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[electronic dance music playing]
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[in German accent]
⪠Welcome to the Baking Show âª
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⪠Baking Show, Baking Show âª
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00:00:05,800 --> 00:00:10,040
⪠This week it is German weekGerman week, German week âª
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⪠Thank you for explaining meExplaining me, explaining me âª
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⪠We are baking in the tentIn the tent, in the tent âª
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⪠Welcome to the Baking Show⦠âª
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[music dies down]
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It seems we has been unplugged
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⪠Been unplugged, been unplugged âª
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[both] Welcome to
The Great British German Baking show.
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Ja!
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[Matt in normal accent] Nowâ¦
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I can hear the Bake-Off
"rushing" music in my head.
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â¦it's German week.
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It's time to get fingers dirty. [chuckles]
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[Matt] A Bavarian biscuit Signatureâ¦
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-[George] Come on!
-[Matt] An uber tricky Technicalâ¦
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-They're all going.
-This is getting stressful.
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[Matt] And a yeast-leavened Showstopper
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will determinewho will rise to the occasionâ¦
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That's beautiful.
I've never had anything like that before.
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-[Matt] And who will getâ¦
-Oh, no!
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[Matt] Das Boot.
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Come on! You got this.
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-I hope so.
-Not as much as Jürgen, but you got it!
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[chuckles]
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[theme music playing]
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[indistinct chatter]
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I'm so excited to be halfway through.
I'm feeling good, yeah!
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The weather's really nice.
I'm feeling positive.
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For now, anyway.
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German week this week.
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What is German week? I've got no idea.
I've never baked German stuff.
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Jürgen's week. Just another
one of Jürgen's weeks. [chuckles]
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We're just here for the ride. [chuckles]
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How do you say "good luck" in German?
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-Viel Glück.-Viel Glück.
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But on a show like this you would say,
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Hals- und Beinbruch, which means
"break a leg and break your neck."
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-Oh, good God!
-That's brutal. [chuckling]
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[all laughing]
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There's certainly a bit of pressure
being here in German week as a German.
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You might argue Jürgen is in a favourable
position because of his heritage,
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but it's a competition
at the end of the day,
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so I'll give it my best shot.
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German week,
I don't usually bake German stuff
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but we'll see how it goes.
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If it goes like my GCSE in German
then I'm out of here.
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Good morning, bakers!
Welcome back to the tent.
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Now, this week is a first.
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It is German week.
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And we can reveal
the Star Baker is Jürgen!
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[Crystelle laughing]
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It is German week,
and it's your Signature Challenge
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and the judges would love you to make
two batches of 12 German biscuits.
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Your two batches
should be exquisitely finished
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and dipped, coated or decorated.
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You have two hours, 15 minutes.
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-On your marks!
-[sing-song] Get set!
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Backen.
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[Chigs] All right, let's go.
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Doing 24 biscuits in just over two hours
is quite difficult.
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I don't know what I'm doing.
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I'm just baking a biscuit
I think is relatively German.
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[chuckles] But we'll see.
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One of the most important things
about German biscuits
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is that they're
usually produced for Christmas.
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So people take a lot of trouble
about the decoration,
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so they are intricately iced.
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What we want
are two different types of biscuit,
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one with butter, shortbread type biscuits
which are very crumbly.
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And one with ground almonds
that creates a macaron-style biscuit
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which is crispy on the outside
and slightly chewy on the inside.
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I wouldn't like them to step
too far away from the original.
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They might change the flavour,
they might change the icing,
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but they should still be recognisable
as German biscuits.
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I think a lot of bakers are going to be
watching Jürgen to see what he does.
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But I think they need
to concentrate on their own game.
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[birds chirping]
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It's time to get fingers dirty. [chuckles]
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[Noel] For their first batch,
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most of the bakers have chosena shortbread-style biscuit.
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Shortbread should be quite crumbly.
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Erm, I think the key
is not to overwork it.
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If you overwork the dough, the biscuit
becomes really tough and not short.
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[Noel] And whilstthe technique may be familiar,
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the language is not.
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Springurle? Springuler?
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Haus⦠freud⦠dun⦠Hausfreudun?
And that means house of friends?
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I'm making glu-vine-plakton.
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Glühweinplätzchen.
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-Glu-vine-platchin?
-Glühweinplätzchen.
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-Plat-zchen.
-Very good.
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There is a bonus to him being here.
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Apart from the fact
he's going to get Star Baker.
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Star Baker already
before starting, that's harsh, yes.
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[chuckles] Got two days to get through.
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[Matt] For his shortbread batch,
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{\an8}Jürgen is recreatinghis brother's favourite almond horns.
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{\an8}But giving them a caffeinatedkick with espresso powder.
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{\an8}He'll decorate both setsof biscuits with white and dark chocolate
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{\an8}in his bid to claimGerman week's Star Baker crown.
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This is weird for you, isn't it?
'Cause you have to do well this week.
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[chuckles] Everyone's expecting you
to do really well.
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I have to do well because I like
this bunch of people and want to stay.
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And also you want to be able
to go home again?
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No one watches
the show in Germany, do they?
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-Er, they have their own version--
-They have a German version of me?
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Er, no, they have one host.
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[whispers] One host.
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-So efficient!
-Very efficient.
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I've been here longer
than Matt, remember that.
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-Yeah.
-If they cut it down to one hostâ¦
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-Just saying.
-[both chuckle]
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[Matt] Jürgen may havethe home advantage this week,
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but one bakerâ¦
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-Good morning.
-Good morning.
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â¦is hoping to spice uphis German biscuits the Italian way.
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I will be flavouring the dough with pisto,
which is a--
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-[Matt] Gravy?
-[laughs]
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With gravy?
That's going to make it savoury.
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-Pisto.
-Oh, pisto.
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[Noel] Giuseppe's pisto spice mix
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{\an8}contains cinnamon, aniseed,black pepper and cloves.
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{\an8}He's hoping it will complimentthe strawberry jam of his Linzer Augen,
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{\an8}which he'll decoratewith candied orange stars.
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You would think biscuits
are relatively easy,
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but we got two batches to make,
they have to be highly decorated,
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so time, as usual,
is not working in our favour.
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[Noel] Paul and Pruewill also be expecting consistency
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across both batches.
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I'm just weighing them out
so they're sort of somewhat the same.
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To be honest, I am just winging this.
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[Lizzie] It's quite a sticky dough,
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so I just find it easier
to use a cheesecake thing.
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It's all weighed out
and then just flatten it.
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-Hello!
-[Matt] Hello.
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Tell us all about your German biscuits.
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Erm, my first ones areâ¦
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Is it worth me
pronouncing these, honestly?
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-I think the Liverpool accent will agree.
-Lends itself.
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[Matt] Helps 'cause you got thatâ¦
[makes guttural sound] â¦sound.
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It's called Spitzbuben.
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[all chuckling]
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And that means cheeky boys, apparently.
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00:07:08,800 --> 00:07:11,600
[Matt] Said to resemblethe face of a mischievous child,
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00:07:11,680 --> 00:07:14,200
{\an8}Lizzie's cheeky boyswill be made even cheekier
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{\an8}with the addition of mixed spiceand an apple and cardamom jam.
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[Lizzie] I don't know whether
to pipe on eyelashes and lips.
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Or if that's going to be too wacky.
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They don't seem
to like my colourful wackiness. [laughs]
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[exhales] It's getting hot in here.
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[Noel] Working with a butter-richshortbread dough in a hot tentâ¦
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The fact that I'm shaking doesn't help.
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â¦means the bakers will needextra resting time before baking.
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[gasping]
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[Amanda] If you put it in the oven
at room temperature,
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it will just spread out,
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so if you put it in the freezer,
get it really cold, it'll hold its shape.
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[Noel] But Crystellehas a different strategy
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for ensuring her biscuitswill retain their shape in the oven.
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[Crystelle] So these are brown butter
shortbread, that'll chill for 15 minutes
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and then I'm gonna bake them
like this and cut out rounds,
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I find it's the best way
to get them uniform.
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How do you ensure
that it's all equal in there?
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In height. You're gonna
get a thick biscuit and a thin biscuit.
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Erm, I'm using a little cake scraper
just to kind of scrape that across.
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And I'll say a little prayer
and hope they're all the same height.
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[Matt] Crystelle is aiming for12 perfectly round shortbreads
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{\an8}which she's flavouringwith cardamom and pistachio
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{\an8}and decorating with spun white chocolate.
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Small state of panic now,
because there isn't a lot of time
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and these should be
in the freezer already.
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[Matt] And Crystelle isn't the only oneracing to rest their biscuits.
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[George] I've got to get my skates on.
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[Matt] George's biscuits havean intricate embossed design,
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which could lose definition in the ovenif not chilled for long enough.
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Really, you need to let them
rest for like ages, like 24 hours.
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I don't have that time.
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[Matt] Not only do George'sembossed aniseed biscuits
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{\an8}require a lot of resting time, once baked,they're traditionally left to mature
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{\an8}to achieve their characteristichoneycomb texture.
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So it might be a bit softer
than it would be in two days' time.
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00:09:02,960 --> 00:09:06,800
Maybe not the best biscuit choice
in the tent, but I like 'em.
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-We'll see. Thanks.
-[George] All right.
187
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Thanks, guys!
188
00:09:10,960 --> 00:09:12,720
-You can speak German?
-Yeah!
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00:09:12,800 --> 00:09:16,360
-Why don't you do the time call--
-Okay, all right, I will. Here we go!
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[in German accent]
Bakers, you're halfway through!
191
00:09:20,440 --> 00:09:22,240
-And that's German, is it?
-[normally] Yeah.
192
00:09:22,320 --> 00:09:24,560
[Noel] The first set of biscuitsmight be restingâ¦
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Right. Next.
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00:09:25,840 --> 00:09:28,280
â¦but there's no respite for the bakers.
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When one biscuit dough's chilling,
you move onto your other biscuit dough,
196
00:09:31,200 --> 00:09:34,160
and while that's baking,
you do something else, and it's nonstop.
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00:09:34,240 --> 00:09:35,480
Need to keep moving.
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00:09:35,560 --> 00:09:39,120
[Matt] For their second batch, the bakershave all chosen almond-based biscuits.
199
00:09:39,200 --> 00:09:41,320
[Jürgen] This is actually
very simple to make
200
00:09:41,400 --> 00:09:45,160
because it's just
a paste of almond, sugar and egg white.
201
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It's grim, innit? It's sticky dough.
202
00:09:48,400 --> 00:09:52,040
[Chigs] This one's pure marzipan.
They're called almond horns.
203
00:09:52,120 --> 00:09:53,720
I'm going to infuse this with orange.
204
00:09:53,800 --> 00:09:56,480
I'm always told
they can't taste my flavours.
205
00:09:56,560 --> 00:09:58,560
I'm gonna ramp it up a little bit more.
206
00:09:58,920 --> 00:10:00,920
[Matt] With the zest of three oranges,
207
00:10:01,000 --> 00:10:03,800
{\an8}Chigs is hoping to pack a punchwith his Marzipan horns,
208
00:10:03,880 --> 00:10:06,760
{\an8}which he'll decorate with spun chocolateand flaked almonds.
209
00:10:06,840 --> 00:10:09,600
So I've never ever
tried these biscuits before.
210
00:10:09,680 --> 00:10:12,880
It's supposed to be crunchy outside
with a very chewy interior.
211
00:10:12,960 --> 00:10:15,360
I want to make sure
you can taste the orange.
212
00:10:15,440 --> 00:10:18,080
With the amount of zest you put in there,
no doubt we will.
213
00:10:18,160 --> 00:10:19,040
[laughs]
214
00:10:19,120 --> 00:10:22,720
[Matt] Also giving heralmond biscuits a fruity twist is Freya.
215
00:10:22,800 --> 00:10:27,840
I've added in some glace cherries.
A bit like a cherry Bakewell.
216
00:10:27,920 --> 00:10:29,760
So it's kind of like a British version.
217
00:10:30,120 --> 00:10:33,480
{\an8}[Matt] Inspired bythe Christmas classic cinnamon stars,
218
00:10:33,560 --> 00:10:35,120
{\an8}Freya's cherry-laden version
219
00:10:35,200 --> 00:10:39,000
{\an8}will be topped with a thin layerof intricately decorated vegan meringue.
220
00:10:39,880 --> 00:10:42,920
These are going in for 15 minutes.
221
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[Chigs] Right. Let's go!
222
00:10:44,960 --> 00:10:46,960
[Matt] With such a short bake timeâ¦
223
00:10:47,040 --> 00:10:50,280
I'm putting 'em on for ten minutes.
To start with. That should be okay.
224
00:10:50,360 --> 00:10:52,520
â¦the bakers have a small window
225
00:10:52,600 --> 00:10:55,560
to prepare any jamsor filling for their biscuits.
226
00:10:55,640 --> 00:10:56,880
What are you doing now?
227
00:10:56,960 --> 00:11:00,200
I'm going to measure out some jam
and mix it with the marzipan.
228
00:11:00,280 --> 00:11:02,160
-That sounds like baking to me.
