Victoria Sandwich
Ingredient
Vanilla Sponge Cake
500g Vanilla Sponge Mix
500g Eggs
120g Water
120g Lurpak Unsalted Butter (Melted)
12g Vanilla Essence
Strawberry Filling
450g Strawberry Filling 50%
Butter Frosting
500g Lurpak Unsalted Butter
250g Arla Natural Cream Cheese 25%
125g Icing Sugar
5g Vanilla Essence
.
Chantilly Cream
100g Instant Custard Mix
50g Lurpak Unsalted Butter
350g UHT Milk
10g Gelatine
50g Water
100g Arla Whip and Cook Whipping Cream
100g White Chocolate
500g Arla Whip and Cook Whipping Cream (whipped)
Method
- Mix premix, eggs, water, and vanilla essence on high speed for 6 minutes.
- Add melted butter and mix on low speed for 1 minute.
- Spread batter into a baking pan.
- Bake at 180°C for 35–40 minutes. Let it cool before further use.
- Spread strawberry filling evenly over the cooled sponge.
- Combine all ingredients in a bowl and beat until smooth and creamy.
- Whip up instant custard until smooth.
- Bloom gelatine in cold water, then melt and set aside.
- Melt white chocolate, butter, and whipping cream together in the microwave to make a ganache.
- In a mixer, stir ganache into the custard until well combined.
- Fold the custard-ganache mixture into whipped cream.
- Stir in the melted gelatine and mix well.
