0:00:02 > 0:00:03Welcome back to the Bake Off tent -
0:00:03 > 0:00:05the bakers are past the halfway point.
0:00:05 > 0:00:06They've had their orange segments
0:00:06 > 0:00:08and a thorough sponge-down from Mary Berry.
0:00:08 > 0:00:11- Was it a Genoise sponge?- I think we've extended this analogy too far.
0:00:11 > 0:00:13BOTH: Welcome to the Great British Bake Off.
0:00:13 > 0:00:17'Last time, the bakers took on pies and tarts.'
0:00:17 > 0:00:18Are you a pie or a tart?
0:00:18 > 0:00:20Oh, a tart.
0:00:20 > 0:00:21Yeah, I'm a tart as well.
0:00:21 > 0:00:24'Kate's pork pies won over the judges...'
0:00:24 > 0:00:25It's a great-looking pie, that.
0:00:25 > 0:00:27And the pastry, really lovely.
0:00:27 > 0:00:29'..finally winning her Star Baker.
0:00:29 > 0:00:32'For others, it wasn't such a good week...'
0:00:32 > 0:00:34Come on, there is a plumbing issue here.
0:00:34 > 0:00:36- What's in that egg white? - Lavender.
0:00:36 > 0:00:38Lavender?
0:00:38 > 0:00:41'..and it was Norman who left the Bake Off tent.
0:00:42 > 0:00:44'So which of the remaining six...'
0:00:44 > 0:00:47- Is it Alien Autopsy week? - It does feel a bit like that.
0:00:47 > 0:00:50'..will get a rise out of yeast-leavened cakes...'
0:00:50 > 0:00:52It's dipped slightly.
0:00:52 > 0:00:54I think it's going to be sad.
0:00:54 > 0:00:57'..make cakes fit for Swedish royalty...'
0:00:57 > 0:01:01This is the classic Swedish princess cake.
0:01:01 > 0:01:04'..and produce monumental Dobos tortes?'
0:01:04 > 0:01:06It's what I call a Showstopper.
0:01:06 > 0:01:11'And whose Bake Off will come to a sweet but sticky end?'
0:01:11 > 0:01:12Done.
0:01:33 > 0:01:35EUROPEAN DANCE MUSIC PLAYS
0:01:35 > 0:01:40"SCANDINAVIAN" ACCENT: Welcome to the 2014 Euro Bake Off.
0:01:40 > 0:01:43Amsterdam, can we have your points, please?
0:01:46 > 0:01:48- "DUTCH" ACCENT:- Hello, Melly, this is the Amsterdam jury
0:01:48 > 0:01:51and want to say thank you for having such a groovy show
0:01:51 > 0:01:54and everybody in the Netherlands really enjoying themselves tonight.
0:01:54 > 0:01:56So, the votes from the jury,
0:01:56 > 0:02:00we have British bakers with the 12 points.
0:02:00 > 0:02:03BOTH: This is European cake week.
0:02:05 > 0:02:07I've had lots of European holidays
0:02:07 > 0:02:09and I've probably eaten lots of cake.
0:02:09 > 0:02:13But not thought about what they're called and how they're made.
0:02:15 > 0:02:17There's definitely an element of winging it this week
0:02:17 > 0:02:21because I haven't had a whole great amount of time to practise.
0:02:21 > 0:02:22It's half term at the moment
0:02:22 > 0:02:25but I've got two exams next week which are also suffering.
0:02:25 > 0:02:29I'm looking forward to a good or average week now, I just don't
0:02:29 > 0:02:33want to have another one where I get told off in the middle of the tent.
0:02:41 > 0:02:44Bakers, good morning. Great to see you all here.
0:02:44 > 0:02:46For your Signature Challenge this morning,
0:02:46 > 0:02:49Mary and Paul would like you to bake, please,
0:02:49 > 0:02:53a cake inspired by those great cakes of Europe.
0:02:53 > 0:02:58Think Germany, France or possibly be a little bit more adventurous.
0:02:58 > 0:03:01Romania, Estonia, Lithuania or the famous...
0:03:01 > 0:03:03IMPERSONATES DUTCH
0:03:03 > 0:03:05..cake from Holland.
0:03:05 > 0:03:07Your cakes must be leavened with yeast.
0:03:07 > 0:03:09None of this GB baking powder nonsense.
0:03:09 > 0:03:12The choice of filling and decoration is entirely up to you.
0:03:12 > 0:03:16I'm merely here to say you have three hours to complete your bake.
0:03:16 > 0:03:20So as the Spanish, our beloved European brethren, would say...
0:03:20 > 0:03:22- En sus marcas.- Listos.
0:03:22 > 0:03:23Bake!
0:03:27 > 0:03:30- PAUL:- Leavened cakes are the oldest cakes in the world!
0:03:30 > 0:03:33Baking powder was only invented in the 1850s,
0:03:33 > 0:03:36and so the only way to rise a cake before was with yeast.
0:03:36 > 0:03:39So, these cakes have been around an awfully long time,
0:03:39 > 0:03:42and they're all embedded right the way throughout Europe.
0:03:42 > 0:03:45- MARY:- A leavened cake is made in a similar way
0:03:45 > 0:03:47that you would make a loaf of bread
0:03:47 > 0:03:49and it can't really be hurried too much.
0:03:49 > 0:03:52Get it too hot and it will rise too quickly
0:03:52 > 0:03:54and you won't get the right texture.
0:03:54 > 0:03:57Too slow - they won't have had time.
0:03:57 > 0:03:59It's all to do with timing.
0:04:01 > 0:04:04Austrians have been baking the kugelhopf for years.
0:04:04 > 0:04:07Luis has been practising his for the last week.
0:04:07 > 0:04:11- Hello, Luis.- You all right? - Yes, I'm good.- Good, thank you.
