Victoria sponge with strawberries and white chocolate cream

dessert · ⏱ 90 min · 8 portions · 69.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v5 · rb0e705f985 20260727Z1751 70 g white chocolate 190 ml cream 400 g strawberry 170 g sugar 60 g butter 1 tsp icing sugar 🍳 melt white chocolate and pour hot cream over ⏳ ⏱ 3 min rest then stir until fully melted and combined ⏳ ⏱ 1 h cover and refrigerate until completely cold 🍳 ⏱ 4-5 min cook strawberries with sugar and lemon juice until thickened ⏳ cool cooked strawberries until room temperature 🔥 preheat oven to 170°C line tray and set cake rings on parchment 🍳 ⏱ 5 min whisk eggs and sugar with vanilla and lemon zest over simmering water until frothy and warm 🍳 whisk on high speed until tripled in volume and no longer warm 🔪 sift flour with salt twice 🌀 fold in flour, then drizzle in melted butter and fold until combined 🔥 ⏱ 15-18 min bake (or 25 minutes if large) until light golden brown and springs back ⏳ ⏱ 20 min cool in rings, then transfer to wire rack to cool completely 🌀 whip chilled white chocolate cream with extra cream for about 30 seconds until thick 🔪 cut cakes horizontally across the centre 🔪 spread cooked strawberries on the cut side of the bottom piece 🍽 spoon half the white chocolate cream on top of strawberries 🔪 sliced strawberries then spoon remaining white chocolate cream on top 🍽 place the top half of sponge on top 🍽 dust with icing sugar and serve Victoria Sponge 🎉 1½ tsp lemon juice 0.5 pieces vanilla pod 4 pieces egg 1 tsp lemon zest 100 g flour ⅛ tsp salt 70 ml 120 ml cream lemon juice, vanilla pod 250 g 70 g egg, lemon zest 100 g flour, salt 30 g butter 150 g strawberry icing sugar
http://flowcooking.food/en-us/recipe/701/victoria-sponge-with-strawberries-and-white-chocolate-cream/