Battenberg cake

Cream the butter and sugar together with the almonds and bitter almonds. Gradually stir in the eggs. Sift the flour, baking powder, and salt and carefully fold into the mixture.

Then divide the mixture in half, color one half with the food coloring and mix well.

Pour both mixtures into two baking tins (24×44 cm) – one colored, one plain – and bake in a preheated oven at 190°C for about 45 minutes.

Leave to cool after baking and cut the baked sheets into 4 cm wide strips.

Assemble the strips with apricot jam.

To do this, first place the two baked layers (from the capsules) on top of each other, cut to size, and then assemble them into a Battenberg pattern.

Brush the cake completely with apricot jam and then cover with a layer of marzipan or white decorating paste. Alternatively, you can use a mixture of both – this will give the coating a lighter color thanks to the decorating paste, while retaining the marzipan flavor.

To do this, mix the marzipan and decorating paste well, roll out to a thickness of 1.8 mm (approx. 24×32 cm) and cover the cake with it.

Use a spatula to mark a diamond pattern on the finished cake. Then decorate with egg white icing; silver pearls can also be used for decoration if desired. Finally, cut the ends of the cake straight across so that the typical Battenberg pattern with the colored stripes is clearly visible.