The penultimate episode in our #rockcakes series, baking parts of the Jurassic Coast, following the weeks of Bake Off. This week features Durdle Door made of Mokatines for patisserie week.
👇Tag a friend to take on this baking challenge 👇 #BeatThat Recipe in comments.
To find out more about the geology and history of the area, visit our website: www.jurassiccoast.org
#Patisserieweek #GBBOBakeAlong #Mokatines #Durdledoor #Jurassiccoast #WorldHeritage #bored #funscience #WomenInSTEM #Lulworth #Purbeck #geology #coastalscience #stemeducation
Recipe used:
Genoise sponge recipe: Preheat oven to Gas Mark 4 (170degrees). Whisk 3 eggs and 100g sugar until double in size. Fold in 100g self-raising flour. Transfer to a square tin and bake for 20 minutes. Turn out onto a wire rack to cool.
Coffee buttercream (to go in between layers of sponge and to decorate the top): Put 90g caster sugar in a small saucepan with 2 tbsp water and heat. In a separate bowl, whisk 3 egg yolks. When sugar reaches 121 degrees C (on a sugar thermometer), slowly drizzle it into the egg yolks, whisking continuously until the mixture reaches room temperature. It should be pale in colour and have doubled in size. Add 280g softened butter and 25 ml espresso and mix until combined.
Coffee Icing recipe: (to drizzle all over the sponge) Combine 60g butter, 50ml milk and 1 tsp instant coffee granules in a saucepan and bring to the boil. Sieve in 225g icing sugar and whisk until the mixture is combined and glossy.
To assemble: Cut the cooled sponge in half horizontally. Spread half of the buttercream in the middle of the sponges. Place sponges back together and cut into equal rectangles. Put in the fridge for 30 minutes. After 30 minutes, spread apricot jam thinly over all sides of the mokatines and return them to cool in the fridge. Once cooled, place the mokatines on a wire rack with a tray underneath and spoon warm icing over each mokatine - use a palette knife to coat sides if necessary. Place hazelnuts in a bowl, make a well in the middle. Place a mokatine in the hazelnuts and press hazelnuts into the sides of the mokatine. Refrigerate for a further 30 minutes. Pipe buttercream on top to decorate.
Music by Bensounds.
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