Raspberry, lemon and white chocolate battenburg - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Advanced
Ingredients
For the sponge
- 350 g Butter (unsalted) soft
- 350 g Unrefined golden caster sugar
- 280 g Self-raising white flour
- 100 g Almonds (ground)
- 1 tsp Baking powder
- 6 Egg(s) (free range)
- 2 tsp Vanilla bean paste
- 2 tbsp Raspberries freeze dried pieces
- 2 tbsp Confit lemons cubes
- 2 tsp Raspberry liqueur
- 2 tsp Lemon extract
- Pink food colouring a few drops
- Yellow food colouring a few drops
For the coating
- 150 g Raspberry jam
- 500 g White chocolate modelling chocolate
For the the decoration
- Raspberries fresh
- Icing sugar to dust
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1
Pre heat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line 2 x 20cm square tins.
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2
Beat all the ingredients together until it becomes smooth and spoon half of the mixture into one bowl and the other half in to another.
For this step you'll need:
- 350g Butter (unsalted) soft
- 350g Unrefined golden caster sugar
- 280g Self-raising white flour
- 100g Almonds (ground)
- 1tsp Baking powder
- 6 Egg(s) (free range)
- 2tsp Vanilla bean paste
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3
Mix into one of the batters the lemon extract and the lemon bits then add the food colouring to get a nice bright yellow colour.
For this step you'll need:
- 2tsp Lemon extract
- 2 tbsp Confit lemons cubes
- Yellow food colouring a few drops
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4
Mix into your other bowl the dried raspberries, liquor and colouring to make a nice pink colour.
For this step you'll need:
- Raspberries fresh
- 2tsp Raspberry liqueur
- Pink food colouring a few drops
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5
Spoon the mixtures into the two prepared tins and bake for 25 – 30 minutes until a skewer comes out clean. Leave to cool.
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6
Trim the sponges into four slices, each the same width as the sponge height.
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7
Roll the white modelling chocolate using a textured rolling pin.
For this step you'll need:
- 500g White chocolate modelling chocolate
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8
Brush with the jam, lay a pink and yellow slice side by side, brushing some jam in between them.
For this step you'll need:
- 150g Raspberry jam
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9
Repeat this process, alternating the colours.
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10
Carefully wrap the stacked sponge up tightly, leaving the joint underneath.