The youngest girl wanted to bake a “special” cake, preferably one with colour and marzipan. The choice fell finally on a stacked cake with the noble name Battenberg Cake, which there are in England gladly to the Teatime.
And with the support of the big sister, the baking adventure really worked out. A bit crooked, but nevertheless extremely smart, the noble pastry has become – and it tasted very good. Here comes our version of the British classic.
The ingredients (for two box moulds of 20 cm each):
180 g spelt flour (type 630)
1 teaspoon baking powder
1 pinch salt
180 g soft butter plus something to grease the mould
160 g sugar
red food coloring
approx. 5 tablespoons raspberry jam
1 marzipan ceiling
1. butter the baking pans and dust them with flour (we only have one pan and had to bake one after the other, which is a bit time-consuming).
2 Mix the flour with baking powder and salt.
3. mix butter and sugar well with the hand blender, then add the eggs and gradually the flour mixture. Mix everything well.
4. divide the dough into two portions. Colour one half with the food colouring until pink.
5. then pour the dough into the moulds and bake in the oven at 180 degrees top and bottom heat for about half an hour.
6. let the cakes cool down, remove them from the pan and cut them straight with a big knife and cut them lengthwise.
7. glue a light and a pink strip of cake together with the jam, and on top of this glue a light and a pink strip together with the jam.
Coat the whole cake with the rest of the jam, place the marzipan top over the cake and cut off the overlapping edges. And now: cut the particles and admire them extensively!
My little baker thinks, by the way, that Mr. Battenberg should ennoble every family birthday table in the future. Now all we need is a second small box shape, then I’ll be there!