Strawberry Almond Battenberff Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 , lightly beaten|
|Rising flour||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Strawberry jam||1 Tablespoon|
|Strawberries||4 (For Garnish)|
|Ground almonds||1 1⁄2 Cup (24 tbs)|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
|Almond extract||1 Teaspoon|
|Strawberry jelly||3 Tablespoon, warmed|
Grease and line a 7-inch square cake pan.
Divide the pan by placing a piece of folded greaseproof paper down the center.
Preheat the oven to 350°.
In a mixing bowl cream the butter and sugar until light and fluffy.
Add the eggs and flour, and mix well.
Divide the mixture in half.
Add vanilla extract into one half and the strawberry extract and jam into the other.
Pour each mixture into half of the pan.
Bake for about 50 minutes or until a tester inserted in both sides comes clean.
Turn the cake out and cool it on a wire rack (discarding the paper divider.
Trim the cake on all sides and cut each half into 2 even-sized sections.
Sandwich them together with jam, alternating the colors white and pink, like a checkerboard.
Set it aside.
In a medium bowl combine the almonds, sugar, and confectioners' sugar.
Blend in the egg whites and almond extract to make a soft dough.
Knead until smooth.
Set the dough aside.
Brush the warm jelly onto the outside edges of the cake.
Dust the entire cake with confectioners' sugar.
Roll the almond paste into a square large enough to cover the top and sides of the cake.
Place it over the cake, sealing well.
Dust with confectioners' sugar.
Decorate with strawberries and kiwi fruit slices.