover the baking dish with a baking sheet.
Pour the dough into it.
We bake 20 minutes.

The secret of a delicious biscuit is to leave it to cool in the oven or take it out, cover with a thick napkin or towel. That way it stays soft.

Sponge cake can be decorated with fresh berries, powdered sugar, chocolate chips or poured with condensed milk or chocolate icing.

Andy Chef is the most famous and popular food blogger from Khabarovsk. Everyone experiences incredible delight from his baking recipes, and photos step by step recipes will not leave anyone indifferent - you just want to cook a delicious sweet.

Ingredients for Andy Chef's recipe:

sugar - 250 g;
premium oil - 250 g;
four eggs of category C1;
flour - 250 g;
dough baking powder - 8 g;
vanilla - 2 tsp;
lemon zest - a small handful.

In the cook's recipes, it is important to observe all the subtleties in order to get a similar result:

Mix softened butter with sugar. Beat with a mixer until fluffy.
Throw eggs into the mass. Go through the mixer with the addition of each egg.
Thoroughly mix flour with baking powder.
Pour the flour into the buttery consistency and go through the mixer in the process.
Add vanilla and zest.
Grease an oven dish with oil. The optimal size is 10 cm in radius. Sprinkle some semolina.
Put 1/2 of the dough in the form - it is quite dense. No need to worry because of this, the most delicate and soft biscuit will come out at the finish.
Bake at 190 degrees.
As soon as the surface begins to turn golden, check the biscuit with a match. It is important not to overbake it - otherwise it will be dry and hard.
When ready, take the mold out of the oven. Put it on the grid, turning it over, to cool - for a quarter of an hour.
Remove the biscuit from the mold by running a knife along the sides and along the bottom. Let cool. Wrap in a towel and refrigerate.
Repeat the steps with the remaining test.
Keep both biscuits in the refrigerator for two hours.

As a filling, berries are perfect - for example, raspberries. Mix them with warmed berry jam or homemade jam. Spread one of the biscuits, put the second on top. Sprinkle the resulting cake with powdered sugar through a strainer. According to Andy Chef's recipe, buttercream is also added to the layer.

How to make in a slow cooker

You need to prepare:

a glass of flour;
a glass of sugar;
a pack of premium oil;
three eggs of category C1;
a bag of baking powder;
2 tbsp. l. fat milk 6%;
2 tsp vanilla.

Cooking step by step:

Grind soft butter with sugar. Go through the mixer.
Add the eggs, after beating them with a whisk. As you add, do not stop working with the mixer.
Put the vanilla essence in there.
Mix baking powder with flour. Sift several times, and then add to the whipped mass.
Pour in the milk.
Stir the mixture with a large spoon.
Warm up the multicooker - pour liquid into it and turn on the cooking mode for a quarter of an hour. When the unit warms up, pour out the liquid, dry the bowl and fill it with dough.
Set a timer for one hour.

English butter biscuit

Compound:

premium oil - 250 g;
sugar - 250 g;
flour - 250 g;
four eggs of category C1;
vanillin - a bag;
lemon zest - a handful;
baking powder dough - 8 g.

For filling:

Strawberry jam;
condensed milk - half a can;
butter - half a pack.

Butter biscuit preparation:

Put all the ingredients in a large bowl.
Let's go through them with a mixer or blender.
Let's heat up the oven.
Put the dough on a baking sheet or in a pan with a heat-resistant handle.
We will bake for 25 minutes, checking the readiness with a skewer.
When the cake is baked, let it cool down a bit.
Prepare the layer - beat the butter. Gradually add condensed milk to it until a creamy lush state is obtained. Beat long enough, 15 minutes at high speed.
Biscuit cut into 2 cakes.
Let's spread the cakes strawberry jam, making the layer thicker in the center so that the cakes do not part.
Lay out the butter cream soaked in jam cake, close the second.

Decorate the resulting cake with fresh whole strawberries, blackberries and raspberries and powdered sugar or coconut flakes.

