Mini cupcakes a La "Battenberg"

Description

A traditional dessert of British cuisine -Battenberg cake-is baked in two layers of pink and yellow that sandwich apricot jam and harvested in a staggered manner. In the classic version of the cake is covered with marzipan frosting. Based on the recipe, tested by time, I made mini-cupcakes covered with icing made from white chocolate. I invite everyone to enjoy a cupcake and a Cup of tea to listen to the legend...

Ingredients

Butter

175 g
Brown sugar

175 g
Flour

175 g
Leavening agent

1 tsp
Chicken egg

3 piece
Almonds

65 g
Cream

2 Tbsp
Jam apricot

100 g
The food dye
White chocolate

200 g
Powdered sugar

175 g
Cream

3 Tbsp
Gelatin

3 piece
Water

Cooking

The oven turn on the heating t 180-190 degrees. Two identical rectangular shape with baking paper. For the dough: softened butter whisk with sugar in a magnificent mass. Further, continuing to whisk, add the eggs one by one.

Add flour, sifted with baking powder, salt and ground nuts. The dye powder I have, so I pre-mixed it in milk. If the dye liquid, the milk added to the batter along with the eggs and the dye to the finished dough. The amount of dye did not indicate, focused on the instructions to the packaging.

Divide the dough into two parts equally. I used weights. It turned out the two parts of 350 grams each. In one portion of the dough add yellow dye and knead well to another part of the pink dye and as well knead the dough until uniform in color. Decompose each form of the test in a separate form, even out the surface.

Bake the dough for 15-20 minutes or until dry skewers. Give the blanks a little cool in the forms, then remove from forms and cool completely for several hours. So cupcake will be easier to slice.

Apricot jam warmed and, if necessary, wipe through a sieve. Two of the cooled cake put on top of each other, trim the edges and cut into strips of equal length and width. As a result, the cross section should get the squares arranged in a checkerboard pattern. Strips of sponge coat with jam and fold so that it had formed a checkerboard pattern.

I got three cubes, each of which I wrapped tightly in cling film and sent in the fridge to cool for an hour. During this time, the strips are well glued together.

For the glaze: in a steam bath melt the white chocolate.

Gelatin soak in drinking water for 10 minutes.

Once the chocolate has melted, add the powdered sugar. Knead until you obtain a thick, smooth pulp, gradually adding the cream. Cream may need more or less, it all depends on the chocolate. Achieving the desired consistency of the glaze, squeeze the gelatin and smeshaem it into the frosting. Turned out the fluid, but thick glaze. Apply it on the products you need, until it's warm.

Cupcake blanks will get out of the fridge, release the cling film and cut into mini cupcakes. I have from each block was three cupcakes. One thing I left intact. Saglasie muffins and remove to the refrigerator until fully cured glaze. After hardening of the glaze a little sticky, but not sticky and holds its shape well.

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