Battenberg Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,013 cal. | (191 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 151 g | (130 %) | ||
| Carbohydrates | 573 g | (382 %) | ||
| Sugar added | 462 g | (1,848 %) | ||
| Roughage | 23.8 g | (79 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 48.4 mg | (403 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 6.8 mg | (113 %) | ||
| Biotin | 82.3 μg | (183 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 2,043 mg | (51 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 658 mg | (219 %) | ||
| Iron | 17.2 mg | (115 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 1,089 mg | |||
| Complete sugar | 475 g |
Ingredients
- For the dough
- 5 eggs
- 125 grams fine sugar
- 100 grams Pastry flour
- 2 Tbsps cornstarch
- Red Food coloring
- 150 grams Apricot jam
- 500 grams Marzipan
- 4 Tbsps powdered sugar (for kneading)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Line the baking pan with parchment paper. Fold a parting strip using aluminum foil and divide the mold at the center.
For the dough: Separate the eggs and beat the egg white with the sugar until very stiff and glossy. Whisk the yolk and enter into egg white. Mix the flour with the starch and add to the dough. Add pink food coloring in one half of the mold. Fill each half of the mold with the dough, smooth the surface and bake in preheated oven for about 15-20 minutes (check level of cooking with a toothpick). Remove and let cool.
Loosen both halves of the cake from the mold and smoothen by cutting off possible hard crusts. Strip each dough in half lengthwise. Heat the jam and pass through a sieve. Brush the jam around the dough. Turn the strip into a quarter to make the Battenburg Cake.
Roll out the marzipan with the powdered sugar and knead into a smooth 4 mm (approximately 1/5 inches) thick rectangle (about 20 x 40 cm / approximately 8 x 16 inches). Place the Battenburg Cake on the lower end and turn in the marzipan. Press the edges slightly. Serve sliced.
