Victoria Sponge Cake.
. 1 cup unsalted butter + 1/2 cup
. 1 cup sugar
. 4 eggs
. A few drops of pure vanilla extract + 1/2 teaspoon
. 2 cups sifted all-purpose flour
. 1 heaping teaspoon baking powder
. Raspberry jam
. 2 cups confectioners’ sugar for dusting
. 1-2 tablespoons milk
. Preheat the oven to 180 degrees C.
. With an electric mixer, cream the butter and sugar until light and fluffy.
. Add the eggs, one at a time, along with the vanilla.
. With a spatula, fold in the flour and baking powder and mix until smooth.
. Divide the batter between 2 buttered and floured 8-inch cake tins.
. Smooth the surface by tapping gently on the side of the tins.
. Bake 20 to 25 minutes.
. For the butter cream:
– In an electric mixer beat the butter until light and creamy, then add the vanilla.
– Gradually beat in the confectioners’ sugar.
– Add just enough milk to make the mixture soft and spreadable.
. Once the cake has cooled, spread one half of the cake evenly with the butter cream.
. Spread the other half with raspberry jam.
. Put the two halves together, with the cream facing the jam.
. Dust lightly with confectioners’ sugar.
. 1 tbsp. butter
. 4 eggs, separated
. ½ cup sugar
. 7 tbsp. cake flour
. 1 tsp. vanilla extract
. 9 cups fresh or frozen raspberries
. ¾ cup sugar
. 1 package unflavored gelatin
. ¼ cup eau-de-vie de poire (pear brandy)
. 2 cups heavy cream
. Preheat oven to 200° C.
. Butter a springform pan and line bottom with buttered parchment.
. Whisk together egg yolks and sugar in a bowl until pale yellow.
. Gradually beat in flour until mixture is smooth.
. Add vanilla and set aside.
. Whisk egg whites in a medium bowl until stiff peaks form.
. Fold whites into yolk mixture, taking care not to deflate whites.
. Pour into pan and bake until brown, 25-30 minutes. Set aside to cool.
. For the filling:
– Put raspberries, sugar, and 1 cup water into a medium saucepan.
– Simmer over medium heat until sugar dissolves and berries break down.
– Press through a sieve set over a bowl to catch puree.
– Return 2 cups puree to pan and set over low heat.
– Sprinkle gelatin in ¼ cup cold water, set aside until softened.
– Add to puree in pan, stirring until dissolved, 1-2 minutes.
– Remove from heat, add eau-de-vie, and set aside to cool.
– Whip cream in a large bowl until soft peaks form. Gently fold puree into cream.
. Unmold cake and discard parchment.
. Slice cake in half crosswise, then return cake bottom to pan.
. Pour in filling, then replace cake top.
. Cover with plastic; refrigerate for 24 hours.
Flourless Chocolate Cake.
. 1 1⁄2 cups almonds, skinned
. 170gr oz. chopped semisweet chocolate, chopped + 200gr for icing
. 3⁄4 cup sugar
. 170gr unsalted butter
. 6 large eggs, separated
. 1⁄8 tsp. salt
. 1 tsp. fresh lemon juice
. 1⁄2 cup heavy cream
. 2 tsp. instant espresso or coffee powder
. Toast the almonds in a single layer in pan in oven at 180°C (for 12 to 15 minutes).
. Adjust a rack one-third up in the oven and preheat oven to 190°C.
. Butter the bottom and sides of a springform pan.
. Line the bottom with a round of baking-pan liner paper cut to fit. Butter the paper.
. Dust the pan all over with fine, dry bread crumbs.
. Place the chocolate in a small bowl over warm water on moderate heat.
. Cover until partially melted, then uncover and stir until smooth.
. Place the almonds and 1⁄4 cup of the sugar in a food processor.
. Process very well until the nuts are fine and powdery.
. In the large bowl of an electric mixer beat the butter until soft.
. Add 1⁄4 cup of the sugar and beat to mix.
. Add the egg yolks, one at a time, scraping the sides of the bowl until smooth.
. On low speed add the chocolate and beat until mixed.
. Then add the processed almonds and beat.
. Beat the egg whites with salt and lemon in a mixer.
. Reduce the speed a bit and gradually add the remaining 1⁄4 cup sugar.
. Stir a large spoonful of the whites into the chocolate mixture to soften it a bit.
. Then, in three additions, fold in the remaining whites.
. Turn the mixture into the prepared pan.
. Bake for 20 minutes at 190°.
. Reduce temperature to 350° and continue to bake for an additional 50 minutes.
. Remove the cake pan from the oven and place it on wet towel.
. Let stand until tepid, 50 to 60 minutes.
. Place a rack or a small board over the cake and carefully invert.
. The cake is now upside down; this is the way it will be iced.
. To make the icing:
– Scald the cream in saucepan over medium heat until forming small bubbles.
– Add the espresso or coffee powder and whisk to dissolve.
– Add the chocolate and stir occasionally over heat for 1 minute.
– Then, remove the pan from heat and stir until the chocolate is melted.
– Let icing stand at room temperature for about 15 minutes.
. Pour it slowly over the top of the cake, pouring it onto the middle.
. Use a spatula to smooth the top and spread the icing.