97e8ecea3bf30b688cb878fb7b6d4e9c British Bake Off Scribd 4

7/27/2019 97e8ecea3bf30b688cb878fb7b6d4e9c British Bake Off Scribd 4

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The perfect Victoria Sponge

and other baking secrets

Ecuive: ALL THE RECIPES FROMTHE GREAT BRITISH BAKE OFFFINALincuding

THE FINALISTS SIGNATURE BAKES

aSHOWSTOPPING PETIT FOURS

s wel sTHE JUDGES FINAL TECHNICAL CHALLENGE

pusTHE GLORIOUS STREET PARTYa

BRITAINS BEST AMATEUR BAKER 2011!


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CONTENTSIntroduction 4

The Final Technical Challenge: Sacher Torte 5

The Recipe rom the Competition 6

Marys Foolproo Sacher Torte Recipe 7

The Finalists Signature Bakes: Millefeuille 9

Hollys Banoee Milleeuille with Chocolate and Caramel Icing 10

Joannes Blueberry Milleeuille with Raspberry Coulis 11

Mary-Annes Lemon and Ginger Milleeuille 12

The Final Showstopper Challenge: Petit Fours 13HollysGooseberry and Elderfower Jam Bakewell Tarts 15

Seaside Neopolitan Ice Cream Sandwiches 16

Wimbledon Strawberries and Cream Meringue Nests 17

JoannesMini Victoria Sandwiches 19White Chocolate and Raspberry Mini Meringues 20

Mini Banoee Mousses 21

Mary AnnesStrawberry Rhubarb Cheesecakes 23

Fruit Tarts with Elderfower Custard 24

Black Fruit Meringues with Everlasting Syllabub 25

And the winner is... 26


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Here, youll nd all the recipes rom ourmouth-watering grand nale, plus photos

o the bakers during the three nerve-testingchallenges, as well as all the nished bakes andthe moment the winning baker was revealed.

The rst challenge or the three nalists, Holly,Joanne and Mary-Anne, was Mary Berrys SacherTorte. Despite the bakers being presented withthe same, albeit basic recipe, no Sacher Tortelooked alike. Mary has included her oolproo

recipe here or you to try at home (see page7). Or, i you are eeling condent, take up theTechnical Challenge yoursel with the actualbasic recipe the bakers used in the competition(see page 6). Can you make a perect version othis luxuriously rich chocolate delight in 2 hours40 minutes?

Next up, the bakers had to create their ownMilleeuille. They had to make 12 sweetMilleeuille, approximately 5 x 10cm in size,comprising three stacked layers o rough akypastry, lled with a avoured cream lling and

decorated as they saw t. The recipe asked themto demonstrate their creativity and personality

and they had 2 hours 40 minutes to bake,assemble and ice them. Why not make all threeand see i you agree with the judges comments?

For the nal, the bakers had to pull out all thestops with a bespoke selection o petit ours,which they presented at a very British streetparty. They had to make three original andcontemporary petit ours that encapsulated an

English summer. One had to be a meringue,one sweet pastry and one sponge-based. They hadto bake 12 o each bite-size treat, demonstratingthe highest level o skill and imagination, andthey had 5 hours to complete the challenge. Onenal rule no cake stands allowed and thebakers certainly came up with some imaginativealternatives to present their creations.

Get all three nalists recipes here and i youreeeling creative, why not share your recipeideas or Milleeuille and Petit Fours? Go to:www.bakeoook.co.uk

Welcome to The Great British Bake Offsexclusive recipe booklet
http://www.bakeoffbook.co.uk/exclusivehttp://www.bakeoffbook.co.uk/exclusive


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THE FINAL TECHNICAL CHALLENGE

SACHER TORTE


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Melt the chocolate. Beat the butter with the sugar, then add the chocolateand the vanilla extract and beat again. Beat the egg yolks into the mixture,then add the ground almonds and our.

Whisk the egg whites, then old into the chocolate mixture. Pour into thetin. Bake at 180C/350F/gas 4 or 45 to 50 minutes, then turn out onto awire rack to cool.

For the topping, brush the apricot jam over the cake.

Make the chocolate icing. When it is the right consistency, spread it overthe top and sides o the cake. Pipe Sacher across the top in milk chocolate.

150g plain chocolate(39% cocoa solids)

150g unsalted butter, sotened100g caster sugar teaspoon vanilla extract5 large eggs, separated75g ground almonds55g plain our

For the topping andthe icing

about 6 tablespoons apricot jam150g plain chocolate

(39% cocoa solids)200ml double cream25g milk chocolate

The Recipe rom the Competition


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Preheat the oven to 180C/350F/gas 4. Put the chocolate into aheatproo bowl and set over a pan o steaming hot but not boiling water.Melt, stirring occasionally, then remove rom the pan and cool slightly.

Beat the butter until really sot, then gradually beat in the sugar andcontinue beating until the mixture is light and uy. Add the cooledchocolate and the vanilla and beat to mix. Beat in the egg yolks, then old inthe ground almonds and our. The mixture will be quite thick at this stage.

