Queen Victoria biscuit
0
834
Kitchen
European
Calorie content
168 kcal
Portions
6 port.
Cooking time
1 d.
Proteins *
5.7 g
Fats *
2.8 gr.
Carbohydrates*
32.2 g
According to the classics, for this biscuit take the same amount of flour, butter and sugar. Such a biscuit is elastic, but gentle enough, it becomes even more tender when it stands for half an hour at room temperature and the butter in the biscuit thaws. Such a blank can be used as cakes in any cake, the easiest way is to layer the cakes with whipped cream, and use your favorite jam as a filling.
Ingredients
Cooking process
Using a citrus grater, remove the colored part of the lemon rind, which was previously washed with a brush. Make sure that the white part is not captured, otherwise the zest will taste bitter. Add lemon zest and vanilla extract to the dough. In no case should you replace vanilla with vanillin or vanilla sugar, in which case it is better not to put anything in the dough. Beat the dough one last time until combined.
Wash the strawberries, remove the tails, cut into thin slices. Heat the jam in the microwave for about half a minute, until it becomes liquid. Mix berries and jam, put on the bottom cake with a slide in the middle, 2 cm back from the edge of the biscuit. For the cream, beat the butter at room temperature with powdered sugar until fluffy, then add the curd cheese (creme) at room temperature and beat again until combined. Put a layer of cream on top of the berry layer.
Bon Appetit!