Making a Checkerboard Battenberg Cake скачать в хорошем качестве

Making a Checkerboard Battenberg Cake

A classic afternoon tea treat. Almond sponge, checkered pattern, apricot jam and marzipan icing. I began with two 8" square cakes. Almond Sponge Cake Recipe Butter - 300g Caster sugar - 300g Eggs - 4 Self-raising flour - 300g Ground Almonds - 90g Vanilla extract 1/2 tsp Almond extract 1/2 tsp Milk - 1tbsp Pink Almond Sponge Cake Recipe Butter - 300g Caster sugar - 300g Eggs - 4 Self-raising flour - 300g Ground Almonds - 90g Vanilla extract 1/2 tsp Rose water 1/2 tsp Milk - 1 tbsp Pink food colouring Bake at 170*C for 1 hour 15 mins Music - The Builder - Kevin MacLeod (incompetech.com)