1 00:00:02,000 --> 00:00:03,600 Welcome back to the Bake Off tent - 2 00:00:03,600 --> 00:00:05,240 the bakers are past the halfway point. 3 00:00:05,240 --> 00:00:06,760 They've had their orange segments 4 00:00:06,760 --> 00:00:08,680 and a thorough sponge-down from Mary Berry. 5 00:00:08,680 --> 00:00:11,600 - Was it a Genoise sponge? - I think we've extended this analogy too far. 6 00:00:11,600 --> 00:00:13,520 BOTH: Welcome to the Great British Bake Off. 7 00:00:13,520 --> 00:00:17,320 'Last time, the bakers took on pies and tarts.' 8 00:00:17,320 --> 00:00:18,880 Are you a pie or a tart? 9 00:00:18,880 --> 00:00:20,080 Oh, a tart. 10 00:00:20,080 --> 00:00:21,720 Yeah, I'm a tart as well. 11 00:00:21,720 --> 00:00:24,080 'Kate's pork pies won over the judges...' 12 00:00:24,080 --> 00:00:25,880 It's a great-looking pie, that. 13 00:00:25,880 --> 00:00:27,760 And the pastry, really lovely. 14 00:00:27,760 --> 00:00:29,840 '..finally winning her Star Baker. 15 00:00:29,840 --> 00:00:32,080 'For others, it wasn't such a good week...' 16 00:00:32,080 --> 00:00:34,520 Come on, there is a plumbing issue here. 17 00:00:34,520 --> 00:00:36,640 - What's in that egg white? - Lavender. 18 00:00:36,640 --> 00:00:38,320 Lavender? 19 00:00:38,320 --> 00:00:41,080 '..and it was Norman who left the Bake Off tent. 20 00:00:42,240 --> 00:00:44,120 'So which of the remaining six...' 21 00:00:44,120 --> 00:00:47,440 - Is it Alien Autopsy week? - It does feel a bit like that. 22 00:00:47,440 --> 00:00:50,120 '..will get a rise out of yeast-leavened cakes...' 23 00:00:50,120 --> 00:00:52,240 It's dipped slightly. 24 00:00:52,240 --> 00:00:54,800 I think it's going to be sad. 25 00:00:54,800 --> 00:00:57,280 '..make cakes fit for Swedish royalty...' 26 00:00:57,280 --> 00:01:01,520 This is the classic Swedish princess cake. 27 00:01:01,520 --> 00:01:04,280 '..and produce monumental Dobos tortes?' 28 00:01:04,280 --> 00:01:06,800 It's what I call a Showstopper. 29 00:01:06,800 --> 00:01:11,120 'And whose Bake Off will come to a sweet but sticky end?' 30 00:01:11,120 --> 00:01:12,560 Done. 31 00:01:33,040 --> 00:01:35,480 EUROPEAN DANCE MUSIC PLAYS 32 00:01:35,480 --> 00:01:40,240 "SCANDINAVIAN" ACCENT: Welcome to the 2014 Euro Bake Off. 33 00:01:40,240 --> 00:01:43,400 Amsterdam, can we have your points, please? 34 00:01:46,040 --> 00:01:48,880 - "DUTCH" ACCENT: - Hello, Melly, this is the Amsterdam jury 35 00:01:48,880 --> 00:01:51,440 and want to say thank you for having such a groovy show 36 00:01:51,440 --> 00:01:54,680 and everybody in the Netherlands really enjoying themselves tonight. 37 00:01:54,680 --> 00:01:56,920 So, the votes from the jury, 38 00:01:56,920 --> 00:02:00,280 we have British bakers with the 12 points. 39 00:02:00,280 --> 00:02:03,720 BOTH: This is European cake week. 40 00:02:05,720 --> 00:02:07,920 I've had lots of European holidays 41 00:02:07,920 --> 00:02:09,920 and I've probably eaten lots of cake. 42 00:02:09,920 --> 00:02:13,640 But not thought about what they're called and how they're made. 43 00:02:15,000 --> 00:02:17,920 There's definitely an element of winging it this week 44 00:02:17,920 --> 00:02:21,120 because I haven't had a whole great amount of time to practise. 45 00:02:21,120 --> 00:02:22,800 It's half term at the moment 46 00:02:22,800 --> 00:02:25,720 but I've got two exams next week which are also suffering. 47 00:02:25,720 --> 00:02:29,240 I'm looking forward to a good or average week now, I just don't 48 00:02:29,240 --> 00:02:33,160 want to have another one where I get told off in the middle of the tent. 49 00:02:41,520 --> 00:02:44,160 Bakers, good morning. Great to see you all here. 50 00:02:44,160 --> 00:02:46,520 For your Signature Challenge this morning, 51 00:02:46,520 --> 00:02:49,360 Mary and Paul would like you to bake, please, 52 00:02:49,360 --> 00:02:53,600 a cake inspired by those great cakes of Europe. 53 00:02:53,600 --> 00:02:58,400 Think Germany, France or possibly be a little bit more adventurous. 54 00:02:58,400 --> 00:03:01,720 Romania, Estonia, Lithuania or the famous... 55 00:03:01,720 --> 00:03:03,680 IMPERSONATES DUTCH 56 00:03:03,680 --> 00:03:05,040 ..cake from Holland. 57 00:03:05,040 --> 00:03:07,520 Your cakes must be leavened with yeast. 58 00:03:07,520 --> 00:03:09,760 None of this GB baking powder nonsense. 59 00:03:09,760 --> 00:03:12,880 The choice of filling and decoration is entirely up to you. 60 00:03:12,880 --> 00:03:16,800 I'm merely here to say you have three hours to complete your bake. 61 00:03:16,800 --> 00:03:20,560 So as the Spanish, our beloved European brethren, would say... 62 00:03:20,560 --> 00:03:22,520 - En sus marcas. - Listos. 63 00:03:22,520 --> 00:03:23,840 Bake! 64 00:03:27,000 --> 00:03:30,520 - PAUL: - Leavened cakes are the oldest cakes in the world! 65 00:03:30,520 --> 00:03:33,200 Baking powder was only invented in the 1850s, 66 00:03:33,200 --> 00:03:36,160 and so the only way to rise a cake before was with yeast. 67 00:03:36,160 --> 00:03:39,040 So, these cakes have been around an awfully long time, 68 00:03:39,040 --> 00:03:42,640 and they're all embedded right the way throughout Europe. 69 00:03:42,640 --> 00:03:45,360 - MARY: - A leavened cake is made in a similar way 70 00:03:45,360 --> 00:03:47,320 that you would make a loaf of bread 71 00:03:47,320 --> 00:03:49,760 and it can't really be hurried too much. 72 00:03:49,760 --> 00:03:52,760 Get it too hot and it will rise too quickly 73 00:03:52,760 --> 00:03:54,920 and you won't get the right texture. 74 00:03:54,920 --> 00:03:57,520 Too slow - they won't have had time. 75 00:03:57,520 --> 00:03:59,480 It's all to do with timing. 76 00:04:01,040 --> 00:04:04,160 Austrians have been baking the kugelhopf for years. 77 00:04:04,160 --> 00:04:07,080 Luis has been practising his for the last week. 78 00:04:07,080 --> 00:04:11,040 - Hello, Luis. - You all right? - Yes, I'm good. - Good, thank you. 79 00:04:11,040 --> 00:04:14,360 So, what's this bake you're going to be doing for us today? 80 00:04:14,360 --> 00:04:19,400 Apple and cinnamon kugelhopf with honeyed apples on top. 81 00:04:19,400 --> 00:04:23,440 Luis will be topping his apple kugelhopf with roasted almonds 82 00:04:23,440 --> 00:04:25,720 and spooning calvados syrup on top. 83 00:04:25,720 --> 00:04:28,320 Are you going to be able to do it in the time? 84 00:04:28,320 --> 00:04:32,400 Yeah, I should be able to because it's pretty much an all-in-one, 85 00:04:32,400 --> 00:04:35,360 it proves for about an hour and 15 minutes or so, 86 00:04:35,360 --> 00:04:38,400 and it bakes quite quick, it's only about 40 minutes. 87 00:04:42,320 --> 00:04:44,560 - CHETNA: - I'm making a savarin. 88 00:04:44,560 --> 00:04:46,360 It's mainly orange-flavoured. 89 00:04:46,360 --> 00:04:49,600 Once it's done, then I'm going to give it a bath 90 00:04:49,600 --> 00:04:52,360 in this lovely orange syrup. 91 00:04:52,360 --> 00:04:55,120 Once she's soaked the savarin in syrup, 92 00:04:55,120 --> 00:04:58,680 Chetna will be filling it with pistachio and cinnamon cream. 93 00:04:58,680 --> 00:05:01,160 It needs that cream to cut through the orange 94 00:05:01,160 --> 00:05:02,680 so it just gives a balance. 95 00:05:02,680 --> 00:05:07,440 - Does the savarin end up looking like that then? - Yes. 96 00:05:07,440 --> 00:05:09,920 It's a bit like a piles cushion, isn't it? 97 00:05:11,120 --> 00:05:14,400 Let's just put that back there. 98 00:05:17,040 --> 00:05:19,680 Everything that enriches and flavours a dough 99 00:05:19,680 --> 00:05:23,520 has the potential to retard the yeast and inhibit the cake's rise... 100 00:05:23,520 --> 00:05:26,920 There's so many other things here that could slow the yeast down, 101 00:05:26,920 --> 00:05:28,600 you just need to get it going. 102 00:05:28,600 --> 00:05:31,960 ..something that Richard and Nancy are taking an extra step to avoid. 103 00:05:31,960 --> 00:05:35,400 The first thing I've had to do is make what's called a sponge. 104 00:05:35,400 --> 00:05:39,760 So, I've put the yeast, and some warm milk and the sugar 105 00:05:39,760 --> 00:05:43,120 and half the flour, all the things the yeast likes. 106 00:05:43,120 --> 00:05:45,400 So, I've put that to work for 20 minutes, 107 00:05:45,400 --> 00:05:48,160 and then I'll know that the yeast is working. 108 00:05:48,160 --> 00:05:50,520 That certainly looks like a sponge, doesn't it? 109 00:05:50,520 --> 00:05:54,200 Richard's making a cake similar to Luis' Austrian kugelhopf, 110 00:05:54,200 --> 00:05:56,320 but Richard's hails from Germany. 111 00:05:56,320 --> 00:05:59,320 My brother-in-law is German and he often makes them, 112 00:05:59,320 --> 00:06:02,480 so it's something I think I know what it's meant to taste like. 113 00:06:02,480 --> 00:06:06,320 It's got cranberries, apricots, raisins, mixed peel, 114 00:06:06,320 --> 00:06:08,640 rum and orange zest in it as well. 115 00:06:08,640 --> 00:06:14,000 Once baked, Richard's guglhupf will be encrusted with flaked almonds. 116 00:06:14,000 --> 00:06:16,640 - MARY: - Is it staying as it is or is it having a syrup? 117 00:06:16,640 --> 00:06:17,960 How are you finishing it? 118 00:06:17,960 --> 00:06:19,720 I'm going to wing it again this week. 119 00:06:19,720 --> 00:06:21,120 You're going to wing it? 120 00:06:21,120 --> 00:06:23,440 I'll either do a syrup or I'll icing-sugar it. 121 00:06:23,440 --> 00:06:25,600 Dangerous thing, week six, winging it. 122 00:06:25,600 --> 00:06:28,280 You've got to go with your heart, haven't you, really? 123 00:06:28,280 --> 00:06:29,720 Is your heart there, Richard? 124 00:06:29,720 --> 00:06:31,640 Slightly worried if your heart's there. 125 00:06:31,640 --> 00:06:34,360 My heart is in my stomach a lot of the time while I'm here. 126 00:06:34,360 --> 00:06:37,800 My sponge is sponged, you can just see it's got some holes in it, 127 00:06:37,800 --> 00:06:39,560 so that's good. 128 00:06:41,120 --> 00:06:44,960 Renegade baker Nancy's already opted out of Europe. 129 00:06:44,960 --> 00:06:49,240 My European cake isn't 1% European. 130 00:06:50,600 --> 00:06:54,160 Probably Caribbean. I suppose it's European in design. 