How to Make Battenberg Cake with Smooth Marzipan – Easy Recipe

Welcome to 'Asian Cuisine by Farzana'! Today, we’re baking a timeless classic with a sweet twist—Battenberg Cake wrapped in smooth, velvety marzipan. This easy recipe is perfect for any occasion. Let’s get started!" The cake was purportedly named in honour of the marriage of Princess Victoria, a granddaughter of Queen Victoria, to Prince Louis of Battenberg in 1884. The name refers to the German town of Battenberg, Hesse, which was the seat of an aristocratic family that died out in the early Middle Ages and whose title was transferred in 1851 to Countess Julia Hauke (no von, as the Hauke family's comital title had been a Russian title), on behalf of her marriage to Prince Alexander of Hesse and by Rhine. First, Countess of Battenberg, afterwards Princess of Battenberg, known in Britain since 1917 as Mountbatten.[9] Food historian Ivan Day refutes the royal connection, and states British bakers (“such as Lyons“) simplified the cake by creating “a four-panel Battenburg” which “is much easier to make on a production line”