Battenberg Cake Recipe

Battenberg Cake RecipeBattenberg Cake Recipe
Menu item
Serves 20 pieces
Prep time
30m
Cook Time
15m

Executive Pastry Chef Paul Thiéblemont
Executive Pastry Chef Paul Thiéblemont

This Battenberg Cake recipe is from the English High Tea at The Conservatory at Crown Melbourne.

The Battenberg Cake is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.

The Battenberg Cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884.

“Afternoon Tea in London is a really special occasion and I’m proud to bring a touch of it here to Melbourne. The beautiful, light setting of The Conservatory reminds me of grand tea rooms back in London – it’s the perfect place to share my limited edition delights.” said Thiéblemont

 

Quantity & Ingredients:

Battenberg Cake
Battenberg Cake

For the sponge

  • 375 gr milk
  • 200 gr whole egg
  • 200 gr caster sugar
  • 250 gr t55 flour
  • 3 gr liquid vanilla
  • 10 gr baking powder
  • 275 gr butter
  • 1.5 lemon zest
  • (1 gr red klein colorant)

For the strawberry gel

  • 125 gr strawberry puree
  • 25 gr sugar
  • 2 gr pectine nh

For the butter cream

  • 45 gr full fat milk
  • 95 gr caster sugar
  • 125 gr whole egg pasteurized
  • 250 gr French butter
  • 75 gr strawberry gel
Battenberg Cake
Battenberg Cake

For the glaze

  • 450 gr aneo white chocolate
  • 75 gr grapeseed oil
  • 500 – 125 gr chopped almond

For the top

  • 100 gr marzipan

 

Method

For the sponge

  • Warm up the milk, eggs, vanilla, zest and sugar.
  • Add the butter hot and finish with the dry ingredients.
  • Mix with the paddle until there is no more nibs.
  • Spread 450 k of mix in a tray lined with oven paper and grease spray in the bottom.
  • Cook it in the rational for 15 min, 165 oc, 100% humidity, fan3.

For the strawberry gel

  • Warm up you puree to 40 degrees and add the sugar mix the with the pectine nh.
  • Bring it boil for 2 min and cool it down.

For the butter cream

  • Cook an anglaise and whip it until the temperature reach 40 degrees.
  • Add the butter and whip it until the mix is really white.

For the glaze

  • Melt the chocolate with the oil and add the toasted almond.

For the top

  • Roll the marzipan between two guitar sheets.

Finishing & Presentation

  • Spread the gel between the two biscuits.
  • Cut stripes of 1.5 cm large.
  • Cut this stripe in half and spread on one side some gel to stick and flip it.
  • Cut one stripe of marzipan of 2.4 cm and stick it to the top of the stripe, deep the all lug in the glaze but keep the top clear to see the marzipan.
  • Cut with a hot knife small log of 6.5 cm, pipe with the chemin de fer nozzle the butter cream strawberry.
  • Pipe 4 dots of strawberry gel.

 

Find our full collection of High Tea recipes.