Battenberg Cake

Baked this in a 8x12 inch baking pan. My mom helped me prepare a parchment paper long enough so that you could create a divider in the middle, and have enough to hang over the edges. Then you spray the parchment paper with cooking spray. You need to divider to separate the white and pink layers. 

Marizipan package that I could only find at the Ingles. I couldn't find this at Publix or Walmart. 

Decorated the top with sugar pearls

I had never heard of the Battenberg cake before seeing it in Gesine Prado's cookbook, Let Them Eat Cake. It's a pretty checkered pink and white cake, spread with apricot jam, and covered in marizipan. This was my first time using Marzipan. I could only find it in the Ingles grocery store by my daughter's daycare! Marizpan is a little different from almond paste (which seems to be covered by more stored like Publix and Walmart). The Marzipan is a lot like fondant and sweeter. The almond paste is courser, with less sugar. make sure to roll out the Marzipan with powdered sugar or else it will stick.

Gesine Prado also posted on her website a different version of the Battenberg with triangles, which was also very pretty. I decided to make the simpler version with squares. I cut them to 1 inch x 1 inch, and just 1 tube of 7 oz marzipan. So my cake was a little smaller, and I had a lot of leftover almond sponge cake.

Battenberg Cake (recipe from Gesine Bullock-Prado’s Cookbook, Let Them Eat Cake)

INGREDIENTS

For the cake

8 ounces unsalted butter, room temperature (2 sticks)

1 cup granulated sugar

4 large eggs, at room temperature

1 1/2 cups cake flour (sifted before measured)

1/2 cup almond flour (I only had sliced, skin on, almonds and just ground them and sifted a few times before measuring)

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla bean paste (you can substitute vanilla extract)

2 drops red food coloring (used 3 drops of pink gel food coloring)

To finish

2 tubes Odense marzipan or 14 ounces of almond flavored fondant (see my recipe), which I used
1/4 cup smooth apricot jam (I use Lingonberry because I always have it.  See why here.) (used one tube of 7 oz marzipan. Marizipan is not the same as almond paste)

PROCEDURE

For the cake

Preheat the oven to 350º.

Line an 8" x 12" baking pan (I used a hotel pan) with parchment paper.  Fold the parchment in half lengthwise to create a separator in the pan for the batters.  Spray the parchment with non-stick cooking spray.  Set aside.

Sift together the cake flour, almond flour, baking powder and salt.  Whisk together with a for a minute.  Set aside.

In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar until light and fluffy, scraping down the sides of the bowl every few minutes.  This takes a while, up to 7 minutes, so take your time.

Add the eggs, one at a time, making sure each egg is completely incorporated into the batter and scraping down the bottom and sides of the bowl before adding the next.

Add the extracts and mix until just combined.

Add the dry ingredients and combine on low until evenly distributed.

Divide the batter evenly between two bowls (about 15 1/2 ounces in each) and add 2 drops of red food coloring to one of the batters, stirring until the color is even.

Gently spread the batter in the prepared baking tin and bake for 30 to 35 minutes or until the cake gently springs back when poked.

Allow to cool completely.

Trim the top of each cake to  make sure they are level.  Measure the side of the trimmed cake (should be 1 to 1 1/2" deep) and using that measurement, mark the cakes lengthwise and cut strips (three strips from each cake) that measure 1 x 1 x 12 inches (or 1 1/2 x 1 1/2 by 12, depending on how deep your cake layer is).

To assemble
Spread a layer of jam on top of the plain layer and press the pink layer atop.  Spread the sides of the cake with jam.  Spread a layer of jam atop a pink layer and press a plain layer atop.  Spread the sides of the cake with jam.  Press the top layers together.  Cover with plastic wrap tightly and freeze for 20 minutes to an hour.  At this point, you've assembled a traditional Battenberg and can chill until set and cover at this stage without any more fuss but covering with marzipan.  Or you can give yourself more work and continue on...

You'll have two strips of both colors left.  I cut them evenly in half and make a small Battenberg that I keep in the freezer for emergencies.

Cut the cake in half diagonally and then again in half diagonally from the other corner.

Carefully spread each triangular layer with more jam and then fit together the pieces to create pinwheel patterns.  Press the cake together firmly and wrap with plastic wrap.  Freeze for 20 minutes.

Knead the two marzipan blocks together until smooth.  Roll the marzipan between to sheets of parchment into a 12" x 8 " rectangle.  Place the cake on one end of marzipan and carefully lift the other end of the marzipan to cover the rest of the cake, gently pressing at the seam and then trimming with a sharp knife.

Using the back of a knife, make a diamond patter into the top of the cake.  Top with decorative sugar pearls if you've got them.