Battenberg Cake, British cake

Instructions

FIRST DAY

Prepare sponge cakes.

1. Line a 23 x 23 cm square pan as shown in the video. Create a divider in the middle using aluminum foil. If you prefer, you can use two rectangular molds, which have similar dimensions, or a Battenberg cake pan.
2. Preheat the oven to 355ºF/180ºC, heat up and down.
3. To make the cake batter, cream the butter with the sugar. Add both ingredients in the bowl and beat with the whisk at medium high speed for 8-10 minutes.
4. You should obtain a creamy, whitish and airy texture.
5. Begin to add the eggs, one at a time and wait until they are fully integrated before adding the next one. I recommend beating the egg before pouring it over the creamed butter.
6. Mix on medium speed until it is fully integrated, the aspect should be a smooth and homogeneous mixture, not curdle.
7. Replace the whisk with the flat beater and add the ground almonds. Mix until it is evenly distributed, but do not exceed the mixing time.
8. Finally, stir in the flour mixed with baking powder. Do it little by little and while mixing at low speed.

Divide the mixture into two equal parts.

1. Divide the batter into two parts; in one of them add the vanilla and mix until homogenized. In the other, the one that will be colored, add the almond extract.
2. To color the batter, separate a small amount in a bowl from the half containing the almond extract. Add the coloring paste and mix very well until homogenized.
3. Incorporate this part to its corresponding half of the batter and mix until a uniformly colored batter is obtained.
4. Distribute each of the batters in the holes of the mold, which we had reserved, and smooth the surface as much as possible.

Bake.

1. Bake on the second rack, starting from the bottom, for 45-50 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool inside the mold and place on a cooling rack.
3. Unmold, being very careful because the sponge cakes are very tender.
4. Wrap each one in plastic wrap and refrigerate until the next day.
5. NOTE: I recommend you to follow this step to facilitate the process of cutting the cake. Being cold, it acquires firmness and makes this step much easier.
   

SECOND DAY

Cut the sponge cakes.

1. From each cake, 2 large rectangles will come out.
2. Cut the domed part of the cake and remove the golden colored sides. Try to cut the cake as straight as possible.
3. Repeat this same step with the other cake, if you wish, you can use the first cake as a guide to make sure they are the same size and height.
4. Place one cake on top of the other and divide in half lengthwise.
5. Assemble the cakes alternating the colors, so that you get a chess-like appearance.
6. Wrap tightly with cling film while stretching the marzipan.

Roll the marzipan.

1. To make the marzipan follow the process I share in this post. You can make the marzipan the day before, if you wish, and let it rest at room temperature tightly wrapped in plastic wrap. Or, if you prefer, you can make it the same day and let it rest for 2-4 hours before proceeding to use it.
2. Sprinkle a work surface with powdered sugar and roll out the marzipan with a rolling pin. Try to stretch it to achieve sufficient dimensions to wrap the cake.
3. As you stretch the marzipan, I recommend checking its size by placing the film-wrapped cake on top to make sure it is the correct size.
4. Place it on a Teflon-lined tray and cover it with film to prevent it from drying out while you fill the cake.

Fill with jam.

1. Temper the apricot jam, so it will be more fluid and it will be easier to brush the sponge cakes with it.
2. Brush all the sides of the cake with jam, generously, and assemble the cake by placing the colors of the cake in a chessboard pattern.
3. Brush a rectangle of jam on the marzipan and place the cake on it.
4. Cover the entire outside surface of the cake brushing with the marmalade.
5. Cover the sponge cake with the marzipan, the Teflon will help you to make this step easier. Make sure that the marzipan fits tightly to the cake, with no loose parts.
6. Ideally, the sealed part of the marzipan should be at the base of the cake.
7. Trim the excess marzipan and wrap in cling film. You can use it for other elaborations.
8. Cut a piece from each end for a neat and attractive finish.

Decorate the outside, if desired.

1. Using the edge of a knife, mark the surface of the cake (the marzipan) to create a lattice.
2. Lightly moisten the joints of each line crossing and place a round golden sprinkle.
3. Finally, decorate with sugar flowers and dehydrated edible roses.
   

Notes

• In my case I don't have a Battenberg mold and, in my video, I show you how to make the sponge cake for this cake without having one.
• To make the cake batter you must cream the butter with the sugar. This will help you get a aireated mixture where many air bubbles will be created, which will subsequently favor the fluffiness of the cake.
• To incorporate the eggs, you must do it little by little while achieving a good emulsion of fats (butter) with water (eggs). If the mixture acquires a curdle aspect, the final result of the sponge cake will not be entirely good. It can become greasy, compact, crumble easily....
• Remember that dry ingredients must be integrated little by little and mix only until there are no leftovers.
• The addition of ground almonds in the sponge cake prolongs its shelf life as it helps it to maintain its freshness for longer.
• To color the batter I recommend using coloring paste or, failing that, liquid. The ideal is to separate a part of the batter to integrate the coloring very well and then mix this part with the rest of the batter. This process will make it easier for you to color the batter without leaving white or coloring remains, besides not overworking the whole mixture.
• If you do not want to color the batter pink, you can use another color.
• Refrigerating the cake will greatly facilitate the process of cutting the cakes.
• Warming or heating the marmalade will make it easier to spread, and some of the marmalade will penetrate the cake, adding freshness and moistness.
• Try to keep the marzipan covered to prevent it from drying out. If it does, it can easily crack.
• It is not mandatory to decorate the outside of the marzipan, but it is true that we give it a plus that makes it more striking.
• To preserve the Battenberg cake, I recommend wrapping it tightly in cling film and storing it in a zip bag. It will stay fresh, juicy and in perfect condition for 1 week.
  

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• Almonds
• Marzipan
• Vanilla