Cream cheese, mascarpone and rose Battenberg Cake
Recipe by Natasha & LaReeRee
Ingredients
Basic Cake Recipe
Sponge :
1/2 cup Clover butter
3 tbsp oil
1 cup castor sugar
2 eggs
2 tbsp Clover mayo
2 cups flour
1 tsp Royal Baking Powder
Pinch of salt
Pink food colouring
1/2 cup lychee pieces
2 tbsp lychee syrup
1/4 cup champagne
Filling:
250g cream cheese
150g Mascarpone
2 cups icing sugar
50 ml Clover fresh cream
Pink food colouring
Tbsp rose essence
Marzipan
125g marzipan
125 icing
2-3 tbsp champagne
1 tsp almond essence
Ganache
100g white choc
50g Clover fresh cream
Method
Sponge
Cream butter, oil and sugar till pale and fluffy.
Add eggs one at a time.
Sift flour, baking powder, salt.
Mix vanilla and mayo.
Add flour in 3 stages and liquid in two,starting with flour and ending with liquid.
Split in two parts. Add rose essence and pink colouring in one and lychee pieces, lychee syrup and champagne in the other. Bake @180 degrees for 30 minutes.
Marzipan
In blender put almonds and icing, blits till fine and add champagne till it comes together,wrap and store.
Filling:
Cream cream cheese,mascarpone, rose essence. Add icing 1 cup at a time and then cream and beat on high.
Ganache
In a bowl add chocolate and cream and warm in microwave in 30 secs bursts till all chocolate is melted.