This British favorite pastry, Queen Victoria’s biscuit, has gained popularity around the world. Many housewives cook it for their children and guests, not even suspecting that the biscuit has a royal name.

According to the classical scheme, the biscuit is prepared very simply and quickly, does not require a large number of ingredients and skills. All basic elements are taken in the same amount plus 4 eggs.

It's amazing how a sponge cake with such a simple recipe is crazy popular in England!

Queen Victoria's biscuit: a baking story

According to the official version, Queen Victoria had a maid of honor, who was very hard at intervals to wait for a meal between lunch and dinner. And she came up with afternoon snacks - tea parties with sweets, which were arranged around 4-5 pm. The maid of honor invited all the court ladies and the queen to their tea parties.

After some time, the queen herself began to arrange such salon afternoon snacks, and the obligatory sweetness for tea was always served with a sponge cake, very beloved by the queen, with juicy filling - fruit or berry jam or cream. Because of royal preference, he received such a name.

According to another theory, after the death of her husband, Queen Victoria fenced off from secular society, and only a few years later the court ladies persuaded her to give afternoon tea with sweet tea in the palace garden so that the queen could see the light. On the tea table of the Empress there was always an invariable dessert - a biscuit with berry jam in the layer.

 

Thus, Queen Victoria's biscuit has gone from the 19th century to the present and remains a delicious pastry, despite its simplicity.

Queen Victoria's traditional biscuit

Here are the products to prepare:

  • a glass of pancake flour;
  • a pack of premium oil;
  • a glass of sugar;
  • 2 tbsp. l milk;
  • four eggs of category C1;
  • 1 tsp baking powder dough.

How to bake traditionally English biscuit:

  1. Turn on the oven and leave to warm up. The dough is cooked so fast that the oven does not even have time to heat up.
  2. We prepare the dough - we mix all the ingredients and go through them with a mixer or a hand blender until a lush mashed mass is formed.
  3. We cover the baking dish with a baking sheet.
  4. Pour dough into it.
  5. Bake for 20 minutes.

The secret to a delicious biscuit is to leave it to cool in the oven or remove, cover with a thick napkin or towel. So it will remain soft.

Sponge cake can be decorated with fresh berries, icing sugar, chocolate chips or pour over condensed milk or chocolate icing.

Recipe from Andy Chef

Andy Chef - the most famous and most popular food blogger from Khabarovsk. Everyone is incredibly delighted with his baking recipes, and photos of step-by-step recipes will not leave anyone indifferent - you just want to make a delicious sweet.

Ingredients for the recipe from Andy Chef:

  • sugar - 250 g;
  • premium oil - 250 g;
  • four eggs of category C1;
  • flour - 250 g;
  • baking powder dough - 8 g;
  • vanilla - 2 tsp;
  • lemon zest is a small handful.

In the recipes of the cook, it is important to observe all the subtleties in order to get a similar result:

  1. Mix softened butter with sugar. Beat with a mixer until fluffy.
  2. Throw eggs into the mass. Walk with a mixer with the addition of each egg.
  3. Thoroughly mix flour with baking powder.
  4. Pour the flour into an oil consistency and go with a mixer in the process.
  5. Put vanilla and zest.
  6. Oil the oven pan. The optimal size is 10 cm in radius. Sprinkle a little semolina.
  7. Put in the form 1/2 of the test - it is quite dense. No need to worry about this, a delicate and soft sponge cake will come out at the finish line.
  8. Bake at 190 degrees.
  9. As soon as the surface starts to golden, check the biscuit with a match. It is important not to cross it - otherwise it will be dry and hard.
  10. When ready, remove the mold from the oven. Put it on the grid, turning it over, for cooling - for a quarter of an hour.
  11. Pull the biscuit out of the mold by walking the knife along the sides and bottom. Allow to cool. Wrap in a towel and refrigerate.
  12. Repeat with the remaining test.
  13. Keep both biscuits in the refrigerator for two hours.

Berries, such as raspberries, are perfect as a filling. Mix them with warm berry jam or homemade jam. Smear one of the biscuits, put the second on top. Sprinkle the powdered sugar cake through a strainer. According to the Andy Chef recipe, cream is also added to the layer.