In a separate bowl, whisk the egg whites until they are sti but not dry. Addabout one-third to the chocolate mixture and stir in vigorously. Gently oldin the remaining egg whites. Pour the mixture into the prepared tin and levelthe surace.

Bake or 45 to 50 minutes or until well risen and the top o the cake springsback when lightly pressed with a nger. Leave to cool in the tin or a ewminutes, then turn out and peel o the lining paper. Finish cooling on a wirerack.

For the topping, heat the apricot jam in a small pan, then brush evenly overthe top and sides o the cold cake. Allow to set.

To make the icing, heat the cream in a small pan until piping hot. Removerom the heat, add the plain chocolate and stir until it has melted. Leave theicing to cool until it has a coating consistency, then pour onto the centre othe cake and spread gently over the top and down the sides. Leave to set.

Melt the milk chocolate as above. Spoon into the paper icing bag and snipo a corner. Pipe Sacher across the top o the cake and leave to set.

Makes 1 medium cake

150g plain chocolate (39%cocoa solids), broken up

150g unsalted butter, sotened100g caster sugar tsp vanilla extract5 large eggs, separated75g ground almonds55g plain our, sited

For the topping and icingabout 6 tablespoons apricot

jam, sieved200ml double cream150g plain chocolate (39%

cocoa solids), broken up25g milk chocolate, broken up,

to decorate

1 x 23cm deep round cake tin,greased and the base linedwith baking paper; a small

greaseproo paper icing bag(or a small plastic bag)

Marys Foolproo Sacher Torte

This chocolate cake is said to have been invented in Vienna by the che Franz Sacher

in 1832. It is quite dense and rich, so this recipe easily serves 12. Serve in small

wedges only, with coee or tea. The cake improves i let a day or two beore cutting.


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THE FINALISTS SIGNATURE BAKEs

MILLEFEUILLE


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To make the pastry, ollow the method described on pages 153 and 154

o the book, giving the pastry 3 more turns (rolling out, olding intothirds and chilling) ater the last o the at has been added. Make surethe pastry is well chilled and rested ater the last turn.

Roll out the pastry on a lightly oured worktop to a rectangle 3mmthick and about 37 x 46cm. Put your hands under the pastry and litit up, then let it all back down gently onto the worktop, to allow it toshrink back a little. Cut out 18 rectangles each about 7.5 x 12cm, usinga ruler to measure accurately. Line one o the baking sheets with non-stick baking paper. Arrange hal o the rectangles on the lined sheet

and the rest on another sheet o baking paper. Prick all the rectangleswell using a ork, then dust with plenty o sited icing sugar. Chill or 20 minutes.Meanwhile, preheat the oven to 220C/425F/gas 7.

Bake the pastry rectangles on the baking sheet or 10 minutes or until justbeginning to turn brown on top. Cover them with a second sheet o bakingpaper and top with the second baking sheet (this will help them cook evenly),then bake or a urther 7 minutes. Uncover and check that the pastry is cookedand crisp; i not, bake uncovered or a urther 3 minutes or so. Cool on a wirerack. Repeat with the remaining rectangles.

When all the pastry is cold, trim into neat 5 x 10cm rectangles using a sharpknie, or a serrated knie or pizza cutter use a home-made card template as aguide, or a ruler.

To make the caramel, put the sugar and butter in a medium pan (preerablynon-stick) and heat gently until melted and smooth. Add two-thirds o the tin ocondensed milk (keep the rest or another use) and cook, stirring, until the mixturestarts to bubble. Remove rom the heat and leave to cool. Transer to the squeezyicing bottle or the icing bag (snip o the corner or tip just beore using).

Whip the cream until sti, then old in the liqueur and sugar to taste. Transer tothe piping bag tted with the plain tube and chill until needed.

Mix the icing sugar and cocoa with enough boiling water to make a spreadable,smooth glac icing. Spread the glac icing over the smooth underside o 6pastry rectangles. Quickly run lines o caramel on top o the wet icing and drawa cocktail stick through to make a eather design.

To assemble, pipe a layer o banana cream ollowed by a piped drizzle o caramelonto each o the remaining 12 pastry rectangles. Stack them up with the icedlayer on top to make 6 pastries each with 3 layers. Dust with icing sugar, iwished. Keep cool and serve as soon as possible ater assembling.

Makes 6

For the pastry500g plain our teaspoon salt160g unsalted butter, at room

temperature160g lard, at room temperature1 tablespoon white wine vinegarabout 500ml icy water

icing sugar, or dusting

For the caramel100g dark brown muscovado

sugar100g unsalted butter1 x 397g tin condensed milk

For the banana cream250ml double cream, well

chilled1 tablespoons banana liqueur

(crme de banane) OR

Kahluaicing sugar, to taste

For the glac icing100g icing sugar1 teaspoon cocoa powder12 tablespoons boiling water

2 baking sheets; non-stickbaking paper; a squeezy icingbottle or a small plastic icingbag (or a greaseproo icing

bag); a piping bag tted withan 1cm plain tube

Hollys Banoee Milleeuille with

Chocolate and Caramel Icing


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To make the rough pu pastry, rst chill the butter in the reezeruntil very hard but not totally rozen. Sit the our and salt intoa mixing bowl, then grate the butter straight into the our. Makeup the pastry with the icy water as described on page 164 o thebook. Ater the ourth turn, wrap and chill or 20 minutes.