Cooking with chocolate

What is needed:

sugar - a glass;
flour - a glass;
a pack of premium oil;
vanilla - 2 tsp;
orange peel - a handful;
four eggs of category C1;
dough baking powder - 8 g;
chocolate bar;
butter for cream - 200 g;
powdered sugar;
fresh strawberries - for decoration.

We prepare in stages:

Put sugar, vanilla, orange zest, softened butter in a large bowl and go through with a fashionable mixer.
Add eggs in succession, beating after each.
Sprinkle flour and stir.
Turn on the stove
Put the dough on a baking sheet with a nylon spatula and send to bake for a quarter of an hour.
As soon as the biscuit is ready, turn it over onto the grid and do not touch until completely cooled.
Prepare the cream - mix the butter with powdered sugar, beat into a strong foam.
Biscuit cut into two cakes. Spread with any berry jam and cream.
Drizzle melted chocolate over surface. Decorate with strawberries. It is good to add mint leaves for decoration.

To make the icing soft, add a little milk, butter and cocoa to the melted chocolate.

Queen Victoria Creamy Biscuit

What do you need:

sugar - 250 g;
premium oil - 350 g;
flour - 250 g;
four eggs of category C1;
dough baking powder - 1 tsp;
vanilla;
lemon zest - 1 tbsp. l.;
medium fat cream - 200 g;
powdered sugar - 30 g;
raspberry jam;
raspberry berries.

Cooking:

Mix the first 7 ingredients. Knead the dough.
Lubricate the form with oil, line with paper and lay out the dough.
Bake at 190 degrees for about a quarter of an hour.
As soon as the muffin begins to blush, check the readiness with a splinter.
Pull out and let cool.
Prepare the cream - whip cream and powder.
Cut the cooled biscuit in half.
Spread chilled cakes with berry jam.
In a layer of 1 cm, put butter cream and a few raspberries in a layer.
Cover one cake with another and grease completely with the remaining cream - the surface and sides.
Decorate with raspberries.

Description

Queen Victoria Biscuit got its name due to the origin of this delicacy. It has long been noticed that the stiff English, who love order and respect balance in everything, prefer simple and natural dishes. The proposed baking recipe is no exception.

There is a legend that it was this delicacy that was usually served for tea in the royal palace. Over time, this became a tradition, and now in many houses of the foggy Albion and far beyond, this amazing classic biscuit takes pride of place.

Any housewife can easily and very quickly prepare a Queen Victoria biscuit with her own hands at home. Even the most inexperienced and novice confectioners will make this pastry ideal. This is facilitated by the ratio of ingredients, and the ease of the process itself from kneading to decorating the cake.

The ingredients that make up the Queen Victoria Biscuit are easy to find on the shelves of supermarkets and grocery stores with an average assortment. You will also not need special devices for baking cakes: both a conventional oven and a slow cooker will fit.

The step-by-step recipe with photos clearly shows the entire cooking process from start to finish. All that remains for the cooks to do is to clearly measure the right amount of ingredients and listen to the advice. You can be sure that this method of making English biscuits will replace all the methods of baking cakes you know, and the recipe will add to your personal collection marked “You will lick your fingers!”.

Ingredients

(250 g)
(250 g)
(3 pcs.)
(82.5%, 250 g for dough + 250 g for cream)
(8 g)
lemon zest
(2 tablespoons)
(2 tablespoons)
(1 tsp for powder + 2 tbsp for cream)
(250 g)
(15-20 berries)
(jam, 4 tablespoons)

Cooking steps

Let's start making Queen Victoria biscuit by preparing all the necessary ingredients for baking cakes. All products that will be useful to us are shown in the photo.

Let's start the cooking process by mixing chilled butter with granulated sugar. Knead thoroughly until the mass becomes homogeneous, and then, to top it off, beat the sweet butter with a mixer..

After the first stage of preparation is completed and the mass takes on a shiny appearance, start introducing chicken eggs one at a time. After adding each egg, beat the mass for a minute.

