Mary Berry's walnut layer cake features three layers of light, moist sponge with bits of walnut throughout, filled with vanilla buttercream and covered with what she calls "boiled icing" but what I recall from my childhood as "seven-minute frosting."
Madeira cake is lighter than a pound cake but denser than a Victoria sponge. Traditionally flavored with lemon zest, I've chosen to use blood oranges and jasmine green tea for a bright, slightly floral and not too sweet accompaniment to afternoon tea.
Scones, Victoria sandwiches and lemon tarts are all historically British bakes. While this "back to basics" challenge may seem simple enough, it takes a lot of time management skills to juggle all three at once. Mine didn't turn out perfect (bubbles in the custard, scones too pale?), but I was proud of the results. Judge for yourself how well I did!
A favorite of three Swedish princesses in the early 20th century, the prinsesstårta has become a modern classic. Delicate layers of sponge cake, raspberry jam and cream are covered by pastel green marzipan and crowned with a single fondant rose. This is the technical challenge that inspired me to Bake Through the Bake Off.
Although it may not qualify as an authentic tiramisu, Mary Berry's version of this iconic Italian dessert still features sumptuous layers of creamy mascarpone, a tender sponge soaked in coffee and brandy, and a generous sprinkling of grated dark chocolate. Now that's amore!
This delicate, lacy cookie is traditionally made with almonds and orange flavors, reminiscent of Italian baking, but the use of butter and cream is evidence of its French origins. Mary Berry's version uses a variety of dried fruits and nuts and then, after baking, is brushed with a decadent layer of dark chocolate.
Mary Berry’s cherry cake uses ground almonds and glacé cherries, a classic flavor combination that makes the perfect accompaniment to afternoon tea!
Charlottes are related to trifles in that they are unbaked and made in a glass dish or mold. The two most well-known types are charlotte russe and charlotte royale. This technical challenge, set by Mary Berry, has a lot of steps but is not difficult. The end result is a showstopper dessert that is light, fruity and perfect for summer!
The nuts in this particular dacquoise, obviously, are hazelnuts, but that’s just the start of the flavor profile here. The delicately chewy meringue layers are sandwiched with a coffee custard, topped with swirls of chocolate ganache and caramelized hazelnuts, and surrounded by even more chopped hazelnuts to give it a beautiful finish.
Its name means “nun” in French, and this popular pastry is found in patisseries and boulangeries all over France. Made of pâte à choux and filled with pastry cream, two buns, like little cream puffs, are stacked on top of each other and decorated to look like nuns dressed in their habits.