-Yeah.
229
00:11:02,240 --> 00:11:05,040
-That sounds like German baking.
-Proper German baking.
230
00:11:05,120 --> 00:11:06,160
-[Noel] Come on.
-Yeah.
231
00:11:06,240 --> 00:11:08,920
You've got this.
Not as much as Jürgen, but you got it!
232
00:11:10,560 --> 00:11:13,120
[Amanda] That's going to be
the mulled wine jam.
233
00:11:13,200 --> 00:11:16,280
Mulled wine is my favourite drink
when I go skiing.
234
00:11:16,360 --> 00:11:19,800
And that sounds like I'm really good,
but I'm the worst skier on the planet.
235
00:11:19,880 --> 00:11:23,440
So I normally drown my sorrows
with a couple of glasses of Glühwein.
236
00:11:23,520 --> 00:11:28,080
{\an8}[Noel] Amanda's après ski-inspired jamwill be bursting with Christmas flavours
237
00:11:28,160 --> 00:11:31,040
{\an8}and will sandwichher iced vanilla shortbread hearts.
238
00:11:31,120 --> 00:11:33,360
That jam sounds delicious.
239
00:11:33,440 --> 00:11:36,800
It is delicious.
If nothing else, you'll like the jam.
240
00:11:36,880 --> 00:11:38,680
No, we're planning
on liking everything, Amanda.
241
00:11:38,760 --> 00:11:39,720
[all chuckle]
242
00:11:39,800 --> 00:11:41,280
-[Paul] Thank you.
-I'll do my best.
243
00:11:41,360 --> 00:11:43,640
Hopefully, they'll come out okay.
244
00:11:45,080 --> 00:11:47,920
In fact, I hope they come out perfect.
245
00:11:48,000 --> 00:11:50,480
-[Noel] But every minute in the ovenâ¦
-[George] Come on.
246
00:11:50,560 --> 00:11:52,280
Gonna give 'em another two minutes.
247
00:11:52,360 --> 00:11:56,040
â¦means less baking and cooling timefor their second batch of biscuits.
248
00:11:56,120 --> 00:11:57,920
This is getting stressful now.
249
00:11:58,000 --> 00:11:59,480
Are you excited for German week?
250
00:11:59,560 --> 00:12:02,080
Nope. Why would you
be excited for German week?
251
00:12:02,160 --> 00:12:05,880
I'd be excited for German week
because I was raised by a German family.
252
00:12:05,960 --> 00:12:06,840
-Was you?
-[Noel] Yeah.
253
00:12:06,920 --> 00:12:09,520
-In a forest in Munich.
-In a forest?
254
00:12:09,600 --> 00:12:11,960
I say family. It was a family of wolves.
255
00:12:12,040 --> 00:12:14,040
[both laugh]
256
00:12:14,120 --> 00:12:15,760
[Amanda] I'm taking them out.
257
00:12:15,840 --> 00:12:17,240
[Matt] As the first batch of biscuitsâ¦
258
00:12:17,320 --> 00:12:20,200
-My coffee horns are ready.
-Perfect.
259
00:12:20,280 --> 00:12:24,440
[Freya] I feel like these are definitely
not gonna come off of the paper. [sighs]
260
00:12:24,520 --> 00:12:26,440
â¦make way for the secondâ¦
261
00:12:26,520 --> 00:12:29,480
-[George] Two, four, six eight.
-Who do we appreciate?
262
00:12:29,560 --> 00:12:30,800
German biscuits.
263
00:12:30,880 --> 00:12:32,240
These go in.
264
00:12:32,320 --> 00:12:34,320
Multitasking to the max.
265
00:12:34,400 --> 00:12:37,440
â¦the bakers must jugglepreparing their decorative elementsâ¦
266
00:12:37,520 --> 00:12:41,480
[Giuseppe] I'm creating some little
decorations for the Linzer Augen.
267
00:12:41,560 --> 00:12:43,560
[Jürgen] I'm going to
temper some white chocolate.
268
00:12:43,640 --> 00:12:45,840
[gasps dramatically] In this weather.
269
00:12:45,920 --> 00:12:48,440
-â¦with keeping a watchful eyeâ¦
-One more minute.
270
00:12:48,520 --> 00:12:50,640
â¦on the biscuits still in the oven.
271
00:12:52,080 --> 00:12:55,080
[Amanda] They're spreading out,
but what can you do?
272
00:12:56,880 --> 00:12:57,920
It's fine.
273
00:12:59,200 --> 00:13:01,880
[in German accent]
Bakers, you have 15 minutes left!
274
00:13:01,960 --> 00:13:04,840
-[normally] That is not actual German.
-It is. I've seen 'Allo 'Allo!
275
00:13:05,880 --> 00:13:08,720
I'm just gonna highlight
some of the design.
276
00:13:09,520 --> 00:13:10,720
They look German, ja?
277
00:13:11,600 --> 00:13:14,000
[Lizzie] I'm gonna pipe
some eyelashes onto these,
278
00:13:14,080 --> 00:13:15,520
and some lips.
279
00:13:15,600 --> 00:13:17,480
Like cheeky girls you can be.
280
00:13:17,560 --> 00:13:19,800
[Jürgen] I believe the temper is okay.
281
00:13:20,400 --> 00:13:22,880
[Crystelle] Those all look
like the same height.
282
00:13:24,760 --> 00:13:26,680
I think these are ready.
283
00:13:26,760 --> 00:13:27,760
[Jürgen] Coming out.
284
00:13:29,080 --> 00:13:30,640
Nice uniformly baked.
285
00:13:30,720 --> 00:13:33,000
They look okay. Some of them have cracked.
286
00:13:34,200 --> 00:13:37,400
[Freya] They look all right.
I might peel the burned raisins off
287
00:13:37,480 --> 00:13:39,760
'cause Paul's not gonna love that.
288
00:13:39,840 --> 00:13:41,760
[Amanda] Gotta get those decorations on.
289
00:13:41,840 --> 00:13:43,960
Now it's time to put them together.
290
00:13:44,640 --> 00:13:46,920
[George] Glue. Glue together, baby.
291
00:13:47,000 --> 00:13:49,680
-[Lizzie] This is just my jam.
-It's nice and thick.
292
00:13:49,760 --> 00:13:52,360
Would dribble out of the biscuits
if it wasn't.
293
00:13:52,440 --> 00:13:54,720
[Amanda] Oh, dammit.
I need to get a move on.
294
00:13:54,800 --> 00:13:58,400
[Freya] I'll just put the icing
on the burned bits, that's fine.
295
00:13:58,480 --> 00:14:00,160
How long have we got now?
296
00:14:00,240 --> 00:14:02,760
Bakers, you have one minute left.
297
00:14:02,840 --> 00:14:03,880
Oh, God.
298
00:14:03,960 --> 00:14:04,960
[exhales]
299
00:14:06,320 --> 00:14:07,480
[Amanda] Ugh! Gosh.
300
00:14:08,280 --> 00:14:10,560
I can hear the Bake-Off
"rushing" music in my head.
301
00:14:12,480 --> 00:14:13,560
[Jürgen] Wonderful.
302
00:14:13,640 --> 00:14:16,640
[Lizzie] They're cheeky and they've
just been found out doing something.
303
00:14:17,800 --> 00:14:19,560
[Giuseppe] It is Christmas. It's snowing.
304
00:14:22,600 --> 00:14:24,280
[Jürgen] Messy. Messy, messy.
305
00:14:29,080 --> 00:14:31,200
Bakers, your time is up.
306
00:14:31,280 --> 00:14:33,000
[exhales]
307
00:14:33,080 --> 00:14:36,440
[Jürgen] Chocolate isn't setting.
But it was not a surprise in this heat.
308
00:14:37,720 --> 00:14:39,280
[George] Don't worry about that.
309
00:14:43,560 --> 00:14:45,320
[Amanda] Oh, I've got one missing.
310
00:14:51,900 --> 00:14:54,900
[Noel] The bakers' two batchesof German biscuits
311
00:14:54,980 --> 00:14:58,020
now face the judgment of Paul and Prue.
312
00:15:04,420 --> 00:15:05,740
{\an8}[Prue] They all look lovely.
313
00:15:05,820 --> 00:15:09,780
[Paul] Let's start with
the orange and strawberry, shall we?
314
00:15:09,860 --> 00:15:13,060
[Prue] That is beautifully done.
Really beautiful.
315
00:15:14,900 --> 00:15:16,940
[Paul] The orange
in the shortbread is delicious.
316
00:15:17,020 --> 00:15:18,820
Blends beautifully with the strawberry.
317
00:15:18,900 --> 00:15:22,300
And the spice that you've got in there,
it's just perfect. Right.
318
00:15:23,060 --> 00:15:24,660
Coffee and pecan, eh?
319
00:15:24,740 --> 00:15:26,220
They're going to be lovely, I'm sure.
320
00:15:28,500 --> 00:15:30,180
Unusual and delicious.
321
00:15:30,260 --> 00:15:34,660
And the pecan, that nuttiness
that it brings to the coffee is perfect.
322
00:15:34,740 --> 00:15:36,340
-Really lovely.
-Thank you.
323
00:15:36,420 --> 00:15:37,500
Thank you.
324
00:15:42,820 --> 00:15:44,180
{\an8}[Paul] They look very nice.
325
00:15:44,260 --> 00:15:46,660
[Prue] Let's see if they taste
half as good as they look.
326
00:15:46,740 --> 00:15:48,820
[Crystelle] I have done
brown butter shortbread
327
00:15:48,900 --> 00:15:50,500
with pistachios and cardamom.
328
00:15:50,580 --> 00:15:53,460
I love the flavour.
It's quite unusual, too.
329
00:15:53,540 --> 00:15:55,940
The second biscuits
are hazelnuts and orange zest
330
00:15:56,020 --> 00:15:57,740
with a chocolate hazelnut filling.
331
00:15:57,820 --> 00:16:00,140
So delicate, the orange. It's just right.
332
00:16:00,220 --> 00:16:03,740
The amount of chocolate is perfect.
You've got that chew in the middle.
333
00:16:03,820 --> 00:16:06,260
They're really interesting.
Beautifully made.
334
00:16:06,340 --> 00:16:09,740
-Think they're a triumph. Well done.
-Thank you. [sighs in relief]
335
00:16:14,980 --> 00:16:16,780
[Chigs] So that's a vanilla shortbread
336
00:16:16,860 --> 00:16:19,260
with raspberry jam and a disk of marzipan.
337
00:16:19,340 --> 00:16:22,580
And the bottom ones are purely marzipan
with some orange.
338
00:16:22,660 --> 00:16:24,900
[Paul] Your textures are beautiful.
339
00:16:24,980 --> 00:16:27,140
-The marzipan you get, but can't taste.
-[Chigs] Okay.
340
00:16:27,220 --> 00:16:30,740
[Prue] This one is nice and chewy
in the middle, crisp on the outside.
341
00:16:30,820 --> 00:16:33,580
-Very good orange.
-[Paul] Your flavours are good,
342
00:16:33,660 --> 00:16:36,860
but it's a shame
we didn't get marzipan coming through.
343
00:16:36,940 --> 00:16:38,780
-But good job.
-Thank you.
344
00:16:42,900 --> 00:16:44,780
{\an8}[Prue] I just love your cheeky girls.
345
00:16:44,860 --> 00:16:46,860
I mean, their little astonished mouths
346
00:16:46,940 --> 00:16:50,780
and eyelashes going out the side
is just beautiful.
347
00:16:50,860 --> 00:16:52,820
[Paul] It needed
slightly longer in the oven,
348
00:16:52,900 --> 00:16:54,740
because it looks like raw paste.
349
00:16:56,380 --> 00:16:59,300
The flavour with the cinnamon,
with the apple, is delicious.
350
00:16:59,380 --> 00:17:01,060
The jam is spectacular.
351
00:17:01,140 --> 00:17:04,020
I like the colour of these,
but they're all over the place.
352
00:17:04,100 --> 00:17:05,580
I think they're a bit too big.
353
00:17:07,780 --> 00:17:09,060
For me, there's too much chocolate.
354
00:17:09,140 --> 00:17:12,700
If you manage to avoid the chocolate,
the almond flavour is delicious.
355
00:17:12,780 --> 00:17:15,380
[Paul] If you'd made them half-size,
bake them properly,
356
00:17:15,460 --> 00:17:17,660
you'd have been getting a handshake.
357
00:17:17,740 --> 00:17:19,300
So if I'd just done it
completely different.
358
00:17:19,380 --> 00:17:20,860
-[Paul] Yeah.
-[all laughing]
359
00:17:25,659 --> 00:17:28,419
{\an8}I think the mulled wine biscuits are nice,
all 11 of them.
360
00:17:29,700 --> 00:17:32,139
The orange and chocolate one,
it's lost its definition.
361
00:17:36,659 --> 00:17:40,340
The biscuit tastes beautiful.
It's such a delicate, buttery biscuit.
362
00:17:40,419 --> 00:17:42,860
-Let's have a look at these.
