Blueberry cake Battenberg Battenberg is a classic English cake that looks like a piece of a chessboard. Biscuit cakes of two colors are cut into rectangular segments, interlaid with apricot jam and covered with marzipan. It is said that for the first time it was prepared to commemorate the marriage, concluded in 1884 between the granddaughter of the British Queen Victoria Princess Victoria of Hesse and Prince Ludwig Battenberg. The legend says that the four chess cages of the cake, visible on the cut, symbolize the four princes of the Battenbergs of that time: Ludwig, Alexander, Henry and Franz Josef. I offer my own version of English traditional dessert, which has more than four segments and is extruded with blueberry ganache, and is covered not with marzipan, but with ganash made of white chocolate!
Ingredients:- Chocolate white 250 g
- Bilberry frozen 125 g
- Cream 100 ml
- Chocolate white 250 g
- Food coloring 1 tsp.
- Baking powder 2 tsp.
- Round-grain rice 75 g
- Wheat Flour 175 g
- Eggs chicken 3 pcs.
- Powdered sugar 175 g
- Butter 175 g
- Bilberry 100 g
- Step 1 To prepare the ganache, take: white chocolate, blueberries frozen and cream.
- Step 2 For blueberry ganache: pre wash and defrost the blueberries in a sieve to drain excess juice.
- Step 3 Pound the blender with blueberries in puree, adding 2-3 tbsp. l. blueberry juice.
- Step 4 Melt the chocolate in the water bath.
- Step 5 Add the mashed blueberry puree to the melted chocolate.
- Step 6 Stir ganache thoroughly.
- Step 7 Pour the blueberry ganache into a shallow shape, close the food film tightly and leave it to cool in the refrigerator for at least 3 hours, it is better to nap.
- Step 8 For white chocolate ganache: chop white chocolate.
- Step 9 Preheat the cream, remove from heat and add the chocolate.
- Step 10 Stir ganache thoroughly.
- Step 11 Pour the ganache in a shallow bowl, tightly cover the food film and leave it to cool in the refrigerator for at least 3 hours, it is better to nap.
- Step 12 To bake a cake, take a softened butter, sugar powder, eggs, flour, baking powder, food color (I have red and blue) and rice (it's better to take rice flour right away).
- Step 13 Pound the rice into the powder in the combine.
- Step 14 Whip the softened butter with sugar powder to a creamy state.
- Step 15 Add one egg and a spoonful of flour.
- Step 16 Continue to beat until a homogenous dough is obtained.
- Step 17 Sift the remaining flour with a baking powder.
- Step 18 Add the shredded rice and knead the dough.
- Step 19 Divide the dough into 2 identical pieces.
- Step 20 In one half, add the dye.
- Step 21 Stir the homogenous dough.
- Step 22 Divide the square shape with a foil in the middle and distribute 2 kinds of dough. You can bake 2 halves in separate rectangular shapes.
- Step 23 Bake in a preheated oven for up to 180 ° C for about 35 minutes.
- Step 24 Put the muffins on the grill to cool.
- Step 25 Cut off the tops and sides of the cupcakes, then cut each cupcake along and across into 4 equal pieces.
- Step 26 Add one cupcake from the resulting pieces, alternating the colors in staggered order and trim the sides.
- Step 27 Lubricate the sides of biscuit bars of different color with blueberry ganache and combine them together. In ganash evenly stick the remaining blueberries to assemble the cake.
- Step 28 Lubricate the blueberry ganache with the top of the first layer and lay out the blueberries.
- Step 29 Cover the second layer with similarly formed bars.
- Step 30 Cover the cupcake ganache with a lot of white chocolate (you can add a few nuts or dried berries to the ganache). Leave to soak for several hours, then serve with a cup of English tea. Bon appetit!