Battenberg Cake
Battenberg Cake
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Multi Cake Mix | 1 | 200 | 100 |
| Margarine/Butter | 0 | 600 | 50 |
| Whole egg | 0 | 600 | 50 |
| Water | 0 | 160 | 13 |
| Ground almonds | 0 | 200 | 16 |
| Almond extract | 0 | 5 | 0.4 |
| Total Batter Weight | 2 | 765 | |
| You will also need two 10" x7" x3" tins (or a Battenberg tin) | |||
| Apricot jam for spreading | |||
| 1kg of Zeelandia 25% marzipan |
Preparation
Method:
- Mix all ingredients in a planetary mixer for 1 minute slow and 4 minutes on medium speed using flat beater.
- Deposit 1,380g into a greased and lined tray.
- Colour the other half of the batter pink.
- Deposit into the other greased and lined tray.
- Bake at 160°c for 40 minutes (approx)
- Cool and turn out onto a wire rack.
- Slice 4 oblong sections from each cake ensuring each side is an equal height.
- Sandwich into battenberg pattern, using hot apricot jam.
- Cover with marzipan rolled thinly.
- Slice and serve.