0:04:11 > 0:04:14So, what's this bake you're going to be doing for us today?
0:04:14 > 0:04:19Apple and cinnamon kugelhopf with honeyed apples on top.
0:04:19 > 0:04:23Luis will be topping his apple kugelhopf with roasted almonds
0:04:23 > 0:04:25and spooning calvados syrup on top.
0:04:25 > 0:04:28Are you going to be able to do it in the time?
0:04:28 > 0:04:32Yeah, I should be able to because it's pretty much an all-in-one,
0:04:32 > 0:04:35it proves for about an hour and 15 minutes or so,
0:04:35 > 0:04:38and it bakes quite quick, it's only about 40 minutes.
0:04:42 > 0:04:44- CHETNA:- I'm making a savarin.
0:04:44 > 0:04:46It's mainly orange-flavoured.
0:04:46 > 0:04:49Once it's done, then I'm going to give it a bath
0:04:49 > 0:04:52in this lovely orange syrup.
0:04:52 > 0:04:55Once she's soaked the savarin in syrup,
0:04:55 > 0:04:58Chetna will be filling it with pistachio and cinnamon cream.
0:04:58 > 0:05:01It needs that cream to cut through the orange
0:05:01 > 0:05:02so it just gives a balance.
0:05:02 > 0:05:07- Does the savarin end up looking like that then?- Yes.
0:05:07 > 0:05:09It's a bit like a piles cushion, isn't it?
0:05:11 > 0:05:14Let's just put that back there.
0:05:17 > 0:05:19Everything that enriches and flavours a dough
0:05:19 > 0:05:23has the potential to retard the yeast and inhibit the cake's rise...
0:05:23 > 0:05:26There's so many other things here that could slow the yeast down,
0:05:26 > 0:05:28you just need to get it going.
0:05:28 > 0:05:31..something that Richard and Nancy are taking an extra step to avoid.
0:05:31 > 0:05:35The first thing I've had to do is make what's called a sponge.
0:05:35 > 0:05:39So, I've put the yeast, and some warm milk and the sugar
0:05:39 > 0:05:43and half the flour, all the things the yeast likes.
0:05:43 > 0:05:45So, I've put that to work for 20 minutes,
0:05:45 > 0:05:48and then I'll know that the yeast is working.
0:05:48 > 0:05:50That certainly looks like a sponge, doesn't it?
0:05:50 > 0:05:54Richard's making a cake similar to Luis' Austrian kugelhopf,
0:05:54 > 0:05:56but Richard's hails from Germany.
0:05:56 > 0:05:59My brother-in-law is German and he often makes them,
0:05:59 > 0:06:02so it's something I think I know what it's meant to taste like.
0:06:02 > 0:06:06It's got cranberries, apricots, raisins, mixed peel,
0:06:06 > 0:06:08rum and orange zest in it as well.
0:06:08 > 0:06:14Once baked, Richard's guglhupf will be encrusted with flaked almonds.
0:06:14 > 0:06:16- MARY:- Is it staying as it is or is it having a syrup?
0:06:16 > 0:06:17How are you finishing it?
0:06:17 > 0:06:19I'm going to wing it again this week.
0:06:19 > 0:06:21You're going to wing it?
0:06:21 > 0:06:23I'll either do a syrup or I'll icing-sugar it.
0:06:23 > 0:06:25Dangerous thing, week six, winging it.
0:06:25 > 0:06:28You've got to go with your heart, haven't you, really?
0:06:28 > 0:06:29Is your heart there, Richard?
0:06:29 > 0:06:31Slightly worried if your heart's there.
0:06:31 > 0:06:34My heart is in my stomach a lot of the time while I'm here.
0:06:34 > 0:06:37My sponge is sponged, you can just see it's got some holes in it,
0:06:37 > 0:06:39so that's good.
0:06:41 > 0:06:44Renegade baker Nancy's already opted out of Europe.
0:06:44 > 0:06:49My European cake isn't 1% European.
0:06:50 > 0:06:54Probably Caribbean. I suppose it's European in design.
0:06:54 > 0:06:56Nancy's hybrid savarin will be
0:06:56 > 0:06:59soaked in an orange and passion fruit syrup
0:06:59 > 0:07:00and flavoured with banana.
0:07:00 > 0:07:02Savarin's quite light.
0:07:02 > 0:07:04You've added banana, which sits on the dough.
0:07:04 > 0:07:09It's dangerous putting not only a banana in but a fresh banana.
0:07:09 > 0:07:12Do you feel the danger of the banana?
0:07:12 > 0:07:15I'm feeling it, yeah, but I didn't let it get me.
0:07:17 > 0:07:22Nancy and Luis are hoping to get enough rise from one long prove.
0:07:22 > 0:07:26It's just a patience game now really, just waiting for it.
0:07:27 > 0:07:29'For everyone else...'
0:07:29 > 0:07:32So sticky. Love it though.
0:07:32 > 0:07:35'..timing the rise is twice as complicated.'
0:07:35 > 0:07:37Why are you proving it twice then?
0:07:37 > 0:07:41I've put it in the first time to rise it.
0:07:41 > 0:07:44I've put the butter in and the chocolate chips in after.
0:07:44 > 0:07:47Hang on, you're adding butter to the dough after? How much?
0:07:47 > 0:07:49Four tablespoons?
0:07:49 > 0:07:50Four tablespoons?!
0:07:50 > 0:07:53The first couple of times I made it, it tasted like a bread,
0:07:53 > 0:07:57so I added a bit more cake-y ingredients to make it more cake-y.
0:07:57 > 0:08:01If it rises, Martha's cake will be decorated with melted white
0:08:01 > 0:08:05and dark chocolate, with crushed almond brittle sprinkled on the top.
0:08:05 > 0:08:07Tell us about what the dough is, then.