Roll out the pastry on a lightly oured worktop to a largerectangle. Using a ruler and a large sharp knie, trim the sidesto make a neat 33 x 36cm rectangle. With the help o the

ruler, cut the pastry into 18 rectangles, each 6 x 11cm.Line one o the baking sheets with non-stick baking paper. Arrange 9 rectangleson the lined sheet. Arrange the rest on another sheet o baking paper. Prick allthe rectangles well, then chill or 30 minutes. Meanwhile, preheat the oven to220C/425F/gas 7.

Cover the pastry rectangles on the baking sheet with a sheet o baking paperand top with the second baking sheet. Bake or 10 minutes, then remove the topbaking sheet and the paper. Dust well with icing sugar and bake or a urther 10 to15 minutes or until thoroughly cooked, crisp and a good golden brown. Transer to

a wire rack and leave to cool. Bake the remaining rectangles in the same way.

To make the coulis, put the raspberries and 1 tablespoon icing sugar into a ood-processor and blend until smooth. Taste and add a little more sugar as needed.Press through a ne sieve to remove the seeds, then cover and chill.

Whip the cream until just sti, then spoon into the piping bag tted with theplain tube. Using a serrated knie and a ruler, trim each pastry rectangle to 5 x10cm. On each o 12 o the rectangles, pipe 12 dots o whipped cream, spacingthe dots evenly. Place blueberries in the spaces between the dots.

Spoon 1 tablespoon o the coulis into a mixing bowl and reserve or the icing.Transer the rest o the coulis to the squeezy icing bottle or the icing bag (snipo the corner or tip). Pipe dots o coulis over the blueberries and cream, thensprinkle with most o the chopped hazelnuts.

For the icing, add the sugar and 1 to 2 teaspoons cold water to the reservedcoulis, stirring to make a smooth, thick but just runny glac icing (see page69). Spread this over the 6 remaining pastry rectangles, then sprinkle with theremaining hazelnuts.

Assemble the milleeuilles with the iced layer on top. Decorate each with araspberry. Serve as soon as assembled or keep chilled and serve as soon as possible.

Makes 6

For the pastry240g unsalted butter325g plain ourgood pinch o saltabout 250ml icy watericing sugar, or dusting

For the raspberry coulis125g raspberries23 tablespoons icing sugar,

sited

For the lling250ml double cream, well

chilled200g blueberries100g toasted hazelnuts, nely

chopped

For the icing

100g icing sugar, sited6 raspberries, to decorate

2 baking sheets; non-stickbaking paper; a piping bagtted with a 1cm plain tube;a squeezy icing bottle, or agreaseproo paper icing bag(or small plastic bag)

Joannes Blueberry

Milleeuille with

Raspberry Coulis


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Make up the rough pu pastry as described on page 164 othe book, adding the lard to the our with the butter. Aterthe ourth turn, wrap the pastry and chill or 30 minutes.

Line one o the baking sheets with non-stick baking paper.Cut the piece o pastry in hal. Wrap one hal and return tothe ridge. Roll out the other hal on a lightly oured worktopto a large thin rectangle, about 34 x 28cm (i necessary trim

to t the baking sheet). Lit onto the prepared sheet and prick well, thenchill or 20 minutes. Meanwhile, preheat the oven to 220C/425F/gas 7.

Cover the pastry with another sheet o baking paper and set the secondbaking sheet on top, then bake or 10 minutes. Remove the top bakingsheet and paper, and dust the pastry with sited icing sugar. Bakeuncovered or a urther 10 to 12 minutes or until a good golden brown andcrisp. Transer to a wire rack and leave to cool. Repeat with the secondpiece o pastry.

Using a ruler and a sharp knie or pizza cutter, cut 9 rectangles, each 5 x10cm, rom each sheet o pastry.

Make the lemon curd as described on page 32. Leave to cool, then coverand chill.

To make the ginger cream, put the stem ginger and syrup in a ood-processor or blender and process to make a smooth pure. In a bowl,whisk together the cream, crme rache and cream cheese until sti,then old in the ginger pure and 3 tablespoons o the lemon curd. Spooninto the piping bag tted with the plain tube. Pipe the ginger cream inblobs onto 12 o the pastry rectangles.

Use the icing sugar and lemon juice to make a smooth and spreadableglac icing as described on page 69. Remove a small portion and tint ityellow using the ood colouring or lemon curd; transer to the squeezyicing bottle or the icing bag (snip o the corner or tip just beore using).

Spread the white icing over the remaining 6 pieces o pastry andimmediately pipe with lines o yellow icing. Drag a cocktail stick throughthe icing to eather. Assemble the milleeuilles, using 2 layers o cream-topped pastry with a top layer o iced pastry or each. Eat as soon as

assembled or chill and eat as soon as possible.

