Battenberg cake

Total time:1 Hours.
Active time:20 Min.
Difficulty: 4
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  • Cookletter #31830
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Ingredients:

for
Serves

Main:

  • flour150 Gram150Gram
  • butter150 Gram150Gram
    (Soft)
  • raspberry juice At discretionAt discretion
    (or cherries)
  • salt1 Pinch1Pinch
  • baking powder2 Teaspoon2Teaspoon
  • sugar150 Gram150Gram
  • egg3 Piece3Piece
  • milk30 Mililiter30Mililiter
  • vanilla extract1 Teaspoon1Teaspoon
  • red food coloring At discretionAt discretion
  • marzipan mass1 Piece1Piece
    (ready to roll)
  • apricot jam At discretionAt discretion
    (heated over low heat)

Directions:

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

General:

  • 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.

    Enjoy!

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