-[Noel] These are called hearts, Paul.
363
00:17:42,940 --> 00:17:45,379
-Most normal people have them.
-[Prue chuckles]
364
00:17:45,460 --> 00:17:47,620
-Never seen one before.
-[Noel chuckles]
365
00:17:49,660 --> 00:17:52,860
-This is an astonishingly good biscuit.
-[Amanda] Thank you.
366
00:17:52,940 --> 00:17:56,500
Biscuit is very short and buttery
and delicious.
367
00:17:56,580 --> 00:17:58,180
The jam is sensational.
368
00:17:58,260 --> 00:18:00,380
I mean, it really is worth every calorie.
369
00:18:00,460 --> 00:18:02,660
-Thank you so much.
-[Paul] Thank you very much.
370
00:18:08,100 --> 00:18:09,580
{\an8}[Prue] I think that's lovely.
371
00:18:09,660 --> 00:18:13,820
What's so good is that the kirsch
and the cherry acidity
372
00:18:13,900 --> 00:18:15,420
makes the whole thing lighter.
373
00:18:15,500 --> 00:18:19,180
And these ones should be quite crisp.
Is that right?
374
00:18:19,260 --> 00:18:22,220
[George] They should be
crispy on the outside.
375
00:18:22,300 --> 00:18:24,180
As they age,
they get crispy on the inside too.
376
00:18:24,260 --> 00:18:26,260
-I mean, it's tough.
-[George] Yeah.
377
00:18:26,340 --> 00:18:28,260
It's so tough,
it's offering me out for a fight.
378
00:18:29,340 --> 00:18:32,300
But I love the flavours of both.
You've done really well.
379
00:18:32,380 --> 00:18:35,540
I question whether that was
the right choice to use on this challenge.
380
00:18:35,620 --> 00:18:36,740
I completely agree.
381
00:18:36,820 --> 00:18:38,740
-[Prue chuckles]
-[Paul] But well done.
382
00:18:38,820 --> 00:18:39,780
-Thank you.
-Thanks.
383
00:18:46,300 --> 00:18:49,980
It's not supposed to be like that.
The bottom of the biscuits stuck.
384
00:18:51,500 --> 00:18:54,500
Well, they're certainly chewy, Freya.
And they're delicious.
385
00:18:54,580 --> 00:18:56,860
[Paul] Let's try this Christmas pud,
shall we?
386
00:18:58,260 --> 00:19:01,820
I love the flavours.
But it is certainly overbaked.
387
00:19:01,900 --> 00:19:03,980
-Yeah, yeah.
-[Prue] It is overbaked.
388
00:19:04,060 --> 00:19:05,940
Fruit has got a bit burnt.
389
00:19:06,020 --> 00:19:08,380
But the flavour's lovely.
Especially the lemon.
390
00:19:15,820 --> 00:19:16,900
I think they look lovely.
391
00:19:16,980 --> 00:19:20,180
You've got some uniformity here,
which I like to see.
392
00:19:20,260 --> 00:19:21,900
I think they do look very nice.
393
00:19:21,980 --> 00:19:25,180
I can't add anything to that.
I think they look absolutely perfect.
394
00:19:25,260 --> 00:19:27,300
-Let's try the star one first.
-[Jürgen] Yep.
395
00:19:27,380 --> 00:19:29,740
-I flavoured them with Earl Grey tea.
-[Prue] Tea?
396
00:19:30,300 --> 00:19:32,940
-It really comes through nice and strong.
-[Paul] Mmm. Yeah.
397
00:19:33,020 --> 00:19:35,140
Really like it. Right.
398
00:19:35,220 --> 00:19:37,460
[Prue] The horns. Shall we do the horns?
399
00:19:37,540 --> 00:19:40,300
The coffeeâ¦
You can smell the coffee, can't you?
400
00:19:41,020 --> 00:19:44,540
That is the crumbliest,
buttery-est biscuit
401
00:19:44,620 --> 00:19:46,940
I think I've ever eaten,
it is just perfect.
402
00:19:47,020 --> 00:19:48,220
Thank you.
403
00:19:48,300 --> 00:19:50,380
That's delicious.
I think you've done well there, Jürgen.
404
00:19:50,460 --> 00:19:51,940
[contestants applauding]
405
00:19:52,020 --> 00:19:53,260
[Jürgen] Thank you.
406
00:19:55,260 --> 00:19:57,420
-[Paul] Good job.
-Wow. [laughs]
407
00:19:57,500 --> 00:20:02,020
It was pretty overwhelming,
judging and a handshake.
408
00:20:02,100 --> 00:20:04,100
I nearly started to cry right there.
409
00:20:05,060 --> 00:20:07,220
Underbaked. I don't know.
410
00:20:08,100 --> 00:20:09,220
Should I really trust Paul?
411
00:20:09,300 --> 00:20:11,460
Because I done them
for 15 minutes yesterday
412
00:20:11,540 --> 00:20:13,380
and Jürgen said they were overbaked.
413
00:20:13,460 --> 00:20:17,300
So I done them for 12 minutes today,
and Paul's saying they're underbaked.
414
00:20:17,380 --> 00:20:19,700
I think Jürgen's right. Just saying.
415
00:20:21,660 --> 00:20:24,460
[Matt] While the bakerscould practise their Signature bakes,
416
00:20:24,540 --> 00:20:27,300
they have no ideawhat they'll be asked to make
417
00:20:27,380 --> 00:20:29,580
in today's Teutonic Technical Challenge.
418
00:20:30,420 --> 00:20:32,620
Hello, bakers. Welcome back to the tent.
419
00:20:32,700 --> 00:20:34,380
It's time for your Technical Challenge,
420
00:20:34,460 --> 00:20:36,940
which today has been set for you
by the lovely Prue.
421
00:20:37,020 --> 00:20:38,460
Any words of wisdom?
422
00:20:38,540 --> 00:20:41,580
Don't panic and try to be methodical.
423
00:20:42,220 --> 00:20:44,900
As ever, the technical challenge
will be judged blind,
424
00:20:44,980 --> 00:20:48,820
so we're gonna have to ask these two
to sling their hooks. Off you pop.
425
00:20:48,900 --> 00:20:50,460
[in cockney accent]
Yeah, go and put your feet up.
426
00:20:50,540 --> 00:20:51,620
Don't worry about us.
427
00:20:51,700 --> 00:20:54,700
Oh, you must be exhausted
coming here for 30 seconds,
428
00:20:54,780 --> 00:20:57,020
eating a load of biscuits.
I don't know how you do it.
429
00:20:57,100 --> 00:20:57,980
[Noel laughs]
430
00:20:58,060 --> 00:21:00,380
Now, for your Technical Challenge,
431
00:21:00,460 --> 00:21:04,260
Prue would love you
to make Prinzregententorte.
432
00:21:04,340 --> 00:21:06,260
Which is basically Prince Regent cake.
433
00:21:06,340 --> 00:21:09,060
[normally] Your cake should be comprised
of eight thin layers
434
00:21:09,140 --> 00:21:11,740
of light German genoises.
435
00:21:11,820 --> 00:21:14,460
Sandwiched with a smooth chocolate cream
436
00:21:14,540 --> 00:21:17,620
and coated with a shiny chocolate ganache.
437
00:21:17,700 --> 00:21:19,780
Your torte should be regally decorated
438
00:21:19,860 --> 00:21:22,580
with rosettes
and tempered chocolate crowns.
439
00:21:22,660 --> 00:21:24,700
[Noel] Very regal.
Have you met anyone from the royal family?
440
00:21:24,780 --> 00:21:27,220
-Yeah. Ralf Little.
-[all laugh]
441
00:21:27,300 --> 00:21:29,700
You have two hours, 45 minutes.
442
00:21:29,780 --> 00:21:31,580
-On your marks.
-Get set.
443
00:21:31,660 --> 00:21:33,020
Bake.
444
00:21:35,140 --> 00:21:38,420
I ain't got a Scooby Doo.
I've never heard of this cake before.
445
00:21:38,500 --> 00:21:41,620
I'm making something
that I can't even pronounce. [chuckles]
446
00:21:41,700 --> 00:21:43,820
Prinz-regen-ten-torte.
447
00:21:44,580 --> 00:21:47,180
[mumbles]
448
00:21:47,260 --> 00:21:48,180
Ask Jürgen.
449
00:21:48,260 --> 00:21:49,900
Prinzregententorte.
450
00:21:52,100 --> 00:21:55,060
So, Prue. Prinzregententorte.
451
00:21:55,140 --> 00:21:57,700
Basically, it's eight layers of genoises
452
00:21:57,780 --> 00:22:00,020
sandwiched together
with a chocolate custard,
453
00:22:00,100 --> 00:22:02,540
covered with really smooth, shiny ganache.
454
00:22:02,620 --> 00:22:04,300
Well, I think it looks great.
It's highly effective.
455
00:22:04,380 --> 00:22:07,420
And I think the temperatureâ¦
I think today being quite warm
456
00:22:07,500 --> 00:22:10,140
will only be really affecting
the tempered chocolate.
457
00:22:10,220 --> 00:22:13,940
Should be all right as long
as they chill things down in stages.
458
00:22:14,020 --> 00:22:17,420
[Prue] They ought to be able to get it
perfectly straight on the sides
459
00:22:17,500 --> 00:22:20,500
because they're putting it into a tin
to layer it up.
460
00:22:20,580 --> 00:22:22,940
-[Paul] Let's have a look inside.
-[Prue] Yeah. Let's have a look.
461
00:22:23,020 --> 00:22:26,820
I always love these layered cakes 'cause
they're so exciting when you see inside.
462
00:22:26,900 --> 00:22:29,060
[Paul] The layers
look beautiful and stark,
463
00:22:29,140 --> 00:22:31,740
and you can see the chocolate custard
in there all the way through.
464
00:22:31,820 --> 00:22:34,940
[Prue] And it's the right proportion
of custard to cake, isn't it?
465
00:22:35,020 --> 00:22:37,100
-They're about equal.
-[Paul] Let's see how it tastes.
466
00:22:41,100 --> 00:22:43,140
It's delicious. Almost melts on the mouth.
467
00:22:43,220 --> 00:22:45,580
But then you get that
light chocolate come from the inside
468
00:22:45,660 --> 00:22:48,380
and that little bit
of dark chocolate ganache on the outside.
469
00:22:48,460 --> 00:22:52,020
I think it's a great cake
to make on German week.
470
00:22:52,100 --> 00:22:55,100
And I can't wait to see
how Jürgen deals with this.
471
00:22:55,660 --> 00:22:56,700
[Matt] Hello, Jürgen!
472
00:22:56,780 --> 00:23:01,460
So I'm assuming that you're
the only person to have made this before.
473
00:23:01,540 --> 00:23:04,020
I haven't made one, I haven't eaten one.
474
00:23:04,100 --> 00:23:07,700
-I can loosely remember how it looks like.
-Oh, you haven't even eaten one?
475
00:23:08,300 --> 00:23:10,180
That's a waste of being German.
476
00:23:10,260 --> 00:23:11,460
[Jürgen] Yeah, it's terrible.
477
00:23:11,540 --> 00:23:15,780
[Noel] The first step in Prue's recipeis to make the genoise sponge batter.
478
00:23:15,860 --> 00:23:17,660
We have to make a meringue first, it says.
479
00:23:17,740 --> 00:23:20,980
[Freya] I don't want the egg whites
to be like overly whipped.
480
00:23:21,060 --> 00:23:24,580
I'm thinking sort of, like,
soft, stiff peaks.
481
00:23:24,660 --> 00:23:27,340
I'm folding the meringue
into the egg yolk mixture.
482
00:23:27,420 --> 00:23:28,620
You got to be gentle when folding,
483
00:23:28,700 --> 00:23:31,740
because if you knock all the air out,
sponge is not gonna rise when you bake it.
484
00:23:31,820 --> 00:23:34,580
I sound like I know
what I'm talking about, don't I?
485
00:23:35,300 --> 00:23:38,220
"Spoon the batter into circles
on prepared baking sheets."
486
00:23:38,300 --> 00:23:39,580
[Matt] If the bakers are to achieve
487
00:23:39,660 --> 00:23:42,820
the consistent thin layersof sponge that Prue is expectingâ¦
488
00:23:42,900 --> 00:23:45,340
[groaning] Don't do that, Freya.
489
00:23:45,420 --> 00:23:48,180
â¦then the batter mustbe portioned out with precision.
490
00:23:48,260 --> 00:23:50,500
[Giuseppe] Want to have all
the eight sheets in front of me.
491
00:23:50,580 --> 00:23:54,140
Give it a bit of consistency so
the layers are all the same height.
492
00:23:54,220 --> 00:23:58,100
I want it to be not thicker
than five millimetres.
493
00:23:58,180 --> 00:24:01,540
'Cause if there's eight⦠Gonna be
about a centimetre thick each?
494
00:24:02,580 --> 00:24:04,860
Probably shouldn't have been
wasting precious mixture
495
00:24:04,940 --> 00:24:06,300
to glue my things down.