131 00:06:54,160 --> 00:06:56,560 Nancy's hybrid savarin will be 132 00:06:56,560 --> 00:06:59,000 soaked in an orange and passion fruit syrup 133 00:06:59,000 --> 00:07:00,840 and flavoured with banana. 134 00:07:00,840 --> 00:07:02,440 Savarin's quite light. 135 00:07:02,440 --> 00:07:04,960 You've added banana, which sits on the dough. 136 00:07:04,960 --> 00:07:09,400 It's dangerous putting not only a banana in but a fresh banana. 137 00:07:09,400 --> 00:07:12,360 Do you feel the danger of the banana? 138 00:07:12,360 --> 00:07:15,240 I'm feeling it, yeah, but I didn't let it get me. 139 00:07:17,680 --> 00:07:22,480 Nancy and Luis are hoping to get enough rise from one long prove. 140 00:07:22,480 --> 00:07:26,520 It's just a patience game now really, just waiting for it. 141 00:07:27,720 --> 00:07:29,880 'For everyone else...' 142 00:07:29,880 --> 00:07:32,160 So sticky. Love it though. 143 00:07:32,160 --> 00:07:35,440 '..timing the rise is twice as complicated.' 144 00:07:35,440 --> 00:07:37,360 Why are you proving it twice then? 145 00:07:37,360 --> 00:07:41,480 I've put it in the first time to rise it. 146 00:07:41,480 --> 00:07:44,560 I've put the butter in and the chocolate chips in after. 147 00:07:44,560 --> 00:07:47,720 Hang on, you're adding butter to the dough after? How much? 148 00:07:47,720 --> 00:07:49,280 Four tablespoons? 149 00:07:49,280 --> 00:07:50,960 Four tablespoons?! 150 00:07:50,960 --> 00:07:53,800 The first couple of times I made it, it tasted like a bread, 151 00:07:53,800 --> 00:07:57,840 so I added a bit more cake-y ingredients to make it more cake-y. 152 00:07:57,840 --> 00:08:01,360 If it rises, Martha's cake will be decorated with melted white 153 00:08:01,360 --> 00:08:05,400 and dark chocolate, with crushed almond brittle sprinkled on the top. 154 00:08:05,400 --> 00:08:07,280 Tell us about what the dough is, then. 155 00:08:07,280 --> 00:08:09,880 It's got cocoa powder and melted chocolate in the dough 156 00:08:09,880 --> 00:08:11,920 - and a bit of almond essence. - OK. 157 00:08:11,920 --> 00:08:14,920 When it's baked, I'm going to soak it in an almond liqueur. 158 00:08:14,920 --> 00:08:16,920 - Good luck. - Thank you. 159 00:08:19,400 --> 00:08:21,280 I don't know what a savarin is. 160 00:08:21,280 --> 00:08:23,960 I don't know what it should... I've never tasted one... 161 00:08:23,960 --> 00:08:26,680 I'm nervous because mine actually is inspired by a babka, 162 00:08:26,680 --> 00:08:29,680 - which isn't even European! - What is it then? - Israeli. 163 00:08:29,680 --> 00:08:33,320 But it's exactly the same as all the other yeast-leavened cakes. 164 00:08:33,320 --> 00:08:36,000 Oh, come on, that is European. Almost, isn't it? 165 00:08:36,000 --> 00:08:38,160 It's in the Eurovision Song Contest. 166 00:08:38,160 --> 00:08:40,440 Yeah! Oh, that counts, that does count. 167 00:08:40,440 --> 00:08:43,760 Kate's Israeli babka will be flavoured with dark chocolate, 168 00:08:43,760 --> 00:08:46,240 sour cherries and pecans. 169 00:08:46,240 --> 00:08:49,160 I spent some time in Israel as a teenager. 170 00:08:49,160 --> 00:08:50,840 Had a wonderful time there 171 00:08:50,840 --> 00:08:53,440 but didn't really like their cakes very much, 172 00:08:53,440 --> 00:08:57,000 so I've had to really change the way I've thought about it and put 173 00:08:57,000 --> 00:09:00,240 lots more flavour into it than perhaps they would traditionally. 174 00:09:00,240 --> 00:09:03,800 Kate's non-traditional cake will be topped with melted white 175 00:09:03,800 --> 00:09:07,400 and dark chocolate and chocolate-dipped cherries to decorate. 176 00:09:07,400 --> 00:09:11,800 What I want to do is make sure that the filling is incorporated 177 00:09:11,800 --> 00:09:13,600 all the way through. 178 00:09:13,600 --> 00:09:15,160 Is it Alien Autopsy week? 179 00:09:15,160 --> 00:09:17,600 - It does feel a bit like that. - Just checking. 180 00:09:17,600 --> 00:09:19,960 I'm just adding the butter to my risen dough 181 00:09:19,960 --> 00:09:21,960 and then chocolate chips as well. 182 00:09:28,560 --> 00:09:32,760 I'm cutting it in two and then I'm just twisting them together. 183 00:09:32,760 --> 00:09:36,400 It's such a soft dough, it's actually quite hard to do. 184 00:09:36,400 --> 00:09:39,320 Plenty of egg-wash for sticking. 185 00:09:39,320 --> 00:09:42,000 So, now, what I'm going to do is I'm going to cover it 186 00:09:42,000 --> 00:09:43,480 for the second prove. 187 00:09:43,480 --> 00:09:45,120 Back in the proving drawer. 188 00:09:45,120 --> 00:09:48,200 Bakers, you have one hour left on your European cakes, 189 00:09:48,200 --> 00:09:49,640 one hour left. 190 00:09:49,640 --> 00:09:50,920 Thank you. 191 00:09:50,920 --> 00:09:52,600 Ooh! 192 00:09:52,600 --> 00:09:54,120 Deciding when to stop proving 193 00:09:54,120 --> 00:09:58,320 and when to start baking is the key to this yeast-leavened challenge. 194 00:09:58,320 --> 00:09:59,720 Let's have a look at her. 195 00:09:59,720 --> 00:10:01,480 Oh, that's great! 196 00:10:01,480 --> 00:10:02,880 Yeah, that's looking good. 197 00:10:02,880 --> 00:10:05,280 Don't over-prove cos it'll sink again. 198 00:10:05,280 --> 00:10:08,480 It goes up and down if you over-prove. 199 00:10:08,480 --> 00:10:10,840 - KATE SIGHS - I hate this bit. 200 00:10:10,840 --> 00:10:12,080 I think it's ready now 201 00:10:12,080 --> 00:10:15,160 because there's enough space for it to grow a little bit in the oven 202 00:10:15,160 --> 00:10:19,040 but it's come up enough that I know it's got the air bubbles inside it. 203 00:10:19,040 --> 00:10:22,680 It's risen so I'm going to get it in the oven now and start it baking. 204 00:10:25,280 --> 00:10:26,920 I hope it has risen enough. 205 00:10:26,920 --> 00:10:28,560 Can't do anything about it now. 206 00:10:28,560 --> 00:10:30,800 Trying to be as careful as possible 207 00:10:30,800 --> 00:10:33,400 because I don't want to knock any air out. 208 00:10:39,720 --> 00:10:41,440 No. 209 00:10:41,440 --> 00:10:45,160 It's got a little bit further to go, it's about that far off the top. 210 00:10:45,160 --> 00:10:48,240 I'm just preparing the syrup that I'm going to cook my apples in. 211 00:10:48,240 --> 00:10:50,960 It's got cinnamon and honey and butter in. 212 00:10:50,960 --> 00:10:53,680 You just drizzle it over the cake as well. 213 00:10:56,760 --> 00:11:00,160 A classic yeast-leavened cake has the simple syrup added 214 00:11:00,160 --> 00:11:02,440 after it's baked. 215 00:11:02,440 --> 00:11:05,640 In here, there's orange and passion fruit juice, 216 00:11:05,640 --> 00:11:10,480 some sugar and 100mls of rum. 217 00:11:10,480 --> 00:11:14,160 But all six bakers are aiming to improve on hundreds of years 218 00:11:14,160 --> 00:11:16,520 of European baking tradition. 219 00:11:16,520 --> 00:11:21,960 I'm just preparing the cream to go in the centre of the cake. 220 00:11:21,960 --> 00:11:24,720 This is just a bit of frippery. 221 00:11:24,720 --> 00:11:27,440 This is the almond brittle, and I'm going to crumble it up 222 00:11:27,440 --> 00:11:29,200 and then sprinkle it on the top. 223 00:11:29,200 --> 00:11:31,880 Richard has gone with a traditional syrup glaze. 224 00:11:31,880 --> 00:11:34,360 It's meant to taste orangey so that's a touch. 225 00:11:34,360 --> 00:11:36,240 But also has a backup plan. 226 00:11:36,240 --> 00:11:38,640 I'm making up some orange liqueur icing. 227 00:11:38,640 --> 00:11:42,280 I know Paul told me that maybe winging it is a bad idea 228 00:11:42,280 --> 00:11:45,200 but I've tried several decorating techniques on it, 229 00:11:45,200 --> 00:11:47,480 and I'm not hugely happy with any of them, 230 00:11:47,480 --> 00:11:50,120 so I'm just going to see where my heart takes me 231 00:11:50,120 --> 00:11:51,800 when it comes out the oven. 232 00:11:54,160 --> 00:11:56,680 - "DUTCH" ACCENT: - So, bakers, don't be alarmed. 233 00:11:56,680 --> 00:11:58,120 Let's take it really mellow 234 00:11:58,120 --> 00:12:01,960 but you've got half an hour for your kugelhopfs and your guglhopfs. 235 00:12:05,600 --> 00:12:06,840 15 more minutes. 236 00:12:06,840 --> 00:12:09,880 The cakes need to be baked long enough to complete the rise. 237 00:12:09,880 --> 00:12:13,840 It will rise a little bit more but what also happens is the heat 238 00:12:13,840 --> 00:12:17,240 kills the yeast so it actually will set like a loaf of bread. 239 00:12:17,240 --> 00:12:19,520 But there needs to be enough time left for them 240 00:12:19,520 --> 00:12:21,880 to cool down so that they can be decorated. 241 00:12:21,880 --> 00:12:24,040 It's just hard not knowing what it should be like. 242 00:12:24,040 --> 00:12:26,200 I feel like I feel like in technicals even though 243 00:12:26,200 --> 00:12:28,240 this is a bake that I could have practised, 244 00:12:28,240 --> 00:12:30,840 which isn't very good cos I could have practised it. 245 00:12:30,840 --> 00:12:32,520 You can start smelling it now. 246 00:12:32,520 --> 00:12:35,120 - Is that your one? - It's the cherries. 247 00:12:37,000 --> 00:12:39,040 God, I need to check it. One sec. 248 00:12:39,040 --> 00:12:41,240 Yeah, check the hopf, man. 249 00:12:41,240 --> 00:12:43,920 - Ooh, he's risen. - He has. 250 00:12:43,920 --> 00:12:46,160 I think that's ready to come out. 251 00:12:46,160 --> 00:12:48,600 Who do you think's going to win this, Luis? 252 00:12:48,600 --> 00:12:50,600 Can I just ask you boldly and baldly? 253 00:12:50,600 --> 00:12:52,720 Can you tell yet, out of the six of you? 254 00:12:52,720 --> 00:12:54,840 - Money's on Nancy. - Money's on Nancy? 255 00:12:55,880 --> 00:12:57,280 Deffo. 256 00:12:57,280 --> 00:12:59,200 It's dipped, slightly. 257 00:12:59,200 --> 00:13:01,160 I think it's going to be sad. 258 00:13:02,840 --> 00:13:04,360 The moment of truth. 259 00:13:05,480 --> 00:13:06,640 Brilliant. 260 00:13:06,640 --> 00:13:08,640 Looks how it should look. 261 00:13:10,040 --> 00:13:12,840 It's a bit of a scary moment in a bake. 262 00:13:15,760 --> 00:13:18,960 Love it, looks great, looks so tasty. 263 00:13:18,960 --> 00:13:20,400 Let's hope it comes. 264 00:13:20,400 --> 00:13:24,600 More rather than less is good, I think, for this one. 265 00:13:24,600 --> 00:13:26,600 Hey! 266 00:13:26,600 --> 00:13:28,680 Looks more like a Yorkshire pudding. 