How to make in a slow cooker

You need to prepare:

  • a glass of flour;
  • a glass of sugar;
  • a pack of premium oil;
  • three eggs of category C1;
  • a bag of baking powder dough;
  • 2 tbsp. l milk fat content of 6%;
  • 2 tsp vanilla.

Cooking step by step:

  1. Mash the soft butter with sugar. Take a mixer.
  2. Add eggs by whisking them with a whisk. As you add, do not stop working with the mixer.
  3. Put vanilla essence there.
  4. Mix baking powder with flour. Sift several times, and then add to the whipped mass.
  5. Pour in the milk.
  6. Stir the mass with a large spoon.
  7. Warm the slow cooker - pour liquid into it and turn it on for a quarter of an hour in the cooking mode. When the unit warms up, pour out the liquid, dry the bowl and fill it with dough.
  8. Set the timer for one hour.

English butter biscuit

Structure:

  • premium oil - 250 g;
  • sugar - 250 g;
  • flour - 250 g;
  • four eggs of category C1;
  • vanillin - a bag;
  • lemon zest - a handful;
  • baking powder dough - 8 g.

For filling:

  • Strawberry jam;
  • condensed milk - half a can;
  • butter - half a pack.

Cooking butter biscuit:

  1. We put all the components in a large bowl.
  2. Let's go over them with a mixer or a blender.
  3. Warm up the oven.
  4. Put the dough on a baking sheet or in a pan with a heat-resistant handle.
  5. We will bake for 25 minutes, checking the readiness with a skewer.
  6. When the biscuit is baked, let it cool slightly.
  7. Prepare the layer - beat the butter. To it, gradually pour in the condensed milk until a creamy, lush state is obtained. Beat long enough, 15 minutes at high speeds.
  8. Cut the biscuit into 2 cakes.
  9. We spread the cakes with strawberry jam, making a layer in the center of the thicker so that the cakes do not part.
  10. Put the butter cream soaked with jam cake, close the second.

Decorate the resulting cake with fresh whole berries of strawberries, blackberries and raspberries and powdered sugar or coconut.

Tasty recipe:biscuit recipe

Cooking with Chocolate

What is needed:

  • sugar - a glass;
  • flour - a glass;
  • a pack of premium oil;
  • vanilla - 2 tsp;
  • orange zest - a handful;
  • four eggs of category C1;
  • baking powder dough - 8 g;
  • chocolate bar;
  • butter for cream - 200 g;
  • powdered sugar;
  • Fresh strawberries - for decoration.

Cooking in stages:

  1. In a large bowl, put sugar, vanilla, orange zest, softened butter and walk with a fashionable mixer.
  2. Add eggs sequentially, whipping after each.
  3. Pour flour and knead.
  4. Turn on the oven
  5. Put the dough on a baking sheet with a nylon spatula and leave to bake for a quarter of an hour.
  6. Once the biscuit is ready, turn it over to the grid and do not touch until it cools completely.
  7. Prepare a cream - mix the butter with icing sugar, beat in a strong foam.
  8. Cut the biscuit into two layers. Spread with any berry jam and cream.
  9. Pour the melted chocolate over the surface. Strawberries. It is good to add mint leaves for decoration.

To make the icing soft, add some milk, butter and cocoa to the melted chocolate.

Queen Victoria's Creamy Biscuit

What do you need:

  • sugar - 250 g;
  • premium oil - 350 g;
  • flour - 250 g;
  • four eggs of category C1;
  • baking powder dough - 1 tsp;
  • vanilla;
  • lemon peel - 1 tbsp. l .;
  • cream of medium fat content - 200 g;
  • icing sugar - 30 g;
  • raspberry jam;
  • raspberry berries.

Cooking:

  1. Mix the first 7 ingredients. Knead the dough.
  2. Lubricate the mold with oil, cover with paper and lay out the dough.
  3. Bake at 190 degrees for about a quarter of an hour.
  4. As soon as the muffin starts to blush, check the readiness with a breaker.
  5. Remove and allow to cool.
  6. Prepare a cream - whip cream and powder.
  7. Cut the cooled biscuit in half.
  8. Spread chilled cakes with berry jam.
  9. With a 1 cm layer, put in a layer of cream and a few raspberry berries.
  10. Cover one cake with another and grease with the completely remaining cream - the surface and sides.
  11. Garnish with raspberry berries.

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