Makes 6

For the pastry

375g strong white bread ourgood pinch o salt125g unsalted butter, chilled and

diced125g lard, chilled and dicedabout 225ml icy water1 teaspoons lemon juiceicing sugar, or dusting

For the lemon curd60g unsalted butter, diced60g caster sugar

nely grated zest o 1 unwaxedlemons4 tablespoons lemon juice2 large eggs plus 2 large egg yolksOR use 3 tablespoons ready-

made lemon curd

For the ginger cream3 large, round pieces stem ginger

rom a jar2 tablespoons ginger syrup rom

the jar100ml double cream, chilled

100ml crme rache, chilled100g ull-at cream cheese, chilled

For the icing100g icing sugar, sited23 teaspoons lemon juice or

cold waterdot o yellow ood colouring or

lemon curd

2 baking sheets; non-stick bakingpaper; a piping bag tted with a

1cm plain tube; a squeezy icingbottle or a small plastic icingbag (or a greaseproo icing bag)

Mary-Annes Lemon

and Ginger Milleeuille


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THE FINAL SHOWSTOPPER CHALLENGE

PETIT FOURS


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HOLLY


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To make the sweet shortcrust pastry, put the our and sugar into thebowl o a ood-processor and pulse until combined. Add the dicedbutter and process until the mixture resembles ne crumbs. Addthe seeds rom the vanilla pod and pulse just to combine. Transerthe mixture to a mixing bowl and, using a round-bladed knie, workin enough egg to make a sot but not sticky dough (i there are drycrumbs at the bottom o the bowl, add a ew drops o water). Wrapand chill or about 20 minutes or until rm.

Meanwhile, make the jam. Put the gooseberries into a medium panwith 150ml water and simmer or about 15 minutes or until verytender. Add the sugar and stir over low heat, without boiling, until thesugar has completely dissolved. Then turn up the heat and boil

or about 5 minutes or until setting point is reached. To test the jam has reachedthis point, remove the pan rom the heat and drop a teaspoonul o jam onto achilled saucer. Leave or a ew seconds, then gently draw the tip o your ngerthrough the jam. I it has ormed a skin that wrinkles the jam is ready; i not, boilor a minute more and test again. Transer the jam to a heatproo bowl, stir inthe cordial and leave to cool.

While the jam is cooling, roll out the pastry on a lightly oured worktop to the

thickness o a pound coin. Cut out rounds using the plain cutter, re-rollingthe trimmings to cut more rounds. Use to line the holes in the mini-mufntray or the tartlet tins (depending on how many tartlet tins you have, you mayhave to bake the tarts in batches). Chill or 15 minutes. Preheat the oven to180C/350F/gas 4.

Meanwhile, make the rangipane lling. Using a wooden spoon or an electricmixer, beat the butter with the sugar until light and uy. Gradually beat in theegg, then stir in the ground almonds.

To assemble the tartlets, put a small dab o jam no more than teaspoon into the base o each pastry case. Spoon the rangipane lling on top to cover,keeping the lling slightly lower than the top o the pastry sides. Bake or about15 minutes or until the lling is almost set.

Remove rom the oven and quickly arrange the aked almonds on top o eachtartlet in a daisy or ower pattern. Return the tartlets to the oven and bake ora urther 5 to 10 minutes or until a good golden brown and rm to the touch.Remove and cool or 5 minutes beore liting the tartlets rom the tins onto awire rack. Leave to cool completely.

To nish, pipe or drizzle a little glac icing on top o the tartlets, or dust withicing icing, and decorate with sugared elderower heads (see page 293).

Makes about 18

For the pastry250g plain our50g icing sugar125g unsalted butter, chilled

and dicedseeds rom vanilla pod1 large egg

For the jam225g cooking gooseberries,

topped and tailed225g jam sugar1 tablespoon elderower cordialOR use 3 tablespoons ready-

made gooseberry conserve

For the rangipane50g unsalted butter, sotened50g caster sugar1 large egg, beaten

50g ground almonds1 tablespoon aked almonds

To decorate (optional)Glac Icing (see page 69) or

icing sugarresh elderower heads1 egg whitecaster sugar, or dipping

1 x 12-hole mini-mufn tray (or4.5cm tartlet tins, set on a

baking sheet); a 5.5cm plainround cutter

Gooseberry and Elderfower

Jam Bakewell Tarts


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Preheat the oven to 180C/350F/gas 4. For the chocolate sponge,weigh the eggs in their shells anduse the same weight (in grams) obutter, sugar and our. Remove 1 tablespoons o the our and replace itwith the cocoa. Use these ingredientsto make up a Victoria sponge mixtureas on page 17 o the book. Spread themixture evenly in the prepared tin.Bake or 12 to 15 minutes or untilrm. Remove rom the oven andleave in the tin or a minute, thenturn out onto a wire rack. Peel o thelining paper and leave to cool.

Re-line the tin, then make the vanilla sponge in the same way, adding the vanillaseeds to the eggs. Re-line the tin again and make the pink sponge in the sameway, adding a dot o red ood colouring to the mixture at the end to tint it pink.

When the sponges are cool, careully trim the sides to remove crusty bits. Usinga serrated knie and a ruler, cut each sponge into 5cm squares. You will have 18squares o each sponge. Set aside until needed.

Make the buttercream as described on page 39. Spoon hal into the piping bagtted with the plain tube; cover the rest. Leave in a cool spot, but not the ridge,until needed.

