Mini Battenburg Checkerboard Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 4 eggs
- 125 grams fine sugar
- 125 grams Pastry flour
- red Food coloring
- 125 grams Apricot jam
- 75 grams Red currant jelly
- 250 grams Marzipan
- powdered sugar (to dust work surface)
Preparation steps
Preheat oven to 180°C (approximately 350°F). Line a rectangular loaf pan with parchment paper. From aluminum foil, form a divider to fit lengthwise in pan.
Separate eggs and beat whites with sugar until stiff and glossy. Beat egg yolks and fold into egg whites. Sift flour over egg mixture and fold in with a spatula. Divide batter in half and dye one half pink with red food coloring. Pour colored batters into halves of prepared pan, smooth tops and bake until cake tests done with a toothpick, 12-15 minutes. Let cake cool.
Cut hardened crusts from cake halves if necessary. Cut cake halves into strips about 1.5 cm wide and 8 cm long (approximately 1/2 inch wide and 3 inches long). Mix apricot jam with currant jelly and heat gently to liquefy. Spread jam mixture over cake strips and assemble groups of four cake strips into checkerboard patterns. Dust work surface with powdered sugar and roll out marzipan into rectangles about 8 x 18 cm (approximately 3 x 7 inches), about 2-3 mm thick (approximately 1/8 inch thick). Spread each marzipan rectangle lightly with jam, top each with a checkerboard cake and roll up. Trim cakes and marzipan if necessary to serve.
