Cake "Battenberg"

Products:

• 3 large eggs
• 1ch.ch. granulated sugar
• 1 full cup soft butter
• 2ch.ch. white flour
• 4-5 drops of almond essence
• 2 pinches of salt
• 1tsp baking powder
• 50ml milk
• about 1 cup jam (apricot or strawberry)
• Confectionery paint colors
• 350g fondant

Preparation:

1. Preheat oven to 180 degrees and place the "shelf" in the middle of the oven.
2. Mix in a separate container flour, salt, vanilla and baking powder.
3. In a deep bowl, beat butter and sugar well a fluffy cream and start adding the eggs one at a time. They do not stop stirring, add the milk.
4. Add the pre-mixed dry ingredients, almond flavor and flakes to produce a homogeneous mixture.
5. Divide the mixture into 2 equal parts and paint each of them in a desired color.
6. Prepare a deep rectangular tray measuring about 25x18sm.
7. Cut 2 pieces of baking paper and place them in the tray so as to divide it into 2 parts to form something like 2 separate rectangular trays in it.
8. Pour each mixture into two separate partitions, distribute and smooth the mixture well, put in the oven to bake. The paper will keep them separated so there is no danger to merge when baked. Cut a large enough piece of paper to form high walls.
9. Bake for 40-45 minutes, according to the specifics of your oven. To make sure that the two parts are well done, check with the good old method with a toothpick, should come out dry.
10. Remove to cool completely. Using a sharp knife cut each part 2 longitudinally and form 2 identical parallelepiped. Must obtain a total of 4, two pieces of color. Make sure you are as same as in shape and length.
11. Blind them with jam and arrange them staggered.
12. Coat the assembled cake with jam and out (if necessary increase its quantity than indicated in the recipe) and cover with a pre wordy marzipan or fondant.
13. Decorate optionally with sugar beads.