496
00:24:07,420 --> 00:24:09,500
But⦠I think it'll be all right.
497
00:24:09,580 --> 00:24:11,820
Batch-bake until you have eight sponges.
498
00:24:11,900 --> 00:24:15,140
There were three shelves in the oven.
So we can bake three layers at a time.
499
00:24:15,220 --> 00:24:17,420
Up here for thinking,
down there for dancing.
500
00:24:17,500 --> 00:24:19,140
[George] Great!
501
00:24:19,780 --> 00:24:22,340
Go! Where's the timer? Quick!
502
00:24:22,420 --> 00:24:26,940
There's no timing in there or anything.
I'm gonna go in for 10 to 15 minutes.
503
00:24:27,020 --> 00:24:29,420
Seven minutes
and I'll swap the top and bottom
504
00:24:29,500 --> 00:24:31,100
and another three minutes after that.
505
00:24:31,180 --> 00:24:33,260
[Crystelle] I'm gonna bake one
to gauge the time.
506
00:24:33,340 --> 00:24:35,300
I don't know if that's right,
but I'm going with it.
507
00:24:36,140 --> 00:24:38,460
There's a look of Frank Zappa about you.
508
00:24:38,540 --> 00:24:42,300
Yeah, Frank Zappa/Einstein?
509
00:24:42,380 --> 00:24:44,860
I can see the sort of
Einstein thing, definitely.
510
00:24:44,940 --> 00:24:46,420
-Fair enough.
-Yeah!
511
00:24:46,500 --> 00:24:48,340
-[Matt] Yeah, there you go!
-[laughing]
512
00:24:48,420 --> 00:24:51,180
-You've been a bit of an Einstein here.
-Have I?
513
00:24:51,260 --> 00:24:54,060
That was a beautiful segue, come on!
514
00:24:54,140 --> 00:24:56,420
-I hope you're applauding at home.
-[chuckles]
515
00:24:57,140 --> 00:25:00,260
[Noel] With such thin layersof delicate genoise spongeâ¦
516
00:25:00,340 --> 00:25:02,260
Er, no, not yet.
517
00:25:02,340 --> 00:25:04,980
â¦a perfect bakedemands absolute precision.
518
00:25:05,060 --> 00:25:08,660
[Freya] I'm just popping a skewer in
to see if it comes out clean.
519
00:25:08,740 --> 00:25:10,260
[Matt] Underbake even slightly,
520
00:25:10,340 --> 00:25:12,700
and the sponges won't holdtheir shape when assembled.
521
00:25:12,780 --> 00:25:15,580
Let's take out this bad boy
and see how he's doing.
522
00:25:15,660 --> 00:25:17,100
He kinda looks like a pancake.
523
00:25:17,180 --> 00:25:19,300
[Matt] But overbakeand they'll be dry and brittle.
524
00:25:19,380 --> 00:25:21,180
Give it one more minute.
525
00:25:21,260 --> 00:25:23,540
I think I'm ready to take these out.
526
00:25:23,620 --> 00:25:25,020
Let's take that one out.
527
00:25:25,100 --> 00:25:28,100
[Amanda] My first three are
coming out now. It's a little bit rubbery.
528
00:25:28,180 --> 00:25:29,900
It might be okay.
529
00:25:31,020 --> 00:25:33,140
[Noel] With two morebatches to bake and coolâ¦
530
00:25:33,220 --> 00:25:35,060
Second batch. In.
531
00:25:35,140 --> 00:25:38,180
â¦the genoise production linecontinues in earnest.
532
00:25:39,380 --> 00:25:43,260
Oh! Golly gosh!
That's not what we want to see, is it?
533
00:25:43,340 --> 00:25:46,300
Three sponges have come out
and three sponges have gone in.
534
00:25:46,900 --> 00:25:49,060
Erm⦠Two more to spread out.
535
00:25:50,100 --> 00:25:51,940
[George] I'm a little bit short on batter.
536
00:25:52,020 --> 00:25:55,060
I'm still hopefully gonna
have enough to make do.
537
00:25:57,420 --> 00:26:00,580
Maybe someone on the radio can tell me
how long the bakers have got left.
538
00:26:00,660 --> 00:26:03,460
[radio static crackling]
539
00:26:03,540 --> 00:26:07,820
[Matt over radio] Radio 1, Ed Sheeran,"The Shape of You," and coming up next--
540
00:26:07,900 --> 00:26:09,860
-Hang on.
-[radio static crackling]
541
00:26:11,340 --> 00:26:14,500
[Matt over radio] And the bakersare halfway through the task
542
00:26:14,580 --> 00:26:16,260
and we wish them all the very best.
543
00:26:16,340 --> 00:26:18,140
-Let's see what else in on.
-[radio static crackling]
544
00:26:18,220 --> 00:26:20,660
[Matt in woman's voice] I was watchingthat baking show the other day.
545
00:26:20,740 --> 00:26:23,860
-Noel Fielding is an absolute--
-That's enough of that.
546
00:26:24,420 --> 00:26:26,420
[Crystelle] I'll take
my last two sponges out.
547
00:26:27,300 --> 00:26:28,340
Sponges done.
548
00:26:28,420 --> 00:26:31,940
Look at that! It's so thin it could almost
pass for a poppadum.
549
00:26:32,020 --> 00:26:34,100
-There's a bit of a variation here.
-Oh!
550
00:26:34,180 --> 00:26:35,100
I take it back.
551
00:26:35,180 --> 00:26:37,300
[George] I used more mix initially
and then I ran out.
552
00:26:37,380 --> 00:26:39,300
-That's a happy accident, then.
-Yeah.
553
00:26:39,380 --> 00:26:41,980
Now I need to make
the chocolate cream filling.
554
00:26:42,060 --> 00:26:45,100
"For the chocolate cream,
make a chocolate custard."
555
00:26:45,180 --> 00:26:47,660
Ay! Lots of detail in there.
556
00:26:47,740 --> 00:26:50,260
I can pretty much make a custard, sort of.
557
00:26:50,340 --> 00:26:53,940
[Jürgen] Same thing as vanilla custard,
just add a bit of cocoa.
558
00:26:54,020 --> 00:26:56,220
[Crystelle] It's a bit dark but it's fine.
It's thick.
559
00:26:56,300 --> 00:26:57,340
That's done.
560
00:26:57,420 --> 00:27:01,100
Bakers, you have one hour remaining.
One hour!
561
00:27:01,180 --> 00:27:03,780
These are relatively cool now.
562
00:27:03,860 --> 00:27:07,780
Think we're going
to sort of start assembling, maybe.
563
00:27:07,860 --> 00:27:11,700
[Matt] The cooler their sponges,the more chance they'll hold when stacked.
564
00:27:11,780 --> 00:27:14,380
[Crystelle] I thought my layers
would have cooled by now.
565
00:27:14,460 --> 00:27:16,380
[Matt] But the longer the bakers wait,
566
00:27:16,460 --> 00:27:20,300
the less time they'll have to achievea flawless decorative finish.
567
00:27:20,380 --> 00:27:24,500
I started a bit slower to make sure one
was baked well before I did the rest.
568
00:27:24,580 --> 00:27:27,620
I'm just going to hope for the best.
I don't think I've got time.
569
00:27:27,700 --> 00:27:31,220
So, have I made these small enough?
570
00:27:31,300 --> 00:27:35,620
I'm picking a better cooked one
for the bottom so it doesn't stick.
571
00:27:35,700 --> 00:27:37,300
Sponge, cream, sponge, cream.
572
00:27:38,900 --> 00:27:41,140
[Amanda] It should be a silky,
smooth filling.
573
00:27:41,220 --> 00:27:42,740
It's not anywhere near it.
574
00:27:43,820 --> 00:27:45,500
[sighs in exasperation]
575
00:27:45,580 --> 00:27:47,260
It's hard to spread this flat
576
00:27:47,340 --> 00:27:49,620
because there is a dome forming,
which isn't ideal.
577
00:27:49,700 --> 00:27:51,900
Sponge, cream, sponge, cream.
578
00:27:51,980 --> 00:27:53,620
Keep it equal all the way.
579
00:27:53,700 --> 00:27:56,620
This is the last layer now.
580
00:27:56,700 --> 00:27:58,100
And chill.
581
00:27:58,180 --> 00:28:00,300
[Chigs] I'm gonna put it in
as long as I can.
582
00:28:04,380 --> 00:28:07,700
We're now onto the decoration
which is the scariest part for me.
583
00:28:07,780 --> 00:28:10,020
"Part 12: Chocolate crown shapes."
584
00:28:10,100 --> 00:28:12,780
[Crystelle] It's the little crosses
that are so hard to pipe.
585
00:28:12,860 --> 00:28:15,660
Giuseppe, how wide
is your stance right now?
586
00:28:15,740 --> 00:28:17,580
-That's what giraffes do, isn't it?
-[Giuseppe chuckling]
587
00:28:17,660 --> 00:28:19,060
When they bake.
588
00:28:19,980 --> 00:28:22,340
Right. Ganache, ganache, ganache.
589
00:28:22,420 --> 00:28:24,340
Does it just say
to make the ganache? Of course.
590
00:28:24,420 --> 00:28:27,060
I know you're not supposed to, but do you
ever cast your eyes around the tent?
591
00:28:27,140 --> 00:28:30,460
Yeah. I do like to
because sometimes Chigs is very irrational
592
00:28:30,540 --> 00:28:33,340
and starts jumping around like a maniac.
593
00:28:33,420 --> 00:28:35,460
Crystelle starts to talk to herself.
594
00:28:35,540 --> 00:28:37,140
Wait, am I doing this right?
595
00:28:37,220 --> 00:28:40,660
There's no point looking
over at Jürgen becauseâ¦
596
00:28:40,740 --> 00:28:42,060
He's just cool as a cucumber.
597
00:28:42,140 --> 00:28:44,380
-An average day for him, isn't it?
-Yeah.
598
00:28:44,460 --> 00:28:46,420
[Jürgen] That looks like ganache.
599
00:28:48,060 --> 00:28:49,860
[Chigs] That is a good ganache.
600
00:28:49,940 --> 00:28:53,620
Bakers, you have 15 minutes left!
601
00:28:53,700 --> 00:28:54,700
It's turning out.
602
00:28:56,180 --> 00:28:57,660
[Lizzie] Oh, God!
603
00:28:58,820 --> 00:29:01,300
It's just getting stressful. I'm sweating.
604
00:29:02,900 --> 00:29:04,860
[Crystelle] Oh, why is it so wonky?
605
00:29:05,700 --> 00:29:07,780
[Jürgen] The ganache
will cover the whole cake.
606
00:29:07,860 --> 00:29:09,100
It's like pouring a mirror glaze.
607
00:29:09,180 --> 00:29:12,180
I might do the edges first.
608
00:29:15,500 --> 00:29:16,980
[Chigs] It's not bad at all.
609
00:29:17,820 --> 00:29:19,980
[Jürgen] It's just a bit bubbly,
not perfect.
610
00:29:21,540 --> 00:29:24,860
[George] Oh, this is so messy.
My wife would kill me if I was at home.
611
00:29:24,940 --> 00:29:27,860
Bakers, you only have five minutes left.
612
00:29:27,940 --> 00:29:30,780
"Using the remaining chocolate cream,
pipe 12 rosettes."
613
00:29:30,860 --> 00:29:34,020
I overwhipped it.
I can't pipe that on there.
614
00:29:34,100 --> 00:29:35,580
How many are we at? 12!
615
00:29:36,380 --> 00:29:37,260
[Lizzie] Cream.
616
00:29:38,460 --> 00:29:42,660
I'm just whipping out some plain cream
so I've got something to put on top.
617
00:29:44,340 --> 00:29:47,860
[Crystelle] I'm gonna have to do thisâ¦
No! [chuckles]
618
00:29:47,940 --> 00:29:50,740
What the hell? How long do I have? Oh, no!
619
00:29:50,820 --> 00:29:52,860
Bakers, you have one minute left.
620
00:29:52,940 --> 00:29:55,060
-[yelling quietly]
-[exhales]
621
00:29:55,140 --> 00:29:56,460
Oh, my God! They're all going.
622
00:29:56,540 --> 00:29:59,020
[Amanda] At least I've got something
to put the crowns into.
623
00:30:00,860 --> 00:30:03,020
The chocolate is melting
at the speed of light.
624
00:30:04,500 --> 00:30:05,500
[groans]
625
00:30:05,580 --> 00:30:07,140
The crowns have melted.
626
00:30:07,220 --> 00:30:09,540
[Crystelle, sing-song] The chocolate
is melting in my hand.
627
00:30:15,460 --> 00:30:17,580
Well, I've done what I can.
628
00:30:19,180 --> 00:30:22,340
Bakers, your time is up.
629
00:30:22,420 --> 00:30:24,060
Very naughty of Prue, that was.
630
00:30:24,140 --> 00:30:27,940
Please place your Prince Regent cake
631
00:30:28,020 --> 00:30:30,700
behind your photograph
on the gingham table.
