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Like many British food, preparing it is very simple, out of the ordinary affordable products. Classic "Battenberg" consists of layers of pink and yellow, fastened with apricot jam. Outside it from all sides with marzipan. When cut in cross section forms a cell in a 2x2 checkerboard pattern. According to one version, the cake got its name in honor of the marriage in 1884, a granddaughter of Queen Victoria of great Britain Princess Victoria of Hesse with the German Prince Ludwig Battenberg. Each chess square is supposedly symbolized the four brothers Battenberg: Ludwig, Alexander, Henry and Francis Joseph. Traditional Battenberg:
Ingredients for Cake "Battenberg"
- Flour - 500 g
- Butter - 225 g
- Sugar - 375 g
- Chicken egg - 4 PCs
- Milk - 80 ml
- Vanilla - 1 tsp.
- Salt - 1/4 tsp
- Cocoa powder - 3 tbsp.
- Soda - 1/4 tsp
- Jam apricot - 500 g
- Marzipan - 500 g
Step by step instruction of cooking Cake "Battenberg"
Preheat the oven to 170 ° C. Take a sheet of baking paper 30 x 20 cm and fold it so that the center fold was formed of layers of paper of height 8 cm This device to divide the baking dish in half and bake 2 at the same time the colored layer.
Metal square 20 x 20 cm oil
Place the paper in the shape, keeping the dividing partition in the center. ( You can even optionally put a tight foil between the layers of the septum. Additionally covered in the form of baking paper.
Mix together dry ingredients then combine with the liquid. Beat 4 minutes, Divide the dough into 2 parts. Mix together cocoa, soda, milk and sugar, mix well, add the milk.
Add in one portion a mixture of cocoa, soda, milk and sugar, mix well.
Put both dough into shape, smooth surface. To make in the middle deepening and cover with foil for uniform heating of the dough. Then the cupcakes rise evenly.
Bake at 170 ° C for 45-50 min.
Remove from oven, leave in tin for 5-10 min.
Allow to cool. Believe that it is better to slightly overexpose than to leave wet. Still the top crust cut off, and the cakes will be lighter.
After complete cooling, trim the edges of the cake with a long serrated knife
To assemble the cake, place the cakes on top of each other, cut off the dried edges, making the cakes the same size. Top toasted and very smooth surface should be cut.
On the line mark the middle and cut them lengthwise into 4 long rectangle. Strive to end the height and width of each were equal.
In a saucepan, heat the apricot jam and RUB it through a sieve frequent. With the help of brush spread the jam on a horizontal surface of one of the wedges and put on top of another, contrasting color.
Repeat with the other two pieces, flip one pair, spread with jam side.
Connect these two pairs in the form of a chess Board, press firmly.
On the baking paper roll out the marzipan along the length and width of the finished cake. It needs to be big enough to wrap the cake completely, leaving a little from the edges for cutting. Mine was 28 cm in length and 38 cm to wrap. Its thickness should be about 5 mm.
Wrap marzipan around the cake layer, gently pressing down from all sides. Connect the edge along the entire length.
For accuracy it is better to trim them with a knife and place seam on the bottom edge of the cake. Recommend stung the edge, but this is not necessary - the marzipan is well kept on the jam.
Cut a thin slice at each end, and transfer the cake to a serving platter.
The back side of a knife apply a traditional lattice pattern, if desired, decorate with sugar beads.