Victorian Tea-Cake With Cherry Cream Filling
Sweet Victorian teacake with cherry cream filling—perfect for your Christmas table! Easy to prepare, this elegant dessert is both beautiful and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Cooking tools:
- Springform pan
- Hand mixer
- Mixing bowl
- Sifter
- Spatula
- Oven
- Parchment paper
- Microwave
- Saucepan
- Measuring cup
- Skewer
- Cooling rack
- Bread knife
- Serving platter
- Offset spatula
- Spoon
Ingredients
- 170g (¾ cup) Castor sugar
- 4 Eggs
- 150g (1 ¼ cups) Self-raising flour
- 1tbsp Corn flour
- 15g Kremelta, melted
- 80ml (1/3 cup) Milk
- Cherry Cream Filling
- 180ml (¾ cup) Thickened cream
- 3 tbsp Icing sugar, plus extra for dusting
- ¼ cup Blackberry conserve (seedless). Extra for garnish on top of the cake
- 1 ½ cup of fresh or preserved cherries (pitted)
More Like This
Victorian Tea-Cake With Cherry Cream Filling
copha.com.au
Jam and Cream Victorian Teacake
kremelta.co.nz
Victorian Tea-Cake with Cherry Cream Filling Recipe
myfoodbook.com.au
Tea Cake
kremelta.co.nz
Jam and Cream Victorian Teacake
copha.com.au
Cherry crumble teacake
nzwomansweeklyfood.co.nz
Red Velvet Cupcake
kremelta.co.nz
Rainbow Teacake With Vanilla Frosting & M&M’s
kremelta.co.nz