632
00:30:30,780 --> 00:30:32,500
Why have we all put different cream
on top of our cakes?
633
00:30:32,580 --> 00:30:35,220
It's supposed to be white cream.
You've all done it wrong.
634
00:30:36,620 --> 00:30:40,340
[Matt] Prue and Paul are lookingfor majestic prinzregententorte
635
00:30:40,420 --> 00:30:43,620
with even layers of German genoiseand chocolate cream,
636
00:30:43,700 --> 00:30:47,860
shiny ganache and perfectly piped rosettesand chocolate crowns.
637
00:30:49,180 --> 00:30:51,060
Okay. Shall we start over here?
638
00:30:52,620 --> 00:30:54,780
[Prue] Rosettes look as if
they've melted,
639
00:30:54,860 --> 00:30:57,260
but it's a lovely shiny ganache.
640
00:30:57,340 --> 00:30:58,740
[Paul] Let's have a look.
641
00:31:01,420 --> 00:31:04,300
[Prue] The layers look thicker
in the middle.
642
00:31:04,380 --> 00:31:07,140
They're certainly a bit compressed
towards the edge.
643
00:31:07,220 --> 00:31:10,060
-It's domed rather than flat.
-[Prue] Yeah.
644
00:31:12,020 --> 00:31:14,220
-It does taste good, doesn't it?
-It does.
645
00:31:14,940 --> 00:31:17,020
Erm, this is more like it, actually.
646
00:31:17,100 --> 00:31:19,540
-[Prue] It's also flat on top.
-[Paul] Nice sides.
647
00:31:23,300 --> 00:31:26,340
-It's got a nice chocolate flavour.
-Excellent.
648
00:31:26,420 --> 00:31:28,420
[Paul] I like this, it's quite neat.
649
00:31:28,500 --> 00:31:31,540
The effect is quite nice, but you could
just run a palette knife around there
650
00:31:31,620 --> 00:31:33,660
and just straighten that off a little bit.
651
00:31:33,740 --> 00:31:35,540
Let's have a look inside, shall we?
652
00:31:38,100 --> 00:31:40,900
That's very nice
and mousse-y, the chocolate filling.
653
00:31:44,780 --> 00:31:47,860
Nice texture to that sponge.
Chocolate comes through well.
654
00:31:47,940 --> 00:31:49,900
-Ganache is lovely.
-Mmm.
655
00:31:49,980 --> 00:31:51,740
Moving on to number four.
656
00:31:51,820 --> 00:31:54,420
You have a nice shine on this.
Nice straight sides.
657
00:31:54,500 --> 00:31:57,060
Although, what happened to the rosettes?
658
00:32:00,220 --> 00:32:02,060
-It's a nice sponge.
-[Prue] Mmm-hmm.
659
00:32:02,140 --> 00:32:04,300
-[Paul] It's well-baked.
-[Prue] It's nice and fluffy.
660
00:32:04,380 --> 00:32:06,020
But it's got a bit of bite to it.
661
00:32:06,100 --> 00:32:07,780
[Paul] Okay, moving on again.
662
00:32:07,860 --> 00:32:10,060
-Quite small, this one.
-[Prue] Yeah.
663
00:32:10,140 --> 00:32:13,180
It's either very compressed
or the layers were very thin.
664
00:32:14,660 --> 00:32:18,220
You have a hugely thick layer,
very thin. Thin, thin, thin.
665
00:32:18,300 --> 00:32:20,540
Big and erratic on the chocolate.
666
00:32:21,100 --> 00:32:22,420
Tastes great though.
667
00:32:22,500 --> 00:32:25,100
It just doesn't look as consistent
as some of the others.
668
00:32:25,780 --> 00:32:27,500
Why is there cream on the top?
669
00:32:27,580 --> 00:32:29,820
And there's something really
seriously wrong with theâ¦
670
00:32:29,900 --> 00:32:32,220
ganache. It's not quite smooth.
671
00:32:32,300 --> 00:32:33,380
[Paul] All the filling is split.
672
00:32:33,460 --> 00:32:35,820
-Oh, yeah.
-Probably why there's cream on top.
673
00:32:35,900 --> 00:32:37,780
-It's a bit tough as well.
-Very tough.
674
00:32:37,860 --> 00:32:39,260
[Prue] This one's a bit wobbly.
675
00:32:39,340 --> 00:32:41,300
[Paul] Instead of straight sides,
it is domed, isn't it?
676
00:32:41,380 --> 00:32:43,740
[Prue] It's domed
and the outside is a bit uneven.
677
00:32:43,820 --> 00:32:45,140
[Paul] Yep.
678
00:32:48,260 --> 00:32:50,420
Mmm. Nice flavour.
679
00:32:50,500 --> 00:32:52,100
[Paul] It's a shame
it looks the way it does.
680
00:32:52,180 --> 00:32:54,340
-[Prue] Yeah.
-[Paul] Finally, the last one.
681
00:32:54,420 --> 00:32:57,300
-[Prue] Ganache is a bit bubbly.
-[Paul] But the sides are quite neat.
682
00:32:57,380 --> 00:33:00,140
And we're missing a few, erm, crowns.
683
00:33:00,220 --> 00:33:02,820
-[Paul] Very equal sponge.
-[Prue] Yeah, nice sponge.
684
00:33:05,860 --> 00:33:08,220
-That's delicious. Beautiful.
-[Paul] Mmm.
685
00:33:08,300 --> 00:33:10,140
Ah! Interesting. Okay!
686
00:33:10,620 --> 00:33:14,860
[Noel] Prue and Paul will now rankthe Prinzregententorte from worst to best.
687
00:33:15,740 --> 00:33:18,420
Okay, in eighth spot we have this one.
688
00:33:18,500 --> 00:33:20,340
Whose is this? Amanda?
689
00:33:20,420 --> 00:33:23,460
You had a lot of bubbles on the top.
The inside was all split.
690
00:33:23,540 --> 00:33:25,220
-And cream?
-Sorry.
691
00:33:25,300 --> 00:33:27,060
In seventh spot, we have this one.
692
00:33:27,140 --> 00:33:30,780
Crystelle, the top has melted a little bit
and it's pretty messy.
693
00:33:31,660 --> 00:33:34,260
[Matt] George is sixth, Freya fifth.
694
00:33:34,340 --> 00:33:37,380
Jürgen's fourth and Lizzie comes third.
695
00:33:37,460 --> 00:33:40,500
In second spot, we have this one.
Whose is this?
696
00:33:40,580 --> 00:33:42,900
Pretty good, Chigs.
The layers are beautifully soft.
697
00:33:42,980 --> 00:33:45,620
-I think it looks pretty good.
-Thank you.
698
00:33:45,700 --> 00:33:46,740
Which meansâ¦
699
00:33:46,820 --> 00:33:48,780
[contestants clapping]
700
00:33:50,900 --> 00:33:51,780
[Prue] Giuseppe.
701
00:33:51,860 --> 00:33:56,220
The ganache is absolutely beautiful,
the sponge is lovely.
702
00:33:56,300 --> 00:34:00,340
The layers are absolutely even.
Takes an Italian to make a German cake.
703
00:34:00,420 --> 00:34:02,340
[all chuckling]
704
00:34:03,580 --> 00:34:04,740
[laughs]
705
00:34:04,820 --> 00:34:07,820
I was really, really surprised.
I was not expecting that.
706
00:34:07,900 --> 00:34:09,180
The first placeâ¦
707
00:34:09,260 --> 00:34:11,020
I'm not so much into chocolate cakes.
708
00:34:11,100 --> 00:34:13,060
When I go to German cafes,
709
00:34:13,140 --> 00:34:15,500
I usually have cream cakes
or black forest.
710
00:34:16,260 --> 00:34:18,420
Because everyone's Signature
was so good this morning,
711
00:34:18,500 --> 00:34:21,780
I feel like I'm treading on
thin ice now, which is quite scary.
712
00:34:21,860 --> 00:34:23,380
There's still tomorrow.
713
00:34:23,460 --> 00:34:28,380
Hopefully I'll pull it out of the bag
on the day, and everything will be okay.
714
00:34:35,600 --> 00:34:37,760
[Matt] One challenge remains.
715
00:34:37,839 --> 00:34:40,560
One last chanceto secure a place in the tent.
716
00:34:43,879 --> 00:34:44,800
Hello, bakers.
717
00:34:44,879 --> 00:34:47,640
Welcome back to the tent
for your Showstopper Challenge.
718
00:34:47,720 --> 00:34:53,080
Today, the judges would love you
to make a spectacular yeast-leavened cake.
719
00:34:53,160 --> 00:34:56,000
[Matt] Now, your cake
should be a minimum of two tiers,
720
00:34:56,080 --> 00:34:59,480
and should be inspired
by one of the many yeasted cakes
721
00:34:59,560 --> 00:35:01,359
that are so popular in Germany.
722
00:35:01,439 --> 00:35:03,760
-Ever been to Germany, Noel?
-I have, actually.
723
00:35:03,839 --> 00:35:05,439
Lots of times. I'm actually German.
724
00:35:05,520 --> 00:35:08,000
-Really?
-Yeah. My dad invented the Kinder Egg.
725
00:35:08,080 --> 00:35:10,200
-Did he?
-No, of course he didn't.
726
00:35:10,280 --> 00:35:11,640
If he did, I wouldn't be here.
727
00:35:11,720 --> 00:35:13,600
I would be on my luxury private yacht
as we speak.
728
00:35:13,680 --> 00:35:16,520
[Matt] You'd have to build it yourself
first, wouldn't you?
729
00:35:16,600 --> 00:35:18,680
Get all the pieces
and put the stickers on.
730
00:35:18,760 --> 00:35:20,920
-[Noel] You have four and a half hours.
-[Matt] On your marks.
731
00:35:21,000 --> 00:35:22,840
-Get set.
-Bake!
732
00:35:25,160 --> 00:35:27,720
This is a first for me.
I've never done a yeast-leavened cake.
733
00:35:27,800 --> 00:35:30,320
I genuinely don't know
what it's supposed to be like.
734
00:35:30,400 --> 00:35:33,600
It's a bit like bread.
It's all about rising times.
735
00:35:33,680 --> 00:35:36,520
-And proving.
-It's a bit of a faff, isn't it?
736
00:35:36,600 --> 00:35:38,800
If you want to make a Victoria's sponge,
an hour, it's done.
737
00:35:38,880 --> 00:35:41,760
This could take all day.
Or four and a half hours.
738
00:35:41,840 --> 00:35:45,520
Traditionally, cakes as we think of them
are raised with baking powder.
739
00:35:45,600 --> 00:35:49,880
Now, in Germany,
you do make cakes using yeast.
740
00:35:49,960 --> 00:35:53,520
[Prue] The perfect yeasted cake
has the stretchiness of bread,
741
00:35:53,600 --> 00:35:56,840
but it's still rich and cake-like.
It's quite difficult to get.
742
00:35:56,920 --> 00:35:58,640
They've got four and a half hours.
743
00:35:58,720 --> 00:36:01,080
A lot of that will be
down to proving the dough.
744
00:36:01,160 --> 00:36:02,800
It's not a cake where you just produce it,
745
00:36:02,880 --> 00:36:04,360
put it in the oven, bake it up.
746
00:36:04,440 --> 00:36:08,720
But they've got to allow time
to produce a highly decorative cake.
747
00:36:08,800 --> 00:36:10,680
What we're asking them to do
is to zizz it up,
748
00:36:10,760 --> 00:36:13,720
make it something really festive or funny,
749
00:36:13,800 --> 00:36:16,840
just generally over-the-top.
We want something amazing.
750
00:36:19,520 --> 00:36:21,320
-[Paul] Morning, Jürgen.
-Morning, Paul.
751
00:36:21,400 --> 00:36:22,800
-Hello, Jürgen.
-Morning, Prue.
752
00:36:22,880 --> 00:36:26,120
Jürgen, will you tell us
about your yeast cake, please?
753
00:36:26,200 --> 00:36:31,000
Yes. So, in Germany,
you wouldn't do a tiered yeasted cake.
754
00:36:31,080 --> 00:36:32,680
No, we've anglicised it.
755
00:36:32,760 --> 00:36:34,680
-[Jürgen] Yes. Yes.
-Which I apologise for.
756
00:36:34,760 --> 00:36:37,840
It's like being asked to make
a three-tier apple crumbleâ¦
757
00:36:37,920 --> 00:36:39,320
-[laughing]
-â¦or a three-tiered trifle.
758
00:36:39,400 --> 00:36:42,080
{\an8}[Matt] The three braided tiersof Jürgen's yeasted cake
759
00:36:42,160 --> 00:36:44,880
{\an8}will be packed with chocolate raisinsand apricot jam,
760
00:36:44,960 --> 00:36:48,480
{\an8}and he's flavouring his doughwith a healthy dose of Bavarian booze.
761
00:36:48,840 --> 00:36:52,680
Now, I've made dough with stouts
and it tends to slow it up a bit.
762
00:36:52,760 --> 00:36:54,080
How are you combating that?