267 00:13:28,680 --> 00:13:31,840 I'd probably do it a favour if I dropped it on the floor. 268 00:13:33,520 --> 00:13:36,120 All we need now is for it not to come out the tin. 269 00:13:40,320 --> 00:13:42,680 See, that actually looks all right. 270 00:13:42,680 --> 00:13:46,120 "LITHUANIAN" ACCENT: Bakers for Euro challenge, 271 00:13:46,120 --> 00:13:47,840 ten minutes left on clock. 272 00:13:47,840 --> 00:13:50,080 NORMAL ACCENT: I apologise to all Lithuanians. 273 00:13:50,080 --> 00:13:51,680 All of this needs to go into this. 274 00:13:51,680 --> 00:13:54,680 I think the best way to soak it in the syrup really is to put it 275 00:13:54,680 --> 00:13:58,040 back in there and then to put that back in, then I pour it over 276 00:13:58,040 --> 00:14:00,960 the top as well and it should kind of meet in the middle somewhere. 277 00:14:00,960 --> 00:14:02,480 I'm putting the fruit on next. 278 00:14:02,480 --> 00:14:06,000 After having stuck my finger in all of my various different options, 279 00:14:06,000 --> 00:14:08,840 this was the one that tasted the nicest, so on it went. 280 00:14:08,840 --> 00:14:10,880 It's almost soaked up because now 281 00:14:10,880 --> 00:14:14,240 when I put the syrup in, it's not going inside any more. 282 00:14:14,240 --> 00:14:16,440 I'm just putting the honeyed apples on top. 283 00:14:16,440 --> 00:14:20,080 The weight of the syrup is making it bend over in the middle. 284 00:14:20,080 --> 00:14:21,960 How much longer have we got? 285 00:14:21,960 --> 00:14:25,160 "SCANDINAVIAN" ACCENT: Bakers, one minute left on the clock. 286 00:14:25,160 --> 00:14:26,800 I'm running out of chocolate. 287 00:14:26,800 --> 00:14:29,680 There's been a slight European collapse on the west wing there. 288 00:14:29,680 --> 00:14:30,720 Thanks. 289 00:14:30,720 --> 00:14:32,800 I just need to drizzle some syrup on. 290 00:14:38,200 --> 00:14:40,920 - "DUTCH" ACCENT: - Bakers, it is very, very important for you 291 00:14:40,920 --> 00:14:42,800 to realise that the bake is now over. 292 00:14:42,800 --> 00:14:44,240 Done. I love it! 293 00:14:44,240 --> 00:14:46,000 LUIS CHUCKLES 294 00:14:46,000 --> 00:14:49,560 I don't know what they'll make of mine, Chetna, I really don't. 295 00:15:05,840 --> 00:15:08,280 The appearance is most attractive 296 00:15:08,280 --> 00:15:10,480 and you've got a good height to it. 297 00:15:10,480 --> 00:15:12,320 But it's all to do with the texture. 298 00:15:12,320 --> 00:15:14,200 Let's start hassling the hopf. 299 00:15:14,200 --> 00:15:16,200 Oh, sehr gut! 300 00:15:16,200 --> 00:15:18,520 I think the texture's very good. 301 00:15:18,520 --> 00:15:22,040 It's short, so when you chew it, there's no chew to it at all. 302 00:15:22,040 --> 00:15:23,440 It breaks really quickly. 303 00:15:23,440 --> 00:15:26,440 And I like very much the apple that you've put on the top 304 00:15:26,440 --> 00:15:28,800 because it needs the moisture from the top. 305 00:15:28,800 --> 00:15:30,040 Well done. 306 00:15:36,120 --> 00:15:38,040 You've got good height there. 307 00:15:38,040 --> 00:15:40,400 I like what you've done with the chocolate. 308 00:15:40,400 --> 00:15:43,840 It'll be fascinating to see what the structure's like inside. 309 00:15:43,840 --> 00:15:45,360 I love the flavour of that. 310 00:15:45,360 --> 00:15:49,600 The cherries, the chocolate... goes well together. 311 00:15:49,600 --> 00:15:51,080 Thank you, Mary. 312 00:15:51,080 --> 00:15:53,520 He's something up his sleeve to say to you. 313 00:15:53,520 --> 00:15:57,000 Your choice of flavours for the inside, I think, are wrong. 314 00:15:57,000 --> 00:15:59,520 - Oh. - Because it's quite dry inside. 315 00:15:59,520 --> 00:16:03,080 The fact that it was dry chocolate with dried cherries 316 00:16:03,080 --> 00:16:05,840 - and dried pecans... - Well, it had a lot of butter in it. 317 00:16:05,840 --> 00:16:07,040 It's not enough. 318 00:16:07,040 --> 00:16:09,000 KATE SIGHS 319 00:16:14,320 --> 00:16:18,920 It's a beautiful colour, that lovely rich golden colour. 320 00:16:18,920 --> 00:16:21,280 - We've got a bit of a sort of waist to it. - Yes. 321 00:16:21,280 --> 00:16:23,600 I think you've put too much liquid in there. 322 00:16:23,600 --> 00:16:25,000 It shouldn't get like that. 323 00:16:25,000 --> 00:16:27,880 It normally comes out and it stabilises and when it's stable, 324 00:16:27,880 --> 00:16:30,560 then you add the syrup, and it soaks in and remains the same. 325 00:16:30,560 --> 00:16:33,120 You've probably put it on when it's too warm. 326 00:16:33,120 --> 00:16:35,400 Well, the orange is coming through. 327 00:16:35,400 --> 00:16:37,280 It's short, it's moist. 328 00:16:37,280 --> 00:16:39,320 The cream goes really well with it. 329 00:16:39,320 --> 00:16:42,960 The flavour and the texture and the moisture is very, very good. 330 00:16:48,880 --> 00:16:51,920 I think it's a great pity that the top has crystallised 331 00:16:51,920 --> 00:16:54,000 because it doesn't look very inviting. 332 00:16:54,000 --> 00:16:56,960 I feel it ought to have a beautiful shine all over it. 333 00:16:59,360 --> 00:17:01,440 For me, the flavour is good, 334 00:17:01,440 --> 00:17:05,400 but the texture, it looks as though it hasn't been mixed smoothly. 335 00:17:05,400 --> 00:17:08,120 If you look down at the bottom, there's a little split. 336 00:17:08,120 --> 00:17:11,480 That is an indication that the yeast hasn't reached its full potential 337 00:17:11,480 --> 00:17:12,880 before you put it in the oven. 338 00:17:12,880 --> 00:17:15,200 I like the look of it but it needed more of a rise 339 00:17:15,200 --> 00:17:18,320 and that would have given you a lighter structure. It's too dense. 340 00:17:18,320 --> 00:17:20,120 - Thank you, Richard. - Thank you. 341 00:17:23,880 --> 00:17:26,840 I think the actual savarin itself is a beautiful colour. 342 00:17:26,840 --> 00:17:30,600 I think the decoration doesn't add an awful lot to the savarin. 343 00:17:30,600 --> 00:17:32,120 Bit '70s? 344 00:17:34,480 --> 00:17:36,720 Ah. You've over-proved it. 345 00:17:36,720 --> 00:17:38,760 - Have I? - Yep. 346 00:17:38,760 --> 00:17:42,000 You can tell by the structure inside, it's so irregular and open. 347 00:17:42,000 --> 00:17:43,440 And then you've got the crease. 348 00:17:43,440 --> 00:17:45,840 - The flavour's fantastic by the way. - God, yeah. Amazing. 349 00:17:45,840 --> 00:17:47,240 Well, that's something, anyway. 350 00:17:47,240 --> 00:17:48,840 Not getting the banana, as I thought. 351 00:17:48,840 --> 00:17:50,520 There's a little hint at the end. 352 00:17:50,520 --> 00:17:52,800 - Tastes good, remember that. - That's fine! 353 00:17:52,800 --> 00:17:54,080 Thank you. 354 00:18:01,200 --> 00:18:03,160 It does look fantastic, sits well. 355 00:18:03,160 --> 00:18:05,560 Can't see any cracks in there at all. 356 00:18:05,560 --> 00:18:08,240 That looks, to me, a nice texture. 357 00:18:08,240 --> 00:18:11,080 It's a good thing you've got the brittle on the top, 358 00:18:11,080 --> 00:18:14,640 because the chocolate is fairly bitter, but adding the sweetness 359 00:18:14,640 --> 00:18:18,840 of the icing, the white chocolate and the brittle gives it a lift. 360 00:18:18,840 --> 00:18:22,160 The blend of the alcohol, which Mary would love, 361 00:18:22,160 --> 00:18:24,520 with the chocolate, is beautiful. 362 00:18:25,520 --> 00:18:27,280 - Well done, Martha. - Thanks. 363 00:18:27,280 --> 00:18:28,840 Really well done. 364 00:18:30,040 --> 00:18:33,120 I didn't know what it should taste like or what it should look like 365 00:18:33,120 --> 00:18:35,440 or what the texture should be like but, apparently, 366 00:18:35,440 --> 00:18:37,520 I nailed it, so that's really good. 367 00:18:37,520 --> 00:18:40,360 Really relieved and quite happy that they enjoyed it. 368 00:18:40,360 --> 00:18:44,360 It's still that eternity of waiting when they take a bite of it 369 00:18:44,360 --> 00:18:46,280 and you're waiting for the verdict. 370 00:18:46,280 --> 00:18:48,720 That seems to last for like half an hour 371 00:18:48,720 --> 00:18:51,000 even through it's only seconds, you know. 372 00:18:51,000 --> 00:18:54,000 I'm kind of happy when they give you constructive criticism 373 00:18:54,000 --> 00:18:56,760 because it helps you as you go along, you know, 374 00:18:56,760 --> 00:19:00,040 I'm not... I'm an amateur hobby baker. 375 00:19:00,040 --> 00:19:02,960 I think my decoration was... I mean, even as I was doing it, 376 00:19:02,960 --> 00:19:05,120 I thought this looks a bit naff, really. 377 00:19:05,120 --> 00:19:07,480 You can't move forward while you're looking behind you 378 00:19:07,480 --> 00:19:08,560 so that's what I'll do. 379 00:19:08,560 --> 00:19:11,000 I wouldn't want to put myself at top, I wouldn't want to put 380 00:19:11,000 --> 00:19:12,480 myself right at the very bottom, 381 00:19:12,480 --> 00:19:14,680 but, yeah, I'd be happy with middling. 382 00:19:21,520 --> 00:19:25,720 In Southern Jutland, the area where mainland Denmark meets Germany, 383 00:19:25,720 --> 00:19:27,280 cakes were vital, 384 00:19:27,280 --> 00:19:30,520 they helped preserve national identity in a time of war. 385 00:19:32,000 --> 00:19:36,280 In 1864, Jutland was invaded and occupied by Germany. 386 00:19:36,280 --> 00:19:39,960 In this area, you weren't allowed to speak Danish or be Danish. 387 00:19:39,960 --> 00:19:43,760 So, what way did they find to express their national identity? 388 00:19:43,760 --> 00:19:47,000 Formed unions and met in community houses. 389 00:19:47,000 --> 00:19:51,560 Alcohol was banned so they needed something else to serve 390 00:19:51,560 --> 00:19:55,280 while having these meetings, so that would be cakes. 391 00:19:55,280 --> 00:19:56,680 The second drug of choice. 392 00:19:56,680 --> 00:19:58,040 THEY CHUCKLE 393 00:19:58,040 --> 00:20:01,280 It was all about who could bring the most delicious and creative 394 00:20:01,280 --> 00:20:02,680 and beautiful-looking cakes. 395 00:20:02,680 --> 00:20:05,920 So, deeply competitive, it was sort of Bake Off, wasn't it? 396 00:20:05,920 --> 00:20:08,440 There was a Bake Off competition every week, 397 00:20:08,440 --> 00:20:10,320 but with political songs. 398 00:20:10,320 --> 00:20:13,360 These gatherings were called cake tables 399 00:20:13,360 --> 00:20:16,440 and modern-day Danes continue this tradition. 