For the brandy snap akes, make up the brandy snap mixture as shown on page61, adding the lemon zest instead o juice, and use about teaspoonul o themixture or each mini brandy snap. Bake or 6 to 8 minutes, and shape around achopstick. Leave to cool, then dip the ends in melted chocolate to coat. Leave toset on non-stick baking paper in a cool spot, not the ridge.

To make the ganache, heat the cream until scalding hot but not quite boiling.Remove rom the heat and add the chocolate pieces. Stir until smooth, thenleave until thick enough to spread.

To make the raspberry sauce, pure the raspberries in a ood-processor. Addthe sugar and process until very smooth. Press the mixture through a sieve toremove the seeds.

To assemble, spread the pink and chocolate sponge squares with buttercream,

then stack in pairs with the pink sponge at the bottom. Top with the vanillasponge squares. Spread ganache over the top o each sandwich. Decorate eachwith a swirl o buttercream and a brandysnap ake, and set in the cup-cakecases. Just beore serving, add a drizzle o raspberry sauce.

Makes 18

For the chocolate sponge2 large eggs in their shells (at

room temperature), unsaltedbutter (at room temperature),caster sugar, plain our, 1tablespoons cocoa powder

For the vanilla sponge2 large eggs in their shells (at

room temperature), unsaltedbutter (at room temperature),caster sugar, plain our, seedsrom 1 vanilla pod

For the pink sponge2 large eggs in their shells (at

room temperature), unsaltedbutter (at room temperature),caster sugar, plain our, a doto red ood colouring

For the buttercream150g caster sugar50ml cold water2 large egg whites, at room

temperature

200g unsalted butter, at roomtemperature1 teaspoon vanilla extract

For the brandy snap akes50g unsalted butter50g caster sugar30g golden syrup50g plain our teaspoon ground gingernely grated zest o

unwaxed lemon100g good-quality milk

chocolate, melted

For the ganache100ml double cream100g good-quality milk

chocolate, chopped

For the raspberry sauce100g raspberries100g jam sugar

1 swiss roll tin (20 x 30cm),

greased and lined with bakingpaper; a piping bag ttedwith a 1.5cm (in) plain tube;18 paper or oil cup-cakewrappers or cases

Seaside Neapolitan Ice Cream Sandwiches


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Preheat the oven to 120C/250F/gas . Make the

meringue mixture as shown on page 251 o the book, addingthe lemon juice instead o the cream o tartar. Spoon intothe piping bag tted with the star tube. Using a cutter orglass, draw 8 circles, each 5cm in diameter, slightly apart onthe underside o the baking paper on the baking sheet. Usingthe circles as a guide, pipe 8 nests o meringue on the paper:start in the centre and pipe a continuous spiral o meringueto make the base, then pipe over the outer spiral to makewalls 5cm high, nishing with tiny blobs i wished.

Bake the nests or 1 to 2 hours or until they are dry andrm and lit easily o the paper. Dont allow them to colour.Leave to cool on a wire rack.

To make the mousse, put the gelatine into a bowl, add enough cold water tocover and set aside or about 5 minutes to soten. Hull the berries and purein a ood-processor. Press the pure through a sieve to remove the seeds.Put 3 tablespoons into a small pan and warm gently. Remove the gelatinerom the bowl and squeeze gently to remove excess water, then add to thepan and stir over very low heat until the gelatine has melted and the mixture

is smooth do not allow it to come anywhere near boiling. Leave to cool, thenstir in the rest o strawberry pure.

Whip the cream until it stands in rm peaks. In another bowl, whisk the eggwhite until it stands in sot peaks, then whisk in the sugar. Fold the cream intothe strawberry pure ollowed by the egg white mixture. Cover and chill untilrm enough to pipe.

To assemble, spoon the mousse into the piping bag tted with the plain tubeand pipe into the centre o each meringue nest. Decorate each with a halved

strawberry, skin side down. Warm the redcurrant jelly until it has melted, thencareully brush the cut side o each berry with jelly to glaze.

Makes 8

For the meringue nests2 large egg whites, at room

temperature teaspoon lemon juice100g caster sugar

For the strawberry mousse

1 sheets (2.5g) gelatine200g large ripe strawberries100ml double cream, chilled1 large egg white, at room

temperature40g icing sugar, sited

To decorate8 small ripe strawberries2 tablespoons redcurrant jelly

1 piping bag; a large star tube;a 1.5cm plain tube; a baking

sheet, lined with non-stickbaking paper

Wimbledon Strawberry

and Cream Meringue Nests


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JOANNE


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Preheat the oven to 180C/350F/gas 4. Make up theVictoria sponge mixture as shown on page 17 o the book.Transer to the prepared tin and spread evenly. Bake or 16

to 18 minutes or until the sponge is golden and springs backwhen gently pressed. Turn out onto a wire rack, peel o thelining paper and leave to cool.

To make the jam, put the strawberries into a medium panand crush lightly with a ork or potato masher. Stir in thesugar and 2 tablespoons water, then heat gently, stirringconstantly, until the sugar has completely dissolved.Bring to the boil and cook, stirring requently, or about5 minutes or until thick. Pour into a heatproo bowl and

leave until completely cold.

