Chevy’s Battenberg Cake … Very Traditional British …

1. The Battenberg Cake dates back to 1884. There is also a Battenberg Cake baking pan with 4 compartments. In the original recipe, one half of the dough is colored pale pink with food coloring. I processed marzipan raw mass … fewer calories!

Preparations:

1. Grease a loaf pan 18 – 20 cm, line it with baking paper and tinker with a piece of cardboard covered with aluminum foil and divide the form in the middle in two halves. Preheat the oven to 180 degrees. Heat the apricot jam, strain it through a sieve and put it in the fridge. Melt the butter and let it cool down briefly.
2. Mix the flour, baking powder, icing sugar and a little orange peel. Add the melted butter, milk and whisked eggs and stir everything well. Divide the dough in half and stir in the chocolate powder under one half. Now place in one of the two halves of the cake pan and smooth out and bake for about 30 minutes with hot air until the cake is light golden. Take out of the mold and let cool down.
3. Cut the cakes in half lengthways and cut off the hard crusts. Spread the apricot jam over the four cake strips and glue them together in different colors.
4. Sprinkle powdered sugar on a large piece of foil, put the marzipan on top, dust with powdered sugar, cover with foil and roll out to a size that you can wrap the cake in. Brush the whole cake with the apricot jam, place on the marzipan and wrap in it. Place on the seam and wrap tightly with the foil. Keeps in the refrigerator for several days.