Battenberg Cake is a traditional English sweet dating back to the 19th century, linked to the British royal family. Its creation is attributed to the celebration of the marriage between Princess Victoria of Battenberg and Prince Louis of Battenberg in 1884. This cake is characterized by its unique checkerboard design, alternating white and pink stripes, which makes it a visually appealing piece.
In Latin America, although it is not as popular as in the United Kingdom, its name is generally kept as "Battenberg Cake." However, in some countries, it can be found under generic names such as "checkerboard cake" or "square cake," referring to its distinctive design. The recipe has been adapted in different regions while maintaining the essence and original style of the cake.
How to Prepare Battenberg Cake
The recipe to prepare a delicious Battenberg Cake requires dedication to achieve its characteristic pattern and soft texture. Below are the detailed steps for its preparation, along with the necessary ingredients to yield two cakes.
Ingredients: Butter, Sugar, Eggs, Vanilla, Flour, Baking powder, Salt, Milk, Red food coloring, Apricot jam, Almonds, Powdered sugar, Egg, Lemon juice, Almond extract.
Steps:
Cream butter and 1 cup of sugar together.
Beat in 3 eggs, one at a time.
Mix in the vanilla.
Gently incorporate flour, baking powder, and salt.
Add milk if necessary.
Divide the batter into 2 equal parts.
Add food coloring to 1 part to make a deep pink color.
Grease two 7-inch square pans.
Spread the batters into the pans.
Bake at 350°F until a wooden skewer inserted comes out clean, approximately 25-30 minutes.
Let rest in the pans for 5 minutes.
Turn out onto wire racks to cool.
Trim the edges of both cakes.
Cut each cake lengthwise into 4 strips as wide as the cake is thick.
Trim the strips so they match.
Warm the jam slightly.
Spread the sides to stick 2 pink and 2 white strips together in a checkerboard pattern.
Spread all sides of the finished cake with jam.
Repeat with the remaining pink and white strips.
Yields 2 cakes.
To make the marzipan: mix almonds, powdered sugar, egg, lemon juice, and almond extract together.
Knead until smooth, adding a little lemon juice or water if it is too dry to roll out.
Add only 1/2 teaspoon at a time.
It will be firm.
Divide into 2 equal parts.
Roll out 1/2 of the paste to 1/8 inch thickness on a surface lightly dusted with powdered sugar.
Cut it to fit the length of the cake and be long enough to cover 4 sides, leaving the ends uncovered.
Place the cake at one end of the paste.
Wrap it completely to cover the 4 sides of the cake, pressing the paste to seal.
Roll in granulated sugar.
Place with the seal facing down on the serving plate or store in a plastic bag.
Repeat for the second cake.
Refrigerate.
Cut into thin slices to serve.
