Traditional battenberg cake is almond flavoured with plain and pink coloured checks. The cakes are stuck together using apricot jam and then wrapped with marzipan. Later on inspired by the idea there came in other variations to battenberg cake. This one which I have adapted is plain vanilla and rich chocolate cakes covered with sugar paste fondant and decorated with fondant flowers.
The first battenberg cake was made for the wedding of queen victoria’s granddaughter, whose husband to be was prince louis of batternberg. It was german style of cake making introduced to the chefs of british royal family but due to anti-german resentment in britain during the first world war, prince louis renamed him from battenberg to mountbatten but the name of the cake still remained as battenberg. It’s a long history yet, without which the name remains curious!
- 1 measure vanilla sandwich loaf
- 1 measure rich chocolate loaf
- 1 measure sugar paste fondant
- 1 cup apricot or strawberry jam
- Flower plungers of various sizes
1. Place the vanilla loaf over the chocolate loaf making sure the edges are in place. Cut them in the center using a large knife making each loaf into two.
2. Swap the right side of the cut portion, moving chocolate part above and the vanilla part below and form a check pattern. Making sure the pattern is not disturbed apply a thick coat of the apricot jam on all the closed edges of the cakes and stick them firmly together.
3. Colour 3/4ths of the fondant orange and knead well using icing sugar to form a smooth dough. Dust your work surface with enough icing sugar and roll the dough flat using a rolling pin. Keep moving the fondant while rolling and keep dusting with icing sugar to avoid the fondant sticking to the counter.
4. Using the left over orange fondant, roll them and cut using the flower plungers to make various shapes of flowers. With the remaining white fondant prepare few more white flowers. Make small balls of fondant and stick them to the center of the flowers.
5. Measure the sides of the assembled cake and cut the rolled fondant accordingly. Spread the jam over the outer surface of the cake and drape the fondant over the cake and smooth the surface making sure all the four sides of the cake are covered fully. Arrange the prepared flowers on top and sides of the cake. Use apricot jam to fix the flowers.
6. Cut the edge across the check pattern and remove the crust. Cut thick check patterns and serve with whipped cream.