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.
Clean the pineapple and cut it into pieces. Pour the pineapple pieces into the blender cup and add the YoCrem Bianco Sterilgarda and the grated ginger ...
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