0:08:07 > 0:08:09It's got cocoa powder and melted chocolate in the dough
0:08:09 > 0:08:11- and a bit of almond essence.- OK.
0:08:11 > 0:08:14When it's baked, I'm going to soak it in an almond liqueur.
0:08:14 > 0:08:16- Good luck.- Thank you.
0:08:19 > 0:08:21I don't know what a savarin is.
0:08:21 > 0:08:23I don't know what it should... I've never tasted one...
0:08:23 > 0:08:26I'm nervous because mine actually is inspired by a babka,
0:08:26 > 0:08:29- which isn't even European! - What is it then?- Israeli.
0:08:29 > 0:08:33But it's exactly the same as all the other yeast-leavened cakes.
0:08:33 > 0:08:36Oh, come on, that is European. Almost, isn't it?
0:08:36 > 0:08:38It's in the Eurovision Song Contest.
0:08:38 > 0:08:40Yeah! Oh, that counts, that does count.
0:08:40 > 0:08:43Kate's Israeli babka will be flavoured with dark chocolate,
0:08:43 > 0:08:46sour cherries and pecans.
0:08:46 > 0:08:49I spent some time in Israel as a teenager.
0:08:49 > 0:08:50Had a wonderful time there
0:08:50 > 0:08:53but didn't really like their cakes very much,
0:08:53 > 0:08:57so I've had to really change the way I've thought about it and put
0:08:57 > 0:09:00lots more flavour into it than perhaps they would traditionally.
0:09:00 > 0:09:03Kate's non-traditional cake will be topped with melted white
0:09:03 > 0:09:07and dark chocolate and chocolate-dipped cherries to decorate.
0:09:07 > 0:09:11What I want to do is make sure that the filling is incorporated
0:09:11 > 0:09:13all the way through.
0:09:13 > 0:09:15Is it Alien Autopsy week?
0:09:15 > 0:09:17- It does feel a bit like that. - Just checking.
0:09:17 > 0:09:19I'm just adding the butter to my risen dough
0:09:19 > 0:09:21and then chocolate chips as well.
0:09:28 > 0:09:32I'm cutting it in two and then I'm just twisting them together.
0:09:32 > 0:09:36It's such a soft dough, it's actually quite hard to do.
0:09:36 > 0:09:39Plenty of egg-wash for sticking.
0:09:39 > 0:09:42So, now, what I'm going to do is I'm going to cover it
0:09:42 > 0:09:43for the second prove.
0:09:43 > 0:09:45Back in the proving drawer.
0:09:45 > 0:09:48Bakers, you have one hour left on your European cakes,
0:09:48 > 0:09:49one hour left.
0:09:49 > 0:09:50Thank you.
0:09:50 > 0:09:52Ooh!
0:09:52 > 0:09:54Deciding when to stop proving
0:09:54 > 0:09:58and when to start baking is the key to this yeast-leavened challenge.
0:09:58 > 0:09:59Let's have a look at her.
0:09:59 > 0:10:01Oh, that's great!
0:10:01 > 0:10:02Yeah, that's looking good.
0:10:02 > 0:10:05Don't over-prove cos it'll sink again.
0:10:05 > 0:10:08It goes up and down if you over-prove.
0:10:08 > 0:10:10- KATE SIGHS - I hate this bit.
0:10:10 > 0:10:12I think it's ready now
0:10:12 > 0:10:15because there's enough space for it to grow a little bit in the oven
0:10:15 > 0:10:19but it's come up enough that I know it's got the air bubbles inside it.
0:10:19 > 0:10:22It's risen so I'm going to get it in the oven now and start it baking.
0:10:25 > 0:10:26I hope it has risen enough.
0:10:26 > 0:10:28Can't do anything about it now.
0:10:28 > 0:10:30Trying to be as careful as possible
0:10:30 > 0:10:33because I don't want to knock any air out.
0:10:39 > 0:10:41No.
0:10:41 > 0:10:45It's got a little bit further to go, it's about that far off the top.
0:10:45 > 0:10:48I'm just preparing the syrup that I'm going to cook my apples in.
0:10:48 > 0:10:50It's got cinnamon and honey and butter in.
0:10:50 > 0:10:53You just drizzle it over the cake as well.
0:10:56 > 0:11:00A classic yeast-leavened cake has the simple syrup added
0:11:00 > 0:11:02after it's baked.
0:11:02 > 0:11:05In here, there's orange and passion fruit juice,
0:11:05 > 0:11:10some sugar and 100mls of rum.
0:11:10 > 0:11:14But all six bakers are aiming to improve on hundreds of years
0:11:14 > 0:11:16of European baking tradition.
0:11:16 > 0:11:21I'm just preparing the cream to go in the centre of the cake.
0:11:21 > 0:11:24This is just a bit of frippery.
0:11:24 > 0:11:27This is the almond brittle, and I'm going to crumble it up
0:11:27 > 0:11:29and then sprinkle it on the top.
0:11:29 > 0:11:31Richard has gone with a traditional syrup glaze.
0:11:31 > 0:11:34It's meant to taste orangey so that's a touch.
0:11:34 > 0:11:36But also has a backup plan.
0:11:36 > 0:11:38I'm making up some orange liqueur icing.
0:11:38 > 0:11:42I know Paul told me that maybe winging it is a bad idea
0:11:42 > 0:11:45but I've tried several decorating techniques on it,
0:11:45 > 0:11:47and I'm not hugely happy with any of them,
0:11:47 > 0:11:50so I'm just going to see where my heart takes me
0:11:50 > 0:11:51when it comes out the oven.
0:11:54 > 0:11:56- "DUTCH" ACCENT: - So, bakers, don't be alarmed.
0:11:56 > 0:11:58Let's take it really mellow
0:11:58 > 0:12:01but you've got half an hour for your kugelhopfs and your guglhopfs.
