Sponge cake Battenberg

Submitted by enr on 11 Jun 2009
125 g butter
175 g of powdered sugar
2 drops of almond essence
3 eggs
180 AD flour
1/2 tsp baking powder
confectionery paint - pink and yellow
100 g of apricot jelly
200 g white chocolate or marzipan
Preheat oven to 180 C. Prepare two identical forms of cake (if you have two wins in succession). Grease parchment paper with oil and sprinkle with flour - zastelete it the baking. With a mixer, beat the softened butter slowly and sugar, put a almond essence and add the eggs one at a time, stirring constantly. Sift the flour into a bowl and baking powder to mix evenly. Pour them into the mixture and stir with a spoon or spatula until a uniform mass. Divide the mixture into two - one in pink paint, the other - in yellow. Bake separately. Allow to cool before removing from the mold and to remove the paper. Mix apricot jelly with 30 ml water and warmed in a pot on the stove. Cut the bases in half lengthwise. Coat the long side with the warm apricot jelly and blind consistently pink to yellow. Top coat tightly with jelly and blind and other parts in reverse order - yellow to pink to get checkerboard effect. Melt in a water bath with a small white chocolate butter and water. Make it a fine glaze the cake, pre-coated with the remaining apricot jelly.
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11 Jun 2009
EVA magazine