Spring Garden Cake

Spring Garden CakeThis is a great dessert to make around this time of year when you have a special dinner AND either a weekend to dedicate to it or several evenings after work (with a little help from some friends)

I’ve been meaning to make this cake since we started the blog – which is almost 2 years ago now – and finally, for a spring dinner last week I made it with the help of my über talented friend Megan.

The Spring Garden cake first appeared in a Martha Stewart magazine probably 20 years ago. My mom had a collection of Martha Stewart books and magazines and one Easter when I was young we attempted a version of this cake. The result of our efforts was a little less refined then my second attempt, as shown above, but all that mattered was I had so much fun making all of the marzipan vegetables with my mom. I enjoyed making the vegetables just as much this time, 20 years later as an adult. My friend Megan and I spent close to 5 hours dying the marzipan, rolling it out and marking it up to make the tray of fruits and vegetables you see below.

5 hours of work

One tip – think small. The amount of marzipan you need for a single carrot is very little and radishes and cabbage leaves need even less. Take less than you think you will need and add to it if necessary.

A Carrot cake works well as a base for this spring garden cake and the version we have included here is one we have been making for years.  I first started making this carrot cake several years ago when I was in Bolivia.  With coconut, pineapple and plenty of grated carrot, this is a moist and sweet carrot cake that tastes incredible covered in cream cheese frosting. The crushed cookies and marzipan vegetables are a delicious bonus.

Spring Garden Cake

This cake would make a great centerpiece at an Easter dinner and while this is certainly a weekend project – it works best if you make the different components over a few days – the most fun will come when the cake is made, the cookies are crushed, the frosting is whipped, the fence has been cut, the vegetables have been molded (Yes… this cake really is this much work) and you finally get to assemble it all together and present it to family and friends. Like most great food and dessert – this is one to share.

Enjoy! and Happy Easter!

Ingredients / Ingredientes

Carrot cake with Pineapple and coconut / Torta de Zanahoria con Piña y Coco

  • 3 cups flour / tazas de harina
  • 3 tsp baking soda / cucharillas de bicarbonato de soda
  • 1 1/2 tsp baking powder / cucharillas de levadura en polvo
  • 1 1/2 tsp salt / cucharillas de sal
  • 3 tsp cinnamon / cucharillas de canela
  • 1/2 tsp grated nutmeg / cucharillas de nuez moscada
  • 1 cup brown sugar / taza de azúcar morena
  • 1 cup white sugar / taza de azúcar
  • 1 1/2 cups vegetable oil / tazas de aceite vegetal
  • 4 eggs plus one yolk / huevos y una yema
  • 1 1/2 tsp vanilla / cucharillas de vainilla
  • 3 cups grated carrots / tazas de zanahoria rayada
  • 1 1/2 cups pineapple / tazas de piña
  • 3/4 cup coconut / taza de coco

Cream Cheese Frosting / Glaseado de Queso Crema

  • 1/2 cup butter, softened / taza de mantequilla a temperatura ambiente
  • 8 ounce package of cream cheese, softened / onzas de queso crema a temperatura ambiente
  • 4 cups powdered sugar / tazas de azúcar impalpable
  • 1 tsp vanilla extract / cucharilla de vainilla

Mix butter and cream cheese in a stand mixer until combined, add powdered sugar and vanilla and mix into a thick frosting / mezclar mantequilla y queso crema en una batidora de pie, agregar azúcar impalpable y vainilla hasta que el glaseado este listo a su gusto.

Pastillage Ingredients / Pastillaje Ingredientes

  • 4 cups powdered sugar sifted / tazas de azúcar impalpable colada
  • 6 tbsp corn starch / cucharadas de almidón de maíz
  • 2 tbsp water / cucharadas de agua
  • 1 packet gelatin / paquete de gelatina
  • 1 egg white / clara de huevo
  • 1 tbsp water / cucharada de agua

The Martha Stewart website has a great video outlining how to make the pastillage as well as precise measurements regarding how to cut the fence / Puedes ver este video de Martha Stewart para hacer la cerca

Marzipan / Mazapán

  • SEE ‘Battenburg cake’ recipe – you will use approximately half of this amount of marzipan to make enough fruits and veggies to cover a 10 inch cake. / Ver nuestra receta de la Torta Battenburg – debes usar apróximadamente la mitad de esta receta.

