Hazelnuts Battenberg

Hazelnuts Battenberg

Ingredients
175 gm Self Raising Flour
1 tsp Baking Powder
175 gm Caster Suger
175 gm Butter,Plus extra for greasing
3 Eggs
2-3 Drop Of Vanilla Essence
1 tbls Cocoa Powder
1 tbls Black Coffee
100 gm Hazelnut chocolate spread
450 gm Hazelnur Marzipan
Caster Sugar to Decorate

Method
A
Preheat the oven to 190c Gas 5
Sift the flour and baking powder intow the bowl of a food processor.
Add the sugar,butter and eggs and process until smooth Alternatively,beat in a bowl with wooden spoon.
Spoon half the mixture into another bowl and beat in vanilla essence.
Add the cocoa and coffee to the remaining mixture and process or beat again.

B
Spoon one of the mixture into a greased 450gm loaf tin lined with greaseproof [a[er.
Spoon the other mixture into another prepared tin.
Baked for 15 minutes until risen.
Turn the cakes out and cool.

C
Cut off all the uneven surfaces form the cakes to make neat oblongs.
Cut in half lengthways.
Sandwich one of each flavour sponge together with the chocolate spread.

D
Spread more chocolate spread all over the top off both.
Place the Other pair of Sandwiched oblongs on top,alternating the colour.

E
Roll out he Marzipan and cut into an oblong large enough to warp round the cake.
Place the cake in the centre and fold the ends round so that they both meet.
Place on a plate with the join underneath.
Using a crimping tool,crimp along the 2 top edges.
Alternatinely,pinch the edges with your fingers to make a wavy effect.
Make Criss- cross line on the top and dust with a sprinkling of caster sugar.