400 00:20:16,440 --> 00:20:18,640 What would the Danes call this spread? 401 00:20:18,640 --> 00:20:20,400 Sonderjysk Kaffebord. 402 00:20:20,400 --> 00:20:22,760 Eating cake from start to finish. 403 00:20:22,760 --> 00:20:25,640 - For three to four hours? - Yeah. 404 00:20:25,640 --> 00:20:28,760 There's a way of doing this. If you think of an athlete training, 405 00:20:28,760 --> 00:20:31,040 this is what we're doing essentially. 406 00:20:31,040 --> 00:20:33,840 You have to have the yeast part, the dry part, 407 00:20:33,840 --> 00:20:36,360 the part with the cream and then you stop. 408 00:20:36,360 --> 00:20:39,440 What would happen if I hadn't eaten all the cakes? 409 00:20:39,440 --> 00:20:40,720 It wouldn't be an option. 410 00:20:40,720 --> 00:20:43,680 It's the host making sure. Eat some more, come on, you can do it. 411 00:20:43,680 --> 00:20:46,200 - You haven't tasted this one, have you? - Right. 412 00:20:46,200 --> 00:20:47,560 Do you want some coffee? 413 00:20:47,560 --> 00:20:50,320 Yeah, you drink about five to seven cups of coffee. 414 00:20:50,320 --> 00:20:54,640 - So, essentially, by the end of this, you will require a paramedic. - Yeah. 415 00:20:59,080 --> 00:21:01,520 And the sugar is like whoo, whoo, whoo. 416 00:21:01,520 --> 00:21:05,440 Yeah, never felt so alive. Let's have another coffee to celebrate. 417 00:21:05,440 --> 00:21:07,320 That is utterly superb. 418 00:21:07,320 --> 00:21:08,800 What are these ones here? 419 00:21:08,800 --> 00:21:11,640 - Knippkea. - Knippkea, what does that mean? 420 00:21:11,640 --> 00:21:13,200 That they have a snap. 421 00:21:13,200 --> 00:21:16,960 Oh, that's really good. Sort of chewy. 422 00:21:18,480 --> 00:21:21,280 I've never been drunk on cake before. 423 00:21:21,280 --> 00:21:24,800 There were times when I didn't think I could do it 424 00:21:24,800 --> 00:21:28,600 but you were always there by my side, so thank you. 425 00:21:28,600 --> 00:21:30,600 Oh, you're so welcome. 426 00:21:34,400 --> 00:21:36,920 - All the best, guys. - And to you, Chetna, all the best. 427 00:21:36,920 --> 00:21:38,320 Good luck. 428 00:21:38,320 --> 00:21:41,040 The bakers are about to face a technical challenge 429 00:21:41,040 --> 00:21:45,000 that explores a part of Europe rarely visited in the Bake Off. 430 00:21:45,000 --> 00:21:47,120 I feel sick. 431 00:21:50,520 --> 00:21:53,720 Good afternoon, bakers, and welcome to your technical challenge. 432 00:21:53,720 --> 00:21:55,920 Now, Mary, this is one of your recipes, 433 00:21:55,920 --> 00:21:58,520 so have you got any little pearls of wisdom? 434 00:21:58,520 --> 00:22:02,600 I suggest that you read the recipe at least twice before you start, 435 00:22:02,600 --> 00:22:05,720 so you know exactly what you're up to. 436 00:22:05,720 --> 00:22:09,400 - Good advice, Bez. - Now leave. - Off you go. - Right, off we go. 437 00:22:09,400 --> 00:22:11,240 There they go. 438 00:22:11,240 --> 00:22:14,040 Now, Scandinavia is very popular at the moment - 439 00:22:14,040 --> 00:22:18,600 - with ABBA and The Killing. - ABBA was in the 1970s. - It was, yeah. 440 00:22:18,600 --> 00:22:22,560 So, Mary and Paul would like you, please, to make 441 00:22:22,560 --> 00:22:26,560 a Swedish traditional cake called Princess Torte, 442 00:22:26,560 --> 00:22:28,400 which means "Princess Cake." 443 00:22:28,400 --> 00:22:32,360 It's three layers of sponge, it's filled with creme pat and jam. 444 00:22:32,360 --> 00:22:36,480 It's got a dome of whipped cream on top. On top of that it's got some 445 00:22:36,480 --> 00:22:41,480 green marzipan, and don't forget, a little rose plonked on the top. 446 00:22:41,480 --> 00:22:44,840 I do believe we have two and a quarter hours for you 447 00:22:44,840 --> 00:22:47,200 to assemble this Princess Torte. 448 00:22:47,200 --> 00:22:50,840 - On your marks... - Get set... - And ba-a-a-ake! 449 00:22:55,240 --> 00:22:57,440 My heart is beating. 450 00:22:57,440 --> 00:23:01,600 Mary's recipe requires 26 separate ingredients... 451 00:23:01,600 --> 00:23:05,200 I've never done a Scandinavian recipe in my life. 452 00:23:05,200 --> 00:23:08,360 ..and has 14 stages, making it one of the Bake Off's 453 00:23:08,360 --> 00:23:11,240 most complicated technical challenges yet. 454 00:23:11,240 --> 00:23:14,800 I've never heard of it. I've never seen it. Never eaten it. 455 00:23:14,800 --> 00:23:17,960 Not a clue. Not a Scooby-Doo. 456 00:23:21,640 --> 00:23:24,960 Mary, why did you choose this Princess Cake? 457 00:23:24,960 --> 00:23:26,920 It's a delicious cake. 458 00:23:26,920 --> 00:23:31,360 In Sweden they have it for all sorts of celebrations. 459 00:23:31,360 --> 00:23:35,360 As you cut through, you will see first of all the bottom layer 460 00:23:35,360 --> 00:23:38,040 will be Genoise - a tricky sponge to make. 461 00:23:38,040 --> 00:23:42,640 On top of that will be jam with a ridge of piped creme patissiere 462 00:23:42,640 --> 00:23:45,200 round the outside, then a layer of sponge. 463 00:23:45,200 --> 00:23:49,680 On top of that, a mixture of creme patissiere and cream, 464 00:23:49,680 --> 00:23:53,320 then a layer of sponge, and a dome of cream on the top. 465 00:23:53,320 --> 00:23:57,480 Lastly, that blanket of green marzipan. 466 00:23:57,480 --> 00:23:59,640 I think you're cruel, Mary, I really do. 467 00:23:59,640 --> 00:24:02,120 This is a particularly difficult challenge. 468 00:24:02,120 --> 00:24:04,400 HE LAUGHS 469 00:24:04,400 --> 00:24:06,920 That's everything I like in a cake, that. 470 00:24:06,920 --> 00:24:09,440 Don't count the calories. But, oh, so good! 471 00:24:12,120 --> 00:24:14,000 SHE EXHALES 472 00:24:14,000 --> 00:24:15,880 That is quite something. 473 00:24:15,880 --> 00:24:19,080 If it's what I'm thinking of, there was a baker's in Stockport 474 00:24:19,080 --> 00:24:21,160 that used to sell them when I was a child, 475 00:24:21,160 --> 00:24:23,920 and I remember my mum buying them, which is really weird. 476 00:24:23,920 --> 00:24:26,320 And a line on the recipe sheet simply says... 477 00:24:26,320 --> 00:24:29,000 "Make a creme patisserie and chill." 478 00:24:31,520 --> 00:24:33,960 They're relying on your knowledge. 479 00:24:33,960 --> 00:24:35,480 The recipe's so vague. 480 00:24:35,480 --> 00:24:39,320 Get that milk up, add it to the yolk, then add the flour 481 00:24:39,320 --> 00:24:42,880 and then put it back on the heat to cook the flour out. 482 00:24:42,880 --> 00:24:45,080 That's what I'm thinking. 483 00:24:53,640 --> 00:24:55,920 And then the whole lot goes back into the pan. 484 00:24:55,920 --> 00:24:58,720 You can make it too thick and it will taste horrible and curdled, 485 00:24:58,720 --> 00:25:01,160 but you can get it too thin and it won't hold any shape 486 00:25:01,160 --> 00:25:03,120 and it won't hold in the middle of the cake. 487 00:25:03,120 --> 00:25:04,720 I think I'm almost there, actually. 488 00:25:04,720 --> 00:25:07,440 I think I'm going to have to try and do two things at once 489 00:25:07,440 --> 00:25:09,760 because there's hardly any time for this bake, 490 00:25:09,760 --> 00:25:12,280 so I'm going to make the jam as well. 491 00:25:12,280 --> 00:25:15,560 I'm used to having two pans bubbling. I make tonnes of jam. 492 00:25:17,760 --> 00:25:20,600 This is a whisked sponge, which I do quite a lot, 493 00:25:20,600 --> 00:25:23,440 so I'm hoping that it should go OK. 494 00:25:23,440 --> 00:25:27,000 Basically trying to make it as light and airy as I possibly can. 495 00:25:27,000 --> 00:25:29,520 You're looking for, when you pull the whisk out, 496 00:25:29,520 --> 00:25:31,920 to leave a trail that lasts for about three seconds. 497 00:25:31,920 --> 00:25:34,760 Which means that it's got enough air in it to inflate a sponge. 498 00:25:34,760 --> 00:25:37,400 It's just under that now so I'm just going to leave it going 499 00:25:37,400 --> 00:25:40,240 - for a couple more minutes. - That's nearly there... 500 00:25:40,240 --> 00:25:43,400 I would say that's about right. 501 00:25:43,400 --> 00:25:47,240 Yep, it's about three seconds, so now I'm going to sieve over the flour. 502 00:25:47,240 --> 00:25:51,520 The recipe says cornflour, plain flour and baking powder, 503 00:25:51,520 --> 00:25:54,440 so I'm just giving them a sort of a mix. 504 00:25:54,440 --> 00:25:57,600 You have to fold it, which is bit by bit circular, 505 00:25:57,600 --> 00:25:59,560 just so you don't knock the air out. 506 00:25:59,560 --> 00:26:02,200 That's what Mary does, so it must be right. 507 00:26:07,280 --> 00:26:10,200 Everyone's just moving so fast. 508 00:26:10,200 --> 00:26:13,360 It doesn't say to bake it for any amount of time at all, 509 00:26:13,360 --> 00:26:14,960 so it's all guesswork. 510 00:26:17,440 --> 00:26:20,760 Right. "Create a rose with individual petals." 511 00:26:20,760 --> 00:26:23,920 I think what you have to do is roll out little pieces 512 00:26:23,920 --> 00:26:28,040 and then flatten them and stick it together. 513 00:26:28,040 --> 00:26:29,520 Ooh, nice. 514 00:26:35,520 --> 00:26:38,240 Oh, no. No, no, it's definitely not done yet. 515 00:26:38,240 --> 00:26:41,880 It's still a bit wobbly, so I'm just going to give it a few more minutes. 516 00:26:41,880 --> 00:26:44,600 My sponge isn't rising and I don't understand that, 517 00:26:44,600 --> 00:26:47,040 and I think I'd like to make another one. 518 00:26:48,120 --> 00:26:51,400 OK, bakers, one hour to present your princess cake, one hour! 519 00:26:51,400 --> 00:26:52,960 Let's go! 520 00:26:52,960 --> 00:26:56,280 For the marzipan, it's 400g of ground almonds, 150g of caster sugar, 521 00:26:56,280 --> 00:26:58,720 250 grams of icing sugar, which are all in the bowl. 522 00:26:58,720 --> 00:27:02,200 I'm just kneading it together, getting everything combined. 523 00:27:02,200 --> 00:27:05,080 I don't normally make marzipan. I usually buy it. 524 00:27:05,080 --> 00:27:07,360 I can do this. 525 00:27:07,360 --> 00:27:09,440 Oh, good(!) 526 00:27:09,440 --> 00:27:11,480 I made my grandson a football cake. 527 00:27:11,480 --> 00:27:14,800 I had to get it a really sort of grass green colour, which I didn't 528 00:27:14,800 --> 00:27:17,800 think looked very appetising, but he thought it was great! 