763
00:36:54,160 --> 00:36:56,200
I didn't have a problem with that.
764
00:36:56,280 --> 00:36:58,400
-No.
-Hopefully, it'll pack a punch.
765
00:36:58,480 --> 00:37:00,400
-Look forward to it.
-Thank you.
766
00:37:00,480 --> 00:37:03,680
[Matt] Jürgen might betaking his dough for a quiet pint,
767
00:37:03,760 --> 00:37:05,920
but Lizzie's hitting the hard stuff.
768
00:37:06,000 --> 00:37:10,240
So I'm soaking my raisins
in orange blossom and Mandarin gin,
769
00:37:10,320 --> 00:37:12,200
and it's got a gin syrup as well.
770
00:37:12,280 --> 00:37:14,800
They'll be just off their faces.
771
00:37:15,760 --> 00:37:20,320
{\an8}[Noel] Lizzie's gin-soaked raisins will befolded into a cinnamon-yeasted cake.
772
00:37:20,400 --> 00:37:22,800
{\an8}Cream cheese frostingand pineapple flowers
773
00:37:22,880 --> 00:37:25,800
{\an8}will complete a three-tiered renderingof Hansel and Gretel.
774
00:37:25,880 --> 00:37:29,760
Your flavours have been getting really
good recently, so it's about decoration.
775
00:37:29,840 --> 00:37:32,840
-It's about that little bit of finesse.
-Yeah. Which I lack.
776
00:37:32,920 --> 00:37:35,800
-It's aboutâ¦
-Paul, look at all these colours.
777
00:37:36,320 --> 00:37:37,800
It's going to be a colour explosion.
778
00:37:37,880 --> 00:37:40,600
You're quite lucky, because Paul's
just told us he's colour-blind.
779
00:37:40,680 --> 00:37:42,400
[all laughing]
780
00:37:42,480 --> 00:37:43,920
[Matt] Lizzie's not the only baker
781
00:37:44,000 --> 00:37:46,800
using boozy berriesto give her cake a kick.
782
00:37:46,880 --> 00:37:51,240
You do need to keep it moist,
so I have been forced
783
00:37:51,320 --> 00:37:55,320
to use a whole kilo of raisins
784
00:37:55,400 --> 00:38:00,160
soaked in a litre of very good rum.
785
00:38:00,240 --> 00:38:02,440
[Matt] Amanda's rum-soaked raisin cake
786
00:38:02,520 --> 00:38:05,960
{\an8}will be enhancedby a layer of caramelised spiced plums
787
00:38:06,040 --> 00:38:08,800
and decoratedwith ornate Edelweiss flowers.
788
00:38:08,880 --> 00:38:11,880
Edelweiss, there's a song about it
in The Sound of Music.
789
00:38:11,960 --> 00:38:14,520
George knows all the words.
George, isn't that right?
790
00:38:14,600 --> 00:38:17,120
You know all the words to Edelweiss
from The Sound of Music?
791
00:38:17,200 --> 00:38:19,360
Well, yeah,
you've been playing it since we got here.
792
00:38:19,440 --> 00:38:20,680
[chuckling]
793
00:38:22,320 --> 00:38:24,200
He's such a liar.
794
00:38:25,280 --> 00:38:26,760
[Jürgen] It's going to get noisy.
795
00:38:26,840 --> 00:38:31,120
I have quite a powerful kneading method,
which is called the French Slap.
796
00:38:36,360 --> 00:38:39,320
[Amanda] I think I'm going to take
a victim statement from that dough.
797
00:38:40,240 --> 00:38:41,200
Violent.
798
00:38:41,280 --> 00:38:44,480
[Matt] However vigorouslythe bakers choose to handle their dough,
799
00:38:44,560 --> 00:38:46,240
kneading it is crucial.
800
00:38:46,320 --> 00:38:50,240
I want it to be, like, tacky
and, like, relatively sort of smooth.
801
00:38:50,320 --> 00:38:52,040
[Matt] But it's a tricky balance.
802
00:38:52,120 --> 00:38:53,840
[George] Doughy goodness.
803
00:38:53,920 --> 00:38:55,240
[Matt] Knead too forcefully,
804
00:38:55,320 --> 00:38:58,840
and they risk a texturethat's more bread-like than cake.
805
00:38:59,400 --> 00:39:03,040
If you do this reasonably,
it helps creating the structure
806
00:39:03,120 --> 00:39:05,520
within the dough that holds the air.
807
00:39:05,600 --> 00:39:06,840
[Matt] But too delicate,
808
00:39:06,920 --> 00:39:09,160
and their dough will collapseas it proves.
809
00:39:09,240 --> 00:39:11,440
[Crystelle] Mine is kind of
like a brioche dough.
810
00:39:11,520 --> 00:39:15,360
I don't really over-knead it
because it ends up being really sticky.
811
00:39:15,440 --> 00:39:18,600
But again, I just don't know
what the texture's supposed to be like.
812
00:39:18,680 --> 00:39:21,360
So maybe I should be working a bit more.
813
00:39:21,440 --> 00:39:25,840
{\an8}[Noel] Layers of caramelised appleand vanilla and chocolate creme diplomat
814
00:39:25,920 --> 00:39:29,680
{\an8}will separate the three tiersof Crystelle's brioche-style bake.
815
00:39:29,760 --> 00:39:33,600
It's the bread we're judging
and I do think brioche is the best bread.
816
00:39:33,680 --> 00:39:36,240
It is a hybrid between bread and cake.
817
00:39:36,320 --> 00:39:38,400
It's very difficult
and I've never had one before,
818
00:39:38,480 --> 00:39:41,200
so I don't know
if it's just a dry cake or a weird bread,
819
00:39:41,320 --> 00:39:43,280
-but hopefully you'll like it.
-Good luck.
820
00:39:43,360 --> 00:39:45,200
Thank you very much. Thanks.
821
00:39:45,280 --> 00:39:49,520
[Matt] While Crystelle's hoping to giveher cake the texture of a French classic,
822
00:39:49,600 --> 00:39:52,400
Giuseppe is attempting to mimican Italian favourite.
823
00:39:52,480 --> 00:39:57,120
The closest Italian relative
to the yeasted cake is the pandoro,
824
00:39:57,200 --> 00:39:58,760
so I've used that as a baseline.
825
00:39:58,840 --> 00:40:01,680
I'm trying to get as close as possible
to a pandoro texture.
826
00:40:01,760 --> 00:40:05,760
[Matt] Piped with amarena-soaked cherries,Giuseppe's yeast-leavened cake
827
00:40:05,840 --> 00:40:09,280
{\an8}will be soaked in honey and filledwith a vanilla creme patisserie.
828
00:40:09,360 --> 00:40:12,280
Imagine if you get Star Baker this week
in German week,
829
00:40:12,360 --> 00:40:14,160
Jürgen's going to be fuming.
830
00:40:14,760 --> 00:40:16,520
How will that manifest itself?
831
00:40:16,600 --> 00:40:18,680
[mimicking Jürgen]
"Very disappointed, Giuseppe."
832
00:40:18,760 --> 00:40:20,400
[Giuseppe laughing]
He's a really lovely guy.
833
00:40:20,480 --> 00:40:25,080
He gave us all private tutoring sessions
for German names.
834
00:40:25,160 --> 00:40:26,040
That's really nice.
835
00:40:26,120 --> 00:40:29,040
Because he could have just gone,
"Oh, this is to my advantage."
836
00:40:29,120 --> 00:40:31,960
If they have Italian week,
will you be doing that for everyone?
837
00:40:32,040 --> 00:40:33,440
-No way.
-[laughs]
838
00:40:33,520 --> 00:40:35,000
Of course I would. Why not?
839
00:40:35,080 --> 00:40:36,720
-Cut them dead.
-[both chuckle]
840
00:40:38,720 --> 00:40:39,800
[whistling]
841
00:40:39,880 --> 00:40:42,600
Matthew, hold this.
The next time call's in that jar.
842
00:40:42,680 --> 00:40:44,120
Whatever you do, don't open the lid.
843
00:40:44,200 --> 00:40:45,560
-I'll be back in a minute.
-Okay.
844
00:40:48,080 --> 00:40:52,920
[Noel's voice echoing]
Bakers, you are halfway through.
845
00:40:54,320 --> 00:40:57,680
Matthew, I will kill thee.
846
00:41:00,040 --> 00:41:01,240
Right, next.
847
00:41:01,320 --> 00:41:04,680
[Matt] While the bakers' doughwill demonstrate a mastery of texture,
848
00:41:05,480 --> 00:41:07,680
the fillings are a chanceto show off flavours.
849
00:41:08,280 --> 00:41:11,680
Chocolate filling done.
This is going to be messy.
850
00:41:11,760 --> 00:41:14,120
I want a nice, equal distribution
of the filling
851
00:41:14,200 --> 00:41:16,160
and it's always a little bit of a gamble.
852
00:41:16,240 --> 00:41:18,040
[George] This is my one of my wife's
favourite flavours.
853
00:41:18,120 --> 00:41:21,040
She's obsessed with chocolate,
so I'm going to fill it,
854
00:41:21,120 --> 00:41:23,000
one layer, with, like, full chocolate.
855
00:41:23,080 --> 00:41:25,920
The next one is going to be tahini,
because she loves tahini.
856
00:41:26,400 --> 00:41:29,320
And then the top, I'm just gonna do
a chocolate-tahini combo,
857
00:41:29,400 --> 00:41:30,440
kind of mix them together.
858
00:41:30,800 --> 00:41:33,640
[Noel] George's three-tierchocolate and tahini cake
859
00:41:33,720 --> 00:41:37,560
{\an8}will be glazed in a vanilla icingand decorated with sugar paste roses
860
00:41:37,640 --> 00:41:41,160
as a belated wedding anniversarygift for his wife, Oslin.
861
00:41:41,240 --> 00:41:43,360
This is really nice.
How long have you been married?
862
00:41:43,440 --> 00:41:47,160
Erm, fif⦠Fourteen years.
863
00:41:47,240 --> 00:41:49,280
-Shall we ask you that again?
-Fourtâ¦
864
00:41:49,360 --> 00:41:51,200
I got married in 2008.
865
00:41:51,280 --> 00:41:52,920
Why are you doing this to me
on camera, Paul?
866
00:41:53,000 --> 00:41:54,640
-[Paul] I'm not.
-Why, Paul?
867
00:41:54,720 --> 00:41:57,040
-I'm just trying to getâ¦
-My wife watches this.
868
00:41:57,120 --> 00:41:58,760
Should we do it again,
pretend it didn't happen?
869
00:41:58,840 --> 00:42:00,120
Yeah, I need to know this stuff.
870
00:42:00,200 --> 00:42:02,720
So, George, how long you been married?
871
00:42:04,720 --> 00:42:06,800
-I just asked you that question.
-I know, is it 14?
872
00:42:06,880 --> 00:42:09,760
-I'm not feeling well.
-[all laughing]
873
00:42:09,840 --> 00:42:11,160
[Noel] Thirteen.
874
00:42:11,240 --> 00:42:13,640
[Matt] While George's focus is fillings,
875
00:42:13,720 --> 00:42:16,320
Chigs' attention has turned to toppings.
876
00:42:16,400 --> 00:42:18,280
[Chigs] So this is going to be
the mixed nuts topping.
877
00:42:18,360 --> 00:42:21,760
So that's honey and butter
and crushed almonds,
878
00:42:21,840 --> 00:42:24,280
pecans and walnuts,
and that will sit on each level.
879
00:42:24,360 --> 00:42:25,440
So you'll have a crunch on the top.
880
00:42:25,520 --> 00:42:27,120
[Noel] Chigs' crunchy topping
881
00:42:27,200 --> 00:42:29,720
will give way toa honey and mixed peel cake
882
00:42:29,800 --> 00:42:31,560
{\an8}filled with lemon creme diplomat
883
00:42:31,640 --> 00:42:35,520
{\an8}and decorated with white chocolatehoneycomb and marzipan flowers.
884
00:42:35,600 --> 00:42:38,240
So this will go on top, we'll have
a soft, pillowy dough in the middle.
885
00:42:38,320 --> 00:42:39,320
-Filled with fruit.
-Mmm.
886
00:42:39,400 --> 00:42:40,880
-Soft, pillowy dough.
-Yes.
887
00:42:40,960 --> 00:42:43,520
-You're talking like this show talks.
-[laughs]
888
00:42:43,600 --> 00:42:46,160
"We would like a soft, pillowy dough."
889
00:42:47,040 --> 00:42:49,600
Really? Do you really
want it to taste of pillows?
890
00:42:49,680 --> 00:42:53,120
-Ermâ¦
-"Quite dry, quite clothy."
891
00:42:53,200 --> 00:42:56,160
-I won't be trying your bake.
-Erm⦠Okay. sorry.
892
00:42:56,960 --> 00:43:00,160
[Noel] Chigs might be planninga nutty crunch for the top of his bake,
893
00:43:00,240 --> 00:43:03,680
but Freya's gamblingwith an intentional soggy bottom.