0:12:05 > 0:12:0615 more minutes.
0:12:06 > 0:12:09The cakes need to be baked long enough to complete the rise.
0:12:09 > 0:12:13It will rise a little bit more but what also happens is the heat
0:12:13 > 0:12:17kills the yeast so it actually will set like a loaf of bread.
0:12:17 > 0:12:19But there needs to be enough time left for them
0:12:19 > 0:12:21to cool down so that they can be decorated.
0:12:21 > 0:12:24It's just hard not knowing what it should be like.
0:12:24 > 0:12:26I feel like I feel like in technicals even though
0:12:26 > 0:12:28this is a bake that I could have practised,
0:12:28 > 0:12:30which isn't very good cos I could have practised it.
0:12:30 > 0:12:32You can start smelling it now.
0:12:32 > 0:12:35- Is that your one? - It's the cherries.
0:12:37 > 0:12:39God, I need to check it. One sec.
0:12:39 > 0:12:41Yeah, check the hopf, man.
0:12:41 > 0:12:43- Ooh, he's risen.- He has.
0:12:43 > 0:12:46I think that's ready to come out.
0:12:46 > 0:12:48Who do you think's going to win this, Luis?
0:12:48 > 0:12:50Can I just ask you boldly and baldly?
0:12:50 > 0:12:52Can you tell yet, out of the six of you?
0:12:52 > 0:12:54- Money's on Nancy. - Money's on Nancy?
0:12:55 > 0:12:57Deffo.
0:12:57 > 0:12:59It's dipped, slightly.
0:12:59 > 0:13:01I think it's going to be sad.
0:13:02 > 0:13:04The moment of truth.
0:13:05 > 0:13:06Brilliant.
0:13:06 > 0:13:08Looks how it should look.
0:13:10 > 0:13:12It's a bit of a scary moment in a bake.
0:13:15 > 0:13:18Love it, looks great, looks so tasty.
0:13:18 > 0:13:20Let's hope it comes.
0:13:20 > 0:13:24More rather than less is good, I think, for this one.
0:13:24 > 0:13:26Hey!
0:13:26 > 0:13:28Looks more like a Yorkshire pudding.
0:13:28 > 0:13:31I'd probably do it a favour if I dropped it on the floor.
0:13:33 > 0:13:36All we need now is for it not to come out the tin.
0:13:40 > 0:13:42See, that actually looks all right.
0:13:42 > 0:13:46"LITHUANIAN" ACCENT: Bakers for Euro challenge,
0:13:46 > 0:13:47ten minutes left on clock.
0:13:47 > 0:13:50NORMAL ACCENT: I apologise to all Lithuanians.
0:13:50 > 0:13:51All of this needs to go into this.
0:13:51 > 0:13:54I think the best way to soak it in the syrup really is to put it
0:13:54 > 0:13:58back in there and then to put that back in, then I pour it over
0:13:58 > 0:14:00the top as well and it should kind of meet in the middle somewhere.
0:14:00 > 0:14:02I'm putting the fruit on next.
0:14:02 > 0:14:06After having stuck my finger in all of my various different options,
0:14:06 > 0:14:08this was the one that tasted the nicest, so on it went.
0:14:08 > 0:14:10It's almost soaked up because now
0:14:10 > 0:14:14when I put the syrup in, it's not going inside any more.
0:14:14 > 0:14:16I'm just putting the honeyed apples on top.
0:14:16 > 0:14:20The weight of the syrup is making it bend over in the middle.
0:14:20 > 0:14:21How much longer have we got?
0:14:21 > 0:14:25"SCANDINAVIAN" ACCENT: Bakers, one minute left on the clock.
0:14:25 > 0:14:26I'm running out of chocolate.
0:14:26 > 0:14:29There's been a slight European collapse on the west wing there.
0:14:29 > 0:14:30Thanks.
0:14:30 > 0:14:32I just need to drizzle some syrup on.
0:14:38 > 0:14:40- "DUTCH" ACCENT:- Bakers, it is very, very important for you
0:14:40 > 0:14:42to realise that the bake is now over.
0:14:42 > 0:14:44Done. I love it!
0:14:44 > 0:14:46LUIS CHUCKLES
0:14:46 > 0:14:49I don't know what they'll make of mine, Chetna, I really don't.
0:15:05 > 0:15:08The appearance is most attractive
0:15:08 > 0:15:10and you've got a good height to it.
0:15:10 > 0:15:12But it's all to do with the texture.
0:15:12 > 0:15:14Let's start hassling the hopf.
0:15:14 > 0:15:16Oh, sehr gut!
0:15:16 > 0:15:18I think the texture's very good.
0:15:18 > 0:15:22It's short, so when you chew it, there's no chew to it at all.
0:15:22 > 0:15:23It breaks really quickly.
0:15:23 > 0:15:26And I like very much the apple that you've put on the top
0:15:26 > 0:15:28because it needs the moisture from the top.
0:15:28 > 0:15:30Well done.
0:15:36 > 0:15:38You've got good height there.
0:15:38 > 0:15:40I like what you've done with the chocolate.
0:15:40 > 0:15:43It'll be fascinating to see what the structure's like inside.
0:15:43 > 0:15:45I love the flavour of that.
0:15:45 > 0:15:49The cherries, the chocolate... goes well together.
0:15:49 > 0:15:51Thank you, Mary.
0:15:51 > 0:15:53He's something up his sleeve to say to you.
0:15:53 > 0:15:57Your choice of flavours for the inside, I think, are wrong.
0:15:57 > 0:15:59- Oh.- Because it's quite dry inside.
0:15:59 > 0:16:03The fact that it was dry chocolate with dried cherries
0:16:03 > 0:16:05- and dried pecans... - Well, it had a lot of butter in it.