529 00:27:17,800 --> 00:27:20,960 I've made a rainbow cake for my daughter that did have green in it. 530 00:27:20,960 --> 00:27:22,960 I was looking for lighter green 531 00:27:22,960 --> 00:27:25,160 but it doesn't look like I'll be getting that! 532 00:27:26,480 --> 00:27:30,000 If I put more colour in now it might end up being too much. 533 00:27:34,360 --> 00:27:35,920 Here's hoping! 534 00:27:48,000 --> 00:27:51,600 That looks pretty done. Yep, cake's coming out. 535 00:27:56,400 --> 00:27:57,680 How are you? 536 00:27:57,680 --> 00:28:00,320 I've got to be able to cut that into three slices. 537 00:28:00,320 --> 00:28:04,240 - How's your sponge coming up? - Yeah, it's better. - That's better! 538 00:28:04,240 --> 00:28:07,600 - Not risen that much. - So, listen, read out... 539 00:28:07,600 --> 00:28:10,440 "Cut the sponge into three layers." I am aware of that. 540 00:28:10,440 --> 00:28:13,120 - Right. We're going to need an electron microscope! - Yeah. 541 00:28:13,120 --> 00:28:16,040 So, are you going to do it again? You've got time. I say go for it, 542 00:28:16,040 --> 00:28:20,040 - just in case, while you've got everything else chilling. - Right. 543 00:28:20,040 --> 00:28:23,440 Five centimetres divided by three is... 544 00:28:25,760 --> 00:28:28,080 ..about one and a bit. 545 00:28:29,760 --> 00:28:33,440 The best way of doing this is much colder than I'm currently doing it. 546 00:28:33,440 --> 00:28:37,000 I suspect once again I'm going to be up against time. 547 00:28:38,800 --> 00:28:44,040 - Now, that looks a little more buoyant and princess-y. - Doesn't it? 548 00:28:49,120 --> 00:28:52,960 Normally I would never attempt to cut a sponge 549 00:28:52,960 --> 00:28:55,160 until it was completely cool. 550 00:29:01,000 --> 00:29:03,160 Bakers, you've got half an hour 551 00:29:03,160 --> 00:29:06,960 to get your princesses to the marzipan ball. 552 00:29:06,960 --> 00:29:09,400 I won't have time to finish it, to be honest. 553 00:29:09,400 --> 00:29:11,320 "Spread a thin layer of creme pat..." 554 00:29:11,320 --> 00:29:13,280 "Over the base of the first sponge." 555 00:29:13,280 --> 00:29:16,680 It's got to be cool, because if not it will just melt. 556 00:29:16,680 --> 00:29:19,480 It's just not going to happen, is it? 557 00:29:19,480 --> 00:29:22,880 - Apparently you pipe a border round it. - The border looks good! 558 00:29:22,880 --> 00:29:25,520 It feels fairly stiff. 559 00:29:25,520 --> 00:29:27,760 Looks like a circular border. 560 00:29:27,760 --> 00:29:30,120 "Spread the jam evenly within the border." 561 00:29:30,120 --> 00:29:33,200 - Any enjoyment in this? - No, not really. - OK. 562 00:29:33,200 --> 00:29:36,840 I'm quite far behind. But I'm catching up fast. 563 00:29:36,840 --> 00:29:39,480 "Fold half of this into that." 564 00:29:39,480 --> 00:29:42,200 Certainly haven't got time to measure, that'll do. 565 00:29:42,200 --> 00:29:45,920 - That's got a really good consistency. - It needs to be thick, doesn't it? 566 00:29:45,920 --> 00:29:48,560 "Spread a third of this mixture over the jam." 567 00:29:48,560 --> 00:29:51,560 This is such a complicated recipe! Eurgh! 568 00:29:51,560 --> 00:29:54,440 Yep, speed is of the essence, my love, you're doing well. 569 00:29:54,440 --> 00:29:57,640 Some people are getting quite stressed. Are you quite stressed? 570 00:29:57,640 --> 00:30:00,320 - I was at the beginning. - Were you? Why? - Yeah, really. 571 00:30:00,320 --> 00:30:03,000 I didn't know if I was Arthur or Martha first thing. 572 00:30:03,000 --> 00:30:05,120 "Place the second sponge on top." 573 00:30:05,120 --> 00:30:08,600 "Spreading out the cream and creme pat mixture." 574 00:30:08,600 --> 00:30:11,800 Oh, no! It's just slipping off! 575 00:30:11,800 --> 00:30:15,320 It says "put the third sponge on top, cover the sides with cream." 576 00:30:15,320 --> 00:30:18,240 "And smooth into a dome top." 577 00:30:18,240 --> 00:30:20,280 Nice princess-y curve there. 578 00:30:20,280 --> 00:30:23,720 - What did the male judge say? - Did you just say the male judge? - Yes. 579 00:30:23,720 --> 00:30:26,680 You're not even calling him Paul now? 580 00:30:26,680 --> 00:30:29,680 You know when the male judge said - I'd forgotten it! 581 00:30:29,680 --> 00:30:32,200 I'm going to put that in the freezer right now. 582 00:30:34,320 --> 00:30:37,600 I'm going to use half this cake and half the cake in the oven. 583 00:30:37,600 --> 00:30:41,960 I'm going to make a dome and freeze the top layer. 584 00:30:41,960 --> 00:30:45,600 - Ooh, it's slipping! - In it goes. - Wow, it's really slippy. - Yeah. 585 00:30:48,600 --> 00:30:51,400 I won't have time to freeze that, for sure. 586 00:30:52,600 --> 00:30:57,000 Ten minutes until your Swedish bakes face their Waterloo. Ten minutes. 587 00:30:57,000 --> 00:30:58,600 Am I showing a bit? 588 00:30:59,800 --> 00:31:02,640 - This is hilarious. - I know, it's ridiculous. 589 00:31:11,000 --> 00:31:13,160 Thin layer of jam. 590 00:31:13,160 --> 00:31:17,600 I think if I try and cover it all in one go it will just squidge, 591 00:31:17,600 --> 00:31:21,040 so I'm going to wrap this round the side. 592 00:31:21,040 --> 00:31:23,280 I wish I'd put it on this thing to begin with. 593 00:31:38,560 --> 00:31:40,600 This is a shame. 594 00:31:40,600 --> 00:31:42,920 Couldn't think of another way of doing it. 595 00:31:47,080 --> 00:31:50,880 One minute! Until the winner takes it all. 596 00:31:50,880 --> 00:31:53,040 Where's my chocolate? Where's my chocolate? 597 00:31:57,080 --> 00:31:59,560 Hideous. 598 00:31:59,560 --> 00:32:02,920 Bakers, that's it, stop nozzling the princesses. 599 00:32:02,920 --> 00:32:04,600 Bring your bakes up, 600 00:32:04,600 --> 00:32:07,680 pop them behind the photos of yourself on the gingham altar. 601 00:32:07,680 --> 00:32:10,960 - Marvellous. - What a lovely bunch of princesses. - Beautiful. 602 00:32:10,960 --> 00:32:12,640 And the cakes aren't bad, either. 603 00:32:22,240 --> 00:32:25,640 Paul, Mary, a whole shed-load of princesses await. 604 00:32:28,280 --> 00:32:33,720 We really were looking for a domed top and then clear layers 605 00:32:33,720 --> 00:32:36,000 and a good chocolate decoration, 606 00:32:36,000 --> 00:32:39,160 with good piping and a flower on top. 607 00:32:41,320 --> 00:32:44,160 It's a good rose. It's a bit wavy, the chocolate decoration, 608 00:32:44,160 --> 00:32:47,160 a bit over-chocolated. It's not a very even top, 609 00:32:47,160 --> 00:32:50,520 and we've still got some dusting of icing sugar on the top. 610 00:32:50,520 --> 00:32:53,880 - And the creaming looks terrible. - Let's have a look inside. 611 00:32:53,880 --> 00:32:56,600 There's a little bit of collapse there. I think. 612 00:32:56,600 --> 00:32:59,160 You can't see distinctive layers there. 613 00:32:59,160 --> 00:33:02,040 Sponge looks good, creme pat's holding. 614 00:33:02,040 --> 00:33:04,360 Mm-hm. Nice jam. 615 00:33:04,360 --> 00:33:07,800 The thickness of those layers are really very thick, aren't they? 616 00:33:10,440 --> 00:33:13,240 Bit neater, isn't it? The dome's sort of there. 617 00:33:17,920 --> 00:33:21,160 It's certainly got the layers there. 618 00:33:21,160 --> 00:33:23,800 The flavour's good, the jam's good. 619 00:33:23,800 --> 00:33:25,720 This one's more square, isn't it? 620 00:33:25,720 --> 00:33:29,400 The marzipan has been put over not a very smooth top. 621 00:33:29,400 --> 00:33:33,440 - The lid actually comes away from the base, look. - Ah, you've spied. 622 00:33:33,440 --> 00:33:36,240 Please come on, please. 623 00:33:36,240 --> 00:33:39,000 - Interesting. - And it is collapsing. 624 00:33:39,000 --> 00:33:40,840 And the creme pat's not set. 625 00:33:40,840 --> 00:33:43,920 - And once you cut the cake it is not holding up. - Yeah. 626 00:33:43,920 --> 00:33:46,960 - This is more elegant. - It's a pretty decoration. 627 00:33:46,960 --> 00:33:50,680 We've got a few folds in the sides of the marzipan. 628 00:33:52,120 --> 00:33:55,360 - Well, that's quite neat. - Generous with the jam at the bottom. 629 00:33:55,360 --> 00:33:59,640 - It's stable, it's holding. - Good layers, too. 630 00:33:59,640 --> 00:34:02,040 Not much cream in there, though, is there? 631 00:34:02,040 --> 00:34:03,920 This is a lovely colour, this one. 632 00:34:03,920 --> 00:34:07,040 Not such good piping of the cream at the bottom. 633 00:34:07,040 --> 00:34:09,520 Good rose on the top. 634 00:34:09,520 --> 00:34:13,200 - Nice layers here. - Good amount of cream on the top. 635 00:34:13,200 --> 00:34:16,360 Really, they can't go wrong with the flavours. 636 00:34:16,360 --> 00:34:19,440 This one is so simple and so perfect, 637 00:34:19,440 --> 00:34:23,120 the chocolate decoration on the top, and a lovely dome. 638 00:34:23,120 --> 00:34:28,560 This is the classic Swedish Princess cake when it has that dome on top. 639 00:34:28,560 --> 00:34:31,280 I'd like it a little bit greener. 640 00:34:31,280 --> 00:34:35,680 Good layers of sponge, that is beautifully done. 641 00:34:35,680 --> 00:34:39,120 Very elegant looking, I think. Nice and neat - I like that. 642 00:34:39,120 --> 00:34:40,720 Beautiful. 643 00:34:41,880 --> 00:34:46,320 But which Swedish Princess was technically perfect? 644 00:34:46,320 --> 00:34:48,280 In sixth place is this one. 645 00:34:49,600 --> 00:34:52,080 Kate, right. You know why. 646 00:34:52,080 --> 00:34:56,920 And in fifth place...a little bit higgledy-piggledy all the way round. 647 00:34:56,920 --> 00:34:59,880 In fourth place is this one. Martha, it's not bad at all. 648 00:34:59,880 --> 00:35:02,280 But the whole decoration thing didn't work. 649 00:35:02,280 --> 00:35:06,600 In third place, we loved your chocolate decoration and the flower. 650 00:35:06,600 --> 00:35:09,880 Second place is this one. Well done, Chetna. 651 00:35:09,880 --> 00:35:11,960 And who have we here? 652 00:35:11,960 --> 00:35:14,080 - Congratulations! - Thank you. 653 00:35:14,080 --> 00:35:15,880 APPLAUSE 654 00:35:15,880 --> 00:35:21,320 Lovely dome, simple decoration, beautiful flower, a lovely cake. 655 00:35:21,320 --> 00:35:22,680 Well done, everybody. 