894
00:43:03,760 --> 00:43:07,120
I'm kind of making it
like an upside down plum cake.
895
00:43:07,200 --> 00:43:10,600
So I'm pouring the red wine in the bottom.
896
00:43:10,680 --> 00:43:13,240
Not a wine connoisseur,
to be honest with you,
897
00:43:13,320 --> 00:43:15,600
but 'cause it's German red wine,
898
00:43:16,480 --> 00:43:19,040
I feel like
that probably means it's fancy.
899
00:43:19,400 --> 00:43:22,040
[Matt] The three tiersof Freya's yeasted cake
900
00:43:22,120 --> 00:43:26,000
will be topped with poached plumsand soaked in a spiced wine syrup.
901
00:43:26,360 --> 00:43:29,480
[Freya] The goal is
kind of to, like, stretch it out
902
00:43:29,560 --> 00:43:33,120
on top of the red wine,
so it should soak it up perfectly.
903
00:43:33,200 --> 00:43:35,400
Otherwise, it could
all just run everywhere.
904
00:43:35,480 --> 00:43:38,200
All right, that's all ready.
905
00:43:38,280 --> 00:43:40,520
[Matt] With yeasted cake batter plaited,
906
00:43:40,600 --> 00:43:44,280
packed with fillings or soaked in alcohol,the proving can begin.
907
00:43:45,000 --> 00:43:48,800
So this is where the timing becomes
critical, because it's going to beâ¦
908
00:43:48,880 --> 00:43:51,680
I'm going to be more than
halfway through the challenge,
909
00:43:51,760 --> 00:43:53,360
and I haven't even started baking yet.
910
00:43:53,440 --> 00:43:56,440
[Freya] Right,
they're going in for half an hour.
911
00:43:56,520 --> 00:43:59,440
[Noel] While the dough rests,the bakers must labour onâ¦
912
00:43:59,520 --> 00:44:01,680
I'm now gonna start to make my flower.
913
00:44:01,760 --> 00:44:06,040
â¦making decorations that will elevatetheir cakes to Showstopper status.
914
00:44:06,520 --> 00:44:09,480
I'm doing pineapple flowers,
put the pineapples on,
915
00:44:09,560 --> 00:44:13,720
and then heat them low,
and they should turn into flowers.
916
00:44:14,280 --> 00:44:18,040
Well, I've never made flowers in my life.
It's a little bit fiddly for me.
917
00:44:18,120 --> 00:44:19,920
[Freya] Oh, I absolutely love doing this.
918
00:44:20,000 --> 00:44:22,560
[chuckling] To be honest,
I make it up as I go.
919
00:44:23,240 --> 00:44:25,040
You know, we're nearly halfway
through this competition.
920
00:44:25,120 --> 00:44:26,640
-I know! How crazy is that?
-[Noel] And you're still here.
921
00:44:26,720 --> 00:44:29,800
I said that to my mum
and she was like, "Don't worry, Freya,
922
00:44:29,880 --> 00:44:31,600
your dad can come and get you on Tuesday."
923
00:44:31,680 --> 00:44:33,240
[both chuckling]
924
00:44:33,320 --> 00:44:35,080
I've never heard a cuter sentence.
925
00:44:37,840 --> 00:44:40,280
[slurred] Bakers,
you've got one hour left.
926
00:44:40,360 --> 00:44:41,760
[Noel laughing]
927
00:44:42,840 --> 00:44:45,400
Ay, and we have dough.
928
00:44:45,480 --> 00:44:47,800
So my dough has risen, which is great.
929
00:44:47,880 --> 00:44:50,760
Just arranging my caramelised plums.
930
00:44:50,840 --> 00:44:52,760
Gonna sprinkle some more sugar
and cinnamon on top
931
00:44:52,840 --> 00:44:55,240
so it caramelises
a little bit in the oven.
932
00:44:55,320 --> 00:44:59,320
All that needs to be done is egg washing
before it goes in the oven.
933
00:44:59,400 --> 00:45:01,560
[Matt] Multiple cakes of varying sizes
934
00:45:01,640 --> 00:45:04,400
means managingindividual bake times is tricky.
935
00:45:05,280 --> 00:45:06,760
[George] This is going to overflow.
936
00:45:06,840 --> 00:45:08,800
And requires precision planning.
937
00:45:08,880 --> 00:45:12,320
I'll take the first one out
after 20 minutes, the smallest one.
938
00:45:12,400 --> 00:45:14,520
And the next one I'll leave
for a further five minutes.
939
00:45:14,600 --> 00:45:16,160
The other one I'll leave
for another five minutes.
940
00:45:16,240 --> 00:45:18,200
[Matt] But Freya's got other ideas.
941
00:45:18,280 --> 00:45:20,160
[Freya] There we go.
942
00:45:20,240 --> 00:45:23,960
To be honest with you,
they do actually bake like pretty similar
943
00:45:24,040 --> 00:45:27,400
because the little one is so small,
but it's a bit deeper.
944
00:45:28,240 --> 00:45:31,280
So, yeah,
they're not that much different at all.
945
00:45:34,280 --> 00:45:36,280
Just a nice little break, isn't it?
946
00:45:36,360 --> 00:45:39,240
Yeah, the very first we had in this tent.
947
00:45:39,320 --> 00:45:44,200
Yeah, this bit's kind of, like,
chilled at the moment, but we'll see.
948
00:45:44,280 --> 00:45:48,640
Listen, I think the secret to
a good yeasted cake is being patient.
949
00:45:51,240 --> 00:45:53,160
I'm just saying that
to make myself feel better.
950
00:45:53,240 --> 00:45:54,480
[Noel] What did you just say to me?
951
00:45:54,560 --> 00:45:57,440
"Don't bring
your erratic behaviour in here."
952
00:45:57,520 --> 00:45:59,280
-Yeah. Over here.
-In this zone.
953
00:45:59,360 --> 00:46:01,560
-Created a little calm zone.
-Yeah, I'm quite chilled.
954
00:46:01,640 --> 00:46:02,640
I can be calm.
955
00:46:02,720 --> 00:46:04,200
-Can you?
-Yeah.
956
00:46:04,280 --> 00:46:06,760
I feel like your mum and dad
used to play that competition a lot,
957
00:46:06,840 --> 00:46:09,840
like, "Who can be
the quietest the longest?"
958
00:46:09,920 --> 00:46:11,280
"Let's go."
959
00:46:11,360 --> 00:46:14,440
You'd just be sat there shaking,
bottling it up.
960
00:46:14,520 --> 00:46:15,920
[laughing]
961
00:46:16,000 --> 00:46:18,440
How very dare you!
962
00:46:20,400 --> 00:46:23,880
I'm just checking on it.
It should be coming out in two minutes.
963
00:46:24,440 --> 00:46:27,720
[Matt] While most of the bakersare managing to hold their nerveâ¦
964
00:46:27,800 --> 00:46:31,720
-[George] Let's take these babies out.
-â¦George can't wait any longer.
965
00:46:31,800 --> 00:46:32,640
[Chigs] Are they baked?
966
00:46:32,720 --> 00:46:35,720
[George] I don't know.
But I need to start decorating.
967
00:46:35,800 --> 00:46:38,160
Bakers, you have half an hour left.
968
00:46:38,840 --> 00:46:40,680
[Chigs] I'm gonna give it
another couple minutes.
969
00:46:41,240 --> 00:46:45,320
[Giuseppe] In 40 seconds,
I'm going to be taking the large one out.
970
00:46:45,400 --> 00:46:48,520
I keep questioning this big one
because it's so big.
971
00:46:48,600 --> 00:46:51,960
The last thing you want
is him saying, "It's raw."
972
00:46:52,040 --> 00:46:55,640
They look fine on top. Gotta make sure
they're done all the way through.
973
00:46:55,720 --> 00:46:57,840
[Lizzie] Paul said, "Show finesse."
974
00:46:59,040 --> 00:47:00,560
Oh, no!
975
00:47:00,640 --> 00:47:02,120
"Finesse."
976
00:47:03,640 --> 00:47:06,280
Can you have much finesse
with a broken cake?
977
00:47:06,360 --> 00:47:08,920
Bakers, you have ten minutes left.
978
00:47:09,640 --> 00:47:10,880
Amanda, you've got nine.
979
00:47:12,440 --> 00:47:17,000
Wonder if I overdid the wine.
As long as the middle is cooked.
980
00:47:17,080 --> 00:47:20,360
I think we're gonna try and assemble this.
981
00:47:22,280 --> 00:47:23,960
Let's do it. Let's do it. Let's do it.
982
00:47:24,920 --> 00:47:28,040
Needs more time.
I'll give it another five.
983
00:47:29,080 --> 00:47:31,040
[Chigs] So this is gonna be
the chocolate honeycomb.
984
00:47:31,120 --> 00:47:32,760
Melted already, I can feel it.
985
00:47:35,320 --> 00:47:36,200
Done.
986
00:47:37,080 --> 00:47:41,160
Right! It's too hot
to put the butter icing on.
987
00:47:43,560 --> 00:47:45,680
[Giuseppe]
This is the cream in the middle.
988
00:47:46,840 --> 00:47:49,160
[George] Come on, come on. I'm shaking.
989
00:47:50,840 --> 00:47:51,960
[Amanda] It's too hot.
990
00:47:52,960 --> 00:47:56,960
-[Lizzie] My pineapple flowers.
-[Crystelle] Okay, roses, roses, roses.
991
00:47:58,120 --> 00:47:59,360
Done!
992
00:48:01,120 --> 00:48:03,920
[Amanda] I thought for once,
I'd have a tidy bench.
993
00:48:04,000 --> 00:48:05,560
[groaning] Why is it falling?
994
00:48:06,520 --> 00:48:07,440
Oh, my gosh!
995
00:48:07,520 --> 00:48:09,880
Bakers, your time is up.
996
00:48:10,560 --> 00:48:12,360
Please step away from your bakes.
997
00:48:13,520 --> 00:48:16,720
[Freya] Oh, look at that. Wow!
998
00:48:17,800 --> 00:48:20,720
I think I went⦠You know
when we were like, "Oh, do more wine"?
999
00:48:20,800 --> 00:48:22,120
-Yeah.
-You should see it.
1000
00:48:22,200 --> 00:48:24,800
It's dripping in wine.
I think that's better.
1001
00:48:30,620 --> 00:48:36,060
[Matt] The bakers' yeast-leavened cakesnow face the judgment of Paul and Prue.
1002
00:48:36,580 --> 00:48:39,660
Okay, bakers, Noel is feeling
a little under the weather.
1003
00:48:39,740 --> 00:48:43,140
But we're going to carry on
and invite Lizzie up to the front.
1004
00:48:43,820 --> 00:48:45,820
With your Showstopper, please.
1005
00:48:51,020 --> 00:48:53,700
{\an8}[Paul] I like it.
I think you've made a real attempt
1006
00:48:53,780 --> 00:48:56,740
{\an8}to create that finesse
that we're looking for. All right.
1007
00:48:56,820 --> 00:48:57,900
[Prue] Let's have a look.
1008
00:49:02,620 --> 00:49:04,820
[Paul] You ended up
with something very, very nice.
1009
00:49:04,900 --> 00:49:07,660
So you don't get that chew.
You get a cake-like quality.
1010
00:49:07,740 --> 00:49:12,620
I think it needs a little more sweetness,
either in a glaze or an icing.
1011
00:49:12,700 --> 00:49:15,020
But it's very nice and very pleasant.
1012
00:49:15,100 --> 00:49:17,140
-Well done.
-[Paul] Thank you, Lizzie.
1013
00:49:23,820 --> 00:49:26,460
{\an8}I like the look of that.
The roses coming all the way down.
1014
00:49:26,540 --> 00:49:29,780
I like the uniformity of it.
As a package, it works together.
1015
00:49:30,620 --> 00:49:31,980
[Prue] This is the apple one?
1016
00:49:32,060 --> 00:49:33,900
[Crystelle] Yeah.
The cinnamon apples are in the centre
1017
00:49:33,980 --> 00:49:35,540
and the cream is piped 'round the outside.
1018
00:49:35,620 --> 00:49:38,780
[Prue] This is about as fattening
a mouthful as you could get.
1019
00:49:39,620 --> 00:49:42,100
The cream, the apple and cinnamon
work beautifully together.
1020
00:49:42,180 --> 00:49:46,020
I love the structure as well,
because it's quite light on the mouth.
1021
00:49:46,100 --> 00:49:47,020
Delicious.
1022
00:49:47,740 --> 00:49:48,860
Good job, Crystelle.
1023
00:49:49,820 --> 00:49:50,860
[Prue] Very good job.
1024
00:49:55,380 --> 00:49:58,260
{\an8}[Paul] It's quite pretty.
It's a bit dark. It's been overbaked.
1025
00:49:58,340 --> 00:49:59,300
Okay.
1026
00:49:59,380 --> 00:50:03,500
You can see how dark that is in places.
But I like the design though, it's clever.
1027
00:50:04,180 --> 00:50:07,020
[Prue] I like the crystallized candy peel,
it's really good.
