Can i freeze battenberg

Yes Does Marzipan Freeze Well? Yes How to Freeze Marzipan Freezing marzipan is a piece of cake — sorry for the terrible pun! The most famous marzipan cake in the UK has to a Battenberg. Loathed by marzipan haters but perfect for anyone who loves a hit of the almond stuff.

But can you freeze Battenberg or not? You can freeze Battenberg. Wrap tightly in multiple layers of clingfilm, label it then place it into the freezer for up to 3 months. Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.

Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect.

Trim the marzipan to the length of the cakes. Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb or, more simply, press with prongs of fork.

If you like, mark the 10 slices using the prongs of a fork. Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

Vegan ginger loaf cake. White chocolate cake. Cherry loaf cake. Claire Clark 0 Comments. Share the love. Ingredients Metric Cups Imperial. Take a 25 x30cm baking tin, at least 2. Lightly grease the parchment and the sides of the tray. If you are using a Battenburg tin, prepare it according to the manufacturer's instructions. Cream the butter and sugar together until pale and fluffy.

Beat the eggs lightly with the vanilla extract and add to the creamed mixture a little at a time, beating well between each addition. Sift the flour and baking powder on to a piece of baking parchment and then sift again.

Fold the dry ingredients into the creamed mix with a large metal spoon; do this in 3 stages, being careful not to overmix and tighten the batter. Divide the batter evenly between 2 bowls - the best was to make sure you've divided it accurately is to use weighing scales. Add a drop of red colouring to one bowl and a drop of yellow colouring to the other; pale pink and yellow are more attractive than bright colours, which look too synthetic.

Gently fold the colouring in, being particularly careful not to handle the mixture too heavily. If using a baking tray, place one of the mixes on one side of the tray and spread it over half the tray widthways as evenly as you can, making sure it is level. Heat the jam in a saucepan until runny, then sieve.

Lightly dust a work surface with icing sugar, then roll out the marzipan as thinly and as oblong-y as you can, remembering that you need to be able to cover 2 rectangular cakes with it.

This is easier said than done, so you can, if you like, buy 2 blocks of marzipan to save on stress. Assuming that both of your cakes are now cool, slice a sliver of cake off three sides of the square, purely for neatness.

Then substantially trim the remaining un-trimmed side of each, creating 2 rectangular Battenberg-sized cakes. Roughly measure the height of the cakes, then use a ruler to cut 4 slices the same width as the height on each cake.

Again, this can be very wasteful, but people tend to be more willing to eat scraps of cake than scraps of mauled marzipan.

Brush the marzipan with the apricot jam. Lay one pink and one almond slice next to each other at one end of the marzipan, leaving about 5cm clear marzipan at the end. Brush jam in between the slices to stick them together.

Brush more jam on top of the sponges, then lay a pink slice on top of the almond slice, and an almond slice on top of the pink slice. You know what you want, a checkerboard pattern! Trim the marzipan to the length of the cakes, then lift it up over the cake, smoothing it as you go. Crimp the edges with your fingers and thumb, or use the prongs of a fork. Repeat with the remaining cake!

Like this: Like Loading Fig Tarts with St. Sam did eat most of it rather quickly… xx Reply. Haha, yeah I might not be their favourite person but is that really the end of the world?