Battenburg Cake

Frangipane
855g Almond Paste
170g Sugar
400g Butter
600ml Eggs
85g Bread Flour

With paddle- almond paste until smooth
Add sugar- cream
add one egg until fully incorporated
add (SOFT!) butter
move to speed two when creamy
add eggs one at a time until fully incorporated
add bread flour one speed 1

(add food coloring to make it festive)
Bake at 350 for 10min- when the sides pull away from the edge.
Make Swiss buttercream
Sugar 8oz
Whites 4oz
Butter 14oz
Vanilla .1oz

Stack the cakes up (buttercream sealing them together)
and cut into strips (as tall)
Stack the strips like a checkersboard (buttercream inbetween)
crumb coat the cake

Covered in marzipan and cut into slabs