In a separate bowl, mix the measured amount of flour and baking powder for the dough, and then add them in fractional parts, without stopping kneading in the main bowl. The dough should be thicker than for a regular biscuit..

Once all the flour has been used, add the vanilla essence and lemon zest to the batter, then mix well again.

Transfer the dough to a baking dish, on the bottom of which lay the oiled parchment of the desired shape and size. Level the mass with a spatula. It is also recommended to smear the walls of the mold with butter and lightly sprinkle with flour. This will make it easier to take out the finished cakes and allow you to maintain the desired shape. You can bake two cakes or cook one tall piece, and then carefully cut it with a special tool or a sharp knife. Just keep in mind that you need to cut the cake when it has completely cooled.

Preheat the oven to 200 degrees Celsius, and then put the dough into it. Reduce the heat and bake the cake for twenty minutes in the oven at 190 degrees Celsius. Check the readiness of the biscuit periodically with a wooden skewer: when the dough stops leaving a mark on it, feel free to remove the biscuit from the oven.

The finished cake should look like in the photo. It may have a slight rise in the center, which in most cases will drop as it cools. Cool the cake on a wire rack for five minutes, then turn it upside down and let it rest for another fifteen minutes. After the time has elapsed, wrap the workpiece with cling film.

When the cakes are barely warm, place them in the refrigerator for two hours. This will allow the workpiece to become slightly moist and improve the taste of the finished biscuit. In the meantime, prepare the buttercream by mixing the indicated amount of ingredients with a mixer.

After one and a half hours have passed since the cakes were placed in the refrigerator, proceed to the preparation of berries and jam. Rinse the strawberries (raspberries) carefully in cold water and then remove the stalks.

Heat the jam in the microwave for 30 seconds. Cut strawberries, as in the photo. If using raspberries, leave the berries whole. Leave a few raspberries or one strawberry to decorate the collected biscuit.

Mix jam and berries until smooth, as shown in the photo.

Remove the cakes from the refrigerator and start assembling the biscuit. To do this, lay the first cake on a flat base, and then place the berry mass with jam on top of it. Do not try to cover the biscuit completely: gentle puree will do it on its own. Gently spread buttercream over the berries. The easiest way to do this is with a pastry bag, then you will get exactly as beautiful as in our photo.

Cover the decorated biscuit with the second cake and lightly press the top cake with your hands. Dust the top with powdered sugar, garnish with the remaining strawberries or a few raspberries, and serve immediately: Queen Victoria's English Biscuits don't need to be soaked.

Enjoy your meal!

It's amazing how a biscuit with such a simple recipe is crazy popular in England!

After some time, the queen herself began to arrange similar parlor afternoon snacks, and a biscuit, very beloved by the queen, was always served as an obligatory sweet for tea - with a juicy filling - fruit or berry jam or butter cream. Because of the royal preference, he received this name.

Thus, the Queen Victoria biscuit has gone from the 19th century to the present and remains a delicious pastry, despite its simplicity.

Traditional Queen Victoria biscuit

Here are the products you need to prepare:

a glass of pancake flour;
a pack of premium oil;
a glass of sugar;
2 tbsp. l. milk;
four eggs of category C1;
1 tsp dough baking powder.

How to bake a traditional English biscuit:

Turn on the oven and let it warm up. The dough is cooked so quickly that the oven does not even have time to heat up.
We prepare the dough - mix all the ingredients and go through them with a mixer or immersion blender until a lush puree mass is formed.
Cover the baking dish with a baking sheet.
Pour the dough into it.
We bake 20 minutes.

The secret of a delicious biscuit is to leave it to cool in the oven or take it out, cover with a thick napkin or towel. That way it stays soft.

Sponge cake can be decorated with fresh berries, powdered sugar, chocolate chips or poured with condensed milk or chocolate icing.

Recipe from Andy Chef

Andy Chef is the most famous and popular food blogger from Khabarovsk. Everyone experiences incredible delight from his baking recipes, and photos of step-by-step recipes will not leave anyone indifferent - you just want to cook a delicious sweet.

