Classic Victoria Cake with Strawberries

Name: Classic Victoria Cake with Strawberries
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 12 Portionen
Ingredients: 350 g Butter for the mold; 180 g Sugar; 5 piece Eggs (size M, room temperature); 250 g Wheat flour Type 405; 2 tsp Baking powder; 1 Prise(n) Salt; 125 g Powdered sugar; 75 ml Cream (room temperature); 1 Msp. Bourbon Vanilla; 300 g Strawberries; 180 g Strawberry jam

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Classic Victoria Cake with Strawberries is ready in 2 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Victoria cake is a real classic and tastes simply heavenly! The fluffy dough, the fruity strawberry jam and the creamy filling make it a highlight on every coffee table. I especially like to bake this cake in the summer when the strawberries are fresh and aromatic. It is perfect for birthdays, brunch or just for enjoying. The preparation is a bit more complex, but the result is definitely worth it! If you like, you can also vary the cake with other fruits such as raspberries or blueberries.

Ingredients (11 ingredients)

350 g Butter for the mold
180 g Sugar
5 piece Eggs (size M, room temperature)
250 g Wheat flour Type 405
2 tsp Baking powder
1 Prise(n) Salt
125 g Powdered sugar
75 ml Cream (room temperature)
1 Msp. Bourbon Vanilla
300 g Strawberries
180 g Strawberry jam

Preparation (10 steps)

Preheat oven and prepare mold

Preheat the oven to 180 °C (top/bottom heat). Grease a springform pan (approx. 26 cm diameter) with 350 g butter.

Beat butter and sugar

Thermomix® Setting

3 min/keine/Speed 4

Put 180 g sugar and 225 g butter into the mixing bowl and stir for 3 min/level 4 until creamy.

180

Add eggs

Thermomix® Setting

30 sec/keine/Speed 3

Add 5 eggs (size M, room temperature) one at a time and stir in each for 30 sec/level 3.

Fold in flour mixture

Thermomix® Setting

20 sec/keine/Speed 2

Mix 250 g wheat flour type 405, 2 tsp baking powder and 1 pinch of salt in a separate bowl. Sift the flour mixture into the mixing bowl and stir in for 20 sec/level 2 until the ingredients are just combined.

Bake dough

Pour the dough into the prepared mold and bake in the preheated oven on the second rack from the bottom for 30–35 minutes. Do a chopstick test.

Let cake cool

After baking, let the cake cool in the mold for 10 minutes, then remove from the mold and let it cool completely on a wire rack.

Prepare buttercream

Thermomix® Setting

1 min/keine/Speed 3

Put the remaining soft butter (125 g), 125 g powdered sugar, 75 ml cream (room temperature) and 1 pinch of Bourbon vanilla into the mixing bowl. Beat with the butterfly for 1 min/level 3 to a homogeneous cream.

Prepare strawberries

Wash 300 g strawberries, pat dry, cut off the stems and dice the fruit. Set aside a handful of beautiful specimens for decoration.

Fill cake

Cut the cooled cake horizontally in the middle. Place the bottom half on a cake plate and spread with 180 g strawberry jam. First spread the buttercream on top (set aside 3 tbsp for decoration), then the diced strawberries. Place the top half of the cake on top and press down lightly.

Decorate cake

Spread the remaining buttercream in the middle of the surface and garnish with the reserved strawberries. Dust with powdered sugar. Serve the cake immediately or keep it in the refrigerator until ready to eat.