Sunday, 30 October 2016

Halloween Battenberg Cake

GBBO inspired me to bake a Battenberg Cake.
The Royal family part of Mountbatten originates not very far from here. So it was interesting to hear about this cake.

It is unkown here in Germany. I saw it a couple of years ago on a trip to England and asked about this checkered cake. But never ate it or made it.
The cover of the cake is most of the time marzipan - and I hate marzipan!
On SortedFood they covered the cake with fondant icing, and used cream cheese to sandwich the pieces together- less sweet than jam.

I was invited to a Sunday lunch and wanted to bake something for Halloween. I found some orange fondant and decided to go Battenberg.

200 g selfraising flour
200 g softend unsalted butter
200 g icing sugar
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 couple of drops Pandanus extract
1 couple of drops red food colouring
1 tsp Arrak essence
500 g Fondant icing

Use a 20x20 cm tin and baking paper and a bit of cardboard to make a divider.
Spray the baking tin and place the paper with the divider in, make sure it is in the middle and upright.
Preheat the oven 180 C

Kermit and Miss Piggy Sponges
Cream butter and icing sugar together, add the eggs one after the other.
Sift in flour and baking powder and add the vanilla extract.
Divide the dough evenly in 2 bowl.
Add Arrak or Rum and red food colour to one bowl, the Pandanus extract to the other. 

Spread evenly in both parts of the tin and bake for 25 minutes.
Cool down, cut off the brown crusts and enjoy them on the side!
Cut each color sponge down lengthwise and assamble a checkerboard.
Use cream cheese to glue the sides together and don´t forget top and bottom.
Roll out the fondant and decorate.

No comments:

Post a Comment