Ingredients
| 200 g | 00 flour |
| 200 g | butter |
| 200 g | sugar |
| 4 | egg |
| 50 mL | whole milk microfiltered Sterilgarda |
| 8 g | baking powder |
| 1 pizzico | table salt |
| 1 baccelli | vanilla |
| 250 g | fresh spreadable cheese |
| 250 g | mascarpone cheese Sterilgarda |
| q.b. | vanilla essence |
| 30 g | powdered sugar |
| 120 g | raspberries |
| 300 g | raspberry jam |
| 1 cucchiai | powdered sugar |
Preparation
- Start preparing the Victoria Sandwich by placing the softened butter, sugar and seeds of a vanilla pod in a bowl.
- Beat with the whisk attachment of a mixer until the mixture becomes light and frothy.
- Add the eggs at room temperature one at a time, beating with the whisk and allowing the first egg to be well absorbed into the mixture before adding the next.
- Using a ladle, mix together the flour and yeast, previously mixed and sifted, and a pinch of salt, alternating with the addition of milk.
- Mix the ingredients well and pour equal quantities into two greased and floured 22 cm diameter cake tins.
- Level the mixtures in the two cake tins and then bake in a static oven already heated to 180° for approximately 20 minutes.
- Remove the bases from the oven and leave to cool completely.
- Prepare the cream for the Victoria Sandwich filling by combining the Sterilgarda Mascarpone and the spreadable cheese in a bowl.
- Mix the two fresh cheeses well to soften them, adding a few drops of vanilla extract and the sifted icing sugar.
- Cover one of the two bases with the fresh cheese cream and sprinkle the surface with the raspberry jam and fresh raspberries.
- Cover everything with the other base just like a sandwich.
- Sprinkle icing sugar over the surface of the Victoria Sandwich.
In a bowl, mix the 2 eggs with half the sugar, add the dissolved yeast, the melted butter and the warm Sterilgarda microfiltered whole milk, finally add ...
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