Source: Rosita Goldstein’s Personal Recipe British Chocolate Battenberg Serves 8

Ingredients for the Cake • 1 Cup of Butter, softened • 1 Cup of Caster Sugar • 4 Eggs • 1 1/3 Cup of Flour • 2/3 Cup of Ground Almond • 1 1/2 teaspoon of Baking Powder • 1/4 teaspoon of Salt • 1/4 Cup of Milk • 1 teaspoon of Lemon Juice

For Almond Batter add: • 1 teaspoon of Almond Extract

For Chocolate Batter add: • 3 tablespoon unsweetened Cocoa Powder • 1 1/2 tablespoon of Caster Sugar • 3 tablespoon of Milk

Ingredients for the Chocolate Almond • 2 1/2 Cup of ground Almond • 1 Cup of Powdered Sugar • 1/4 Cup of Apricot Jam • 2 1/2 tablespoon of unsweetened Cocoa Powder • 1 teaspoon of Almond Extract • 1 tablespoon of Water

Glaze • 1 Cup Apricot Jam

Cook : Rosita Goldstein Main, easy, inexpensive Source: Rosita Goldstein’s Personal Recipe.

Instructions • Preheat the oven to 180 degree Celsius. Grease and line 2 baking pans with parchment paper. • In a bowl combine flour, ground almond, baking powder and salt. • Using an electric mixer, mix butter and sugar until creamy, add eggs one at the time. Mix it until well combined. • Gradually add flour mixture and milk. • Divide batter in to 2 ( batter A and batter B ).

For the Almond Batter • Add almond extract in to the batter A.

For the Chocolate Batter • Mix together chocolate powder, caster sugar and milk then pour it into the batter B. • Pour each batter into separated prepared pans. • Bake until a toothpick inserted into the center of the cake comes out clean. About 30 minutes. • Remove from the oven, let it cool completely on the wire rack. • Heat the apricot jam, you can use a microwave or use a sauce pan on the stove top. • When the are completely cool, trim the tops and the sides, to flatten. Place one on top of the other, and then trim them to equal size. Cut each in half, lengthwise.

Prepare the Almond Paste • Using a food processor, mix together almond powder, powdered sugar and cocoa powder until well combined. • Add Apricot jam, almond extract and water. Grind them until it becomes smooth. • Take it out of the food processor then knead it with your hands.

Reassemble the cake • On the working surface, place a strip of , brush the top and both sides with apricot jam. • Take 1 strip of almond cake put it in line with the side of chocolate cake, then brush the top and the side of the almond cake. • Take the last strip of the almond cake, put it on top of the chocolate cake, brush the top and both sides of the cake. • Take the last strip of the chocolate cake, put it on top of the almond cake, brush the top and the side of the cake. • Roll the chocolate marzipan in between two sheets of parchment paper into a thin layer. • Cut the chocolate marzipan into approximately 25 cm x 50 cm. • Tight wrap the cake in chocolate marzipan. • T rim the ends of the cakes. • Put it in the refrigerator until read to serve.

Cook : Rosita Goldstein Sweet, easy, inexpensive.