Battenberg Cake.

Battenberg Cake.

– 175 g of butter at room temperature,
– 175 g of sugar,
– 175 g flour
– 3 eggs,
– 1 teaspoon of baking powder,
– 1/4 teaspoon salt
– 65g ground almonds,
– 1/4 tsp (if any) almond extract
– 1 tbsp milk
– 100 g apricot jam,
– 200 g marzipan (used mastic).

Cooking method: 

The shape, size 20 cm by 20 cm, spread butter, vystelit bottom baking paper, the paper in the middle of the rim to make (partition) which also grease. Heat oven to 175 degrees.

Beat butter and sugar until fluffy, add the eggs one at a time, beating well after each extract, and milk. Gently stir in the sifted flour, baking powder, salt, almonds. Divide the dough in half. It is best to weigh, for accuracy. In one part of dobavt a few drops of pink dye. Arrange both tests between a partition in the form. That cake has a smooth top, flatten well, make a small indentation in the center.

Bake for about 20 minutes. Cool and give lie down for at least 12 hours so it will cut better. Cut into 4 equal strips. Jam to heat and strain. Smeared cakes (bars) folded in a staggered manner, remembering to grease all sides. Marzipan roll out, wrap around the cake, carefully cut the edges. Put in the fridge for a couple of hours. Since marzipan I did not have, I wrapped with mastic. But I’m sure that with marzipan will be even better!

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