Classic Battenburg Cake

For the Battenburg Cake, preheat the oven to 180 °C top and bottom heat. Line a rectangular baking pan (or use a baking frame) with baking paper. Fold a separating strip of aluminum foil and divide the pan in the middle with it. Grease the edges of the pan with butter.

For the dough, separate the eggs. Beat the egg whites with the salt until stiff. Gradually add half of the sugar and continue beating the egg whites until they are shiny and have peaks.

Cream the egg yolks with the remaining sugar and fold the mixture into the beaten egg whites. Sift the flour with the starch on top and fold in as well. Divide the mixture into 2 portions.

Color one portion pink or pink with red food coloring to the desired intensity. Pour each of the doughs into one half of the pan, smooth out and bake in the preheated oven for about 15-20 minutes (test with a stick!). Remove and let cool.

Cut both halves of the cake smooth, removing any hard crusts. Cut the pastry strips in half lengthwise. Heat the apricot jam and pass through a sieve. Mix smoothly with the currant jelly and coat the dough strips all around with it. Assemble them like a chessboard to form a Battenburg Cake.

Knead the marzipan with the powdered sugar until smooth and roll out to a rectangle (approx. 22×40 cm) about 5 mm thick. Place the Battenburg Cake on the bottom end and fold into the marzipan wrapping.

Press the edges together, slightly overlapping.

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