656 00:35:22,680 --> 00:35:24,800 It's all about tricks of the trade 657 00:35:24,800 --> 00:35:27,120 and if you've got them it's not too bad. 658 00:35:27,120 --> 00:35:30,560 It's when you haven't got them. I didn't have them this morning! 659 00:35:30,560 --> 00:35:33,760 They loved it! That is unreal. 660 00:35:33,760 --> 00:35:37,200 Another half an hour would have been brilliant for me. 661 00:35:37,200 --> 00:35:39,280 Hm... 662 00:35:49,200 --> 00:35:51,960 So, once again the question of Europe has divided the pack, 663 00:35:51,960 --> 00:35:54,720 it seems. Mary, who do you think's done well? 664 00:35:54,720 --> 00:35:57,400 I think safe are Chetna and Luis. 665 00:35:57,400 --> 00:36:01,040 I think what we've got is a natural split between three sets of two. 666 00:36:01,040 --> 00:36:04,440 We have Nancy and Martha who, having an exceptional day today, 667 00:36:04,440 --> 00:36:06,960 could be pushed right up to the top. 668 00:36:06,960 --> 00:36:10,120 And then on the other side of the fence we have Kate, 669 00:36:10,120 --> 00:36:15,080 who was Star Baker last week, and Richard down at the slippery end. 670 00:36:15,080 --> 00:36:19,720 Do you think there's a curse of Star Baker? It seems that the Star Baker, 671 00:36:19,720 --> 00:36:21,600 the following week, really suffers. 672 00:36:21,600 --> 00:36:24,360 It happened to Richard, and it's happened to Kate. 673 00:36:24,360 --> 00:36:26,400 Do you think it's because the tent 674 00:36:26,400 --> 00:36:30,000 - is built on an ancient Indian burial site? - Could be. - Mm. 675 00:36:36,840 --> 00:36:40,760 Morning, bakers and welcome to Showstopper day. 676 00:36:40,760 --> 00:36:44,200 Now, I have to say, today is pretty epic. 677 00:36:44,200 --> 00:36:49,040 Mary and Paul would like you, please, to create a contemporary version 678 00:36:49,040 --> 00:36:51,880 of the Hungarian Dobos torte, 679 00:36:51,880 --> 00:36:56,240 which is traditionally a multi-layered sponge cake 680 00:36:56,240 --> 00:36:58,000 topped with caramel slices. 681 00:36:58,000 --> 00:37:01,640 We'd like you to make a cake of at least two tiers 682 00:37:01,640 --> 00:37:06,200 with the emphasis on sugar work and all things caramel. 683 00:37:06,200 --> 00:37:08,360 You can have spun sugar, pralines, 684 00:37:08,360 --> 00:37:11,000 caramel-flavoured Italian meringue buttercreams, 685 00:37:11,000 --> 00:37:14,000 caramel sculptures, butter caramel, bitter caramel, 686 00:37:14,000 --> 00:37:17,440 caramel sauces, butter-bitter caramel sauces, towers of praline, 687 00:37:17,440 --> 00:37:20,520 a praline stack, a praline villa, a huge massive tower of sugar. 688 00:37:20,520 --> 00:37:23,880 - Are you all right? - I'm not all right, could you take me to the sunroom? 689 00:37:23,880 --> 00:37:27,320 - You've got five hours. - On your marks... - Get set... - Bake! 690 00:37:29,560 --> 00:37:32,720 The Hungarian Dobos torte is traditionally constructed 691 00:37:32,720 --> 00:37:36,280 from thin layers of sponge topped with caramel decoration. 692 00:37:37,720 --> 00:37:40,400 Mary and Paul want the bakers to pull out all the stops 693 00:37:40,400 --> 00:37:42,040 with their sugar work. 694 00:37:42,040 --> 00:37:44,160 Traditionally, on the top of the torte, 695 00:37:44,160 --> 00:37:46,480 they normally have triangles of caramel, 696 00:37:46,480 --> 00:37:49,240 but to be honest they can do anything they want with the caramel. 697 00:37:49,240 --> 00:37:51,840 They've got five hours to complete this challenge. 698 00:37:51,840 --> 00:37:53,760 I expect some serious caramel work. 699 00:37:53,760 --> 00:37:58,880 It's got to have that look about it that my eyes won't leave it. 700 00:37:58,880 --> 00:38:00,960 It's got to be stunning. 701 00:38:00,960 --> 00:38:04,120 I am making a two-tiered Dobos torte, 702 00:38:04,120 --> 00:38:06,840 in the shape of a local monument from home 703 00:38:06,840 --> 00:38:08,560 that you can see from where we live, 704 00:38:08,560 --> 00:38:11,400 and it's my wife's favourite place to visit. It's like a tower 705 00:38:11,400 --> 00:38:14,360 and it's on a hill, so I've called it The Cage On The Rocky Hill. 706 00:38:14,360 --> 00:38:17,120 Luis' torte will be filled with hazelnut, vanilla, 707 00:38:17,120 --> 00:38:19,480 salted caramel and coffee buttercream. 708 00:38:19,480 --> 00:38:22,520 But it's his sugar work that he hopes will be "monumental." 709 00:38:22,520 --> 00:38:25,920 It's going to sound a bit bonkers actually, the caramel is stuck 710 00:38:25,920 --> 00:38:28,600 on the outside of the cube to give you the tower effect. 711 00:38:28,600 --> 00:38:31,400 I'm going to do that shape in sugar work on all four sides, 712 00:38:31,400 --> 00:38:34,560 and then there's a flag on the top, which means it's always open 713 00:38:34,560 --> 00:38:37,760 - when the flag's up. - I think it might need planning permission. 714 00:38:37,760 --> 00:38:40,760 I hope you have your papers in order. 715 00:38:40,760 --> 00:38:44,720 I'm doing a two-tiered Dobos torte with ten layers in each. 716 00:38:44,720 --> 00:38:49,880 The bottom tier will be like a thick raspberry puree 717 00:38:49,880 --> 00:38:53,880 and a chocolate cream caramel covering. 718 00:38:53,880 --> 00:38:57,640 The top layer will be a peach and white chocolate one as well. 719 00:38:57,640 --> 00:39:00,760 Richard's two-tiered cake will be topped with white 720 00:39:00,760 --> 00:39:04,080 and dark chocolate buttercream and ambitious sugar work. 721 00:39:06,480 --> 00:39:10,640 I'm going to make myself a sugar bird in a spun sugar nest 722 00:39:10,640 --> 00:39:14,520 with some trees. So, yeah, I've got lots of sugar to play with as well. 723 00:39:14,520 --> 00:39:17,480 - So, you're baking these off individually, your sponges? - Yeah. 724 00:39:17,480 --> 00:39:19,880 - OK. - I just think I can get them thinner. 725 00:39:19,880 --> 00:39:22,720 You seem to be organised, and you've done it completely at home? 726 00:39:22,720 --> 00:39:26,120 I've done it completely at home and within the time, so... 727 00:39:26,120 --> 00:39:30,480 I'm not going to say confident, I would say cautiously optimistic! 728 00:39:32,600 --> 00:39:38,160 I am making a two-slash-three-tiered chess-inspired Dobos torte. 729 00:39:38,160 --> 00:39:41,560 I'm hoping to cut out the middle of my second tier 730 00:39:41,560 --> 00:39:45,640 and put, like, a chess board design inside, like a hidden design. 731 00:39:45,640 --> 00:39:49,040 And then if the sponge that I cut out of the middle comes out 732 00:39:49,040 --> 00:39:51,760 in one piece, I'll just put that on the top as the third tier. 733 00:39:51,760 --> 00:39:54,800 Martha's Dobos torte will be covered with chocolate ganache, 734 00:39:54,800 --> 00:39:57,920 with chocolate and caramel chess pieces topping the cake. 735 00:39:57,920 --> 00:40:01,960 Your flavours in-between the layers of sponge are going to be what? 736 00:40:01,960 --> 00:40:05,320 I'm making a salted caramel Swiss meringue buttercream. 737 00:40:05,320 --> 00:40:08,760 - It's a bit of a mouthful. - You had me at salted caramel. 738 00:40:08,760 --> 00:40:12,880 Martha, Richard, Kate and Luis are making their European Dobos tortes 739 00:40:12,880 --> 00:40:17,080 from individual layers of a whisked fatless sponge. 740 00:40:17,080 --> 00:40:20,760 So you have to get a bit of a production line going of a layer in, 741 00:40:20,760 --> 00:40:24,720 a batch out, cut them, get the next ones in. 742 00:40:27,200 --> 00:40:30,920 But Chetna's building her European Showstopper with layers of sponge 743 00:40:30,920 --> 00:40:32,840 that are a little more British. 744 00:40:32,840 --> 00:40:35,520 I can see it's a Victoria sandwich-type sponge. 745 00:40:35,520 --> 00:40:38,080 Yes, for me it's my favourite sponge so I just try 746 00:40:38,080 --> 00:40:41,080 - and use it wherever I can. - Will you be trimming those? 747 00:40:41,080 --> 00:40:44,720 No, what I'm doing is I'm cooking all my sponges in the tins 748 00:40:44,720 --> 00:40:48,400 because I tried on paper and what happens is once it's cooked 749 00:40:48,400 --> 00:40:51,640 it goes thin on the sides, it doesn't have that height. 750 00:40:51,640 --> 00:40:54,840 Chetna will be filling her 14 sponges with chocolate caramel 751 00:40:54,840 --> 00:40:59,520 buttercream, and she's invented some unique caramel decorations. 752 00:40:59,520 --> 00:41:02,320 I want you to describe to me how you're going to... 753 00:41:02,320 --> 00:41:06,640 I'm going to oil it and then put a toothpick, dip it in the caramel 754 00:41:06,640 --> 00:41:11,240 and then once it's cold, just lift that caramel circle off. 755 00:41:11,240 --> 00:41:12,520 It's a clever idea. 756 00:41:12,520 --> 00:41:16,040 - How many of those are you doing? - Covering the whole of the top tier. 757 00:41:16,040 --> 00:41:18,440 - Good luck. Thank you very much indeed. - Thank you. 758 00:41:23,680 --> 00:41:25,280 Two left to do. 759 00:41:25,280 --> 00:41:28,760 - This is like your in-tray of sponge, isn't it? - It is. - In-tray, out-tray. 760 00:41:28,760 --> 00:41:31,520 - You like all this, the organisation bit, don't you? - I do. 761 00:41:31,520 --> 00:41:33,600 You do, I know you do! 762 00:41:33,600 --> 00:41:35,800 I am just releasing my sponges. 763 00:41:35,800 --> 00:41:39,720 That's the bottom tier, and it's all the layers are done - seven of them. 764 00:41:39,720 --> 00:41:42,400 You need obviously a lot of layers to make a cake. 765 00:41:42,400 --> 00:41:45,160 I've done 12, I've got another eight to go. 766 00:41:45,160 --> 00:41:51,240 I think there should be about 24 layers in total. 767 00:41:51,240 --> 00:41:54,600 One, two, three, four, five, six, seven. 768 00:41:54,600 --> 00:41:56,520 Which is a lot of layers, actually. 769 00:41:56,520 --> 00:41:58,960 I'm going to make a two-tiered torte. 770 00:41:58,960 --> 00:42:01,720 I'm doing Italian meringue chocolate buttercream, 771 00:42:01,720 --> 00:42:04,440 but then I'm putting a layer of praline in as well. 772 00:42:04,440 --> 00:42:08,200 Nancy will be topping her tiers with chocolate ganache and caramel, 773 00:42:08,200 --> 00:42:12,440 and decorating with caramelised hazelnuts and caramel shards. 