Pistachio & Rose Battenberg Cake
Recipe by Rochelle & Phillip
Cake batter
2 eggs
260g castor sugar
80ml sunflower oil
80ml Clover sour cream
200ml Clover fresh milk
240g cake flour
10ml Royal Baking Powder
5ml salt
1. Split batter and add rose extract in one batter and other one with pistachios and pistachio essence
Marzipan
2 cups almond flour
2 cups icing sugar
1 egg white
Rose extract
1. Put the almond flour and icing sugar in food processor and blend
2. add the egg white
3. add the rose extract
4. Blend until it forms a ball
Swiss meringue buttercream
195g egg white
350g castor sugar
450g salted Clover butter
Method
1. Heat a pot with boiling water
2. add the castor sugar and egg whites together
3. steam over boiling water until sugar has dissolved
4. Put the whisk attachment on and whisk the mixture until stiff peaks
5. add butter little by little
6. mix until combined
White chocolate ganache
300g white chocolate
100g Clover fresh cream
Method
1. Add cream in microwave for 3 minutes
2. add white chocolate
3. stirr after adding the chocolate