Victoria Spritz Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml water
- 60 g butter, or mararine
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 125 g flour
- 4 egg (s)
- 1 teaspoon baking powder, coated
- Fat, for frying
- 200 g powdered suar
- 2 tablespoon water, hot, possibly 3
- 1 tablespoon lemon juice or rum
Print Recipe
Pin Recipe Instructions
- Heat the water with butter, vanilla sugar and salt in a saucepan until the butter has melted and the mixture boils. Remove from heat, immediately stir in the flour vigorously with a wooden spoon until the dumpling loosens from the edge of the pan. Allow to cool slightly. Then work in the eggs one by one while stirring vigorously with the hand mixer until a smooth, silky, sprayable dough is formed. Finally stir in baking powder. Heat a large saucepan with fat. Cut a piece of greaseproof paper the size of the pot, dip in the hot baking fat and place on a plate. Pour the dough into a piping bag with a wide spout and squirt 3 - 5 wreaths 1½ - 2 cm high onto the paper. Slide the paper into the hot fat, holding the paper by one corner until the wreaths slide off, then pull out. Move the wreaths back and forth at the beginning so that the fat flows over the dough, then the spritz cake (Victorias) will rise. Bake the pastries until golden brown on both sides. Drain on a wire rack (wire rack) lined with kitchen paper. For the icing, mix the powdered sugar with the hot water and lemon juice (rum). Brush the top of the spritz cake (Victorias) with it.
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