774 00:42:12,440 --> 00:42:15,800 I'm building up my cakes now and then I'm going to put them 775 00:42:15,800 --> 00:42:19,280 in the freezer, just for 15 minutes cos I want everything to firm up. 776 00:42:19,280 --> 00:42:22,360 If I took these out of the tin now they'd just be a mess. 777 00:42:22,360 --> 00:42:24,880 In the Venn diagram of baking and building, 778 00:42:24,880 --> 00:42:27,000 how many points of intersection are there? 779 00:42:27,000 --> 00:42:29,680 - This is slap bang in the middle. - It really is, isn't it? 780 00:42:32,280 --> 00:42:35,720 This is an absurd amount of sponges, isn't it? 781 00:42:35,720 --> 00:42:38,280 Well, it's my own fault, I did do an extra tier, 782 00:42:38,280 --> 00:42:40,320 I can't blame anyone but myself for that. 783 00:42:40,320 --> 00:42:42,280 So you're going for the old three tier-er? 784 00:42:42,280 --> 00:42:45,480 I am because I think that two-tier cakes look like hats! 785 00:42:45,480 --> 00:42:49,080 Kate's ambitious three tiers will be flavoured with raspberry, 786 00:42:49,080 --> 00:42:53,000 chocolate and orange, and decorated with caramelised pistachios. 787 00:42:53,000 --> 00:42:56,080 - Time is so tight now. - What are your worries within the time? 788 00:42:56,080 --> 00:42:59,320 Well, I want to be able to do a good job with my caramel. 789 00:42:59,320 --> 00:43:02,120 I'm hoping for two hours, but it's not going to happen. 790 00:43:02,120 --> 00:43:04,520 - Just on caramel? - Just on caramel. 791 00:43:04,520 --> 00:43:06,920 As the Dobos tortes are constructed, 792 00:43:06,920 --> 00:43:09,880 the proportion of sponge to filling should be even... 793 00:43:09,880 --> 00:43:13,000 Scrap that layer, let's go for this one. 794 00:43:13,000 --> 00:43:15,720 ..so that when the cake is cut, 795 00:43:15,720 --> 00:43:18,160 clearly defined layers are revealed. 796 00:43:18,160 --> 00:43:21,200 It's a shame because I really wanted this cake to look really good 797 00:43:21,200 --> 00:43:23,840 and I think it's going to look a little bit slapdash. 798 00:43:23,840 --> 00:43:27,160 One positive thing is that the ganache looks nice and shiny. 799 00:43:32,840 --> 00:43:37,040 OK, bakers, GST time - Greenwich Sponge Time - 800 00:43:37,040 --> 00:43:39,480 you're about 12 layers in. 801 00:43:39,480 --> 00:43:41,800 Nothing like cutting it fine, is there? 802 00:43:41,800 --> 00:43:44,080 In GMT, that's halfway through the bake! 803 00:43:44,080 --> 00:43:47,160 I've used modelling clay to make a template to pour some sugar in, 804 00:43:47,160 --> 00:43:50,000 although looking at that, it's a little bit mottled, 805 00:43:50,000 --> 00:43:52,120 so I might have another go. 806 00:43:52,120 --> 00:43:55,080 My chocolate has gone sort of grainy and a bit funny, 807 00:43:55,080 --> 00:43:58,040 but it's not the end of the world cos I've scraped it off 808 00:43:58,040 --> 00:44:01,120 and I'm going to put another coat over the top, make some more. 809 00:44:01,120 --> 00:44:03,800 I'm not the world's best chocolate person, 810 00:44:03,800 --> 00:44:07,400 so my plan with this ganache is I shall keep my eye on it. 811 00:44:19,480 --> 00:44:23,520 It just seems, like, gloopy and separating, 812 00:44:23,520 --> 00:44:27,080 so I think I might just start again - again! 813 00:44:27,080 --> 00:44:30,280 I am having another crack at making a bird, 814 00:44:30,280 --> 00:44:32,600 which may or may not go well. 815 00:44:40,320 --> 00:44:44,320 Sugar work is a tricky art. Too much heat, too little heat, 816 00:44:44,320 --> 00:44:47,920 or even stirring, can all have disastrous consequences. 817 00:44:47,920 --> 00:44:51,120 I just put the cream in too quick into my caramel, so I took it off 818 00:44:51,120 --> 00:44:54,320 before it could incorporate, so I'm going to do it again! 819 00:44:54,320 --> 00:44:57,320 I'm dipping pistachios into caramel. 820 00:44:57,320 --> 00:44:59,680 Yeah, it's working now. 821 00:44:59,680 --> 00:45:03,040 You have to wait till it gets to exactly the right temperature 822 00:45:03,040 --> 00:45:04,640 in order to get the spike. 823 00:45:04,640 --> 00:45:07,000 How long a spike are you looking for? 824 00:45:07,000 --> 00:45:09,000 Not that long. What I do is I chop them off. 825 00:45:09,000 --> 00:45:12,320 - Right, I'm going to try and make... - It'll be a bit hard at the moment. 826 00:45:12,320 --> 00:45:13,920 Ooh, it's completely gone. 827 00:45:17,840 --> 00:45:19,880 Aggh! 828 00:45:19,880 --> 00:45:21,680 It's totally gone. 829 00:45:21,680 --> 00:45:24,640 OK, I need another saucepan. Thank you. 830 00:45:24,640 --> 00:45:27,280 OK, bakers, 30 minutes remaining, 831 00:45:27,280 --> 00:45:31,800 until I get to see more tiers than an England penalty shoot-out. 832 00:45:34,040 --> 00:45:37,480 This is spun sugar, with blobs in it. 833 00:45:37,480 --> 00:45:42,600 Hopefully, what it will end up being is the nest for my bird to sit in. 834 00:45:42,600 --> 00:45:45,760 I wouldn't say caramel work is a strength for me - 835 00:45:45,760 --> 00:45:49,240 my pulled nuts are rubbish. 836 00:45:49,240 --> 00:45:51,440 I'm running out of time severely now, 837 00:45:51,440 --> 00:45:54,200 because I haven't done enough of my nuts! 838 00:45:54,200 --> 00:45:56,160 They're supposed to surround the cake. 839 00:45:56,160 --> 00:45:58,320 It's supposed to be a crazy amount of caramel 840 00:45:58,320 --> 00:46:00,720 but I'm just going to do as many as I possibly can. 841 00:46:03,080 --> 00:46:04,960 Look at that bending. 842 00:46:04,960 --> 00:46:08,400 I'm having to put on curly ones that have died in the heat. 843 00:46:18,680 --> 00:46:22,600 Once something goes wrong, like my ganache went wrong, 844 00:46:22,600 --> 00:46:24,680 it's all about keeping your head on. 845 00:46:30,440 --> 00:46:31,880 That's it. 846 00:46:31,880 --> 00:46:34,880 I'm just hoping I've got, like, ten minutes. 847 00:46:34,880 --> 00:46:37,680 OK, five minutes on your Hungarian cakes. 848 00:46:37,680 --> 00:46:40,800 Damn! What am I doing? 849 00:46:40,800 --> 00:46:43,520 The last-five-minute panic has kicked in! 850 00:46:44,520 --> 00:46:46,080 Ah-ha-ha-ha-ha! 851 00:46:46,080 --> 00:46:49,360 I think I'll have it done just about in time, which is good. 852 00:46:53,280 --> 00:46:56,560 Bakers, one minute left on your Hungarian creations. 853 00:46:56,560 --> 00:46:58,440 It's tricky knowing when to stop! 854 00:46:58,440 --> 00:47:01,720 At least it looks a bit like a chessboard, if nothing else. 855 00:47:08,360 --> 00:47:12,680 OK, bakers, it's over. Finished. No more tiers. 856 00:47:12,680 --> 00:47:16,200 Step away from the bakes, thank you. 857 00:47:29,520 --> 00:47:31,800 Nancy, if you'd like to come and present 858 00:47:31,800 --> 00:47:33,440 to Mary and the male judge... 859 00:47:40,160 --> 00:47:42,560 You've got beautiful cut edges there, 860 00:47:42,560 --> 00:47:45,400 even layers of the filling, which I like. 861 00:47:51,280 --> 00:47:54,320 I like the taste of that, it's rich. 862 00:47:54,320 --> 00:47:57,040 Wouldn't want a big slice of it 863 00:47:57,040 --> 00:47:59,280 but I can taste the caramel coming through. 864 00:47:59,280 --> 00:48:01,440 The nuts you're getting through there are lovely. 865 00:48:01,440 --> 00:48:04,600 They really add a nice touch to it - the praline coming through it. 866 00:48:04,600 --> 00:48:08,440 The whole torte itself is very well-made and well-executed. 867 00:48:08,440 --> 00:48:10,800 - Congratulations! - Thank you. - Well done, Nancy. 868 00:48:10,800 --> 00:48:13,760 - Can you now call him Paul again now he's said something nice? - Yeah. 869 00:48:13,760 --> 00:48:16,880 - He's wonderful, he's lovely. - Aw-w! Creep! Women! 870 00:48:25,000 --> 00:48:28,040 The cakes look a bit sad, a lot sad. 871 00:48:28,040 --> 00:48:30,800 - They've drooped. - It looks a bit of a mess, yeah. 872 00:48:33,080 --> 00:48:36,640 You've incorporated quite a lot of caramel in it. 873 00:48:36,640 --> 00:48:41,080 I've done pistachio-praline blitzed on the bottom, 874 00:48:41,080 --> 00:48:44,720 I've made a spun-sugar nest for my sugar bird 875 00:48:44,720 --> 00:48:48,040 and I've attempted to make some trees for the front. 876 00:48:48,040 --> 00:48:50,520 Have you got caramel in it or just on it here? 877 00:48:50,520 --> 00:48:53,440 The chocolate has got caramel whipped into it as well. 878 00:48:53,440 --> 00:48:57,160 The sponge is a little dry, a lot drier than the top. 879 00:48:57,160 --> 00:48:59,640 I just think you could have presented the cake 880 00:48:59,640 --> 00:49:02,480 - a little bit nicer with the icing... - I entirely agree! 881 00:49:02,480 --> 00:49:06,240 - ..which I thought would have been your thing, to be honest. - I know. 882 00:49:13,160 --> 00:49:14,960 What can I say? 883 00:49:14,960 --> 00:49:18,520 It is a monumental effort. 884 00:49:18,520 --> 00:49:20,480 It is spectacular. 885 00:49:20,480 --> 00:49:22,560 It's what I call a Showstopper. 886 00:49:22,560 --> 00:49:24,280 Thank you very much. 887 00:49:24,280 --> 00:49:26,800 - Sorry for destroying it! - That's all right, go for it. 888 00:49:31,080 --> 00:49:32,920 It's quite washy with the flavour. 889 00:49:32,920 --> 00:49:35,400 It needs an identity, if you know what I mean. 890 00:49:35,400 --> 00:49:39,000 For me, it's far too sweet and if you took a decent slice of that, 891 00:49:39,000 --> 00:49:41,880 it would be too much, but how beautiful is that? 892 00:49:41,880 --> 00:49:44,360 - You missed slightly on the flavour. - OK. 893 00:49:49,840 --> 00:49:53,040 Kate, please bring your torte up. 894 00:49:57,240 --> 00:50:00,520 The top layer has a raspberry ganache filling, 895 00:50:00,520 --> 00:50:03,040 the middle layer has a milk chocolate filling 896 00:50:03,040 --> 00:50:04,680 with a chocolate sponge 897 00:50:04,680 --> 00:50:06,320 and the bottom layer 898 00:50:06,320 --> 00:50:09,000 has a hint of dark chocolate orange. 899 00:50:09,000 --> 00:50:12,440 The only caramel you've got on there is what we've got on the side? 900 00:50:12,440 --> 00:50:14,680 Yes, pistachio caramel. 901 00:50:14,680 --> 00:50:17,880 The bottom layer is my least favourite, 902 00:50:17,880 --> 00:50:22,280 - because the actual sponge hasn't softened. - OK. 903 00:50:22,280 --> 00:50:25,520 I'm getting the orange, but it is the drier one. 904 00:50:25,520 --> 00:50:28,480 I think you've got two winners with the two top layers 905 00:50:28,480 --> 00:50:30,560 but I'm not so fond of the bottom layer. 