Victoria sandwich with Mascarpone cream Filling

The reason for making this cake was because I have Mascarpone cheese in the fridge.

After using it for Tiramisu I had to think about what to do with the rest of it. Anyway, Mascarpone cheese is delicious and it can be used as a filling. Finally, I decided to make a Victoria sandwich and fill it with jam and Mascarpone cream Filling instead of whipped cream.

The cake that I use as a base is a butter cake, but we use the sponge method instead of the creaming method, with a different method, you get different textures too. The cake that is made with the sponge method is lighter than the creaming one, and the potato starch gives this cake finer crumbs too. If you don't have potato starch, you replace it with cornstarch but potato starch gives a better result as the one that makes with cornstarch will be a bit drier.

For the jam, you can use other types of it (up to your taste or depending on which one you have in the fridge, hehe), but I suggest using a jam with a bit of tangy taste will make your cake yummier!!

Recipe: Victoria sandwich with Mascarpone cream Filling

สูตรภาษาไทย: วิคตอเรียแซนด์วิชเค้ก

日本語のレシピ：ビクトリアサンドイッチ

Youtube: วิคตอเรียแซนด์วิชเค้ก/ Victoria sandwich with Mascarpone cream Filling /ビクトリアサンドイッチ

Victoria sandwich with Mascarpone cream Filling

15 cm cake

Cake 

80 g ....................... Cake flour

20 g ....................... Potato starch

80 g ....................... Unsalted butter

30 g ....................... Milk

2 ............................ Eggs

10 g ....................... Honey

1/2 tsp ................... Vanilla extract

80 g ....................... Granulated sugar

Filling

80-100 g ................  Strawberry jam

Mascarpone cream

150 g ....................... Mascarpone cheese

15 g ......................... Icing sugar

Preheat the oven to 180°C.
Line a 15 cｍ. round cake pan with baking paper, and set it aside.

Sift the cake flour and potato starch together and set aside.

Put the butter and milk into a bowl.

Heat in the microwave at 600 w for 1 minute and set aside.

Put the egg and honey into a bowl and beat to combine.

Add the vanilla and granulated sugar and beat to combine.

Place the bowl over a pan of simmering water and stir it all the time.

Until it reaches 40℃.

Remove from the heat and beat with a hand mixer.

Beat at high speed for 4 minutes or until it reaches the ribbon stage (the batter will be very thick).

Beat at the lowest speed for 30 seconds.

Fold the sifted flour (divide it into 3 additions). Fold it gently.

Fold the melted butter and milk mixture ((divide it into 2 additions). 

Fold it gently.

Pour into the prepared pan.

Pour into the prepared pan, and tap lightly to remove the large air bubbles.

Bake in 180℃  Preheated oven for 30-35 minutes.

After baking, remove the pan from the oven and tap it on the counter.

Turn the cake upside down on a wire rack, remove the pan and

Remove the baking paper.

Let the cake cool completely.

Before filling, slice the cake into 2 pieces.

Beat the Mascarpone cheese and icing together.

Spread the jam over the cake and pipe the Mascarpone cream over the jam.

Top with another piece of cake on top and press lightly to stick them together.

Place a piece of doilies paper on the cake and sift the icing sugar over the paper to create a pattern.

Remove the doilies paper before serving.

Victoria sandwich with Mascarpone cream Filling