Battenberg Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,050 cal. | (193 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 152 g | (131 %) | ||
| Carbohydrates | 580 g | (387 %) | ||
| Sugar added | 461 g | (1,844 %) | ||
| Roughage | 33.9 g | (113 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 50.1 mg | (418 %) | ||
| Vitamin K | 71.3 μg | (119 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 82.2 μg | (183 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 1,991 mg | (50 %) | ||
| Calcium | 500 mg | (50 %) | ||
| Magnesium | 698 mg | (233 %) | ||
| Iron | 17.1 mg | (114 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 1,089 mg | |||
| Complete sugar | 482 g |
Ingredients
- Ingredients
- 5 eggs
- 125 grams fine sugar
- 100 grams Pastry flour
- 2 Tbsps cornstarch
- Red Food coloring
- 100 grams Apricot jam
- 50 grams Red currant jelly
- 500 grams Marzipan
- 4 Tbsps powdered sugar (for kneading)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Line a baking pan with parchment paper. Fold up a piece of aluminum foil and use to divide the baking pan into 2 sections.
For the cake: Separate the eggs, whip the egg whites until very stiff and glossy with the sugar. Whisk the egg yolks then fold in the egg whites. Sift the flour and cornstarch over the batter and fold in. Divide the batter into 2 portions, tint one portion with food coloring then fill each section of the prepared pan with a different colored batter. Smooth the surface and bake for about 15-20 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
Trim the edges from the cakes and cut each in half lengthwise. Gently heat the apricot jam, strain and mix with the currant jelly. Spread over the cakes and stack into a 4 x 4 grid.
To decorate: Knead the marzipan and powdered sugar until smooth and roll out into a 22 x 40 cm (approximately 8 x 16 inches) rectangle around 5 mm (approximately 1/8 inch) thick. Use to cover the cake, smooth the surface and decorate as desired. Serve sliced.