To make the buttercream, beat the butter with an electric mixer or awooden spoon until creamy. Beat in the icing sugar, milk and vanilla to makea smooth and creamy icing. Spoon into the piping bag.

To assemble, use the round cutter to cut out 20 discs o sponge. Spread jamon the underside o 10 discs, then pipe a swirl o buttercream on the jam.Sandwich with the remaining discs, browned crust side uppermost. Pipe asmall swirl o buttercream on top o each, dust with sited icing sugar and

decorate with a sugared rose or petal.

Makes 10

For the sponge115g unsalted butter, sotened115g caster sugar2 large eggs, at room

temperature teaspoon vanilla bean paste115g sel-raising our, sited

For the jam150g ripe strawberries, hulled100g jam sugar OR use 3

tablespoons ready-madestrawberry conserve

For the buttercream65g unsalted butter, sotened250g icing sugar, sited1 tablespoon milk teaspoon vanilla bean paste

To decorateicing sugar, or dusting10 ready-made crystallized

roses OR sugared petals (seepage 293 o the book)

1 swiss roll tin (20 x 30cm),greased and the base linedwith baking paper; a pipingbag tted with a star tube; a5cm plain round cutter

Mini Victoria Sandwiches


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Preheat the oven to 120C/250F/gas . Make the

meringue mixture as shown on page 251 o the book, addingthe lemon juice instead o the cream o tartar, and oldingin the chopped nuts with the last o the sugar. Spoon intothe piping bag. Using a cutter or glass as a guide, draw8 circles, each 5cm in diameter, slightly apart on theunderside o the baking paper on the baking sheet. Pipe 8nests o meringue on the paper: start in the centre and pipea continuous spiral o meringue 5cm in diameter to makethe base, then pipe over the outer spiral to make walls 5cmhigh, nishing with tiny blobs i wished.

Bake or 1 to 2 hours or until they are dry and rm, and lit easily o thepaper. Dont allow them to colour. Transer to a wire rack and leave to cool.

Careully melt the chocolate in a heatproo bowl set over a pan o steaminghot but not boiling water (dont let the base o the bowl touch the hotwater). Stir the chocolate until smooth, then brush around the inside oeach meringue nest to coat completely. Leave to set.

Whip the cream until almost sti, then spoon into the piping bag and pipeinto the meringue nests. Add a raspberry to each and decorate with a mintlea and white chocolate shavings.

Makes 8

For the meringue nests2 large egg whites, at room

temperature teaspoon lemon juice100g caster sugar50g shelled unsalted pistachios,

nely chopped

For the lling50g white chocolate with

raspberries, chopped150ml double cream, well

chilled8 raspberries

To decorate8 tiny mint leaveswhite chocolate shavings

1 piping bag tted with a 1cm

plain tube; a baking sheet,lined with non-stick bakingpaper

White Chocolate and

Raspberry Mini Meringues


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To make the pastry in a ood-processor, put the our, saltand sugar into the bowl. Pulse to combine, then add thebutter and pulse until the mixture looks like breadcrumbs.

Add the egg yolks and 2 teaspoons cream, and pulse againuntil the mixture comes together to make a ball o rm butnot hard dough add more cream i necessary. Wrap inclinglm and chill or 15 minutes.

Roll out the pastry on a oured worktop to the thickness o apound coin. Cut out rounds using the plain cutter, re-rollingthe trimmings to cut more rounds. Use to line the holes inthe mini-mufn tray or the tartlet tins (depending on howmany tartlet tins you have, you may have to bake the tartsin batches). Prick the bases well, then chill or 15 minutes.Meanwhile, preheat the oven to 180C/350F/gas 4.

Bake the tartlets blind as described on page 189 o the book until the pastry isgolden and crisp. Leave to cool in the mufn tray or tartlet tins, then careullyturn out.

To make the toee lling, put the sugar and butter in a non-stick ryingpan and stir over low heat until the butter has melted. Stir in the cream andbring to a simmer, stirring constantly so the sugar dissolves. Leave to bubbleor a minute until slightly thickened, then pour into a heatproo containerand leave to cool completely.

Slice the banana and pure with the sugar in a ood-processor or with a handblender. Whip the cream until sti, then gently old in the banana pure.Chill or 15 minutes.

To assemble, spoon the toee mixture into the pastry cases to hal ll them.Spoon or pipe the banana mousse on top, then decorate with dark chocolate

shavings. Chill or 30 minutes beore serving.

Makes 12

For the pastry250g plain ourpinch o salt2 tablespoons caster sugar125g unsalted butter, chilled

and diced2 large egg yolks

24 teaspoons double cream

For the tofee lling125g dark brown muscovado

sugar25g unsalted butter75ml double cream

For the banana mousse1 ripe medium banana1 tablespoon icing sugar150ml double cream, well

chilled

dark chocolate shavings, todecorate

1 x 12-hole mini-mufn tray (or4.5cm tartlet tins, set on abaking sheet); a 5.5cm plainround cutter; a piping bagtted with a 1.5cm plain tube(optional)

Mini Banoee Mousses


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22

Mary

Anne


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23

Preheat the oven to 200C/400F/gas 6. Make up thepaste as described on page 244 o the book, colouring it darkred. Spoon into the piping bag and pipe diagonal lines ontoeach o the lined baking sheets. Cover and chill in the reezer.

