Battenberg Cake

Course: Dessert
Cuisine: French
Author: Neha Mathur
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Ingredients

  • For the cake
  • Unsalted butter-3/4 cups softened
  • Powdered sugar-3/4 cups
  • Self raising flour-1 and 1/4 cups 1 cup self raising flour = 1 cup all purpose flour + 1 and 1/2 tsp baking powder + 1/4 tsp salt
  • Eggs-3
  • Ground almonds-1/2 cup I just pulsed the almonds with their skin in a food processor, until they were powdery
  • Baking powder-3/4 tsp
  • Vanilla extract-1/4 tsp
  • Almond extract-1/4 tsp
  • Red food coloring gel
  • For the chocolate plastique
  • Chocolate-200 gm
  • Light corn syrup-3 tbsp
  • Apricot jam-1/3 cups

Instructions

  1. Prepare a 8 inch by 8 inch pan
  2. Fold a sheet of foil several times
  3. Fold a sheet of parchment into half and put the foil into the crease
  4. Butter the bottom of the cake pan and arrange the parchment paper
  5. Make sure the divide is in the middle of the pan
  6. For the cake
  7. Pre-heat the oven to 350 degrees F
  8. Whisk together the dry ingredients in a bowl
  9. Whisk together the wet ingredients in a bigger bowl
  10. Combine the dry ingredients with the wet ingredients and beat together just until the ingredients are combined and the batter is smooth
  11. Spoon half of the mixture into the one side of the prepared baking pan
  12. Add a few drops of red food gel to the remaining batter and mix
  13. Spoon the pink batter into the other half of the pan
  14. Smooth the surface of the batter with a spatula
  15. Bake for 25-30 minutes, until the cake is well risen and a tooth pick comes out clean
  16. Cool the cake in the pan for 5 minutes
  17. Remove from the pan and cool thoroughly on a wire rack
  18. Once completely cooled, trim the edges of the cake with a long serrated knife
  19. Cut each colored sponge in half lengthwise so that you are left with four long stripes of sponge
  20. Neaten the stripes and trim as necessary
  21. For chocolate plastique
  22. Melt the chocolate in a double boiler
  23. Once completely melted, remove from heat and cool it a bit
  24. Stir in corn syrup
  25. It will seize up almost immediately
  26. Keep stirring until mixed and it comes away from the side of the bowl
  27. Transfer the chocolate to a zip lock and spread it inside the bag
  28. Refrigerate it for 2-3 hours
  29. Take out from the bag and knead on a surface dusted with powdered sugar
  30. Knead till it becomes pliable
  31. Assembling the cake
  32. Gently heat the apricot jam and pass it through a sieve
  33. Brush warmed jam onto the stripes of the cake to stick the cake in a checkered pattern
  34. 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
  35. Brush the top of the cake with apricot jam
  36. Place the cake on the chocolate plastique, jam side down
  37. Brush the remaining three sides with jam
  38. Press the plastique around the cake
  39. Carefully flip the cake over so that the seam is under the cake
  40. Trim the excess plastique