0:16:05 > 0:16:07It's not enough.
0:16:07 > 0:16:09KATE SIGHS
0:16:14 > 0:16:18It's a beautiful colour, that lovely rich golden colour.
0:16:18 > 0:16:21- We've got a bit of a sort of waist to it.- Yes.
0:16:21 > 0:16:23I think you've put too much liquid in there.
0:16:23 > 0:16:25It shouldn't get like that.
0:16:25 > 0:16:27It normally comes out and it stabilises and when it's stable,
0:16:27 > 0:16:30then you add the syrup, and it soaks in and remains the same.
0:16:30 > 0:16:33You've probably put it on when it's too warm.
0:16:33 > 0:16:35Well, the orange is coming through.
0:16:35 > 0:16:37It's short, it's moist.
0:16:37 > 0:16:39The cream goes really well with it.
0:16:39 > 0:16:42The flavour and the texture and the moisture is very, very good.
0:16:48 > 0:16:51I think it's a great pity that the top has crystallised
0:16:51 > 0:16:54because it doesn't look very inviting.
0:16:54 > 0:16:56I feel it ought to have a beautiful shine all over it.
0:16:59 > 0:17:01For me, the flavour is good,
0:17:01 > 0:17:05but the texture, it looks as though it hasn't been mixed smoothly.
0:17:05 > 0:17:08If you look down at the bottom, there's a little split.
0:17:08 > 0:17:11That is an indication that the yeast hasn't reached its full potential
0:17:11 > 0:17:12before you put it in the oven.
0:17:12 > 0:17:15I like the look of it but it needed more of a rise
0:17:15 > 0:17:18and that would have given you a lighter structure. It's too dense.
0:17:18 > 0:17:20- Thank you, Richard.- Thank you.
0:17:23 > 0:17:26I think the actual savarin itself is a beautiful colour.
0:17:26 > 0:17:30I think the decoration doesn't add an awful lot to the savarin.
0:17:30 > 0:17:32Bit '70s?
0:17:34 > 0:17:36Ah. You've over-proved it.
0:17:36 > 0:17:38- Have I?- Yep.
0:17:38 > 0:17:42You can tell by the structure inside, it's so irregular and open.
0:17:42 > 0:17:43And then you've got the crease.
0:17:43 > 0:17:45- The flavour's fantastic by the way. - God, yeah. Amazing.
0:17:45 > 0:17:47Well, that's something, anyway.
0:17:47 > 0:17:48Not getting the banana, as I thought.
0:17:48 > 0:17:50There's a little hint at the end.
0:17:50 > 0:17:52- Tastes good, remember that. - That's fine!
0:17:52 > 0:17:54Thank you.
0:18:01 > 0:18:03It does look fantastic, sits well.
0:18:03 > 0:18:05Can't see any cracks in there at all.
0:18:05 > 0:18:08That looks, to me, a nice texture.
0:18:08 > 0:18:11It's a good thing you've got the brittle on the top,
0:18:11 > 0:18:14because the chocolate is fairly bitter, but adding the sweetness
0:18:14 > 0:18:18of the icing, the white chocolate and the brittle gives it a lift.
0:18:18 > 0:18:22The blend of the alcohol, which Mary would love,
0:18:22 > 0:18:24with the chocolate, is beautiful.
0:18:25 > 0:18:27- Well done, Martha.- Thanks.
0:18:27 > 0:18:28Really well done.
0:18:30 > 0:18:33I didn't know what it should taste like or what it should look like
0:18:33 > 0:18:35or what the texture should be like but, apparently,
0:18:35 > 0:18:37I nailed it, so that's really good.
0:18:37 > 0:18:40Really relieved and quite happy that they enjoyed it.
0:18:40 > 0:18:44It's still that eternity of waiting when they take a bite of it
0:18:44 > 0:18:46and you're waiting for the verdict.
0:18:46 > 0:18:48That seems to last for like half an hour
0:18:48 > 0:18:51even through it's only seconds, you know.
0:18:51 > 0:18:54I'm kind of happy when they give you constructive criticism
0:18:54 > 0:18:56because it helps you as you go along, you know,
0:18:56 > 0:19:00I'm not... I'm an amateur hobby baker.
0:19:00 > 0:19:02I think my decoration was... I mean, even as I was doing it,
0:19:02 > 0:19:05I thought this looks a bit naff, really.
0:19:05 > 0:19:07You can't move forward while you're looking behind you
0:19:07 > 0:19:08so that's what I'll do.
0:19:08 > 0:19:11I wouldn't want to put myself at top, I wouldn't want to put
0:19:11 > 0:19:12myself right at the very bottom,
0:19:12 > 0:19:14but, yeah, I'd be happy with middling.
0:19:21 > 0:19:25In Southern Jutland, the area where mainland Denmark meets Germany,
0:19:25 > 0:19:27cakes were vital,
0:19:27 > 0:19:30they helped preserve national identity in a time of war.
0:19:32 > 0:19:36In 1864, Jutland was invaded and occupied by Germany.
0:19:36 > 0:19:39In this area, you weren't allowed to speak Danish or be Danish.
0:19:39 > 0:19:43So, what way did they find to express their national identity?
0:19:43 > 0:19:47Formed unions and met in community houses.
0:19:47 > 0:19:51Alcohol was banned so they needed something else to serve
0:19:51 > 0:19:55while having these meetings, so that would be cakes.
0:19:55 > 0:19:56The second drug of choice.
0:19:56 > 0:19:58THEY CHUCKLE
0:19:58 > 0:20:01It was all about who could bring the most delicious and creative
0:20:01 > 0:20:02and beautiful-looking cakes.
0:20:02 > 0:20:05So, deeply competitive, it was sort of Bake Off, wasn't it?
