Black Forest Battenberg - Christmas Favorites

Kravings.Blog's picture

Dec. 18, 2017

Battenberg is a truly classic British cake. Earlier this Spring, I made a classic Battenberg for Ruby's baby shower.

I decided to switch things up this time by making a Battenberg cake influenced by the flavors and colors of Black Forest Cake.


Unsalted butter 175 Gram (room temperature,6oz)
Super fine sugar/Caster sugar 175 Gram
Eggs 3 Large (room temperature)
Self raising flour 175 Gram , sifted
Baking powder 1 Teaspoon
Ground almonds 2 Tablespoon
Vanilla bean paste 1 Teaspoon
Food colouring 1 Pinch
Powdered almonds 200 Gram (7oz)
Icing sugar 400 Gram (14oz)
Egg whites 2
Almond extract 1/2 Teaspoon
Cherry jam 1 Cup (16 tbs)
Dark chocolate 100 Gram , melt



1.Add the room temperature butter to the processor bowl and process till nice and fluffy.

2.Add 175 gms of super fine or caster sugar and cream together.

3.Once the butter and sugar are well creamed together, add 3 eggs one at a time, scraping after each addition.

4.Sift 175 gms of Self raising flour and add a tablespoon of thee flour in between beating the eggs to prevent the butter from looking like its curdled.

5.Add 1 tsp of Baking Powder and the rest of the self raising flour and 2 tbsps of ground almonds.

6.Add 2 tbsps Vanilla extract.

7.Equally divide the batter into two parts color one half pink.

8.Divide the pan in half(see video for full instructions) and add the batter to the pan.

9.Add this into your preheated oven for 35 mins.

10.After 35 mins, check with a cake pin or skewer and allow it to cool completely.

11.If your cakes have a bump, just level them off with a knife.

12.Once the cakes are cool cut them into strips.

13.Prepare the marzipan mix 200 gms of powdered almonds together with 400 gms of icing sugar and process it.

14.Add 2 egg whites, one at a time and a 1/2 tsp of almond extract.

15.Add the marzipan to a microwave safe platter and cover with cling film.

16.Zap it in the microwave for 10 seconds and do this 3 times.

17.The dough will be warm and the egg would have cooked. Leave this aside to cool.

18.Lay out a piece of parchment paper and roll out the marzipan.

19.Sandwich the cakes together using the classic ingredient apricot jam.

20.Make sure you alternate the colors so it looks like a chequered pattern.

21.Lay this over the marzipan and make sure youve rolled one side long enough to completely cover the cake.

22.Trim off any excess marzipan and this can be stored in a Ziploc bag and reused.

23.Remove the cake and brush the inside of the marzipan with jam.

24.Lay the cake over the marzipan and using the help of the parchment paper, lift the marzipan and cover the cake.

25.Using cling film wrap the cake for an hour so everything holds together well.

26.Cover the cake with melted Chocolate and allow to set.

27.Trim the edges with a sharp knife and clean the knife in between to cut neat and clean slices.


28.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 4