Join me as I bake through the Great British Bake Off.
Dampfnudel, literally translated "steam noodle," is more like a dumpling than a noodle. They can be sweet or savory, but these are made with an enriched dough scented with lemon zest and served with two sauces, créme anglaise and a sweetened plum sauce.
After a 1994 Seinfeld episode catapulted babka to stardom, modern bakers began to put their own twist on this traditional twisted loaf. Here's my take — a decadent chocolate, orange and cardamom braid that will satisfy your biggest chocolate craving.
Viennese whirls, though not Viennese, were probably inspired by Spritzgebäck, a German butter cookie that's extruded through a cookie press. But Viennese whirls take butter cookies to the next level, with a swirl of buttercream and a spoonful of jam sandwiched between two melt-in-your-mouth cookies!
What could be better than homemade, Biscoff-style cookies? The same cookies decorated for Valentine's Day! The warm spices of these speculoos cookies are enhanced with a light coating of tangy, lemon-flavored icing and decorated with tiny red hearts. What better way to say I love you?
Is the Jaffa cake a biscuit (i.e. cookie) or a cake? That was the subject of a 1991 court case, but you can decide for yourself if you make your own! These chocolate-covered mini-cakes with an orange center are made from Mary Berry's recipe, which was the technical challenge during Biscuit Week in GBBO 2016.
This drizzle cake combines tart grapefruit, roasted to bring out its sweetness, and earthy thyme in an olive oil and buttermilk sponge. Perfect with a cup of Earl Grey tea on a drizzly winter’s day, this moist yet delicate sponge is definitely moreish and one you'll want to add to your baking repertoire!
A British classic, coffee and walnut cake has an irresistible flavor combination of dark, rich coffee and nutty, slightly bitter walnuts offset with sweet buttercream. This three-tiered wonder was made for the 2015 Great British Bake Off final showstopper as I continue Baking Through the Bake Off.
“A thousand leaves.” That’s the literal translation of mille-feuille. While its elements seem relatively simple, this delicate pastry is greater than the sum of its parts. The beauty of a mille-feuille is in the perfection of each layer, from the crispy, flaky pastry to the silky smooth cream. This technical challenge uses Paul Hollywood's recipe, which utilizes rough puff pastry, raspberry jam, Chantilly cream and fresh raspberries.
For my iced buns, I made a nutmeg-scented roll filled with raspberry jam and almond diplomat cream and frosted with amaretto icing, and a cardamom-scented bun filled with walnut frangipane and Chantilly cream and frosted with maple icing.
Moby Dick’s Bubble Bath, my chocolate centerpiece, consists of a white chocolate whale sitting in a chocolate gingerbread bathtub, surrounded by towers of dark chocolate bubbles.
Here's the Dish 