Battenberg Cake



For the cake:

For the marzipan:


For the cake:

Grease a baking square tin from 20 cm. Line the base with baking paper.

Divide the tin in half with a strip of baking paper folded into a double thickness.

In a large bowl, beat together the butter with the egg yolks, vanilla, flour and milk until smooth.

In another bowl, whisk the egg whites until foamy, add the sugar little by little and mix until forming soft picks.

Add the first mixture to the egg whites, folding carefully.

Divide the batter in two and add the red food coloring to one of them, mixing carefully until the color is uniform.

Spoon the batter in the previously prepeared tin and bake on a previously pre-heated oven at 180°C for 30 minutes or until done.

In the meantime prepare the marzipan.

For the marzipan:

In a heatproof bowl over a pan of simmering water, whisk the sugar, egg and egg yolk for about 10 minutes or until pale and thick.

Take off of the heat, mix in the lemon juice and almonds, mixing until smooth. Wrap and chill for 30 minutes.

To assemble, lay one half of the cake on top of the other and trim to the same size all sides.

Cut in half lenghtways to get 2 long strips of each color.

Warm the apricot jam and sieve.

Lay a strip of pink cake on a board and brush the top and sides with jam, lay a plain strip next to it and do the same.

Do the same with the remaining cake, but reversed the order of colors and brush the jam all over.

Roll the marzipan (previously prepeared) into a 20 x 30 cm rectangle. Place the cake at one end of the rectangle and thightly wrap in the marzipan,

patching any holes.

Serve in slices.