Eierkuchen (German Pancakes) vs Battenberg Cake

Both desserts lean on milk, sugar, butter and eggs, but they put them to very different work. Eierkuchen uses plenty of milk for a thin, rested batter that is fried in butter until golden brown, giving tender pancakes with slightly crisp edges and a clean, eggy flavor, sweetened mostly by sugar dusted on at serving. Battenberg creams equal weights of butter and caster sugar into a vanilla sponge with only a splash of milk, bakes it springy and tints half of it pink. Strips glued with apricot jam and wrapped in sweet marzipan form a neat, structured checkerboard.