Lemon Victoria Sandwich Cake with Raspberries, Strawberries and Clotted Cream Recipe

The last day of September is a double Birthday Day in my family. So I was looking for a cake that would be simple, fast and that wouldn't require a lot of time in the kitchen.

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Servings:

Ingredients

BATTER:
1 cup sugar
4 eggs
2 teaspoons lemon zest
1/2 teaspoon vanilla sugar
1 teaspoon baking powder
1 cup sifted flour
CREAM:
1 cup milk
2 eggs
3 tablespoons flour
1/2 teaspoon vanilla sugar
3 tablespoons sugar
1/3 cup condensed milk
DECORATE:
1/2 cup raspberries
Coconut shred (optional)
1/2 cup strawberries
(Or you may use kiwis and bananas)

Directions

PREP

1.5 hrs

COOK

20 mins

READY IN

2 hrs

BATTER:

Mix sugar with eggs gradually, then add lemon zest, vanilla sugar and baking powder; after that start gradually add sifted flour.
Preheat the oven to 350 F; preheat a tin in which you will pour the batter.
Grease the tin with butter or margarine, pour the batter in it and bake for 20-25 minutes until the toothpick comes out of the cake clean.
While the cake is baking, cook the cream.

CREAM:

Divide the milk into 2 halves. Mix 1/2 cup of milk with eggs, flour and vanilla sugar. Set aside.
Mix 1/2 cup of milk with sugar. Put on medium heat, stir constantly until starts to boil. Pour in the set aside cream (with eggs and flour in) and stir constantly until it starts to boil again.
Take the cream off the gas and add the condensed milk after it cools off a little.
Your cream is ready.

DECORATING:

When the sponge cake is baked and cooled off a little take it out of the tin and cut the sponge cake into two parts lengthwise, creating two layers. Now when you have two layers, choose one that will be the best for the foundation and cover it with your clotted cream.
Take the raspberries and put it on top of the cream on the first layer of your cake. I put one or two circles (one inside another). Put the second layer on top of first, press a little, cover the top layer with cream and decorate with shredded coconut. Put the berries on top of the cake: raspberries and strawberries are good or bananas and kiwis work nice as well.
Put the cake in the refrigerator for 1-3 hours (optional).
The cake tastes better when cooled off.
Enjoy!

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