Sandwich Victoria Biscuit Cake (by Ron) / harry potter recipes

Ingredients: Sandwich Victoria Biscuit Cake (by Ron) • 1 ½ cups all-purpose flour • 1 tsp. baking powder for dough • ¼ tsp. salt • 1 ½ packs (12 tablespoons) room temperature butter • 1 cup of sugar • 2 large eggs at room temperature • ½ cup raspberry jam • Powdered sugar for sprinkling • for submission at will Instructions: 1. Preheat the oven to 180°C. Butter two 20 cm round baking pans and line the bottom of each pan with parchment paper. Mix flour, baking powder and salt in a bowl and set aside. 2. Using a blender or mixer, beat the butter and sugar in a large bowl until smooth for 5 minutes, periodically scraping the mass from the edges of the bowl. Add the eggs one at a time, beating until completely combined and scraping the sides of the bowl. Add flour mixture and beat on low speed. Finish by scraping the rest of the batter off the sides, then fold the batter in with a silicone spatula. 3. Divide the dough into two pans and bake for 20 minutes until the dough is browned around the edges and the top of the cakes remains pale and the dough remains soft, but already set when you touch the middle, or if a toothpick you stick in the middle test, will remain clean. Let the pies cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. (If you do not want to bake 2 cakes, you can pour all the dough into one form and then cut into 2 halves, as shown in the video). 4. To assemble the cake, place one cake layer on a cardboard cake stand and brush the entire surface with raspberry jam. Top with second layer and sprinkle generously with powdered sugar. Serve with whipped cream and a cup of tea.