Ingredients for Andy Chef's recipe:

sugar - 250 g;
premium oil - 250 g;
four eggs of category C1;
flour - 250 g;
dough baking powder - 8 g;
vanilla - 2 tsp;
lemon zest - a small handful.

In the cook's recipes, it is important to observe all the subtleties in order to get a similar result:

Mix softened butter with sugar. Beat with a mixer until fluffy.
Throw eggs into the mass. Go through the mixer with the addition of each egg.
Thoroughly mix flour with baking powder.
Pour the flour into the buttery consistency and go through the mixer in the process.
Add vanilla and zest.
Grease an oven dish with oil. The optimal size is 10 cm in radius. Sprinkle some semolina.
Put 1/2 of the dough in the form - it is quite dense. No need to worry because of this, the most delicate and soft biscuit will come out at the finish.
Bake at 190 degrees.
As soon as the surface begins to turn golden, check the biscuit with a match. It is important not to overbake it - otherwise it will be dry and hard.
When ready, take the mold out of the oven. Put it on the grid, turning it over, to cool - for a quarter of an hour.
Remove the biscuit from the mold by running a knife along the sides and along the bottom. Let cool. Wrap in a towel and refrigerate.
Repeat the steps with the remaining test.
Keep both biscuits in the refrigerator for two hours.

How to make in a slow cooker

You need to prepare:

a glass of flour;
a glass of sugar;
a pack of premium oil;
three eggs of category C1;
a bag of baking powder;
2 tbsp. l. fat milk 6%;
2 tsp vanilla.

Cooking step by step:

Grind soft butter with sugar. Go through the mixer.
Add the eggs, after beating them with a whisk. As you add, do not stop working with the mixer.
Put the vanilla essence in there.
Mix baking powder with flour. Sift several times, and then add to the whipped mass.
Pour in the milk.
Stir the mixture with a large spoon.
Warm up the multicooker - pour liquid into it and turn on the cooking mode for a quarter of an hour. When the unit warms up, pour out the liquid, dry the bowl and fill it with dough.
Set a timer for one hour.

English butter biscuit

Compound:

premium oil - 250 g;
sugar - 250 g;
flour - 250 g;
four eggs of category C1;
vanillin - a bag;
lemon zest - a handful;
baking powder dough - 8 g.

For filling:

Strawberry jam;
condensed milk - half a can;
butter - half a pack.

Butter biscuit preparation:

Put all the ingredients in a large bowl.
Let's go through them with a mixer or blender.
Let's heat up the oven.
Put the dough on a baking sheet or in a pan with a heat-resistant handle.
We will bake for 25 minutes, checking the readiness with a skewer.
When the cake is baked, let it cool down a bit.
Prepare the layer - beat the butter. Gradually add condensed milk to it until a creamy lush state is obtained. Beat long enough, 15 minutes at high speed.
Biscuit cut into 2 cakes.
We smear the cakes with strawberry jam, making a thicker layer in the center so that the cakes do not part.
Lay out the butter cream soaked in jam cake, close the second.

Decorate the resulting cake with fresh whole strawberries, blackberries and raspberries and powdered sugar or coconut flakes.

Cooking with chocolate

What is needed:

sugar - a glass;
flour - a glass;
a pack of premium oil;
vanilla - 2 tsp;
orange peel - a handful;
four eggs of category C1;
dough baking powder - 8 g;
chocolate bar;
butter for cream - 200 g;
powdered sugar;
fresh strawberries - for decoration.

We prepare in stages:

Put sugar, vanilla, orange zest, softened butter in a large bowl and go through with a fashionable mixer.
Add eggs in succession, beating after each.
Sprinkle flour and stir.
Turn on the stove
Put the dough on a baking sheet with a nylon spatula and send to bake for a quarter of an hour.
As soon as the biscuit is ready, turn it over onto the grid and do not touch until completely cooled.
Prepare the cream - mix the butter with powdered sugar, beat into a strong foam.
Biscuit cut into two cakes. Spread with any berry jam and cream.
Drizzle melted chocolate over surface. Decorate with strawberries. It is good to add mint leaves for decoration.

