Battenberg cake

For Daring baker’s challenge this month, we were challenged to make a beautiful cake with checkered  squares in yellow and pink….The cake is traditionally flavored with almonds and has the signature Battenberg markings, that is, the yellow and pink squares…The sponge is cut into thin stripes and the stripes are glued together using apricot jam….The whole cake is then covered in marzipan and the top is patterned with a knife….

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.
You can make variations in the flavor and covering..I personally am not a big fan of marzipan, so I decided to make my own chocolate plastique…..So here is the recipe…
All you need is

For the cake
  • Unsalted butter-34 cups ( softened )
  • Powdered sugar-34 cups
  • Self raising flour-1 and 14 cups ( 1 cup self raising flour = 1 cup all purpose flour + 1 and 12 tsp baking powder + 14 tsp salt )
  • Eggs-3
  • Ground almonds-12 cup ( I just pulsed the almonds with their skin in a food processor, until they were powdery )
  • Baking powder-34 tsp
  • Vanilla extract-14 tsp
  • Almond extract-14 tsp
  • Red food coloring gel
For the chocolate plastique
  • Chocolate-200 gm
  • Light corn syrup-3 tbsp
  • Apricot jam-13 cups
Method of preparation
Prepare a 8 inch by 8 inch pan 
Fold a sheet of foil several times
Fold a sheet of parchment into half and put the foil into the crease
Butter the bottom of the cake pan and arrange the parchment paper
Make sure the divide is in the middle of the pan
For the cake
Pre heat the oven to 350 degrees
Whisk together the dry ingredients in a bowl
Whisk together the wet ingredients in a bigger bowl
Combine the dry ingredients with the wet ingredients and beat together just until the ingredients are combined and the batter is smooth
Spoon half of the mixture into the one side of the prepared baking pan
Add a few drops of red food gel to the remaining batter and mix 
Spoon the pink batter into the other half of the pan
Smooth the surface of the batter with a spatula
Bake for 25-30 minutes, until the cake is well risen and a tooth pick comes out clean
Cool the cake in the pan for 5 minutes
Remove from the pan and cool thoroughly on a wire rack
Once completely cooled, trim the edges of the cake with a long serrated knife
Cut each colored sponge in half lengthwise so that you are left with four long stripes of sponge
Neaten the stripes and trim as necessary
For chocolate plastique
Melt the chocolate in a double boiler 
Once completely melted, remove from heat and cool it a bit
Stir in corn syrup
It will seize up almost immediately
Keep stirring until mixed and it comes away from the side of the bowl
Transfer the chocolate to a zip lock and spread it inside the bag
Refrigerate it for 2-3 hours
Take out from the bag and knead on a surface dusted with powdered sugar
Knead till it becomes pliable
Assembling the cake
Gently heat the apricot jam and pass it through a sieve
Brush warmed jam onto the stripes of the cake to stick the cake in a checkered pattern
Dust a large flat surface with icing sugar and roll the chocolate plastique in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
Brush the top of the cake with apricot jam 
Place the cake on the chocolate plastique, jam side down
Brush the remaining three sides with jam
Press the plastique around the cake 
Carefully flip the cake over so that the seam is under the cake 
Trim the excess plastique
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  1. says

    very well made Neha. love this recipe of chocolate plastique and this trick of baking two cakes in the same pan is very useful. gonna try this soon.

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