Battenberg cake

Total time: 1 Hours.
Active time: 20 Min.
Difficulty: 4
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for 8 Serves


  • flour 150 Gram 150 Gram flour 150 Gram
  • butter 150 Gram 150 Gram butter 150 Gram
  • raspberry juice  At discretion  At discretion raspberry juice At discretion
    (or cherries)
  • salt 1 Pinch 1 Pinch salt 1 Pinch
  • baking powder 2 Teaspoon 2 Teaspoon baking powder 2 Teaspoon
  • sugar 150 Gram 150 Gram sugar 150 Gram
  • egg 3 Piece 3 Piece egg 3 Piece
  • milk 30 Mililiter 30 Mililiter milk 30 Mililiter
  • vanilla extract 1 Teaspoon 1 Teaspoon vanilla extract 1 Teaspoon
  • red food coloring  At discretion  At discretion red food coloring At discretion
  • marzipan cream 1 Piece 1 Piece marzipan cream 1 Piece
    (ready to roll)
  • apricot jam  At discretion  At discretion apricot jam At discretion
    (heated over low heat)


You've changed the number of portions - include changes in directions!


  • 1.

    Combine the dry ingredients.

  • 2.

    Preheat the oven to 175 degrees C.

  • 3.

    In a separate bowl, mash the butter and sugar until the mixture is fluffy.

  • 4.

    Mix slowly and add each egg one by one.

  • 5.

    Add milk and vanilla.

  • 6.

    Combine the flour with butter mixture.

  • 7.

    Divide the dough into two parts.

  • 8.

    For one of them, add the juice of raspberries / cherries and food coloring.

  • 9.

    Grease and sprinkle with breadcrumbs two baking trays.

  • 10.

    Bake cakes about 30 minutes or until the stick inserted in center of dough will be clean after removing.

  • 11.

    Set aside the cake to cool. Then cut the hard edges of the dough. Cut the cake in half length wise.

  • 12.

    Roll out the marzipan mass. Brush the middle with melted and warm apricot jam.

  • 13.

    Brush each part of the cake with apricot jam (it works here on an adhesive). Yellow cake dipped in jam, that was even more yellow.

  • 14.

    Put the dough in the center of mass of marzipan, so that when cut has a checkerboard pattern on the cake.

  • 15.

    Cover the cake with the marzipan. Put in the fridge for a few hours for the jam to freeze.

  • 16.



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