Berries Victoria Cake

@under_baked

Cindy Lou Who Cake. This cake is inspired by the art cover for Sabrina Carpenter’s song “Cindy Lou Who” and I found it matching the Christmas vibes. It’s a cherries Victoria cake with cherries insert, cherries jam and some whipped cream decorations. This cake was very moist and delicious even though fresh cherries are not in season right now 🙂 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #christmascakes #victoriacake

♬ You – Vietra

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.

First published:

Last modified:

Berries Victoria Cake:

Equipment:

  1. Round cake pan, 15cm (d) x 7.5cm (h), side and bottom linked with parchment paper.
  2. 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:

ElementIngredientAmount (g / units)
Berries InsertFrozen Fruit Puree (Strawberry/Cherry/Raspberry, or anything else to your taste)80g
Water (1)30g
White Granulated Sugar40g
Powdered Gelatin3/4 tsp
Water (2)12g
Victoria SpongeSoftened Unsalted Butter (Room Temperature)100g
White Granulated Sugar85g
Eggs50g
Cake flour80g
Almond Meal30g
Baking Powder5g (1 tsp)
Vanilla Extract7g
Milk60g
Salt1/8 tsp
Berries JamBerries of your choice, Fresh or Frozen120g
White Granulated Sugar60g
Lemon Juice5g
Cornstarch8g
Water18g
Insert and Piping Cream: Plain (Open star piping tip, Wilton 4B)Heavy Cream (38%)130g
White Granulated Sugar13g

Cake preparation and assembly instructions:

Berries Insert:

  1. In a small bowl, thoroughly mix the gelatin with water (2) and refrigerate until use.
  2. 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.
  3. 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.
  4. Pour this mixture into the prepared baking ring (size 14cm [d]), and freeze for 2-3 hours.

Cake batter:

  1. Line the bottom and sides of the baking pan with parchment paper and set to the side.
  2. Preheat your oven to 170C (fan mode off), setting a baking rack at the lowest level of your oven.
  3. 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.
  4. 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.
  5. Sift the dry ingredients: flour, almond meal and baking powder, and incorporate into the butter mixture with folding motions.
  6. When the batter is about 85% combined, add the milk and incorporate with folding motions.
  7. 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.
  8. Transfer the cake to a cooling rack and allow it to cool down 10 minutes before unmolding and letting it cool down completely.
  9. 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:

  1. Whip the heavy cream and sugar to a stable consistency.
  2. 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.
  3. Evenly spread the jam, leaving about 1.5cm distance from the edge of the cake.
  4. Use the remaining cream to pipe decoration around the cake’s border. Top with fresh berries or decorate per your personal preference.
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Berries Victoria Cake עוגת ויקטוריה עם פירות יער

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Berries Victoria Cake עוגת ויקטוריה עם פירות יער

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