Battenberg cake is an impressive cake originating from England, consisting of two different colored sponge cakes assembled in a checkered shape, bound together with apricot jam and topped with a natural marzipan. do. The cake is moist, rich and really flavorful. Interesting!
Source:Home Cooking Adventure
Element
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) bread sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 teaspoon (5g) baking powder
1/4 teaspoon (1g) salt
2 tablespoons (30ml) milk
For the almond powder
1 teaspoon (5g) almond extract
For chocolate powder
2 tablespoons (16g) unsweetened cocoa powder
1 tablespoon (15g) sugar
2 tablespoons (30ml) milk
To brush teeth
3/4 cup (180g) apricot jam
Almond paste (marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tablespoons (60g) apricot jam
2 tablespoons (16g) unsweetened cocoa powder
1 teaspoon (5g) almond extract
1. Preheat oven to 350F (180C). Grease and line an 8-inch (20cm) square pan with parchment paper, dividing the pan in half with aluminum walls.
2. In a medium bowl, mix flour with almond flour, baking powder and salt.
3. In a large bowl, mix butter with sugar until creamy. Add the eggs one at a time and mix to combine.
4. Gradually add flour and milk mixture and mix to combine.
5. Divide the dough in half.
6. For almond flour, combine almond extract.
7. Put the chocolate powder mixture, cocoa powder, milk and sugar in a small bowl and add the remaining half of the powder.
8. Pour each dough ball into the prepared half of the pan.
9. Bake for 30-35 minutes until the toothpick inserted in the center of the cake comes out clean.
10. Remove from oven, let cool for 5 minutes on pan then cool completely on cooling rack.
11. While the apricot jam is warm, sift and let cool.
12. When the cake is completely cooled, cut the tops flat, place one on top of the other and cut to equal size.
13. Cut each piece in half to length.
14. Place a strip of chocolate cake on the work surface, cover with apricot jam on top and sides and place a marzipan on the side. Repeat with the other cake strips on top. Remember to spread the apricot jam evenly.
15. Prepare the almond mixture. Place the almond flour (ground almonds), powdered sugar, and cocoa powder in the bowl of a food processor. Blend to combine. Add apricot jam and almond extract and continue grinding until combined. Knead a bit into your hands to come together.
16. Use a rolling pin to roll the almond mixture between two sheets of parchment, into a thin layer.
17. Cut the almond paste into an 8 x 12 inch (20 x 30cm) rectangle.
18. Cover the cake tightly with almond flour (marzipan).
19. Cut off the ends and refrigerate until ready to serve.