‘Dirt’ / Tierra

  • SEE ‘Homemade Oreos’ recipe / Ver nuestra receta de las galletas de chocolates Oreos.
  • Crush 6 chocolate shortbread cookies in a food processor or blender until fine.Triturar 6 galletas en un procesador de comidas.

Decoration Instructions / Instrucciones

  • Prepare the Marzipan vegetables and Pastillage fence at least one day before you plan to assemble the cake / Preparar los vegetables de mazapán y la cerca de pastillaje por lo menos un día antes de asamblar la torta

Pastillage fence

  • Some useful tools for assembling the marzipan fruits and veggies are shown in the photo below / Algunos instrumentos que te ayudarán a hacer las furtas y vegetables de mazapán están en la foto abajo.

Useful tools...

  • Shortening – for your hands – to keep the marzipan from sticking and drying out as you are working with it. / Manteca – para que tus manos no se pegen al mazapán y para que el mazapán no se seque.
  • Plastic wrap – keep the marzipan wrapped in plastic and only remove what you will be using – marzipan dries out quickly / Plástico – mantener el mazapán envuelto en plástico , sacar lo que necesites y dejar cubierto en plástico pues el mazapán se seca muy rápido.
  • A small paintbrush and water – useful to help adhere leaves to stalks and joining the cabbage/lettuce leaves together if the marzipan is not tacky enough / Un pequeño pincel y agua – útil para adherir las hojas a las lechugas y tambien si es que el mazapán está muy pegajoso.
  • Toothpicks – for applying food coloring and for creating holes and creases in the marzipan / palillos de dientes – para la aplicación de colorante y para la creación de agujeros y grietas en el mazapán.
  • A roller ball tool – for smoothing edges / herramienta de bola rodante – para suavizar los bordes
  • Small scissors – for cutting the leaves of the artichokes / pequeña tijera – para cortar las hojas de las alcachofa

Marzipan carrots

  • Carrots – Mix orange, red and a little brown / Zanahorias – Mezcla de naranja, rojo y un poco de marrón
  • Leaves – Mix leaf green, yellow and a touch of brown / Hojas – Mezclar color hoja verde, amarillo y un toque de color marrón

Marzipan artichokes

  • Artichokes – Green and brown marzipan / Alcachofas -verde con marrón

Rhubarb and tomatoes

  • Rhubarb, Radishes and tomatoes – Mix Red with a touch of black and same leaf green as with the carrots / Rábanos y ruibarbo – Mezclar rojo con un toque de negro y el mismo verde que arriba. 

Marzipan watermelon

  • Watermelon – light green – mix light green with white. Dark green – straight dark green. and pink – mix pink with a touch of red. / Sandía – verde claro – mezclar el color verde claro con blanco. Verde oscuro – verde oscuro puro, sin mezclar con nada más, y Rosado – mezclar rosa con un toque de rojo.

Marzipan cabbage

  • Cauliflower – Leaf green and plain marzipan (no color) / Coliflor – Verde hoja y mazapán sin colorante

Instructions / Instrucciones

  • Preheat the oven to 350 degrees F / Calentar el horno a 350 grados
  • Butter the bottom and edges of a 10 inch cake pan. We are using a springform pan (because that is the only circular pan we have) Cut a round of parchment and place on the bottom of the pan and butter it as well. / Poner mantequilla alrededor de el molde donde vas a hornear la torta, cortar papel pergamino y colocarlo en la parte inferior del molde, agregar encima del papel un poco de mantequilla.
  • Mix the dry ingredients together in a medium bowl (flour, baking soda, baking powder, salt, cinnamon, nutmeg) / Mezclar los ingredientes secos en un recipiente ( hariana, levadura en polvo, bicarbonato de soda, sal, canela, nuez moscada)
  • Mix the eggs, brown sugar, white sugar, oil, and vanilla in the bowl of a stand mixer and blend until well combined. / Mezclar los huevos, azúcar morena, azúcar, aceite y vainilla en una batidora de pie hasta que estén bien mezclados.
  • Grate Carrots, dice pineapple, and measure out coconut. / Rayar las zanahorias, cortar la piña en cuadritos y medir el coco.
  • Add the dry ingredients to the egg, sugar, oil mixture in two additions, mixing until just combined between additions. / Agregar los ingredientes secos a la mezcla de huevos, azúcar y aceite en dos adiciones, es decir primero agregar la mitad de la mezcla y mezclar bien en la batidora hsta que este todo incorporado y después agregar la otra mitad.

