Berries Victoria Cake
A festive nerries Victoria cake, with berries insert. After I made it, I felt I should’ve filled it with some additional whipped cream. But that’s not all too bad- I am sharing the recipe with a minor correction to include this option.
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Berries Victoria Cake:
Equipment:
- Round cake pan, 15cm (d) x 7.5cm (h), side and bottom linked with parchment paper.
- Mousse cake ring 14cm (d) x 3cm (h),sealed with plastic wrap at the bottom (for the berries insert).The cake ring is placed on top of a baking sheet lined with parchment paper.
Recipe:
| Element | Ingredient | Amount (g / units) |
| Berries Insert | Frozen Fruit Puree (Strawberry/Cherry/Raspberry, or anything else to your taste) | 80g |
| Water (1) | 30g | |
| White Granulated Sugar | 40g | |
| Powdered Gelatin | 3/4 tsp | |
| Water (2) | 12g | |
| Victoria Sponge | Softened Unsalted Butter (Room Temperature) | 100g |
| White Granulated Sugar | 85g | |
| Eggs | 50g | |
| Cake flour | 80g | |
| Almond Meal | 30g | |
| Baking Powder | 5g (1 tsp) | |
| Vanilla Extract | 7g | |
| Milk | 60g | |
| Salt | 1/8 tsp | |
| Berries Jam | Berries of your choice, Fresh or Frozen | 120g |
| White Granulated Sugar | 60g | |
| Lemon Juice | 5g | |
| Cornstarch | 8g | |
| Water | 18g | |
| Insert and Piping Cream: Plain (Open star piping tip, Wilton 4B) | Heavy Cream (38%) | 130g |
| White Granulated Sugar | 13g |
Cake preparation and assembly instructions:
Berries Insert:
- In a small bowl, thoroughly mix the gelatin with water (2) and refrigerate until use.
- In a small saucepan over medium heat, cook the fruit puree, water (1) and sugar, until the sugar completely dissolves, and the mixture simmers. It should be at a temperature of around 60C.
- Melt the gelatine mixture in the microwave for about 10 seconds, and thoroughly mix to a clear liquid without any lumps. Add the bloomed gelatin to the berries mixture and stir it well to combine.
- Pour this mixture into the prepared baking ring (size 14cm [d]), and freeze for 2-3 hours.
Cake batter:
- Line the bottom and sides of the baking pan with parchment paper and set to the side.
- Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven.
- In a bowl, using an electric handheld mixer or using a standing mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed until light and fluffy, about 2-3 minutes.
- Mix the eggs with the milk and vanilla, and gradually add it to the butter mixture, in 8-10 parts, mixing on medium speed and occasionally scraping the bowl to ensure even mixing.
- Sift the dry ingredients: flour, almond meal and baking powder, and incorporate into the butter mixture with folding motions.
- When the batter is about 85% combined, add the milk and incorporate with folding motions.
- Pour the cake batter into a baking pan lined with parchment paper, and bake for 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely.
- Once the cake has cooled down, slice it in half to make two cake sheets, about 2cm each.
Strawberry Jam:
In a small bowl, mix together the cornstarch and water to combine.
In a small saucepan, cook strawberries and sugar on low heat, until the sugar dissolves completely. Add in the lemon juice and cornstarch mixture. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
Assembly:
- Whip the heavy cream and sugar to a stable consistency.
- Bruch the cake layers with sugar syrup. Place the berries insert on top of the first layer. Evenly spread about 40-50g of cream. Arrange the sides with a spatula, and cover the cream with another cake layer.
- Evenly spread the jam, leaving about 1.5cm distance from the edge of the cake.
- Use the remaining cream to pipe decoration around the cake’s border. Top with fresh berries or decorate per your personal preference.
