bg-login img-registrRegistration

Battenberg cake from Rachel Allen

  • Products (4 servings)
  • Cook 2 hours.
  • The complexity of the food - the medium
  • Cuisine: - English
  • Author Rachel Allen
Battenberg cake
Ingredients:
  • 75 g of softened butter, plus extra for greasing
  • 175 g of powdered sugar
  • 3 eggs,
  • 2 tablespoons milk
  • 175 g flour
  • 8-12 drops of pink food coloring
  • 150 g apricot jam or custard
  • 350 g marzipan or mastic
  • powdered sugar, to dust
feel Battenberg cake - a traditional British pie that is served to the Afternoon Tea. Cake is preparing it's very simple, from conventional, affordable products. Classic "Battenberg" consists of cakes of pink and yellow, apricot jam fastened. Battenberg cake got its name in honor of the marriage in 1884, granddaughter of Queen Victoria of Hesse Princess German Prince Ludwig Battenberg. Chess cell symbolized the four brothers of Battenberg. Recipe from the famous English chef Rachel Allen.
Gather all the necessary products and mastic. You can use our recipe of mastic marshellou.
Battenberg cake from Rachel Allen
To prepare the dough, it is desirable to use a blender or mixer.
Battenberg cake from Rachel Allen
In a mixer put the butter flour, begin beating and in the process of adding eggs and powdered sugar and milk.
Battenberg cake from Rachel Allen
Divide the cooked dough into two parts in different bowls and one of them, add the food coloring.
Battenberg cake from Rachel Allen
With a spoon Put the dough into shapes. Put them on trays and send in a preheated 180 degree oven for 25-30 minutes.
Battenberg cake from Rachel Allen
In the process of cooking a thin stick to check muffins parched inside. Then remove them from the oven let cool for 15 minutes.
Battenberg cake from Rachel Allen
On a cutting board with a long knife cut the muffins on all sides to give them a rectangular shape.
Battenberg cake from Rachel Allen

Cut the muffins in half lengthwise.
Battenberg cake from Rachel Allen

Muffins should be stacked so as shown in the form of a chessboard..
Battenberg cake from Rachel Allen

Spread cake custard inside and seal it all together. Instead of cream, you can use a variety of jams and even condensed milk as you like.
Battenberg cake from Rachel Allen

Fasten the pieces together.
Battenberg cake from Rachel Allen

Take a prepared paste. Here is the quick and easy recipe mastic of marshmallow.
Battenberg cake from Rachel Allen

Roll out the paste on the table lightly sprinkle with powdered sugar to a thickness of 3-5 mm. And leave it gently roll on the rolling pin for easy overlay on the cake.
Battenberg cake from Rachel Allen

Gently using a rolling pin roll out the paste on top of the cake..
Battenberg cake from Rachel Allen

Hands and a knife culinary Give mastic cake form. Trim excess do not forget that the cake should be covered with mastic and bottom.
Battenberg cake from Rachel Allen

Bon appetit.

Battenberg cake from Rachel Allen

Video recipe Battenberg cake


Rating:
(Vote: 1)

It would be nice if you appreciated this article!

Author: zemmDate: 20-08-2015, 02:50Views: 3091Comments: - 0
Subscribe to the newsletter from the website
Введите ваш Email адрес:
Your Name:
Your E-Mail:
bold italic underline strike | align left centered align right | Ensert smilies insert image | hidden text insert quote Convert selected text from transliteration to Cyrillic
Code:
Enter the code:
Your news>> All articles
[img]

Macaroni dessert recipe

Cake dessert pasta should be the same size. How to achieve this , you can decide for yourself, using any method convenient for you. For example, you can draw on paper baking cups with the same diameter. Dosing protein- almond confectionery mass of the bag. Halves must cakes bake at 170 degrees for 10-12 minutes. ATTENTION! Do not open the oven while baking cakes! Wait until cool halves. After that, proceed to their connection, this will require you selected beforehand filling.
[img]

Ethan Stowell

Everything Ethan Stowell touches turns into culinary gold. This self-taught chef stands out from the crowd for his fanatical pursuit of excellence and attention to detail.
[img]

Hubert Keller

Biography of Hubert Keller. French classics in a new way. History of success. One of the best and most outstanding chefs not only in France, but in the whole world, Hubert Keller was born on January 16, 1956 in Alsace. He still carries his incredible passion for culinary art from an early age.
[img]

Cathal Armstrong

Biography Cathal Armstrong. The culinary passion of the Irish soul. Dublin-born, Kathal Armstrong is known to us as someone with an unusual outlook on the world of culinary and environmentalist. Kathal Armstrong was born in 1969 into an Irish family with an unnatural passion for food. This passion
Логин
Пароль
Запомнить
Battenberg cake