Carrot cake

  • Add the carrots, diced pineapple and coconut and fold together with a spatula until evenly distributed. / Agregar las zanahorias, piña y coco y mezclar todo con una espátula hasta que esté todo bien incorporado.
  • Pour into the cake pan and bake for 1 hour and 15 minutes – or until a cake tester comes out clean. / Poner la mezcla al molde y hornear la torta por 1 hora y 15 minutos o hasta que esté lista.
  • Cool on a rack for a few minutes then turn out and allow to cool completely. / Sacar la torta del molde y dejar enfriar completamente.
  • Wrap in plastic and freeze. This will make torting the cake (slicing off the irregular top) and dividing the cake in half much easier. / Envolver la torta en plástico y colocar en el congelador. Esto hará más fácil el cortar la torta por la mitad.

Assembling the spring garden cake

  • Assemble the cake with cream cheese frosting in between the layers as well as over the top and sides. / Montar el pastel con glaseado de queso crema entre las capas y también sobre la parte superior y los lados.
  • Mound about 1/2 cup of ground chocolate wafers onto the center of the cake once it has been frosted and gently spread to the outer layers of the cake – taking care not to push the crumbs down the sides of the cake. / Colocar alreadedor de 1/2 taza de las galletas de chocolate trituradas encima de la torta, con mucho cuidado.
  • Divide the plot into quarters and ‘rake’ with a fork in alternating directions / Dividir la parte superior de la torta en cuatro lados y con un tenedor, como si fuera un rastrillo mover en direcciones alternas

Planting the garden...

  • ‘Plant’ the garden with the pre-made marzipan fruits and vegetables / Agregar las furtas y vegetales de mazapán.

Pastillage fence

  • Apply pastillage fence to the outer layer of the cake – use the pre made 1/4 plots as a guide. Each quarter of the cake will have 8 pieces of fence and be divided by a fence post / Agregar la cerca hecha de pastillaje (como el la foto). Cada cuarto de la torta tendrá 8 piezas de la cerca

The cake is finished

  • Distribute Candy rocks around the outside and the cake is ready to serve or present at the table. / Colocar piedras o rocas de chocolates alrededor de la tora para una presentación increíble.
  • Enjoy! / A disfrutar!

Spring garden cake… Provecho!

 

Liege Waffles

Liege WaffleA few years ago our friends introduced us to the fantastic Patisserie Lebeau. A small breakfast/waffle/pastry spot in Kits located on west 2nd.  This is where I first tried a Liege waffle and, as with most foods I fall in love with, the hunt was on to recreate it back at home. 

A Liege waffle is a dense, rich, yeast leavened waffle that uses pearl sugar to create the unique caramelized outer layer.  A Brussels waffle on the other hand is the more common image of a waffle to most people in North America.  Brussels waffles are the perfectly square (or circle) shaped waffles which have been leavened with baking powder/soda or have been made with whipped egg whites to create an airy texture.  As Brussels waffles are naturally less sweet on their own they are generally served with custard, whipped cream, fruit, syrup etc.  A Liege waffle may be eaten on their own and are sweet enough without anything added – however – as I’m sure you’ll agree, a little chocolate ganache never hurt anyone.

Liege waffle / chocolate ganache

We tried at least 3 different Liege waffle recipes before trying this one – which is funny because this recipe comes up first when you Google Liege waffle recipe (the website is liegewafflerecipe.com) I suppose we delayed trying this one because of the added time required to make the batter but, as I have learned, in life and in cooking, some of the best things require patience and time.  These are more than worth the day ahead planning.  We hope you enjoy them also! 

Ingredients/Ingredientes

  • 1 tbsp sugar / cuchara de azúcar
  • 3 tsp yeast / cucharillas de levadura
  • 1/2 cup milk / taza de leche
  • 1/3 cup water / taza de agua
  • 4 cups flour / tazas de harina
  • 2 large eggs / huevos
  • 4 tbsp brown sugar / cucharadas de azúcar morena
  • 1 1/2 tsp baking powder / cucharillas de polvo para hornear
  • 1 1/2 tsp salt / cucharillas de sal
  • 1 cup butter / taza de mantequilla
  • 2 tbsp honey / cucharadas de miel
  • 2 tbsp vanilla / cucharadas de vainilla
  • ** 3/4 cup pearl sugar / **taza de azúcar aperlada
  • optional – 2-3 tbsp ground cinnamon / opcional – 2-3 cucharadas de canela

** The original recipe calls for 1 1/2 cups of pearl sugar.  Using half of the called for amount yields a sweet waffle that still lends itself well to toppings/dipping.  If you are interested in a sweet waffle entirely on its own, adjust the pearl sugar according to your tastes / La receta original usa 1 1/2 tazas de azúcar aperlada, nosotros usamos menos debido a que servimos los waffles con un ganache de chocolate, si quieres los waffles mas dulces puedes agregar más azúcar aperlada.