0:20:05 > 0:20:08There was a Bake Off competition every week,
0:20:08 > 0:20:10but with political songs.
0:20:10 > 0:20:13These gatherings were called cake tables
0:20:13 > 0:20:16and modern-day Danes continue this tradition.
0:20:16 > 0:20:18What would the Danes call this spread?
0:20:18 > 0:20:20Sonderjysk Kaffebord.
0:20:20 > 0:20:22Eating cake from start to finish.
0:20:22 > 0:20:25- For three to four hours?- Yeah.
0:20:25 > 0:20:28There's a way of doing this. If you think of an athlete training,
0:20:28 > 0:20:31this is what we're doing essentially.
0:20:31 > 0:20:33You have to have the yeast part, the dry part,
0:20:33 > 0:20:36the part with the cream and then you stop.
0:20:36 > 0:20:39What would happen if I hadn't eaten all the cakes?
0:20:39 > 0:20:40It wouldn't be an option.
0:20:40 > 0:20:43It's the host making sure. Eat some more, come on, you can do it.
0:20:43 > 0:20:46- You haven't tasted this one, have you?- Right.
0:20:46 > 0:20:47Do you want some coffee?
0:20:47 > 0:20:50Yeah, you drink about five to seven cups of coffee.
0:20:50 > 0:20:54- So, essentially, by the end of this, you will require a paramedic.- Yeah.
0:20:59 > 0:21:01And the sugar is like whoo, whoo, whoo.
0:21:01 > 0:21:05Yeah, never felt so alive. Let's have another coffee to celebrate.
0:21:05 > 0:21:07That is utterly superb.
0:21:07 > 0:21:08What are these ones here?
0:21:08 > 0:21:11- Knippkea. - Knippkea, what does that mean?
0:21:11 > 0:21:13That they have a snap.
0:21:13 > 0:21:16Oh, that's really good. Sort of chewy.
0:21:18 > 0:21:21I've never been drunk on cake before.
0:21:21 > 0:21:24There were times when I didn't think I could do it
0:21:24 > 0:21:28but you were always there by my side, so thank you.
0:21:28 > 0:21:30Oh, you're so welcome.
0:21:34 > 0:21:36- All the best, guys. - And to you, Chetna, all the best.
0:21:36 > 0:21:38Good luck.
0:21:38 > 0:21:41The bakers are about to face a technical challenge
0:21:41 > 0:21:45that explores a part of Europe rarely visited in the Bake Off.
0:21:45 > 0:21:47I feel sick.
0:21:50 > 0:21:53Good afternoon, bakers, and welcome to your technical challenge.
0:21:53 > 0:21:55Now, Mary, this is one of your recipes,
0:21:55 > 0:21:58so have you got any little pearls of wisdom?
0:21:58 > 0:22:02I suggest that you read the recipe at least twice before you start,
0:22:02 > 0:22:05so you know exactly what you're up to.
0:22:05 > 0:22:09- Good advice, Bez.- Now leave. - Off you go.- Right, off we go.
0:22:09 > 0:22:11There they go.
0:22:11 > 0:22:14Now, Scandinavia is very popular at the moment -
0:22:14 > 0:22:18- with ABBA and The Killing.- ABBA was in the 1970s.- It was, yeah.
0:22:18 > 0:22:22So, Mary and Paul would like you, please, to make
0:22:22 > 0:22:26a Swedish traditional cake called Princess Torte,
0:22:26 > 0:22:28which means "Princess Cake."
0:22:28 > 0:22:32It's three layers of sponge, it's filled with creme pat and jam.
0:22:32 > 0:22:36It's got a dome of whipped cream on top. On top of that it's got some
0:22:36 > 0:22:41green marzipan, and don't forget, a little rose plonked on the top.
0:22:41 > 0:22:44I do believe we have two and a quarter hours for you
0:22:44 > 0:22:47to assemble this Princess Torte.
0:22:47 > 0:22:50- On your marks...- Get set... - And ba-a-a-ake!
0:22:55 > 0:22:57My heart is beating.
0:22:57 > 0:23:01Mary's recipe requires 26 separate ingredients...
0:23:01 > 0:23:05I've never done a Scandinavian recipe in my life.
0:23:05 > 0:23:08..and has 14 stages, making it one of the Bake Off's
0:23:08 > 0:23:11most complicated technical challenges yet.
0:23:11 > 0:23:14I've never heard of it. I've never seen it. Never eaten it.
0:23:14 > 0:23:17Not a clue. Not a Scooby-Doo.
0:23:21 > 0:23:24Mary, why did you choose this Princess Cake?
0:23:24 > 0:23:26It's a delicious cake.
0:23:26 > 0:23:31In Sweden they have it for all sorts of celebrations.
0:23:31 > 0:23:35As you cut through, you will see first of all the bottom layer
0:23:35 > 0:23:38will be Genoise - a tricky sponge to make.
0:23:38 > 0:23:42On top of that will be jam with a ridge of piped creme patissiere
0:23:42 > 0:23:45round the outside, then a layer of sponge.
0:23:45 > 0:23:49On top of that, a mixture of creme patissiere and cream,
0:23:49 > 0:23:53then a layer of sponge, and a dome of cream on the top.
0:23:53 > 0:23:57Lastly, that blanket of green marzipan.
0:23:57 > 0:23:59I think you're cruel, Mary, I really do.
0:23:59 > 0:24:02This is a particularly difficult challenge.
0:24:02 > 0:24:04HE LAUGHS
0:24:04 > 0:24:06That's everything I like in a cake, that.
0:24:06 > 0:24:09Don't count the calories. But, oh, so good!
0:24:12 > 0:24:14SHE EXHALES
0:24:14 > 0:24:15That is quite something.
