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Bake Fresh

Bake Fresh

July 3, 2012 · 5 Comments

Battenberg for Daring Bakers

Cakes· Daring Bakers

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I have been part of Daring Bakers for a while now and though on and off, I try to participate in all the challenges. They are a great source of learning for novice or advance bakers.A few months back one of my cousins posted a picture of 9 cubes Battenberg and asked if I have ever tried this. This challenge with similar cake came at the right time and it was relatively easy challenge but with fantastic results.

IMG_9513.JPG

First the blog checking lines:
Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

Battenberg cake has royal origin and was created for a wedding, traditionally its pink and yellow pound cake glues together with jam and finished with marzipan. I opted for its coffee version as Hubs has been asking for a coffee cake for a while. I used cream cheese frosting to glue as I had left over from the last project and coffee and cream cheese goes really well. I covered it with white chocolate plastique which I have been thinking to try for a long time. All in all, this cake came out really well. No tough things there but the chocolate plastic needs a little bit of patience and practice to make it work.
Here is the recipe copied directly from The Daring Kitchen:
IMG_9513.JPG

Coffee and Walnut Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
Âľ cup / 175gm / 6 oz Caster Sugar
1ÂĽ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm / 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
3 tsp (15 ml) Milk
½ tsp (2½ ml) Vanilla Extract
1½ tsp (7½ ml) 7 gm Instant Coffee Powder or Granules
3 Tbsp / 25gm / 1 oz Walnuts, roughly chopped

To Finish
½ cup (1 stick) 115gm /4 oz Unsalted Butter
2 cups / 225gm /8 oz Powdered (Icing/Confectioners’) Sugar
½ tsp / 2 gm Instant Coffee
1½ tsp (7½ ml) Milk or Cream
1 cup / 225gm /8 oz Chocolate Plastic, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4
2. Grease an 8”/20cm square baking tin with butter
3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
4. OR Prepare Battenberg tin by brushing the tin with melted butter and flouring
5. Whisk together dry ingredients (except walnuts and coffee) and combine with the wet ingredients in a large bowl (except vanilla and milk) and beat together just until the ingredients are combined and the batter is smooth
6. Spoon half the mixture into a separate bowl and stir in the vanilla, 1½ teaspoons milk and chopped walnuts
7. Spoon the walnut mixture into the one side of the prepared baking tin
8. Dissolve the coffee in the remaining 1½ teaspoon milk and add to the remaining batter, stir until just combined
9. Spoon the coffee batter into the other half of the prepared baking tin
10. Smooth the surface of the batter with a spatula, making sure batter is in each corner
11. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a
toothpick comes out clean (it should shrink away from the sides of the pan)
12. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack
13. Once completely cool, trim the edges of the cake with a long serrated knife
14. Cut each sponge in half lengthways so that you are left with four long strips of sponge
15. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible
16. Combine the buttercream ingredients together and mix until combined
17. Spread a thin layer of buttercream onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)
18. Dust a large flat surface with icing sugar then roll the marzipan/chocolate plastic/fondant in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
19. Spread the top of the cake with a thin layer of buttercream
20. Place the cake on the marzipan, buttercream side down
21. Spread buttercream onto the remaining three sides
22. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over
23. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate
24. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern

Chocolate Plastique / Modelling Chocolate:
Servings: +- 8

White Chocolate Plastique
200gm /7 oz Good Quality White Chocolate
2 Tbsp / 30ml /1 oz Light Corn Syrup / Glucose Syrup / Golden Syrup

Directions:
1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally
2. Once completely melted, remove from heat and allow to cool a bit
3. Stir in corn syrup / glucose syrup / golden syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl
4. Transfer chocolate into a sealable bag, spread the chocolate out then seal the bag
5. Leave overnight or refrigerate for about 2 hours until completely firm
6. Turn out from the bag and knead on a surface dusted with powdered sugar, at first it will just break , but as you knead, it will warm up and start to become pliable
7. Knead until it’s pliable enough to roll out or mould, 5 – 10mins

Storage Instructions/Tips:

– Battenberg will keep for 3-4 days stored at room temperature in an airtight container

– Keep chocolate plastique in an airtight container at room temperature, it will keep for as long as the

expiry date on the chocolate wrapper

Additional Information:
How to make your own self raising flour:
1 cup Self Raising Flour = 1 cup / 115g All Purpose Flour + 1 ½ tsp

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Next Post: Chocolate Chip Muffins – Treat you will love »

Comments

  1. Rumaisa Bilal says

    July 8, 2012 at 9:59 am

    your recipie seems to me so interesting 🙂
    planing to prepare this on this weekend
    but…
    I think you forgot to complete the recipie of self raising flour
    "1 cup Self Raising Flour = 1 cup / 115g All Purpose Flour + 1 ½ tsp"
    what is 1 1/2 tsp????

    Reply
    • Naureen Nisar says

      July 19, 2012 at 5:16 am

      1 1/2 tsp of baking powder! 🙂

      Reply
    • bakefresh says

      August 4, 2012 at 4:29 am

      yes naureen is right, thanks for completing 🙂

      Reply
  2. saima munif says

    November 1, 2012 at 1:27 pm

    hi! can you please give the recipe of Fondant?

    Reply
  3. bakefresh says

    November 10, 2012 at 7:30 am

    please check wilton website saima, they have the recipe and its pretty good,

    Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

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Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

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2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
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1. Cream butter and sugar 
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4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
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If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

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Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

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250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

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Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

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Bake at 350 F for 30 minutes until set.

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I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
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