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35 min
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Breakfast
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Recipe – Mini Victoria Sponge stuffed
20 min
Desserts
6 people
Ingredients
1
Sponge cake
to taste
Raspberry Jam
to taste
OraSì Whipping cream
to taste
Powdered sugar
to taste
Fresh raspberries
Method
1
Using a pastry cutter, cut 12 discs of the same size from the sponge cake.
2
Place a thin layer of raspberry jam on half of them, followed by the whipped cream of rice.
3
Cover with the remaining sponge cake discs, sprinkle with icing sugar and garnish with raspberries.
