Classic Battenburg
Almond Cake and Composition — a Puratos recipe in 2 components. Uses Puratos Satin Crème Cake Mix 12.5 kg, Plain.
- mixing time (slow speed)
- 2 min
- mixing time (medium speed)
- 3 min
- baking time
- 35 min
- baking temperature (top)
- 160 °C
- baking temperature (bottom)
- 160 °C
- water loss
- 10 %
Ingredients
Almond Cake
| Ingredient | Quantity |
|---|---|
| Puratos Satin Crème Cake Mix 12.5 kg, Plain | |
| Eggs | |
| Oil | |
| Water | |
| Red food colouring |
Composition
| Ingredient | Quantity |
|---|---|
| Vivafil Apricot | 75 g |
| Marzipan |
Method
- Almond Cake
Using a planetary mixer and beater, combine the Satin Creme Cake, eggs, oil and water and mix on slow speed for 2 minutes.
- Almond Cake
Scrape down and mix for a further 3 minutes on medium speed.
- Almond Cake
Divide the batter in two and add the red food colouring to one half, mixing until even in colour.
- Almond Cake
Deposit the batter into Battenburg tins at 120 g per row.
- Almond Cake
Once baked and cooled, trim to level the tops of the cakes.
- Composition
Assemble the cakes using Vivafil Apricot to stick the plain and red pieces together in a checkerboard pattern.
- Composition
Pin the marzipan to 3 mm into a 210 x 160 mm rectangle, then spread with 75 g of Vivafil Apricot.
- Composition
Cover the cake in the marzipan, trimming the ends to neaten.
Puratos recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.