My recipe: Battenberg cake

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My recipe: Battenberg cake






























































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Tuesday,

06.09.2022 – 02:00


2 minutes

The sweet chessboard has a long tradition in Great Britain, dating back to the era of Queen Victoria. Foundation Advisory Board Member Lynn Buck explains what connects him to Jugenheimer Heiligenberg.


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Lynn Buck (left) and Christina Prinzel from the Heiligenburg Foundation prepare a Battenberg cake. Photo: Karl-Heinz Bartle

Lynn Buck (left) and Christina Prinzel from the Heiligenburg Foundation prepare a Battenberg cake.
(Photo: Karl-Heinz Bartle)

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Battenberg cake

Resources:

– 225 g of butter or margarine

– 225 grams of sugar

– 4 eggs

– 225 grams of flour

– ½ bag of baking soda

– Red food coloring

– Apricot or strawberry jam

– 225 g marzipan

– Icing sugar to roll the marzipan

preparation:

Cream the butter and sugar together, add the eggs and then pour the flour mixed with the baking powder. Pour half of the mixture into a greased baking dish. Color the second half of the dough pink with food coloring and fill it in a second greased baking pan. Bake both cakes for 25-30 minutes. Let cool and place on a wire rack.

Then cut the edges and cut both pieces of dough in half lengthwise. Spread the four layers with jam and stitch them together to create a checkerboard pattern. Dip the marzipan in powdered sugar and wrap it around the cake, now covered with jam. Press this container down firmly and refrigerate before cutting. (stand)

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