Join me as I bake through the Great British Bake Off.
Peach melba cake plays on the simple flavors of the classic dessert, with the enhancement of warm spices to add a taste of autumn. It has the consistency of a buttery pound cake studded with peaches and raspberries to give a burst of flavor in every bite.
Named after Queen Victoria herself, the Victoria sandwich was said to be Her Majesty's favorite. This light sponge sandwiched with jam and buttercream is often used as a standard of baking for the British home cook, so it's fitting that this was the final technical challenge in the 2016 season of The Great British Baking Show.
Pavlovas aren't just for summer anymore. This triple-layer meringue crown lets autumn fruits and holiday flavors shine, with layers of cinnamon-spiced apples, gingery cranberry sauce, spiced pecans and pomegranate, all enveloped in a maple-scented crème fraiche whipped cream. It would be the crowning glory of any holiday table!
One batch of puff pastry, two flavors of savory palmiers! Bacon and balsamic-onion jam palmiers satisfy that salty-sweet craving, while parmesan and chili crisp palmiers give you a buttery crunch that packs a zesty punch.
Mary Berry's marjolaine is a 7-layered delight featuring four layers of almond-hazelnut dacquoise sandwiched with praline buttercream and chocolate ganache. Overall, a delightfully nutty, crunchy, creamy concoction that presents itself with elegance and panache!
The French cousin of focaccia, fougasse is mostly associated with Provence in the southeast of France. This fougasse is scented with olive oil and studded with fresh herbs. It pairs well with pasta, a green salad, or a charcuterie board and a nice glass of wine.
The classic Bakewell tart, with its layers of short crust pastry, jam, frangipane and icing, hails from the town of Bakewell in Derbyshire, England. While its origins may be the source of some contention, most such arguments fade over a cup of tea and a warm slice.
These Yorkshire puddings are filled with a traditional shepherd's pie filling made with a mixture of lamb and beef and a good dose of Guinness stout, topped with creamy mashed potatoes and a sprinkling of cheese.
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.
