Highly recommendable for layered cakes is Victorian Biscuit. It’s easy to bake.
Preferably bake the cake 1 day before you fill it and decorate it. Wrap the baked cakes
in cling wrap and let them rest for 1 day. Before you fill the cakes you should trim the tops.
You can fill the layers with buttercream, or ganache. Below you will find the recipes.
Preferably bake the cake 1 day before you fill it and decorate it. Wrap the baked cakes
in cling wrap and let them rest for 1 day. Before you fill the cakes you should trim the tops.
You can fill the layers with buttercream, or ganache. Below you will find the recipes.
With these basic recipes it’s easy to create different cakes. No problem to vary the taste
of the buttercream with grated lemon peel / orange, cinnamon, coconut etc.
And be creative with the decoration on top of the cake.
All recipes are for 3 cake pans with 15 cm diameter.
Victorian Biscuit
200 g butter (room temperature)
200 g icing sugar
4 eggs (room temperature)
200 g flour (sifted)
7 g baking powder
optional flavours: Vanilla, grated lemon or orange peel
Preheat the oven to 180°C. Grease the cake pans and set a side.
Mix butter, sugar and maybe flavour on high speed till it’s light and fluffy. Beat the eggs
and add them to the buttercream with medium speed. Mix flour and baking powder
Mix butter, sugar and maybe flavour on high speed till it’s light and fluffy. Beat the eggs
and add them to the buttercream with medium speed. Mix flour and baking powder
and add the mixture on low speed. Devide the dough between prepared pans.
Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes
Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes
out clean.
Buttercream classic
200 g butter (room temperature)
200 g icing sugar
a dash of salt
optional flavours: Vanilla, grated lemon or orange peel
Mix all ingredients till the mixture is light and fluffy.
Cream Cheese Buttercream
175 g butter (room temperature)
270 g icing sugar
120 g cream cheese (room temperature)
1 tablespoon milk
1 teaspoon vanilla extract
Mix all ingredients for 3-5 minutes.
Ganache
200g chopped dark chocolate (70%)
200 ml cream
Heat up the cream and pour it over the chocolate. Mix all together till the chocolate is melted. Let the chocolate cream cool down in the fridge before you fill the cake.