906 00:50:30,560 --> 00:50:33,640 I would have liked to have seen more caramel, however. 907 00:50:41,480 --> 00:50:46,160 I admire the sheer volume of caramel on there. Well done. 908 00:50:46,160 --> 00:50:49,880 Clever idea with the grapes - everybody will be copying that. 909 00:50:53,480 --> 00:50:57,320 I must say at the beginning when you were doing Victoria sandwich, 910 00:50:57,320 --> 00:51:00,920 I was all ready for it not to work and, of course, it has worked. 911 00:51:00,920 --> 00:51:02,960 I'm really impressed with the definition 912 00:51:02,960 --> 00:51:04,360 on the lines that you've got. 913 00:51:04,360 --> 00:51:07,240 The flavours are good and I think you've done a really good job. 914 00:51:07,240 --> 00:51:08,560 Thank you. 915 00:51:17,240 --> 00:51:20,480 It looks a bit, um, uneven. 916 00:51:20,480 --> 00:51:21,640 Yes. 917 00:51:22,840 --> 00:51:26,440 It's got a great flavour, going towards the top. 918 00:51:26,440 --> 00:51:29,200 It's beautiful, moist. It reminds me of an opera cake. 919 00:51:29,200 --> 00:51:31,280 There's nothing wrong with an opera cake. 920 00:51:31,280 --> 00:51:34,600 The flavours are very good. I like the sort of brittle in it, 921 00:51:34,600 --> 00:51:38,000 but the chess pieces, in fact, don't show too much skill 922 00:51:38,000 --> 00:51:41,400 because you used a bought mould that you just pour the caramel into, 923 00:51:41,400 --> 00:51:43,720 but the whole effect is very good. 924 00:51:43,720 --> 00:51:45,680 - Well done, Martha. - Thank you. 925 00:51:45,680 --> 00:51:47,920 Let's move the queen and checkmate! 926 00:51:47,920 --> 00:51:49,880 - I love a queen. - I love a queen. 927 00:51:56,200 --> 00:52:00,120 So who do you think might have come through on the Showstopper for you? 928 00:52:00,120 --> 00:52:03,200 Luis' was as nigh-on perfect as you can get 929 00:52:03,200 --> 00:52:05,960 and he just needed a bit more flavour. 930 00:52:05,960 --> 00:52:08,520 Now Chetna - she had very good layers. 931 00:52:08,520 --> 00:52:12,000 I was really surprised that she got success with a Victoria sandwich. 932 00:52:12,000 --> 00:52:14,480 I think Nancy has to be in there as well. 933 00:52:14,480 --> 00:52:17,040 The chocolate looks good, the layers are strong, 934 00:52:17,040 --> 00:52:19,520 great flavour, great textures all the way through. 935 00:52:19,520 --> 00:52:23,120 Let's look at the bottom two. I think we're in a difficult position. 936 00:52:23,120 --> 00:52:27,080 The brief was multiple layers 937 00:52:27,080 --> 00:52:31,440 and caramel in all sorts of shapes and forms. 938 00:52:31,440 --> 00:52:34,480 In Richard's, we have got the layers. 939 00:52:34,480 --> 00:52:39,360 They are not distinctive but he has done quite a lot of sugar work, 940 00:52:39,360 --> 00:52:41,080 so he has followed the brief. 941 00:52:41,080 --> 00:52:42,760 Whereas Kate did three tiers, 942 00:52:42,760 --> 00:52:45,680 which looked, and actually tasted to me, beautiful. 943 00:52:45,680 --> 00:52:48,520 But she only did one skill with her caramel. 944 00:52:48,520 --> 00:52:51,160 It's really tricky, we go round in circles all the time. 945 00:52:51,160 --> 00:52:53,560 There's so many factors to take on board. As you say, 946 00:52:53,560 --> 00:52:56,920 it's not just this round. They have jostled. It's a photo-finish. 947 00:52:56,920 --> 00:52:59,640 We've got a really difficult decision between the two. 948 00:52:59,640 --> 00:53:03,800 For Mary and Paul, it has never been such a close call on the Bake Off. 949 00:53:10,840 --> 00:53:16,240 Bakers, can I just start by saying thank you, merci, grazie, 950 00:53:16,240 --> 00:53:20,240 - gracias, and the Swedish one. - Tak! 951 00:53:20,240 --> 00:53:24,680 Tak for some amazing Euro baking this weekend. 952 00:53:24,680 --> 00:53:28,560 So I have the great joy and pleasure of announcing 953 00:53:28,560 --> 00:53:31,520 who this week's Star Baker is going to be. 954 00:53:31,520 --> 00:53:36,320 Now this person has sort of risen through the ranks this week 955 00:53:36,320 --> 00:53:41,120 and presented a very pert little Swedish green princess to us, 956 00:53:41,120 --> 00:53:42,960 and has provided today 957 00:53:42,960 --> 00:53:47,120 the most caramel-filled amazing amount of layers of spongedom 958 00:53:47,120 --> 00:53:50,720 I have ever had the pleasure of putting into my mouth. 959 00:53:50,720 --> 00:53:52,840 This week's Star Baker is Chetna! 960 00:53:59,640 --> 00:54:02,480 And, as you know, Mel and I alternate this job 961 00:54:02,480 --> 00:54:05,280 because, quite frankly, it's horrible. 962 00:54:05,280 --> 00:54:07,200 This was a particularly tough one, 963 00:54:07,200 --> 00:54:10,040 and there was an awful lot of argy-bargy 964 00:54:10,040 --> 00:54:12,560 between our esteemed judges. 965 00:54:12,560 --> 00:54:15,080 Um, we don't agree. 966 00:54:15,080 --> 00:54:17,760 The reason why we came to this impasse 967 00:54:17,760 --> 00:54:20,560 is because it came down to two people. 968 00:54:20,560 --> 00:54:24,520 Kate, Richard, coming into the final, you were both neck and neck. 969 00:54:24,520 --> 00:54:28,360 When it came to your Signature, Richard, yours was under-proved, 970 00:54:28,360 --> 00:54:31,680 Kate, I thought with the moisture, I think you needed more to it. 971 00:54:31,680 --> 00:54:36,440 When it came to the Technical, again it was five and six respectively. 972 00:54:36,440 --> 00:54:38,840 And then when it came into the Showstopper, 973 00:54:38,840 --> 00:54:40,880 it came down to the caramel. 974 00:54:40,880 --> 00:54:42,960 Kate, you never did enough caramel. 975 00:54:42,960 --> 00:54:48,240 All we got was your nut with a sort of lovely shard at the top. 976 00:54:48,240 --> 00:54:50,360 We didn't get anything in the layers. 977 00:54:50,360 --> 00:54:52,320 It was beautifully proportioned. 978 00:54:52,320 --> 00:54:54,920 You had very good flavours in the top two layers, 979 00:54:54,920 --> 00:54:56,480 not so good on the bottom. 980 00:54:56,480 --> 00:54:59,840 Richard, on the other hand, you did a lot of caramel work on it 981 00:54:59,840 --> 00:55:03,720 but it just looked a bit amateurish, that was part of the problem we had. 982 00:55:03,720 --> 00:55:06,200 I do agree that it did look a bit messy, 983 00:55:06,200 --> 00:55:09,840 and when it came to the caramel, we had spun sugar, 984 00:55:09,840 --> 00:55:13,120 we had praline, we had crushed praline at the bottom, 985 00:55:13,120 --> 00:55:16,000 so, as you can see, we were at loggerheads. 986 00:55:16,000 --> 00:55:22,520 But a decision had to be made and so the person leaving us today is... 987 00:55:25,920 --> 00:55:27,440 It's nobody, lads, 988 00:55:27,440 --> 00:55:30,400 cos they were really rowing and it was really awful. 989 00:55:33,000 --> 00:55:35,600 - Come on, come on! - See you all next week. 990 00:55:35,600 --> 00:55:37,120 See you all next week. 991 00:55:40,240 --> 00:55:44,000 Oh, that was really tough, that was really tough. 992 00:55:44,000 --> 00:55:47,200 I think I completely dodged a bullet just now, erm, yeah. 993 00:55:47,200 --> 00:55:52,440 Over the moon, getting ready to come back and redeem myself. 994 00:55:52,440 --> 00:55:54,840 Next week, mate. Next week, remember... 995 00:55:54,840 --> 00:55:59,440 I think that was the toughest week on Bake Off I can remember. 996 00:55:59,440 --> 00:56:01,320 We had a little bit of a tiff. 997 00:56:01,320 --> 00:56:05,600 On the whole, Paul and I agree because we have the same standards, 998 00:56:05,600 --> 00:56:09,280 but, on this particular occasion, we definitely disagreed. 999 00:56:09,280 --> 00:56:11,800 It was so close. First it was Richard, then it was Kate. 1000 00:56:11,800 --> 00:56:14,200 Then it was Kate. Then it was Richard. Then it was Richard 1001 00:56:14,200 --> 00:56:16,600 and Kate together. It was as simple as that. It was a draw. 1002 00:56:16,600 --> 00:56:18,360 Listen, I'll see you next week. 1003 00:56:18,360 --> 00:56:21,120 I don't feel relieved yet. I will. 1004 00:56:21,120 --> 00:56:23,400 At the moment, I'm just... 1005 00:56:23,400 --> 00:56:25,520 I'm not very good at coming last. 1006 00:56:28,400 --> 00:56:30,240 Finally, finally! 1007 00:56:30,240 --> 00:56:33,360 God, I'm still in shock! 1008 00:56:33,360 --> 00:56:35,440 'It feels amazing.' 1009 00:56:35,440 --> 00:56:37,280 It feels like all that planning 1010 00:56:37,280 --> 00:56:39,160 and hard work has paid off. 1011 00:56:39,160 --> 00:56:43,280 I'm just happy to have survived another week, so job's a good 'un. 1012 00:56:43,280 --> 00:56:46,520 My family will be thrilled that I'm through another week. 1013 00:56:46,520 --> 00:56:49,040 I mean, we still take every week as, like, a triumph. 1014 00:56:49,040 --> 00:56:51,240 It's like, "Oh, my goodness, another week!" 1015 00:56:51,240 --> 00:56:53,600 - Well done, my dear. - Thank you. - Well done. 1016 00:56:53,600 --> 00:56:54,920 Though it seems stressful, 1017 00:56:54,920 --> 00:56:57,680 and you don't know what you're doing at times, but... 1018 00:56:57,680 --> 00:56:59,880 At the end of the day, it's such fun. 1019 00:57:01,320 --> 00:57:02,640 Next time... 1020 00:57:02,640 --> 00:57:03,680 Oh! 1021 00:57:03,680 --> 00:57:05,960 ..the bakers face complex pastries... 1022 00:57:05,960 --> 00:57:08,720 No excuses, it must be done in the time. 1023 00:57:08,720 --> 00:57:10,400 Come on, pasties! 1024 00:57:10,400 --> 00:57:12,960 ..with a completely unknown Technical... 1025 00:57:12,960 --> 00:57:15,560 I don't think I've ever even seen one of these. 1026 00:57:15,560 --> 00:57:19,000 ..a choux pastry Showstopper which has them reaching new heights. 1027 00:57:19,000 --> 00:57:21,480 I was a bit bored so I thought I'd put a set of stairs. 1028 00:57:21,480 --> 00:57:23,480 So this is your first eclair stair? 1029 00:57:23,480 --> 00:57:25,600 'And the remaining six bakers... 1030 00:57:25,600 --> 00:57:28,560 This is Paul Hollywood if I come last! 1031 00:57:28,560 --> 00:57:31,120 '..battle it out for a place in the quarterfinals.'