Meine pers\u00f6nliche Herausforderung: alle Kuchen, Brote & Mehlspeisen der technischen Aufgaben von The Great British Bake Off (TGBBO) backen!
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Mary Berry’s large Victoria sandwich is perfect for all baking abilities and only takes 35 mins to make in total, so you don\u2019t have to spend ages in the kitchen to bake this delicious cake. This Mary Berry Victoria sponge is sandwiched together with strawberry jam. If you want to make this Victoria sandwich cake a dessert cake, use freshly whipped cream as well as jam for the filling. This cake serves between 6-8 people, so you know you\u2019ll have a slice for everyone if you have people coming round for a cup of tea. This Victoria sandwich will last up to 3 days in an airtight container.<\/p>\n
serves: 6 – 8
\nPrep: 10 min
\nCooking: 25 min(or 20 mins for 15cm (6in) cake)<\/p>\n
Ingredients<\/strong><\/p>\n For the large all-in-one Victoria sandwich: Or for an 18 cm (7 in) Victoria sandwich: Or for a 15 cm (6 in) Victoria sandwich (see cooking time): For the filling and topping: Method<\/strong><\/p>\n Pre-heat the oven to 180\u00b0C\/Fan 160\u00b0C\/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.<\/p>\n Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.<\/p>\n Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.<\/p>\n When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.<\/p>\n Rezept: https:\/\/www.goodtoknow.co.uk\/recipes\/mary-berry-s-victoria-sandwich<\/a><\/p>\n Preparation time: less than 30 mins Ingredients<\/strong><\/p>\n 500g\/1lb 1oz strong white flour, plus a little extra for rolling out To serve: Method<\/strong><\/p>\n Preheat the oven to 220C (200C fan assisted)\/425F\/Gas 7.<\/p>\n Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).<\/p>\n Put 450g\/15\u00bdoz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.<\/p>\n Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.<\/p>\n Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)<\/p>\n Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.<\/p>\n Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called ‚chaffing‘), you incorporate the last of the flour and add air. Do this a few times until you\u2019ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.<\/p>\n Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it\u2019s about 2.5cm\/1in thick. \u2018Relax\u2019 the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.<\/p>\n Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don\u2019t twist the cutter \u2013 just press firmly, then lift it up and push the dough out.<\/p>\n Once you\u2019ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won\u2019t be as fluffy.<\/p>\n Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don\u2019t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)<\/p>\n Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.<\/p>\n Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.<\/p>\n
\n225 g (8 oz) softened butter
\n225 g (8 oz) caster sugar
\n4 large eggs
\n225 g (8 oz) self-raising flour
\n2 level tsp baking powder
\n2 x 20cm (8in) greased and lined sandwich tins<\/p>\n
\n3 large eggs
\n175g (6oz) of softened butter
\n175g (6oz) of caster sugar
\n175g (6 oz) of self-raising flour
\n1\u00bd teaspoons of baking powder.
\n2 x 18 cm (7 in) greased and lined sandwich tins<\/p>\n
\n2 large eggs
\n100 g (4 oz) of softened butter
\n100 g (4 oz) of caster sugar,
\n100 g (4 oz) of self-raising flour
\n1tsp of baking powder.
\n2 x 15cm (6 in) greased and lined sandwich<\/p>\n
\n4tbsp strawberry or raspberry jam
\nA little caster sugar, for sprinkling<\/p>\nS1E2: Scones<\/h2>\n
\nCooking time: 10 to 30 mins
\nServes: Makes 8 large or 15 small scones<\/p>\n
\n80g\/3oz softened butter, plus a little extra to grease the baking tray
\n80g\/3oz caster sugar
\n2 free-range eggs
\n5 tsp baking powder
\n250ml\/8\u00bdfl oz milk
\n1 free-range egg, beaten with a little salt (for glazing)<\/p>\n
\nbutter
\ngood-quality strawberry or raspberry jam
\nclotted cream<\/p>\n