Type of cooking:
No rating at the moment! Be the first to
Preparation time: 1500 minutes
Cooking time: 45 minutes
Ingredients (for 6people) :
-480g softened unsalted butterMethod: Preheat the oven to 170C/325F /Gas Mark 3.
-480g caster sugar
-8 medium eggs
-1 capful vanilla extract
-480g plain flour
-20g baking powder
-Dr. Oetker orange gel colour
-Dr. Oetker green gel colour
For the finishing:
-1 jar of apricot preserve
-100g icing sugar
-750g marzipan coloured pinky red achieved by mixing -Dr. Oetker orange and red gel colour
-Dr. Oetker edible wafer daisies and butterfly sprinkles
Take a 25 x 30cm/10 x 12 inch baking tin, at least 2.5cm /1 inch deep, and line the
base with a piece of lightly greased baking parchment.
Cream the butter and the 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.
Next sift the flour and baking powder onto a piece of baking parchment and then sift again.
Fold the dry ingredients into the creamed mixture with a large metal spoon; do this in three stages, being careful not to over mix and tighten the batter.
Divide the batter evenly between two bowls – you might want to use weighing scales to make sure they're even.
Then gently fold the colouring in, being particularly careful not to handle the mixture too
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.
Place the waxed divider in the tin, then add the second mix on the empty side of the tray and level it with a palette knife as evenly as possible.
Bake in the centre of the oven for 40 -45minutes, until the cake is golden brown and springs back when gently pressed, or a knife comes out clean when inserted in the centre.
Leave the cake to cool in the tin. If you have used a baking tin, it will be easier to cut the cake when it is completely cold.
Once the cake has cooled, refrigerate it for at least an hour, until it feels firm enough
If possible leave it in the fridge for 24 hours, then it will be easier to handle and assemble it.
Remove the card by cutting either side of it with a sharp knife and then pulling it away.
Place a piece of baking parchment on top of the cake and cover it with a clean tray, flat –side to the cake. Flip the cake over onto the clean tray. Slide the cake from the tray onto a clean, level work surface and remove the baking paper from the top of the cake.
Bring the apricot preserve to the boil in a small pan and pass it through a fine sieve to remove the pieces of fruit.
Take the green piece of cake and make sure the side that was on the base of the baking tray is facing up. Brush the surface with the hot apricot preserve.
Place the orange section of the cake, with the side that was on the base of the baking tray down, on top of the apricot –brushed green cake. Using a sharp serrated bread knife, cut the cake into equal strips approximately 2.5cm/1 inch wide. As you do this,
flip each strip over so the cut side is up and the sides that were the top and the bottom of the cake are either side of the cut section, which will be green and orange.
Lay the pieces next to each other so they touch. They should all be equal heights and widths at this stage.
Using the same knife cut the skin, (the brown layer that was the top and the bottom of the cake) from each strip. This can be done easily if you flipped the strips as you were cutting them. They will be on either side of the joined strips. You need to keep
the knife as close to the skin as possible so you do not cut away too much cake.
Your cake strips should now be lying orange, green, orange, green next to each other, still
touching and still be equal in width and height.
Brush hot apricot preserve over the entire surface of the laid-out strips. Now flip one section over on to the next to create the 4 squares.
Do this twice to make 2 sets of 4 squares (there will be a couple of strips left over, which you can use to make half a cake, if you like).
Trim off either end of the sandwiched blocks, so they are neat and tidy.
Dust a work surface with the sifted icing sugar and roll out the marzipan so it is the same length as your cakes but 4 times as wide as each sandwiched block of 4 squares. Do not roll the marzipan too thinly; it should be about 3-4mm 1/8 inch thick.
Brush the marzipan with the hot apricot preserve.
Place a sandwiched block of squares on the marzipan with the edge on the left hand side of the marzipan. Now roll the block up in the marzipan, turning the block over to your right. Trim away the excess marzipan so there is a nice clean join.
Take a clean, dry pastry brush and brush off any icing sugar from the marzipan wrapped cake, and then use a pair of cake crimpers to crimp the top of the marzipan at the edges.
Roll up the second cake in the remaining marzipan in the same way.
Finally you're done - now go enjoy!