Make the sponge mixture as described on page 312, omittingthe cocoa powder, and divide it evenly between the twoprepared baking sheets. Spread the mixture smoothly over

the rozen paste design to orm an even layer. Bake, turn out and cool asdescribed on page 312. (Then turn o the oven.)

Put the rhubarb, strawberries, sugar, lemon zest and 2 tablespoons waterinto a medium pan and cook gently or 10 to 15 minutes or until theruit is very sot. Set a sieve over a smaller pan and strain the juices romthe ruit into the pan dont press down on the ruit and try to keep theslices whole. Simmer the juices until thick and syrupy. Add to the ruitand leave to cool, then cover and chill thoroughly.

Using a wooden spoon, gently beat the cream with the cream cheeseand mascarpone until smooth. Add the ruit mixture and swirl through

the creamy mixture. Cover and chill.

To assemble the cheesecakes, measure the inside circumerence andheight o a cake ring (use a piece o string and a ruler to do this). Witha sharp knie cut 8 strips o sponge to the same size. Use a strip osponge, decorated side pressed against the metal, to line the inside oeach ring; the strip should be just slightly below the rim. With the roundcutter, cut 8 small discs o sponge or bases and gently press in place.Spoon the lling into the sponge-lined rings, right to the top, and spreadlevel. Cover lightly and chill thoroughly.

Beore serving, gently lit o the rings (or careully press thecheesecakes out o the silicone tray) and decorate each one with a tinyberry and a mint lea.

Makes 8

For the paste100g unsalted butter, sotened

100g icing sugar, sited3 large egg whites, at room

temperature110g plain ourdot o red ood colouring paste

For the sponge4 large egg whites, plus 4 whole eggs,

at room temperature15g caster sugar150g ground almonds150g icing sugar, sited

50g plain our55g unsalted butter, melted andcooled

For the strawberry-rhubarb mixture125g young pink rhubarb, trimmed

and thinly sliced125g strawberries, hulled and thickly

sliced50g caster sugarnely grated zest o lemon

For the cheesecake mixture

125ml double cream, well chilled125g cream cheese, well chilled125g mascarpone, well chilled

To decorate8 tiny strawberries8 tiny mint leaves

2 baking sheets (about 31.5 x25.5cm), lined with non-stickbaking paper; a piping bag ttedwith a 0.5cm plain tube; 8 cake

rings (about 6cm diameter), oiledand set on a baking sheet (or asilicone deep-hole mufn tray);a 4cm round cutter

Strawberry Rhubarb

Cheesecakes


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To make the pastry, put the our, baking powder, sugar,

ground almonds and grated zests into the bowl o a ood-processor. Pulse several times to combine, then add thediced butter and process until the mixture orms necrumbs. Mix the egg yolk with 1 teaspoon cold water.With the machine running, add the yolk mixture throughthe eed tube and process to make a ball o dough. Inecessary, add more water a teaspoon at a time. Wrap inclinglm and chill or 20 minutes or until rm.

Roll out the pastry on a lightly oured worktop until slightly

thinner than a pound coin. Cut out discs using the plaincutter, re-rolling the trimmings i necessary, and use to line

the tartlet tins or mini-mufn tray. Chill or 15 minutes. Meanwhile, preheatthe oven to 180C/350F/gas 4.

Bake the tartlets blind as described on page 189 o the book until the pastryis golden and crisp. Leave to cool completely in the tins beore turning out.

To make the pastry cream, ollow the method on page 235, adding theelderower cordial just beore pouring the mixture into a bowl to cool (omit

the cream). Chill thoroughly.

To make the sweet glaze, dissolve the sugar in hal o the ruit juice overlow heat. Whisk the cornour with the rest o the juice in a heatproo bowl,then whisk in the warm juice. Return the mixture to the pan and whisk overmedium heat until the glaze boils and thickens. Add the golden syrup andwhisk until the glaze comes back to the boil. Remove rom the heat andkeep hot.

To assemble the tartlets, spoon the pastry cream into the pastry cases and

top with the ruit. I necessary, reheat the glaze so it is hot and runny, thenvery lightly brush over the ruit. Add a tiny sprig o mint to each tartlet andserve as soon as possible.

Makes 12

For the sweet shortcrust pastry125g plain our teaspoon baking powder60g caster sugar15g ground almondsnely grated zest o unwaxed

lemonnely grated zest o unwaxed

orange

60g unsalted butter, chilled anddiced1 large egg yolk

For the pastry cream125ml creamy milk vanilla pod, split open2 large egg yolks25g caster sugar1 tablespoon cornour1 tablespoon elderower cordial,

or to taste

For the sweet glaze50g caster sugar125ml ruit juice to match ruit

(or cranberry or orange juice)1 tablespoon cornour1 tablespoon golden syrup

To decorateabout 250g small berries and/or

currantssmall mint leaves

1 x 12-hole mini-mufn tray (or4.5cm tartlet tins set on abaking sheet); a 5.5cm plainround cutter

Fruit Tarts with

Elderfower Custard


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Preheat the oven to 120C/250F/gas . To make themeringue, whisk the egg whites until they stand in stipeaks, then whisk in 1 tablespoons cold water and continuewhisking or another minute. Combine the sugar with thepowdered ruit, i using, and gradually whisk in to make arm, glossy meringue. Spoon the meringue mixture intothe piping bag.

