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Lorraine Pascale preporučuje Battenberg kolač po svom originalnom receptu

19.9.2018. u 10:33
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Lorraine Pascale preporučuje Battenberg kolač po svom originalnom receptu
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Lorraine Pascale preporučuje Battenberg kolač po svom originalnom receptu
Ilustracija: Shutterstock
Battenberg kolač s bademima nova je preporuka poznate kuharice Lorraine Pascale. Za ovu slasticu možete pronaći brojne recepte, a Pascale preporučuje originalni recept iz svoje knjige "Bake".
TEKST SE NASTAVLJA ISPOD OGLASA
Kako je popularna Britanka napisala na Instagramu, Battenberg kolač idealan je za one koji tragaju za opuštajućim kuhanjem. Naime, ona se poigrala tradicionalnim receptom za ovaj kolač i napravila svoju verziju poznatog britanskog deserta.

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🍫CHOCOLATE ESPRESSO🍫 & ALMOND BATTENBURG CAKE- recipe below and continues in comments. From my book BAKE! Thinking about doing some relaxing baking this weekend? 🙏🏾This is my play on a traditional Battenburg. For best results, buy white marzipan rather than the Day-Glo yellow version, as this gives more of a mellow colour that can match the colour of the sponge. –it’s a long way from the light and fluffy yellow and pastel pink colours of a classic Battenburg! SERVES 8–10 180g butter, softened 180g caster sugar ½ tsp baking powder 140g self-raising flour 30g ground almonds 3 eggs 3 tbsp whole milk 40g cocoa powder, plus extra for dusting (sifted if lumpy) 2 tsp Camp coffee essence icing sugar, for dusting 250g white marzipan 120g apricot jam Equipment 2 × 1.2 litre loaf tins Preheat the oven to 180 ° C (fan 160 ° C/ 350 ° F/ gas mark 4), and make sure the shelf in the middle of the oven is at the ready. Line the loaf tins with baking parchment. Put the butter and sugar together in a bowl and, using a wooden spoon, cream them together until they are light and fluffy. Add the baking powder with half of the flour, all of the ground almonds and two of the eggs and beat it like mad for a moment. Then add the rest of the flour and the remaining egg with the milk and beat hard again. Transfer half of the cake mixture to another bowl, add the cocoa powder and coffee essence to it and then fold together to combine. Put the plain almond cake mixture into one of the lined tins and the chocolate espresso cake mixture into the other. Smooth down the tops with the back of a spoon and bake for 20–25 minutes, or until the cakes are springy to the touch and a skewer inserted into the centre of each cake comes out clean. Leave the cakes to cool down completely in the tins and then trim them into two equal-sized rectangles, 20 × 6cm in size and 3cm high. Cut each rectangle lengthways down the centre to give you two identical strips of chocolate cake, and two identical strips of white cake. Set the cakes aside. Sprinkle a little icing sugar on your work surface, and then roll out the marzipan to a large 15 × 24cm rectangle, slightly thinner than a £ 1 coin (about 3mm). Warm the ap

A post shared by Lorraine Pascale 🧘🏿‍♀️💖 (@lorrainepascale) on



Za pripremu kolača potrebno vam je pola kašike praška za pecivo, 140 grama brašna, 30 grama mljevenih badema, tri jaja i tri kašike mlijeka, 40 grama kakao praha, dvije kašike ekstrakta kafe, 250 grama bijelog marcipana i 120 grama džema od marelice.

Prije pečenja biskvita pećnicu zagrijte na 180 stepeni.

U jednoj posudi izmutite maslac i šećer, koristeći drvenu kašiku, sve dok smjesa ne postane laka i pjenasta. Potom u takvu smjesu dodajte prašak za pecivo, polovinu pripremljenog brašna, bademe i dva jaja te sve zajedno umutite. Zatim dodajte drugu polovinu brašna i mlijeko te opet umutite smjesu.

Polovinu smjese prebacite u drugu posudu i u nju dodajte kakao u prahu i ekstrakt kafe.

Pripremljene smjese za biskvite potom odvojeno pecite, od 20 do 25 minuta, ili dok se biskvit po rubovima ne odvoji od tepsije.

Pečene biskvite ostavite da se potpuno ohlade i zatim ih izrežite na dva pravilna pravougaonika, veličine 20 puta šest centimetara i visine tri centimetra.

Dijelove kolača potom unakrsno spojite premazujući ih džemom od marelice kako bi se spojili. Na kraju kompletan kolač premažite džemom, što će mu dodatno obogatiti ukus.

Nakon spajanja dijelova kolača ostalo je još samo da ga umotate u marcipan.

Marcipan razvucite na šećeru u veliki pravougaonik površine 15 puta 24 centimetra, debljine oko tri milimetra. Potom kolač umotajte u marcipan i premažite džemom po vrhu.

Takav Battenberg kolač prema receptu Lorraine Pascale spreman je za serviranje.

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