Daily Mail - Daily Mail Weekend Magazine
BAKE OFF RECIPES
With simple step-bystep recipes from the new Bake Off book, you too can create these luscious treats from last year’s finalists
As Prue and Paul return with a fresh bunch of hopefuls, last year’s finalists show you how to make their showstoppers at home
SOPHIE’S ODE TO THE HONEY BEE ENTREMET
This entremet – a dessert of many different layers – was made by 2017 Bake Off winner Sophie Faldo on the show, and has been slightly simplified here so it is easier to make at home.
Serves 12
For the sponge
80g (3oz) unsalted butter, diced 115g (4oz) caster sugar
75g (2¾oz) ground almonds 35g (1¼oz) plain flour 4 egg whites
A good pinch of salt
Finely grated zest of 1 unwaxed lemon and 1 unwaxed orange ½tsp orange blossom water ¼tsp vanilla bean paste Blackberries, to decorate
Icing sugar, for dusting
For the lemon set curd
200ml (7fl oz) lemon juice (about 5 lemons) 4g agar agar powder (from larger supermarkets or online) 2 eggs
200g (7oz) caster sugar
200g (7oz) unsalted butter, at room temperature, diced
For the honey set custard
6g leaf gelatine (about 3 leaves) 125g (4½oz) orange blossom honey
½tsp vanilla paste 325ml (11fl oz) double cream, at room temperature
90ml (3fl oz) whole milk, at room temperature
4 egg yolks
¼tsp salt
1tbsp caster sugar
For the blackberry gelée
6g leaf gelatine (about 3 leaves) 350g (12oz) blackberries
2tbsp lemon juice 55g (2oz) unsalted butter, at room temperature, diced 125g (4½oz) caster sugar 2 eggs
You will need
22cm springform tin, greased, then base-lined with baking paper; 22cm thin card cake board; a wide strip of acetate (from cook shops or online); sticky tape
STEP 1 Preheat the oven to 180°C/ fan 160°C/gas 4. Melt the butter in a small pan and leave to bubble gently over a medium-low heat, until it turns a nut-brown colour. Set aside to cool to room temperature.
STEP 2 Sift half the sugar, all of the ground almonds and the flour into a bowl. In a separate bowl, whisk the egg whites with the salt, until they form soft peaks. Whisk in the rest of the sugar, a little at a time, until the meringue stands in stiff peaks.
STEP 3 Sprinkle the flour mixture and grated zests on top of the meringue and fold in by hand. When the flour is half-combined, trickle in the melted butter, orange blossom water and vanilla bean paste, then fold fully.
STEP 4 Spoon the mixture into the cake tin and bake for 20-25 minutes, until golden brown. Transfer to a wire rack, unmould the cake from the tin and leave to cool.
STEP 5 Clean the cake tin and press the thin cake board into the bottom. Cut a wide strip of acetate to fit around the inside of the tin, like a collar, and secure with sticky tape. Remove the paper from the sponge (see picture A), turn the sponge topside down and place on the cake board, pressing down firmly. Tighten the acetate to fit, if necessary.
STEP 6 To make the lemon curd, pour the lemon juice into a medium pan, sprinkle the agar agar in, and place the pan over a medium-low heat. Bring to the boil without stirring, then simmer for 8 minutes, to dissolve the flakes.
STEP 7 Meanwhile, break the eggs into a heatproof bowl, add the sugar and whisk for 2-3 minutes, until smooth, then whisk in the lemon mixture. Return to the pan and stir over a medium-low heat, just until it thickens to coat the back of a spoon. Remove from the heat.
STEP 8 Stir in the butter, a little at a time, then strain the curd into a bowl. Leave to cool to room temperature, stirring as it thickens. Spoon the curd on top of the sponge (picture B) and chill for 4-5 hours, until set.
STEP 9 Make the honey custard. Soak the gelatine in water. Put the honey into a medium pan, add the vanilla paste and set over a medium-low heat. Simmer, stirring occasionally, until the honey thickens and darkens. Remove from the heat and whisk in the cream and milk by hand. Return to the heat and whisk until smooth and hot. Remove from the heat.
STEP 10 Put the egg yolks into a heatproof bowl, add the salt and sugar, and then whisk for 2-3 minutes, until smooth.
STEP 11 Whisk the hot honey cream into the yolks, then pour the mixture back into the pan. Return to a medium-low heat and stir until it thickens enough to coat the back of a spoon. Remove the pan from the heat.
STEP 12 Lift the gelatine out of the water, squeeze out the excess, and stir into the hot custard to dissolve. Strain the custard into a jug. Leave to cool and thicken, stirring frequently, then pour on top of the lemon curd (picture C). Chill until set.
STEP 13 To make the gelée, soak the gelatine as before. Put the blackberries and lemon juice into a medium pan over a medium heat. Stir constantly as the berries release their juice and the mixture comes to a boil, then simmer, stirring frequently, for 10 minutes, until the blackberries are very soft. Remove from the heat and mash to a thick purée, then add the butter and sugar and stir until melted.
STEP 14 Beat the eggs in a heatproof bowl, then whisk in the hot blackberry purée. Return to the pan and stir over a low heat until thick but not boiling.
STEP 15 Remove from the heat and stir in the gelatine to dissolve as before, then strain the blackberry mixture into a jug. Cool to room temperature, stirring frequently. When the gelée starts to thicken, pour it over the top of the custard (picture D), then chill to set.
STEP 16 When you’re ready to serve, carefully remove the entremet from the tin, peel away the acetate and decorate with blackberries. Dust with icing sugar (picture E) before serving.