Chocolate Almond Battenberg Cake - 4k video

2017-10-11 15:05:52

by Home Cooking Adventure

1265

Battenberg Cake is an impressive cake originating in England consisting of two different color sponge cakes assembled in a chequered pattern bonded together with apricot jam and covered with homemade marzipan The cake is moist rich and really flavorful Enjoy To print the recipe check the full recipe on my blog IngredientsMakes about 8 servings3 4 cup 170g butter softened3 4 cup 150g caster sugar3 large eggs1 cup 125g all purpose flour1 2 cup 50g almond flour ground almonds 1 1 4 tsp 5g baking powder1 4 tsp 1g salt2 tbsp 30ml milkFor almond batter1 tsp 5g almond extractFor chocolate batter2 tbsp 16g unsweetened cocoa powder1 tbsp 15g sugar2 tbsp 30ml milkFor brushing3 4 cup 180g apricot jamAlmond Paste Marzipan 2 cups 200g almond flour ground almonds 1 cup 120g powdered sugar4 tbsp 60g apricot jam2 tbsp 16g unsweetened cocoa powder1 tsp 5g almond extract1 Preheat the oven to 350F 180C Grease and line a 8 inch 20cm square pan with parchment paper dividing the pan in half using an aluminum wall 2 In a medium bowl combine flour with almond flour baking powder and salt 3 In a large bowl mix butter with sugar until creamy Add eggs one at a time and mix to incorporate 4 Gradually add flour mixture and milk and mix to combine 5 Divide batter in half 6 For the almond batter incorporate almond extract 7 For the chocolate batter mix cocoa powder milk and sugar in a small bowl and incorporate in the other half of batter 8 Pour each batter into one half of the prepared pan 9 Bake for about 30 35 minutes until a toothpick inserted into the center of the cake comes out clean 10 Remove from oven cool for 5 minutes in the pan and then cool completely on a cooling rack 11 Meanwhile warm the apricot jam sieve and let cool 12 When cakes are completely cooled place trim the tops to flatten and place one on top of the other and trim to equal size 13 Cut each in half lengthways 14 Place a strip of chocolate cake on a working surface brush the top and sides with apricot jam and place an almond cake next to it Repeat with the other strips of cake on top Make sure to brush each with apricot jam 15 Prepare the almond paste Place the almond flour ground almonds powdered sugar and cocoa powder into the bowl of a food processor Grind to combine Add apricot jam and almond extract and continue grinding until it comes together Knead a bit into your hands to come together 16 Use a rolling pin to roll the almond paste between two sheets of parchment paper into a thin layer 17 Cut the almond paste into a 8 x 12 inch 20x30cm rectangle 18 Tightly wrap the cake in almond paste marzipan 19 Trim the ends and refrigerate until ready to serve Follow me