1028
00:50:07,100 --> 00:50:09,500
But it's quite a tough eat, isn't it?
1029
00:50:09,580 --> 00:50:11,780
It's dry. Flavours are good, idea's good.
1030
00:50:11,860 --> 00:50:13,660
It's the overbaking that's done it for me.
1031
00:50:13,740 --> 00:50:16,420
-Thank you, Chigs.
-Thank you, guys. Thank you very much.
1032
00:50:21,940 --> 00:50:24,940
{\an8}It's quite effective.
Not very neat down at the bottom.
1033
00:50:25,020 --> 00:50:28,060
But you can cover up a world of problems
with almonds on the outside.
1034
00:50:28,940 --> 00:50:30,500
But its dependent on the flavour.
1035
00:50:31,380 --> 00:50:32,460
[Prue] That's a lot of fruit.
1036
00:50:36,260 --> 00:50:39,100
-Flavour's fantastic.
-That's beautiful.
1037
00:50:39,180 --> 00:50:41,740
The structure is perfect.
The bite is perfect.
1038
00:50:41,820 --> 00:50:43,740
The bake is spot-on.
1039
00:50:43,820 --> 00:50:45,540
I've never had anything
quite like that before.
1040
00:50:45,620 --> 00:50:46,820
Thank you.
1041
00:50:46,900 --> 00:50:49,220
[Paul] It's not
the best-looking thing I've seen.
1042
00:50:49,300 --> 00:50:51,420
But it's one of the best-tasting things
I've had for a long time.
1043
00:50:51,500 --> 00:50:52,940
Thank you so much.
1044
00:50:59,220 --> 00:51:02,180
{\an8}[Paul] There's so much bleeding
coming from the plums.
1045
00:51:02,260 --> 00:51:04,140
[Prue] It is a bit messy-looking.
1046
00:51:04,220 --> 00:51:06,460
[Paul] If you had water icing
around the outside of each one,
1047
00:51:06,540 --> 00:51:07,540
it'd look neater.
1048
00:51:07,620 --> 00:51:08,740
[Prue] Should we taste it?
1049
00:51:08,820 --> 00:51:10,020
[Paul] Let's have a look.
1050
00:51:13,420 --> 00:51:18,740
The syrupy topping
is delicious, unusual and lovely.
1051
00:51:19,380 --> 00:51:21,780
But there's an awful lot
of dough to topping.
1052
00:51:21,860 --> 00:51:25,380
And I think it could have done
with a little more baking.
1053
00:51:26,020 --> 00:51:28,860
-[Paul] Yeah, it's too doughy.
-Yeah, it is underbaked.
1054
00:51:28,940 --> 00:51:30,300
-Yeah, it is.
-Got it.
1055
00:51:30,860 --> 00:51:32,660
-Thank you
-Thank you.
1056
00:51:33,380 --> 00:51:34,300
[Matt] Well done.
1057
00:51:38,540 --> 00:51:40,340
{\an8}[Prue] I think it's very pretty.
1058
00:51:40,420 --> 00:51:43,300
{\an8}It does look like an anniversary cake.
1059
00:51:43,380 --> 00:51:45,220
-[Paul] You need a stronger colour there.
-[George] Yeah.
1060
00:51:45,300 --> 00:51:47,260
See the colour you managed
to achieve down here?
1061
00:51:47,340 --> 00:51:49,420
You want the same up there.
You can see how light that is.
1062
00:51:49,500 --> 00:51:51,540
It's almost been treated like a soft roll.
1063
00:51:51,620 --> 00:51:53,100
-[George] Yeah.
-[Paul] All right.
1064
00:51:53,180 --> 00:51:54,340
[Prue] Let's have a look.
1065
00:51:58,380 --> 00:52:01,580
I love the flavour.
Chocolate-tahini balance is perfect.
1066
00:52:01,660 --> 00:52:04,380
[Paul] That's, erm⦠That's a raw dough.
1067
00:52:05,420 --> 00:52:07,740
-Oh, is it?
-[Prue] The middle is raw.
1068
00:52:07,820 --> 00:52:09,700
I think it's a bit clumsy,
it's been rushed.
1069
00:52:09,780 --> 00:52:11,260
-Thank you.
-Thank you
1070
00:52:14,500 --> 00:52:17,580
{\an8}[Prue] I think it looks absolutely lovely.
I really do.
1071
00:52:17,660 --> 00:52:20,180
And it's holding very well.
It doesn't seem to be squashing.
1072
00:52:20,740 --> 00:52:22,500
[Paul] I wanna go
straight down to the bottom.
1073
00:52:22,580 --> 00:52:25,180
-[all exclaiming]
-Well held.
1074
00:52:26,340 --> 00:52:27,300
[Giuseppe] Thank you.
1075
00:52:27,380 --> 00:52:30,980
Well, I ain't letting no cake go to waste.
Not on my watch.
1076
00:52:31,060 --> 00:52:31,980
[all laughing]
1077
00:52:32,740 --> 00:52:36,340
[Prue] That looks really lovely.
Light, it's almost like a panettone.
1078
00:52:36,420 --> 00:52:38,180
It's better than a panettone, that.
1079
00:52:39,820 --> 00:52:42,860
It's almost like a whisked sponge.
The cherries are delicious.
1080
00:52:42,940 --> 00:52:45,180
Nice and tart, but they're sweet
at the same time.
1081
00:52:45,260 --> 00:52:47,060
It's delicious. I think you've
done an amazing job.
1082
00:52:47,140 --> 00:52:49,660
-[Prue] Well done, Giuseppe.
-[Paul] Thank you, Giuseppe.
1083
00:52:53,580 --> 00:52:55,660
{\an8}[Prue] I must say,
I think it looks really beautiful.
1084
00:52:55,740 --> 00:52:57,340
{\an8}It's a lovely colour.
1085
00:52:57,420 --> 00:52:59,540
[Paul] I can't wait to see
what it looks like inside.
1086
00:53:02,420 --> 00:53:04,580
It's quite a breakfasty bake.
1087
00:53:04,660 --> 00:53:06,700
You think it's too bready?
1088
00:53:06,780 --> 00:53:09,380
It is very bready.
It's a little bit dry.
1089
00:53:09,460 --> 00:53:12,980
You have to be really delicate with this
sort of thing to get the air in it.
1090
00:53:13,060 --> 00:53:16,900
That could have opened up
considerably more to make it much lighter.
1091
00:53:16,980 --> 00:53:19,660
But the flavour is good.
Overall, I like it.
1092
00:53:20,820 --> 00:53:23,300
But I don't love it, which is a shame.
1093
00:53:24,300 --> 00:53:26,060
It probably could have been lighter.
1094
00:53:26,140 --> 00:53:30,860
It could have been in the oven less,
but I feel proud of what I've produced.
1095
00:53:30,940 --> 00:53:31,820
[Freya] I just loved it.
1096
00:53:31,900 --> 00:53:35,460
To be totally flat-out honest,
that's what I hoped it'd look like.
1097
00:53:35,540 --> 00:53:38,180
In fact, I wouldn't have
wanted it to look any different
1098
00:53:38,900 --> 00:53:40,980
[George] I'm gutted. I'm really gutted.
1099
00:53:41,060 --> 00:53:44,260
Definitely feel I'm in danger.
Like, more than ever.
1100
00:53:45,220 --> 00:53:46,580
Yeah, I feel a bit sick.
1101
00:53:52,300 --> 00:53:56,340
Let's talk about
who's in line for Star Baker.
1102
00:53:56,420 --> 00:53:57,740
Giuseppe's done really well.
1103
00:53:57,820 --> 00:54:00,340
I mean, he's really beginning
to get into his stride now.
1104
00:54:00,420 --> 00:54:01,580
Could be one to watch.
1105
00:54:01,660 --> 00:54:05,220
I think overall Jürgenâ¦
Jürgen's done all right, actually.
1106
00:54:05,300 --> 00:54:07,380
-He had a handshake yesterday.
-He did.
1107
00:54:07,460 --> 00:54:10,540
I was a little bit disappointed
with his Showstopper.
1108
00:54:10,620 --> 00:54:15,940
But it looked so beautiful.
Because we think Jürgen is so good,
1109
00:54:16,020 --> 00:54:19,580
when he doesn't do something perfectly,
we bang on about it.
1110
00:54:19,660 --> 00:54:22,780
-That's still a very good yeasted cake.
-Yeah.
1111
00:54:22,860 --> 00:54:24,620
[Paul] I was a little bit
upset with George.
1112
00:54:24,700 --> 00:54:28,500
You know, they were doughy.
I think Freya's down there as well,
1113
00:54:28,580 --> 00:54:32,220
because Freya's Showstopper
wasn't as good as I was expecting.
1114
00:54:32,300 --> 00:54:36,060
[Prue] It was such a pity because
the actual syrup was delicious.
1115
00:54:36,140 --> 00:54:40,060
But it was that much cake
and a tiny bit of topping.
1116
00:54:40,140 --> 00:54:43,500
[Paul] In Star Baker position,
you've got Giuseppe, Jürgen,
1117
00:54:43,580 --> 00:54:45,380
and George and Freya down at the bottom.
1118
00:54:53,260 --> 00:54:56,300
Well, bakers,
thank you so much for joining us
1119
00:54:56,940 --> 00:55:00,740
for two gruelling days in this hot tent.
1120
00:55:00,820 --> 00:55:03,540
Now the Star Baker this week isâ¦
1121
00:55:07,700 --> 00:55:10,500
-Is Giuseppe, congratulations.
-[all clapping]
1122
00:55:12,740 --> 00:55:13,740
[murmurs indistinctly]
1123
00:55:16,500 --> 00:55:17,820
And now we have to lose someone.
1124
00:55:17,900 --> 00:55:19,780
This gets harder and harder.
1125
00:55:19,860 --> 00:55:23,300
And the person
that we are losing this week
1126
00:55:23,380 --> 00:55:26,380
is someone who's brought
their own ideas into the tent.
1127
00:55:26,460 --> 00:55:29,100
And we're very, very sorry to see them go.
1128
00:55:29,700 --> 00:55:32,900
I'm afraid the person
who is leaving us this week isâ¦
1129
00:55:35,820 --> 00:55:36,740
Is Freya.
1130
00:55:41,020 --> 00:55:43,460
-Oh, my gosh. Oh, my gosh.
-[sobbing]
1131
00:55:43,540 --> 00:55:47,260
I'm really sad Freya's going.
My God, she is so talented.
1132
00:55:47,340 --> 00:55:50,420
You are literally
the most put-together 19-year-old
1133
00:55:50,500 --> 00:55:51,820
I've ever met in my entire life.
1134
00:55:52,980 --> 00:55:55,020
That wait was agonising.
1135
00:55:55,100 --> 00:55:57,180
I thought, "I'm waiting
for my name to be called,
1136
00:55:57,260 --> 00:55:59,780
I'm waiting for my name,"
and then, you know, poor Freya.
1137
00:55:59,860 --> 00:56:01,180
Really gutted for her.
1138
00:56:01,260 --> 00:56:04,540
[Paul] It's very sad that Freya had to go.
She's done an amazing job.
1139
00:56:04,620 --> 00:56:08,020
She's 19 years old, vegan baking,
and she came halfway.
1140
00:56:09,260 --> 00:56:10,860
There you go. That's how good she is.
1141
00:56:10,940 --> 00:56:12,220
Should be really proud of yourself.
1142
00:56:12,300 --> 00:56:14,140
-Thank you.
-[Paul] Really proud of yourself.
1143
00:56:14,220 --> 00:56:16,380
Genuinely, I think it's the best
experience of my life.
1144
00:56:16,460 --> 00:56:18,340
[Prue] You know, you've done so well.
1145
00:56:18,860 --> 00:56:21,260
I was feeling
the lack of experience quite a lot.
1146
00:56:21,340 --> 00:56:23,140
So, you know, I am 19.
1147
00:56:23,220 --> 00:56:25,860
So I do feel really proudto have even just been able to keep up.
1148
00:56:25,940 --> 00:56:28,460
So, like, to get to week five
and do it vegan,
1149
00:56:28,540 --> 00:56:34,180
erm, I just feel like I really have
done what I wanted to do being here.
1150
00:56:34,260 --> 00:56:36,300
[all] It's only vegan chocolate cake!
1151
00:56:37,020 --> 00:56:38,820
Giuseppe, he's done it again.
1152
00:56:38,900 --> 00:56:43,260
Giuseppe absolutely deserved
Star Baker. Yes. [chuckles]
1153
00:56:43,340 --> 00:56:44,540
Second Star Baker.
1154
00:56:44,620 --> 00:56:46,700
I can't⦠[clicks tongue]
I can't believe that.
1155
00:56:46,780 --> 00:56:48,220
I want to think only of the next step,
1156
00:56:48,300 --> 00:56:51,540
so next week, it's gonna put me under
a lot of pressure to perform well,
1157
00:56:51,620 --> 00:56:52,860
and that's, ermâ¦
1158
00:56:52,940 --> 00:56:54,460
A difficult position to start in.
95193
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