0:24:15 > 0:24:19If it's what I'm thinking of, there was a baker's in Stockport
0:24:19 > 0:24:21that used to sell them when I was a child,
0:24:21 > 0:24:23and I remember my mum buying them, which is really weird.
0:24:23 > 0:24:26And a line on the recipe sheet simply says...
0:24:26 > 0:24:29"Make a creme patisserie and chill."
0:24:31 > 0:24:33They're relying on your knowledge.
0:24:33 > 0:24:35The recipe's so vague.
0:24:35 > 0:24:39Get that milk up, add it to the yolk, then add the flour
0:24:39 > 0:24:42and then put it back on the heat to cook the flour out.
0:24:42 > 0:24:45That's what I'm thinking.
0:24:53 > 0:24:55And then the whole lot goes back into the pan.
0:24:55 > 0:24:58You can make it too thick and it will taste horrible and curdled,
0:24:58 > 0:25:01but you can get it too thin and it won't hold any shape
0:25:01 > 0:25:03and it won't hold in the middle of the cake.
0:25:03 > 0:25:04I think I'm almost there, actually.
0:25:04 > 0:25:07I think I'm going to have to try and do two things at once
0:25:07 > 0:25:09because there's hardly any time for this bake,
0:25:09 > 0:25:12so I'm going to make the jam as well.
0:25:12 > 0:25:15I'm used to having two pans bubbling. I make tonnes of jam.
0:25:17 > 0:25:20This is a whisked sponge, which I do quite a lot,
0:25:20 > 0:25:23so I'm hoping that it should go OK.
0:25:23 > 0:25:27Basically trying to make it as light and airy as I possibly can.
0:25:27 > 0:25:29You're looking for, when you pull the whisk out,
0:25:29 > 0:25:31to leave a trail that lasts for about three seconds.
0:25:31 > 0:25:34Which means that it's got enough air in it to inflate a sponge.
0:25:34 > 0:25:37It's just under that now so I'm just going to leave it going
0:25:37 > 0:25:40- for a couple more minutes. - That's nearly there...
0:25:40 > 0:25:43I would say that's about right.
0:25:43 > 0:25:47Yep, it's about three seconds, so now I'm going to sieve over the flour.
0:25:47 > 0:25:51The recipe says cornflour, plain flour and baking powder,
0:25:51 > 0:25:54so I'm just giving them a sort of a mix.
0:25:54 > 0:25:57You have to fold it, which is bit by bit circular,
0:25:57 > 0:25:59just so you don't knock the air out.
0:25:59 > 0:26:02That's what Mary does, so it must be right.
0:26:07 > 0:26:10Everyone's just moving so fast.
0:26:10 > 0:26:13It doesn't say to bake it for any amount of time at all,
0:26:13 > 0:26:14so it's all guesswork.
0:26:17 > 0:26:20Right. "Create a rose with individual petals."
0:26:20 > 0:26:23I think what you have to do is roll out little pieces
0:26:23 > 0:26:28and then flatten them and stick it together.
0:26:28 > 0:26:29Ooh, nice.
0:26:35 > 0:26:38Oh, no. No, no, it's definitely not done yet.
0:26:38 > 0:26:41It's still a bit wobbly, so I'm just going to give it a few more minutes.
0:26:41 > 0:26:44My sponge isn't rising and I don't understand that,
0:26:44 > 0:26:47and I think I'd like to make another one.
0:26:48 > 0:26:51OK, bakers, one hour to present your princess cake, one hour!
0:26:51 > 0:26:52Let's go!
0:26:52 > 0:26:56For the marzipan, it's 400g of ground almonds, 150g of caster sugar,
0:26:56 > 0:26:58250 grams of icing sugar, which are all in the bowl.
0:26:58 > 0:27:02I'm just kneading it together, getting everything combined.
0:27:02 > 0:27:05I don't normally make marzipan. I usually buy it.
0:27:05 > 0:27:07I can do this.
0:27:07 > 0:27:09Oh, good(!)
0:27:09 > 0:27:11I made my grandson a football cake.
0:27:11 > 0:27:14I had to get it a really sort of grass green colour, which I didn't
0:27:14 > 0:27:17think looked very appetising, but he thought it was great!
0:27:17 > 0:27:20I've made a rainbow cake for my daughter that did have green in it.
0:27:20 > 0:27:22I was looking for lighter green
0:27:22 > 0:27:25but it doesn't look like I'll be getting that!
0:27:26 > 0:27:30If I put more colour in now it might end up being too much.
0:27:34 > 0:27:35Here's hoping!
0:27:48 > 0:27:51That looks pretty done. Yep, cake's coming out.
0:27:56 > 0:27:57How are you?
0:27:57 > 0:28:00I've got to be able to cut that into three slices.
0:28:00 > 0:28:04- How's your sponge coming up? - Yeah, it's better.- That's better!
0:28:04 > 0:28:07- Not risen that much. - So, listen, read out...
0:28:07 > 0:28:10"Cut the sponge into three layers." I am aware of that.
0:28:10 > 0:28:13- Right. We're going to need an electron microscope!- Yeah.
0:28:13 > 0:28:16So, are you going to do it again? You've got time. I say go for it,
0:28:16 > 0:28:20- just in case, while you've got everything else chilling.- Right.
0:28:20 > 0:28:23Five centimetres divided by three is...
0:28:25 > 0:28:28..about one and a bit.
0:28:29 > 0:28:33The best way of doing this is much colder than I'm currently doing it.
0:28:33 > 0:28:37I suspect once again I'm going to be up against time.
0:28:38 > 0:28:44- Now, that looks a little more buoyant and princess-y.- Doesn't it?
0:28:49 > 0:28:52Normally I would never attempt to cut a sponge
0:28:52 > 0:28:55until it was completely cool.
0:29:01 > 0:29:03Bakers, you've got half an hour
0:29:03 > 0:29:06to get your princesses to the marzipan ball.
