My partner and I are big fans of the Great British Bake Off, and at first, we struggled with constant sugar cravings. All those cakes and pastries look delicious! We were torturing ourselves. Sure, I could try to adapt some of the recipes for our Paleo diets (if not the AIP), but I’ve never been a terribly good baker and was afraid I’d ruin everything I tried. And then, finally, we saw it: The Victoria Sandwich. I already had a perfectly-good vanilla cake recipe. Swap the buttercream filling for some coconut whipped cream, and I’ve already got that covered, too. What’s more, it was a good excuse to whip up my favorite Chocolate Raspberry Preserves! Sure, the original recipe doesn’t feature chocolate, but it’s easy enough to leave that out for you purists out there. For me, this was the perfect salve for our GBBO-induced sugar cravings, a dessert that’s both simple and elegant. And, of course, delicious!
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- Using two 8" rounds, make the cakes according to their recipe. While they're in the oven, make the preserves and whipped cream.
- Turn out one of the cakes onto a cake stand or platter and evenly coat the top of it with the raspberry preserves.
- Carefully spread or pipe the whipped cream on to avoid disturbing the preserves beneath it.
- Turn the other cake out on top of the whipped cream to make a sandwich. Sprinkle the top with coconut sugar.