Instructions / Instrucciones

  • In a stand mixer fitted with the dough hook attachment mix the milk, water, yeast and 1 1/2 cups of the flour for 3-5 mintues. / En una batidora de pie agregar la leche, agua, levadura y 1 1/2 tazas de harina, mezclar por 3-5 minutos.
  • Let the contents sit for 1 hour / Dejar la mezcla a un lado por 1 hora

Add the following to the top of the mixture during the hour that it is rising: / Agregar los siguientes ingredientes a la mezcla mientras que esta creciendo por una hora.

  • The rest of the flour (2 1/2 cups) / lo que resta de la harina (2 1/2 tazas)
  • Brown sugar / azúcar morena
  • White sugar / azúcar
  • Baking powder / polvo para hornear
  • Salt /sal
  • Butter / mantequilla
  • Eggs / huevos

Once the hour of rising is up, add the vanilla and honey to the pile of ingredients already in the bowl and mix everything together for 5 minutes. / Después de que haya pasado la hora, agregar la vainilla y miel y mezclar todo por 5 minutos.

Liege waffle batter

  • Let dough rise for 4 hours at room temperature / Dejar que la masa repose/crezca por 4 horas más a temperatura ambiente.
  • Punch the dough down, deflating the dough completely. / Dar un puñetazo a la masa para que se desinfle completamente.
  • Place a plate or bowl on top of the dough and weight it down (I used a jar of cherries) then place in the refrigerator to slowly rise overnight / Encima de la masa colocar un plato y encima algo pesado (ver foto), colocar al refrigerador para que poco a poco crezca durante la noche.

Liege waffle batter

  • In the morning add the pearl sugar – I’ve used half the amount normally called for in the recipe as I was intending to eat the waffles with powdered sugar/chocolate ganache – however if you are having them on their own or you prefer a much sweeter waffle the recipe calls for 1 1/2 cups of the pearl sugar. / En la mañna agregar la azúcar aperlada , puedes agregar máz azúcar si quieres, depende de tu gusto.
  • Once the pearl sugar has been evenly distributed – divide the dough into balls approximately 50 grams in weight and allow to rise for another hour – until doubled in size. / Cuando este la azúcar aperlada bien incorporada a la masa, dividir en pequeñas bolitas de 50 gramos cada una y dejar reposar para que crezcan por 1 hora más.
  • If your waffle iron has a heat adjustment dial – begin one or two notches below max and increase to maximum heat if needed.  The dough should cook within 2-4 minutes.  Most machines will alert you with a ding when ready however this is designed for more classic waffles which these are not so keep an eye on them and make note of how long they take in your waffle iron. / Poner la masa en tu máquina para hacer waffles por 2-4 minutos en temperatura alta.

Liege waffle - dough rising

  • Careful removing the waffles from the griddle as the pearl sugar on the outside will have melted and can burn you easily. / Con cuidado tienes que sacar los waffles de la máquina porque la azúcar aperlada se va a derretir y puede quemarte.
  • Serve on their own or dusted in powdered sugar.  They make a great vessel for a dip like chocolate ganache as we have done here or try them served with a side of custard (such as the pastry cream from the St. honore cake) whipped cream and fruit salad. / Sevir con azúcar impalpable encima, puedes agregar un ganache de chocolate como nosotros hicimos con crema pastelera , crema de leche y hasta una ensalada de frutas.

Enjoy! / Disfruta!

Liege waffle… Provecho!

Battenberg Cake

9 square Battenberg cakeA Battenberg cake is a classic British Tea cake, made out of basic sponge cake that has been cut into rectangular logs which are then ‘glued’ together with apricot jam and eveloped in thinly rolled marzipan.  When you slice a piece of Battenberg you should see a symmetrical grid of squares.  Traditionally a Battenberg is made as a two by two grid but more recently I have made it as a three by three design with success.  It looks more impressive and isn’t much more work so I’ve included the detailed instructions below.

