It was European Cake Week this week. Which means it was baking powder out, yeast in. Also caramel in. And cream in. And jam in. And toasted almonds in. And marzipan in. And sugar in. And butter in. Basically, it was a tough watch last night. But now we can all indulge in some of the scummiest cakes from last night’s episode.
Mary Berry’s Prinsesstårta
This Swedish layer cake is great fun – bright green and full of custard, jam, marzipan, and a mound of whipped cream!
Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer.
For the vanilla custard
600ml/20fl oz milk1vanilla pod, split in half lengthways and seeded scraped out6 free-range egg yolks100g/3½oz caster sugar50g/1¾oz cornflour50g/1¾oz unsalted butter
For the jam
200g/7oz raspberries175g/6oz jam sugar
For the sponge
4 large free-range eggs150g/5½oz caster sugar75g/2½oz cornflour75g/2½oz plain flour1 tspbaking powder50g/1¾oz butter, melted
For the fondant rose
25g/1oz pink ready-to-rollicingicing sugar, for dusting
750ml/1⅓ pintsdouble cream50g/1¾oz dark chocolate(36% cocoa solids), melted
For the marzipan
400g/14oz ground almonds150g/5½oz caster sugar250g/9oz icing sugar, plus extra for dusting2 medium free-range eggs, beaten1 tsp almond extractgreenfood colouringpaste (do not use liquidfood colouring)
1. For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over a low heat until just simmering. Remove from the heat.
2. In a large bowl, whisk the egg yolks, sugar and cornflour together until pale and creamy.
3. Remove the vanilla pod from the warm milk. (You can rinse this off to use in making vanilla sugar.)
4. Stir the warm milk slowly into the egg mixture. Pour the mixture back into the pan and cook over a low heat for 4-5 minutes, whisking, until the mixture thickens. (It should be very thick.)
5. Remove from the heat and beat in the butter until melted and incorporated. Transfer to a bowl, cover the surface with clingfilm to prevent a skin forming and leave to cool. Set aside to chill in the fridge.
6. For the jam, tip the raspberries into a deep saucepan with the sugar and two tablespoons of water. Cook gently over a low heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to the boil and boil vigorously for about four minutes, or until the temperature reaches 104C/219F on a sugar thermometer. Transfer to a heatproof bowl and leave to cool completely.
7. For the sponge, preheat the oven to 180C/160C(fan)/Gas 4. Grease and line the base of a 23cm/9in springform tin with baking parchment.
8. Put the eggs and sugar into a large bowl and using an electric mixer, whisk together until the mixture is very pale and thick and the whisk leaves a trail on the surface when lifted. This will take about five minutes.
9. Sift the cornflour, flour and baking powder over the egg mixture and carefully fold in using a large metal spoon. Fold in the melted butter, taking care not to over mix.
10. Pour the mixture into the lined tin and bake for 25-30 minutes until the sponge is golden-brown and has just started to shrink away from the sides of the tin. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
11. For the fondant rose, roll 10 little pieces of fondant into small balls about the size of a cherry stone.
12. Dust two small pieces of greaseproof paper with icing sugar and one by one, place the balls of fondant between the sheets of greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 2cm/1in in diameter. These form the petals. Roll the first petal up like a sausage to form a bud and wrap the remaining petals around the bud to make a rose. Bend and curl the edges of the petals, to make them look more realistic. Leave to dry for at least an hour.
13. To assemble the cake, using a serrated knife, cut the cake horizontally into three even layers. Place one of the sponges onto a serving plate. Spread a very thin layer of custard over the base of the first sponge.
14. Spoon a quarter of the custard into a piping bag fitted with a small plain nozzle and pipe a border around the edge of the sponge – this is to contain the jam.
15. Spoon the jam over the sponge, and spread evenly within the border.
16. In a bowl, whip 600ml/20fl oz of the double cream to firm peaks. Fold half of the whipped cream into the remaining custard.
17. Spread one-third of the custard cream over the jam.
18. Place the second sponge on top and spread over the remaining custard cream.
19. Place the third sponge on top. Spoon over the remaining whipped cream covering the sides and smoothing into a small dome shape on the top. Set aside in the fridge for an hour.
20. For the marzipan, mix the ground almonds and sugars in a mixer fitted with a dough hook, before adding the eggs and almond extract.
21. Knead in the bowl until it forms a stiff dough. Turn out onto a surface dusted with icing sugar. Using a cocktail stick add a tiny amount of green food colouring and knead to an even pastel green colour.
22. Roll out the marzipan on a surface lightly dusted with icing sugar, to a 40cm/16in diameter circle, large enough to cover the cake. Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish. Trim any excess.
23. Whip the remaining 150ml/5½fl oz of cream to medium peaks and spoon into a piping bag fitted with a small star nozzle. Pipe around the base of the cake.
24. Spoon the melted chocolate into a small paper piping bag. Snip off the end and pipe a swirl over the top of the cake. Top with the fondant
Chetna’s Orange savarin with cinnamon cream
A savarin is a ring-shaped yeasted cake that’s drizzled with syrup. It’s reminiscent of a drizzle cake, but richer and beautifully moist.
For the dough
350g/12oz plain flour, plus extra for dusting1 x 7g sachet fast-action yeast250ml/9fl oz full-fat milk, gently warmed to room temperature4 large free-range eggs40g/1½oz caster sugar1 large orange, zest only1 tbsp vanilla extract½ tsp table salt150g/5½oz unsalted butter, melted, plus extra for greasingvegetable oil, for greasing
For the syrup
6 tbsp freshly squeezed orange juice4 tbsp of orange liqueur, such as Grand Marnier150g/5½oz caster sugar
For the filling
300ml/10½fl oz double cream½ tsp ground cinnamon50g/1¾oz caster sugar
For the decoration
2 large oranges(optional)25g/1oz unsalted shelled pistachios, chopped
1. Grease a 25cm/10in savarin tin with butter and dust with flour.
2. For the dough, sift the flour into a large mixing bowl, add the yeast and mix. Pour in the milk and roughly mix using a wooden spoon.
3. In a separate bowl, beat the eggs and sugar until pale and fluffy. Then stir in the orange zest, vanilla extract, salt and melted butter. Mix until well combined then pour it into the flour mixture. Whisk until the batter reaches a smooth pouring consistency. Cover and leave to rise for 15-20 minutes.
4. When the batter has proved, use a wooden spoon to knock it back and remove the air. Pour the batter into the prepared tin. Oil one side of a large piece of cling film and cover the tin oily-side down. Set aside in a warm room for about 1½ hours until the dough almost reaches the top of the tin.
5. Preheat the oven to 200C/400F/Gas 6.
6. Remove the cling film and bake the savarin for about 40 minutes. Allow to cool for a few minutes then turn out into a shallow baking tray.
7. For the syrup, heat the orange juice, liqueur, 250ml/9fl oz water and the sugar in a pan. Simmer for five minutes, or until the sugar is dissolved. Slowly pour the syrup over the savarin, allowing it be absorbed as you pour. Place the savarin on a serving plate.
8. For the filling, whip the cream with sugar and cinnamon until peaks form when the whisk is removed. Transfer to a piping bag with a star nozzle attached and pipe the cream in the middle of the savarin until it reaches the top of the cake.
9. To decorate, slice the oranges very thinly and place them on the top of the cake (if using). Sprinkle the pistachios over and serve.
In Short: Week 6 was European Cake Week and a more cream and jam filled affair has never been broadcast. The recipe for Mary Berry’s Prinsesstarta is below