Battenberg Cake

Battenberg Cake

Battenberg Cake is a British classic.  The special thing about the cake is its appearance: the differently colored layers are spread with jam and put together to form an elegant checkerboard pattern.



150 g soft butter
150 g sugar
3 eggs (size M)
1 packet of vanilla sugar
1 pinch of salt
150 g wheat flour (type 405)
50 g ground almonds
1 teaspoon baking powder
2 tablespoons milk
Some red food coloring


60 g apricot jam (without pieces)
150 g marzipan
Some yellow food coloring
Some powdered sugar for working


Step 1
Line a square baking pan (20 x 20 cm) with baking paper.  Place a strip of baking paper in the middle of the baking pan so that the pan is divided in the middle and two different doughs can be poured into it later. Preheat the oven to 180 degrees top / bottom heat (fan oven: 160 degrees).

2nd step
For the dough, beat soft butter with sugar until creamy. Add the eggs, vanilla sugar and salt and continue to beat everything. Mix the flour, almonds and baking powder, add to the butter-sugar mixture together with the milk and stir everything until smooth.

3rd step
Divide the dough into two equal parts. Put one part in the pan, color the other part with a little red food coloring. Put the pink dough on the other side of the baking paper into the pan and smooth it out.


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