Thanks to Misty Ricardo for the King’s voice over – https://www.youtube.com/user/MistyRicardo
Battenberg is a truly classic British cake. Earlier this Spring, I made a classic Battenberg for Ruby’s baby shower.
I decided to switch things up this time by making a Battenberg cake influenced by the flavors and colors of Blackforest Cake.
This cake can be adapted to to many themes and flavors. All you need is a little imagination. Try out the classic recipe or this one and be sure to watch the video to see all the steps, tips & tricks.
Blackforest Battenberg – British Royal Cake
Ingredients
- 175 gms/6 oz. room temperature unsalted Butter
- 175 gms of Super fine or Caster Sugar
- 3 large room temp eggs
- 175 gms sifted self raising Flour
- 1 tsp Baking Powder
- 2 tbsps ground Almonds
- 1 tsp Vanilla
- Food coloring
- 200 gms/ 7 oz powdered almonds
- 400 gms/ 14 oz Icing Sugar
- 2 Egg whites
- ½ tsp Almond Extract
- 1 cup Cherry jam
- 100 gms dark Chocolate melted
Instructions
- Add the room temperature butter to the processor bowl and process till nice and fluffy
- Add 175 gms of super fine or caster sugar and cream together
- Once the butter and sugar are well creamed together, add 3 eggs one at a time, scraping after each addition
- Sift 175 gms of Self raising flour and add a tablespoon of thee flour in between beating the eggs to prevent the butter from looking like it’s curdled
- Add 1 tsp of Baking Powder and the rest of the self raising flour and 2 tbsps of ground almonds
- Add 2 tbsps Vanilla extract
- Equally divide the batter into two parts color one half pink
- Divide the pan in half(see video for full instructions) and add the batter to the pan
- Add this into your preheated oven for 35 mins
- After 35 mins, check with a cake pin or skewer and allow it to cool completely
- If your cakes have a bump, just level them off with a knife
- Once the cakes are cool cut them into strips
- Prepare the marzipan mix 200 gms of powdered almonds together with 400 gms of icing sugar and process it
- Add 2 egg whites, one at a time and a ½ tsp of almond extract
- Add the marzipan to a microwave safe platter and cover with cling film
- Zap it in the microwave for 10 seconds and do this 3 times
- The dough will be warm and the egg would have cooked. Leave this aside to cool
- Lay out a piece of parchment paper and roll out the marzipan
- Sandwich the cakes together using the classic ingredient apricot jam
- Make sure you alternate the colors so it looks like a chequered pattern
- Lay this over the marzipan and make sure you’ve rolled one side long enough to completely cover the cake
- Trim off any excess marzipan and this can be stored in a Ziploc bag and reused
- Remove the cake and brush the inside of the marzipan with jam
- Lay the cake over the marzipan and using the help of the parchment paper, lift the marzipan and cover the cake
- Uing cling film wrap the cake for an hour so everything holds together well
- Cover the cake with melted Chocolate and allow to set
- Trim the edges with a sharp knife and clean the knife in between to cut neat and clean slices
