Peek-A-Boo Battenberg Cake… By Lucy Simmons

By lucy  , , , , ,   , , , ,

February 19, 2015

A beautiful home baked Battenberg, evoking memories of childhood days, chequered golden & pink sponge, flavoured with rosewater and sticky jam all encased in a almond marzipan. Perfect for a tea time feast or birthday celebration, in fact I made this for Simon to celebrate his birthday and as promised we lit one candle 🙂

  • Prep: 1 hr 30 mins
  • Cook: 1 hr
  • Yields: 15 Generous

Ingredients

225 Grams Golden caster sugar

225 Grams Plain flour

225 Grams Butter

85 Grams Ground almond

3 Eggs

1/2 tsp Vanilla extract

1/2 tsp Almond extract

1 tbsp Milk

225 Grams Golden caster sugar

225 Grams Plain flour

225 Grams Butter

85 Grams Ground almond

3 Eggs

1/2 tsp Vanilla extract

1 tsp Rose water

1 tbsp Milk

Pink food colouring

90 Grams Icing sugar

90 Grams Golden caster sugar

1 Egg

2 Drops almond extract

175 Grams Ground almond

6 tbsp Apricot jam

50 Grams Butter

100 Grams Icing sugar

Directions

1.  Preheat the oven to 180C.  Grease and line two 20cm circular cake tins.

2.  For the Almond cake, using an electric whisk beat together all the ingredients and divide between the two cake tins and bake for 25-30 minutes.  Leave to cool for 10 minutes before turning them out onto a wire rack.

3.  For the Rose cake, follow the same method as the almond cake, when adding the pink food colouring add a bit at a time to make it the right colour and remember when the cake is cooked the pink will fade.

4.  When the sponges have cooled completely they are ready to cut.  Get one circle cutter that is 12cm and another that is 6 cm.  Put the 12cm cutters in the middle of the cake, they must be 4cm away from the edge, remove them from the centre and then cut out a 6cm circle in middle of the 12cm circle.  Swap the middle rings with the opposite cake.  When doing this stage handle the cake very carefully to avoid cracking the cakes.  Layer the cakes alternately sticking them together using apricot jam and set aside.

5.  To make the marzipan set a pan of water over a moderate heat.  In a heatproof bowl mix together the eggs, sugar and icing sugar for about 10 minutes until thickened and  fluffy.  Put the bowl with the egg mixture into another bowl with ice cold water and whisk again for another 5 minutes.  Stir in the ground almonds and turn out on a surface lightly dusted with icing sugar and knead until it forms a soft dough.  Roll out until it is large enough to cover the top of the cake cutting off any extra and leave this for later. Heat the apricot jam and brush over the top of the cake, put the marzipan over the top.  Add some food colouring of your choice to the rest of the marzipan and knead.  Roll out and cut out heart shapes, stick them on to the top of the cake using the jam and cover with glaze.

6.  Make the buttercream by mixing together the butter and icing sugar until it becomes light and fluffy.  Fill a pipping bag with a star tip end and pipe stars around the sides of the cake.  Enjoy your old fashioned battenberg birthday cake Simon xxxx

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