I have always loved marzipan and I first learned to make it myself just so I could prepare this cake.  Just as I prefer a cake covered in Modeling chocolate to one in fondant, marzipan is another cake covering and decorating medium that I actually enjoy eating.  It is hugely versatile, and fast to put together, provided you have a food processor.  I’ve also made a vegan version of marzipan (just swap the egg white for corn syrup) and I’ve used it to decorate a carrot cake (upcoming post) as well as covering many Battenbergs.

A detailed kitchen project for sure, but if you take your time it really isn’t as difficult as it looks.  Enjoy!

Battenberg Cake

Ingredients / Ingredientes

  • 175 grams sugar / gramos de azúcar
  • 175 grams unsalted butter (room temperature) / gramos de mantequilla a temperatura ambiente
  • 175 grams self raising flour* / gramos de harina con levadura*
  • 3 eggs lightly beaten / huevos ligeramente batidos
  • 1 tsp vanilla extract / cucharilla de vainilla
  • 3 tbsps milk / cucharadas de leche
  • pink or red food coloring / colorante de comidacolor rojo o rosado
  • Apricot jam / Mermelada de durazno
  • 300 grams Marzipan – recipe below / gramos Mazapán – receta abajo

*1 1/2 cups flour, 2 tsps baking powder, 1/2 tsp salt mixed together will make slightly more self raising flour then is needed for this recipe / * 1 1/2 tazas de harina, 2 cucharillas de levadura, 1/2 cucharilla de sal

Instructions / Instrucciones

  • Prepare an 8 x 8 inch square cake pan with foil, creating a divide directly in the center.  The two colors of the cake need to bake separately in the same pan. / Primeramente preparar la bandeja para hornear. Nosotros usamos una bandeja cuadrada de 8 x 8 cubierta con papel aluminio y con una división (ver foto)
  • Preheat the oven to 350 degrees / Calentar el horno a 350 grados
  • Cream together the sugar and butter using the flat beater attachment until the butter is light and fluffy. / Mezclar la mantequilla con la azúcar en una batidora de pie hasta que esté suave.

Battenberg batter

  • Add half of the eggs and mix well. / Agregar la mitad de los huevos y mezclar en la batidora.
  • Add a tbsp of the flour and mix together to keep the mixture from curdling / Agregar una cucharada de harina con levadura.
  • Add the remaining eggs and beat together. / Agregar la otra mitad de los huevos y seguir batiendo.
  • Sift the flour over the batter and fold together. / Colar la harina sobre la masa y mezclar todo junto.
  • Measure the milk in a small container and add the vanilla extract then pour into the batter and mix until just combined.  / Agregar a la leche la vainilla y colocarla en la masa y mezclar hasta que esté todo bien combinado.

Battenberg batter

  • Divide the mixture in two evenly and color one half with food coloring until it is a bright pink. / Dividir la masa en dos, agregar colorante de comida rojo o rosado a una mitad hasta que este rosado brillante.
  • Fill the two sections of the cake pan with their respective batters and bake in the oven for 20-25 minutes until the top springs back when lightly touched / Colocar la masa en la bandeja para hornear que preparastes anteriormente, poner al horno por 20-25 minutos hasta que la torta esté esponjosa .

Battenberg

  • Allow to cool completely.  Remove from the pan and cool on a wire rack. / Dejar enfriar y  remover de la badeja.

Marzipan / Mazapán

  • 1 1/2 cups blanched almonds / tazas de almendras
  • 2 1/2 cups icing sugar / tazas de azúcar impalpable
  • 1 tbsp lemon juice / cucharada de jugo de limón
  • 1 tsp almond extract / cucharilla de extracto de almendra
  • 1 egg white / clara de huevo

Instructions for Marzipan / Instrucciones para el Mazapán

  • If using unblanched almonds you will first need to remove the skins.  To blanch the almonds – cover the almonds with boiling water and let sit for one minute, drain and cover the almonds with cold water, strain once again and cover with fresh water and drain once more.  / Cubrir las almendras en agua hervida caliente y dejar por 1 minuto, colar las almendras y cubrirlas con agua fría, colar nuevamente y cubrirlas con agua fresca y colar por ultimo vez.

