Chocolate Victoria Sandwich with Apricot Curd Buttercream
Once again, another birthday has passed me by and in the age old tradition, it was time to make cakes for work. Keen to use more of the apricot curd, I thought I’d make a Victoria Sandwich similar to the lime curd one I made a couple of months ago. With one of my colleagues being vegan, I needed to make something a bit different too and that will follow in a later post.
This is what I did:
- Creamed 225g unsalted butter with 225g cardamom sugar until pale & fluffy.
- Beat in 3 duck eggs one by one.
- Sifted in 200g flour (50g wholemeal & 150g white), 25g cocoa, 1 rounded tsp baking powder and a pinch of bicarb of soda.
- Stirred in 1 heaped tbsp home made Creme Fraiche (I usually use yogurt).
- Spooned into two 22cm sandwich moulds and baked for 25 minutes at 180C until risen and firm to the touch.
- Left to cool for 10 minutes then turned out onto wire racks to cool completely.
- Stacked together with a piece of greaseproof paper between and placed a tin over the top for the night.
- In the morning, unstacked the cakes, only to find that part of one of them had stuck to the paper – oh well holes in the top of the cake it was to be!
- In the morning, creamed 50g of unsalted butter with 100g icing sugar until very light and fluffy.
- Beat in 3 heaped tbsp of apricot curd.
- Spread this over one of the cakes and put the other on top.
- Dusted with icing sugar.