To make the icing soft, add a little milk, butter and cocoa to the melted chocolate.

Queen Victoria Creamy Biscuit

What do you need:

sugar - 250 g;
premium oil - 350 g;
flour - 250 g;
four eggs of category C1;
dough baking powder - 1 tsp;
vanilla;
lemon zest - 1 tbsp. l.;
medium fat cream - 200 g;
powdered sugar - 30 g;
raspberry jam;
raspberry berries.

Cooking:

Mix the first 7 ingredients. Knead the dough.
Lubricate the form with oil, line with paper and lay out the dough.
Bake at 190 degrees for about a quarter of an hour.
As soon as the muffin begins to blush, check the readiness with a splinter.
Pull out and let cool.
Prepare the cream - whip cream and powder.
Cut the cooled biscuit in half.
Spread chilled cakes with berry jam.
In a layer of 1 cm, put butter cream and a few raspberries in a layer.
Cover one cake with another and grease completely with the remaining cream - the surface and sides.
Decorate with raspberries.

The composition is duplicated with clarifications and a link to the kiwi curd recipe

*this amount of dough can be made
1 cake with a diameter of 22 cm, from two layers
1 cake with a diameter of 20 cm, from three layers
2 cakes with a diameter of 16 cm, each with two layers

for Sponge cake
225 g butter
225 g sugar
225 g flour
4 eggs
2 tsp baking powder
2 pinches of salt

for the strawberry filling
300 g strawberries (fresh or frozen)
1 tsp starch
2 tbsp lemon juice
sugar to taste

+ kiwi curd
+ 400 ml cream 35% fat (for whipping)
+ 80 g white chocolate (to fix the cream)
powdered sugar (optional)

Cooking:
Beat softened butter with sugar until smooth (you can do it manually, or you can use a stationary blender).
*Use fine sugar to make it dissolve faster.

Add eggs one at a time, mixing each time until smooth.
*Eggs must be at room temperature.

Sift flour with salt and baking powder and add to the dough, mix.
The dough looks like buttercream.

Put it in a mold, level the surface and bake at 180 degrees. Approximate time 30 minutes. Smaller cakes will probably bake a little faster.
* Do not open the oven ahead of time, the biscuit may fall off.

Allow the cake to cool slightly in the form, then carefully remove, cool completely and cut into two halves.

Cook kiwi curd. Cool it down completely. If the Kurd seems watery to you, then add 1-2 g of gelatin to it. If the gelatin is sheet, then soak in cold water, then squeeze, heat a few tablespoons of curd, dissolve gelatin in them, mix with the remaining curd. Soak powdered gelatin in a small amount of water (there should be very little water), then heat it in the same water and add it to the curd).
* I added half a leaf of gelatin (1 g) to the Kurd

Prepare the strawberry filling:
Cut strawberries into pieces (if fresh). Defrost frozen, do not drain the juice. Add lemon juice and a couple of tablespoons of sugar to the strawberries, mix, put in the refrigerator for 3 hours.
After that, drain the resulting juice, dilute it with water to about 150 ml, add a little lemon juice or Limoncello liqueur to taste, and a little more sugar. Use this syrup to soak cakes.

Grind strawberries with a blender, put on fire, heat. Dilute the starch with a teaspoon of water, mix and pour in a thin stream to the strawberries, stirring it. Cook over low heat until thickened, stirring constantly. Cool down the filling.

Whip the cream to soft peaks, you can add 1-2 tbsp. powdered sugar. Break the white chocolate into small pieces and melt in a water bath (be careful not to overheat the chocolate!). Gently spoon the white chocolate into the cream, whisking at medium speed.

Assembling the cake:
Soak both cakes in syrup.
Further, if you have a cake of three cakes, then you can grease one cake with strawberry filling and the other with Kurd. And if the cake is made of two cakes, then you can do it the way I did (see photo), using pastry bags and a large nozzle to squeeze both fillings onto the cake. Then again, using a pastry bag, squeeze the cream in an even layer.