Battenberg Cake is cute, and it makes me want to create different versions of this cake again and again.
And this time our Battenberg Cake is so fresh and fruity. Because we not only add the color to the cake but we add the flavor too.
For the yellow part, I turn it into a lemon cake with lemon zest, and for the pink one is a raspberry cake made by adding raspberry extract. (you can make a strawberry flavor with strawberry extract too).
When assembling the cake, I use lemon curd as it adds a bit of tanginess but if you don't have (or don't want to make) the lemon curd, jam is still a good choice.
Because we need marzipan to cover the cake, I included the marzipan recipe in this post, well it's very easy to make and you can use it in other recipes too. To avoid using the raw egg, this time I use egg white powder, but you can use raw egg white (I don't have any problem with it too). If you can't find finely ground almonds, process them in the food processor before using them, and you will get smoother marzipan.
I use a Battenberg cake pan (I really love it as it gives me a very uniform cake), but 2 of an 18 loaf pan instead.
Battenberg Cake: Fresh and fruity
Make 20 cm cake
Marzipan
235 g .......................... Almond powder
250 g .......................... Icing sugar
50 g ........................... Water
5 g ............................. Egg white powder * (1 tbsp)
1 tsp ............................ Orange extract
*Can use 55 g of egg white instead of egg white powder and water
Cake
25 g ............................ Almond powder
175 g .......................... Cake flour
1/2 tsp .......................... Baking powder
175 g .......................... Unsalted butter
175 g .......................... Granulated sugar
1/8 tsp .......................... Salt
3 ................................. Eggs
2 tbsp ........................ Milk
Lemon cake
1tbsp ........................... Lemon zest
................................... Yellow food coloring
Raspberry cake
1 tsp .......................... Raspberry extract
................................... Pink food coloring
For assembling the cake
........................... Lemon curd or jam
Put the almond powder and icing into the bowl of the stand mixer.
Beat for 1 minute.
Mix the water and egg white powder together.
Pour the egg white mixture into the bowl.
Beat for 2 minutes.
Or until fully combined.
Cover and refrigerate for 12 hours.
Using upper and lower heat.
Put the unsalted butter and salt into the bowl of the stand mixer. Beat for 1 minute.
Add the sugar gradually.
After adding all the sugar, increase the speed and beat for 2 minutes.
Or until fluffy and light in color.
Add the egg gradually.
Mix until fully combined.
Add half of the sifted flour mixture gradually.
Add the milk.
After adding the milk, decrease the speed of the mixer.
Add the rest of the sifted flour mixture gradually.
Mix until fully combined.
Divide the batter into 2 equal parts.
And mix another batter with raspberry extract and pink food coloring.
Pipe the batter into the prepared pan.
Tap to remove the air bubbles.
Bake in 180℃. preheated oven for 30 minutes.
Let the cake cool on a wire rack for 10 minutes.
Remove the cake from the pan and let it cool completely.
Make the cake equal in size.
Brush the cake with lemon curd.
Press to stick the cake together.
Make the checkerboard pattern.
Cover and refrigerate for 1 hour.
Trim it.
Spread the lemon curd over the marzipan.
Place the cake over the marzipan.
Cover the cake with the marzipan and press it to stick to the cake.
Cover and refrigerate for 1 hour before cutting.
Battenberg Cake: Fresh and fruity
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