My mini Battenberg Cake

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I think in my family the marzipan-fans clearly outweigh the non-marzipan-fans. Especially around winter-time there are quite a few people you can make very happy by offering them some marzipan :). One of these people is my stepdad and when I went over to Germany for a surprise Birthday visit I took with me a Birthday-Battenberg-cake which I made the day before. 

As you can see on the pictures my Battenberg cake was rather small as I couldn’t take a lot with me in my hand luggage. Due this reason and due to not having the perfect baking form for a Battenberg cake I decided to get creative and improvise a bit. Rather than making a normal sized cake I made two small cakes. Their size was roughly 18×6 cm.

I used this recipe and changed it a little bit so that it was perfect for me. I’ve written my changed version down for you below.
As I said, I don’t own the baking form that is usually used for this kind of cake so I used a normal cake tin and divided it in the middle by using baking paper.

Ingredients for roughly two mini Battenberg cakes:
– 175g butter (soft)
– 175g sugar
– 3 eggs
– 175g self-raising flour
– 1 tsp vanilla extract
– red food colouring

– apricot jam
– 1pck of already rolled out marzipan

Method:
Preheat the oven to 190 degrees. Grease your tin and make a divider in the middle out of baking paper. That way you can bake both colours at the same time.

Whisk the butter, the eggs, the flour and the vanilla until smooth. Divide the butter in two bowls and add a little bit of red food colouring to one of the bowl. Fold in well.

Spoon the two mixes into the divided cake tin and smooth the surface as well as possible. Bake for about 25 minutes.

Let the cake cool and take it out of the form and very carefully press into shape if the sponge hasn’t risen evenly.

Once both cakes are completely cold cut each cake into long squares that have exactly the same size. I got two Battenberg cakes out of this recipe.

Heat the apricot jam and assemble the cake by spreading apricot jam on each side until your cake looks like a checker board. Brush the outside of the cake with the rest of the jam.

Use the rolled out recipe to carefully wrap the cake in. One roll was just about enough for my two cakes. Cut both ends of the cake so that you can see the beautiful checker board.

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I have to say I find small cakes rather special – sometimes it just doesn’t need to be that massive cake, especially if there are already many other cakes on the table. Small cakes can be great…and they taste just as delicious – if not even a little bit better ;). Also, you can eat one of the cakes the very same day right after baking it and give the other cake away the next day. That way you don’t have to wait until you can taste it :).

Random question, but do you have a favourite small cake? I would love to hear from you!.

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