Battenburg Cake

Originally a pink and white version of this cake was made to honour the marriage of Queen Victoria’s granddaughter to the Prince of Battenberg in 1884. I found a coffee and walnut version of this cake and adapted it slightly.

200g soft butter
200g caster sugar
4 large eggs
200g plain flour
2 teaspoon baking powder
100g ground almonds
vanilla extract
6 teaspoons milk
4 teaspoons coffee granules
1 teaspoon cacao
50 chopped walnuts
some walnuts for decoration
 
for the buttercream:
200g icing sugar
80g soft butter
2 teaspoons coffe granules
3 teaspoons milk
 
marzipan cake covering
 

For this cake you have to prepare two separate batters – the white and the brown ones.

Preheat the oven for 160°C.

For the white batter put 100g soft butter, 100g caster sugar, 2 eggs and 50g ground almonds into a bowl and sift in 100g plain flour with 1 teaspoon of baking powder. Beat with a wooden spoon for a few minutes until smooth and glossy looking. Add a few drops of vanilla and 3 teaspoons of milk and stir into the batter.

For the brown batter again put 100g soft butter, 100g caster sugar, 2 eggs and 50g ground almonds into a second bowl and sift in 100g plain flour with 1 teaspoon of baking powder. Beat until glossy looking and add the chopped walnuts and the cacao. Add the coffee granules to the milk and stir until dissolved, add to the batter.

Prepare two 25cm cake/bread tins by greasing them and placing baking paper into the tins. Pour the batters in and bake for 35-40 minutes.

Take the two cakes out of the tin and leave to cool on a wire rack.

In the meantime prepare the buttercream by sifting the icing sugar into a bowl and whisking it together with soft butter and the coffee-milk mixture. Leave to cool in the fridge until the cakes are completely cooled down.

Trim off the curved part on top of the cakes to obtain a rectangular cake, cut lengthways into 2 equal stripes.

Lay a vanilla sponge strip and a coffee-walnut strip side by side using a little buttercream to stick them together. Spread icing on top and stick the remaining two stripes on top in reverse order. Spread some more icing on top.

Roll out the marzipan (I used a prepared marzipan sheet for cake coverings). Lay the iced side of the cake onto the marzipan and roll the cake in the marzipan.

For decorations pinch the edges of the marzipan and dust with icing sugar. Place some walnuts on top.

 
 
 
 
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