"Your technical challenge is not something that's very common for American bakers. Paul has asked you to bake eight mini battenberg cakes."

"Your mini battenbergs will be made of lemon and almond sponge and sandwiched together with buttercream to form a checkerboard pattern, which is then covered in marzipan. You have 2 hours."

Prue Leith: "Paul, this is a very European challenge to give to American bakers."

Paul Hollywood: "I think most of them should have heard about it. I would almost guarantee they've probably never made one before. The actual sponge itself is a basic Victoria sandwich with ground almonds in. So there's no stranger there in what they've probably done before. The difference is the buttercream, the apricot jam, and the marzipan. It's fairly simple to make each element to a Battenberg, but it's putting it together that might catch it."

Prue Leith: " Indeed. It's the assembly that's tricky, isn't it?"

Paul Hollywood: "Yeah. The depth of the marzipan. If it's too thick, the whole thing will just crack because it will struggle to bend and manipulate itself around the sponges. And if you're making it in a machine, the danger is over mixing it, because then you get all the oil runs out of the almonds."

Prue Leith: "The Battenberg on an afternoon tea is all about finesse and beauty. I mean, that's the joy of a Battenberg, is. It's such a pretty thing. How much time have you given them?"

Paul Hollywood: "2 hours to complete this. It's tight, but I'm sure the bakers are going to be able to produce something like this."

Prue Leith: "Ever the optimist."