Using a cutter or glass as a guide, draw 8 circles, each 6cm in diameter,on the underside o the paper lining the baking sheet. Pipe a 6cm disc o

meringue, ollowing one o the drawn circles, then pipe 2 rings on top tomake the walls o the basket. Repeat to make 8 baskets. Pipe 8 sticks omeringue, each 6cm long, on the baking sheet these will become thedippers.

Bake or 40 minutes, then reduce the temperature to 110C/225F/gas and bake or a urther 2 hours or until crisp and dry. Dont allow the basketsto colour. Remove rom the baking sheet and cool on a wire rack.

To make the syllabub, put the wine, brandy, lemon zest and juice, and sugar

into a large bowl. Stir or a minute, then cover and leave overnight in theridge so the avours can develop.

Next day, add a little reshly grated nutmeg to the syllabub, then whisk inthe cream using an electric mixer. Continue whisking until the syllabub isthick enough to hold its shape take care not to overbeat or the mixturewill curdle.

Spoon the syllabub into the meringue baskets and decorate with the reshruit and mint leaves. Serve any extra syllabub alongside, with the meringue

sticks or dipping.

Makes 8

For the meringue2 large egg whites, at room

temperature140g caster sugar2 tablespoons dried, powdered

ruit (optional)For the syllabub3 tablespoons Muscat dessert

wine1 tablespoon brandynely grated zest and juice o

unwaxed lemon2 tablespoons caster sugarreshly grated nutmeg150ml double cream, well chilled

To decorate200g resh blackberries and/or

blackcurrantstiny mint leaves

1 baking sheet, lined with non-stick baking paper; a piping bagtted with a 1cm plain tube

Black Fruit Meringues with

Everlasting Syllabub


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AND THE

WINNER IS...

STREET PARTY


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The book and digital booklet are published to accompany the television seriesentitled The Great British Bake Of, rst broadcast on BBC TWO in 2011.

Executive Producer: Anna Beattie

Series Editor: Melissa BrownSeries Director: Andy DevonshireSenior Producer: Jane TreasureProducers: Claire Emerson, Emma PhillipsUnit manager: Caron MilesHead o Production: Letty KavanaghBBC Commissioning Executive: Emma Willis

Recipes Love Productions 2011Photography and design Woodlands Books Ltd 2011Love Productions has asserted its right to be identied as the author o this Work in accordance with the

Copyright, Designs and Patents Act 1988

All rights reserved. No part o this publication may be reproduced, stored in a retrieval system, or transmittedin any orm or by any means, electronic, mechanical, photocopying, recording or otherwise, without the priorpermission o the copyright owner.

The Random House Group Limited Reg. No. 954009

Addresses or companies within the Random House Group can be ound at www.randomhouse.co.uk

A CIP catalogue record or this book is available rom the British Library.

To buy books by your avourite authors and register or oers, visit www.randomhouse.co.uk

BBC Books and Love Productions would like to thank all the contestants and Linda Collister.

And a special thanks to the bakers or the ollowing recipes, which all appear as The Best o the Bake-of in the book:

Ben: Rhubarb and Custard Cup Cakes (page 39)Holly: Cherry Bakewell Cup Cakes (page 26), Mint Chocolate Macaroons (page 97), Picnic Loa (page 124),

Stilton, Potato and Caramelised Onion Pie (page 153)

Ian: Stilton, Spinach and New Potato Quiche (page 166)Janet: Christmas Shortbread and Marzipan Biscuits (page 75), Rhubarb Meringue Pie (page 196), Rhubarb

and Ginger Baked Cheesecake (page 262)Jason: Macaroon Mocktails (page 84), Cheese and Onion Tear and Share Loa (page 110), Salmon and Pak

Choi Quiche (page 168), Blueberry Bakewell Tarts (page 186)Joanne: Chocolate and Orange Cup Cakes (page 28), Raisin, Banana and Chocolate Pastries (page 226), Rum

and Raisin Baked Cheesecake (page 260), Limoncello and White Chocolate Croquembouche (page 238)Keith: Earl Grey Cup Cakes (page 46)Mary Anne: Melting Moments (page 70), Chocolate Orange Mousse Cake (page 244), Chocolate and

Raspberry Opera Cake (page 312)Rob: Chocolate, Fennel and Ginger Tarts (page 189)Simon: Smoked Haddock and Watercress Quiche (page 169)Urvashi: Elderower and Honeycomb Tarts (page 194)Y i S t C t R ll ( 126)
http://www.randomhouse.co.uk/http://www.randomhouse.co.uk/http://www.randomhouse.co.uk/http://www.randomhouse.co.uk/

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