Blanching almonds

  • The skins of the almond should peel off easily. / La cáscara de las almendras se podrá pelar facilmente.
  • Once the almonds are peeled, add to a food processor along with the powdered sugar and grind together for about a minute.  After the mixture is well combined, add the egg white (or corn syrup), almond extract and lemon juice and blend again until the mixture comes together and forms a dough.  You may need to add more powdered sugar if the mixture is too wet.  The dough should clean the sides of the bowl as it spins, and should feel completely smooth (not at all grainy) when it is ready. / Una vez que las almendras estén peladas colocarlas en un procesador de comida junto con la azúcar impalpable y triturarlos por 1 minuto. Agregar la clara de huevo, extracto de almendras y jugo de limón y triturar nuevamente hasta que se torne una masa y todo este bien incorporado, posiblemente necesites agregar más azúcar si es que la masa esta muy húmeda. La masa debe ser sueve.

Making Marzipan

  • Form into a log, wrap in plastic and refrigerate until needed. / Formar la masa como en la foto y envolver en plástico y colocar al refrigerador.

Assembling the Battenberg / El montaje de la Battenberg

  • Place the two sponge cakes on a cutting board with the short sides facing you. / Colocar las dos tortas en una tabla para cortar con los lados cortos mirando hacia ti.
  • Trim the edges of each cake / Cortar los bordes de cada torta

Assembling the Battenberg

  • Cut each cake in half lengthwise, and then cut each of those halves in half again.  You will have 4 ‘logs’ of each color. / Corta cada torta por la mitad a lo largo, y luego se corta cada una de esas mitades por la mitad otra vez. Asi tendrás 4 piezas largas de cada color.

Trimming the sponge

  • As the sponge will have risen slightly more in the center of each cake, tilt each piece of cake on its side and trim – the cross section of each piece of cake will be square. / La parte del medio de la torta habrá aumentado un poco más de tamaño cuando estaba en el horno por lo tanto tienes que cortar la parte superior para que los pedazos largos de la torta sean perfectos cuadrados.
  • You will now have 8 pieces of cake all trimmed to the same dimensions. / Tienes que tener 8 piezas largas de tortas cortadas en el mismo tamaño.
  • Follow the photos below alternating pink and yellow strips of cake building a three by three grid. / Colocar los pedazos de tortas según la foto, alternando el rosado y el  amarillo.

Battenberg assembly

  • There will only be 8 pieces of cake, whereas we need 9, so trim the cake, as per the photo above, so that you maintain a 6 inch cake, use the extra pieces of pink cake to build another log for the grid. / Sólo habrá 8 porciones de torta, pero que nosotros necesitamos 9,  por lo tanto debes cortar la torta (como la foto) para que la torta sea de 6 pulgadas, utilice las piezas extra de la torta de color rosado para la construcción de otro pedazo largo.
  • I rearrange the cake so that these segmented pieces are in the center of the cake rather than on the edge for ease of assembly later. / Colocar el nuevo pedazo largo de torta en el centro (ver foto), esto ayudará a que el montaje del mazapán sea mejor.
  • At this time – roll out the marzipan (300 grams) on a sheet of parchment as thin as possible to a rectangle of approximately 6 x 12 inches / Amasar el  mazapán (300 gramos) lo más delgado posible a un rectángulo de aproximadamente 6 x 12 pulgadas
  • Heat a few tablespoons of Apricot jam in the microwave to loosen and assemble the cake onto the center of the rolled marzipan.  Brush the marzipan with apricot jam as well as each side of each additional piece of cake. /  Calentar unas cucharadas de mermelada de durazno en el microondas, para montar la torta colocar un poco la mermelada caliente en los lados y el centro de los pedazos largos de torta.

Battenberg assembly

  • Once the 9 pieces of cake are assembled, brush the outer layers of the cake with apricot jam and pull the sides of marzipan up around the cake, trimming the marzipan as necessary so that the ends meet at the bottom, use a knife to seal the pieces together.  Roll the cake so that the joined edges are on the bottom, trim the edges and using the back of a knife make a criss cross patterned impression on the top of the cake. / Colocar o cepillar un poco de la mermelada alrededor de la torta para que el mazapán se pegue a la torta. Cortar el mazapán cuando sea necesario para que sea el mismo tamaño que la torta, hacer un diseño en la parte superior de la torta sobre el mazapán  con un cuchillo como se ve en la foto

9 square Battenberg

  • Wrap tightly in plastic wrap and refrigerate for several hours. / Envolver en plástico y refrigerar por algunas horas.
  • Slice, serve and enjoy. / Cortar, sevir y a disfrutar!

Battenberg… Provecho!