0:29:06 > 0:29:09I won't have time to finish it, to be honest.
0:29:09 > 0:29:11"Spread a thin layer of creme pat..."
0:29:11 > 0:29:13"Over the base of the first sponge."
0:29:13 > 0:29:16It's got to be cool, because if not it will just melt.
0:29:16 > 0:29:19It's just not going to happen, is it?
0:29:19 > 0:29:22- Apparently you pipe a border round it.- The border looks good!
0:29:22 > 0:29:25It feels fairly stiff.
0:29:25 > 0:29:27Looks like a circular border.
0:29:27 > 0:29:30"Spread the jam evenly within the border."
0:29:30 > 0:29:33- Any enjoyment in this? - No, not really.- OK.
0:29:33 > 0:29:36I'm quite far behind. But I'm catching up fast.
0:29:36 > 0:29:39"Fold half of this into that."
0:29:39 > 0:29:42Certainly haven't got time to measure, that'll do.
0:29:42 > 0:29:45- That's got a really good consistency. - It needs to be thick, doesn't it?
0:29:45 > 0:29:48"Spread a third of this mixture over the jam."
0:29:48 > 0:29:51This is such a complicated recipe! Eurgh!
0:29:51 > 0:29:54Yep, speed is of the essence, my love, you're doing well.
0:29:54 > 0:29:57Some people are getting quite stressed. Are you quite stressed?
0:29:57 > 0:30:00- I was at the beginning. - Were you? Why?- Yeah, really.
0:30:00 > 0:30:03I didn't know if I was Arthur or Martha first thing.
0:30:03 > 0:30:05"Place the second sponge on top."
0:30:05 > 0:30:08"Spreading out the cream and creme pat mixture."
0:30:08 > 0:30:11Oh, no! It's just slipping off!
0:30:11 > 0:30:15It says "put the third sponge on top, cover the sides with cream."
0:30:15 > 0:30:18"And smooth into a dome top."
0:30:18 > 0:30:20Nice princess-y curve there.
0:30:20 > 0:30:23- What did the male judge say?- Did you just say the male judge?- Yes.
0:30:23 > 0:30:26You're not even calling him Paul now?
0:30:26 > 0:30:29You know when the male judge said - I'd forgotten it!
0:30:29 > 0:30:32I'm going to put that in the freezer right now.
0:30:34 > 0:30:37I'm going to use half this cake and half the cake in the oven.
0:30:37 > 0:30:41I'm going to make a dome and freeze the top layer.
0:30:41 > 0:30:45- Ooh, it's slipping!- In it goes. - Wow, it's really slippy.- Yeah.
0:30:48 > 0:30:51I won't have time to freeze that, for sure.
0:30:52 > 0:30:57Ten minutes until your Swedish bakes face their Waterloo. Ten minutes.
0:30:57 > 0:30:58Am I showing a bit?
0:30:59 > 0:31:02- This is hilarious. - I know, it's ridiculous.
0:31:11 > 0:31:13Thin layer of jam.
0:31:13 > 0:31:17I think if I try and cover it all in one go it will just squidge,
0:31:17 > 0:31:21so I'm going to wrap this round the side.
0:31:21 > 0:31:23I wish I'd put it on this thing to begin with.
0:31:38 > 0:31:40This is a shame.
0:31:40 > 0:31:42Couldn't think of another way of doing it.
0:31:47 > 0:31:50One minute! Until the winner takes it all.
0:31:50 > 0:31:53Where's my chocolate? Where's my chocolate?
0:31:57 > 0:31:59Hideous.
0:31:59 > 0:32:02Bakers, that's it, stop nozzling the princesses.
0:32:02 > 0:32:04Bring your bakes up,
0:32:04 > 0:32:07pop them behind the photos of yourself on the gingham altar.
0:32:07 > 0:32:10- Marvellous.- What a lovely bunch of princesses.- Beautiful.
0:32:10 > 0:32:12And the cakes aren't bad, either.
0:32:22 > 0:32:25Paul, Mary, a whole shed-load of princesses await.
0:32:28 > 0:32:33We really were looking for a domed top and then clear layers
0:32:33 > 0:32:36and a good chocolate decoration,
0:32:36 > 0:32:39with good piping and a flower on top.
0:32:41 > 0:32:44It's a good rose. It's a bit wavy, the chocolate decoration,
0:32:44 > 0:32:47a bit over-chocolated. It's not a very even top,
0:32:47 > 0:32:50and we've still got some dusting of icing sugar on the top.
0:32:50 > 0:32:53- And the creaming looks terrible. - Let's have a look inside.
0:32:53 > 0:32:56There's a little bit of collapse there. I think.
0:32:56 > 0:32:59You can't see distinctive layers there.
0:32:59 > 0:33:02Sponge looks good, creme pat's holding.
0:33:02 > 0:33:04Mm-hm. Nice jam.
0:33:04 > 0:33:07The thickness of those layers are really very thick, aren't they?
0:33:10 > 0:33:13Bit neater, isn't it? The dome's sort of there.
0:33:17 > 0:33:21It's certainly got the layers there.
0:33:21 > 0:33:23The flavour's good, the jam's good.
0:33:23 > 0:33:25This one's more square, isn't it?
0:33:25 > 0:33:29The marzipan has been put over not a very smooth top.
0:33:29 > 0:33:33- The lid actually comes away from the base, look.- Ah, you've spied.
0:33:33 > 0:33:36Please come on, please.
0:33:36 > 0:33:39- Interesting. - And it is collapsing.
0:33:39 > 0:33:40And the creme pat's not set.
0:33:40 > 0:33:43- And once you cut the cake it is not holding up.- Yeah.
0:33:43 > 0:33:46- This is more elegant. - It's a pretty decoration.
0:33:46 > 0:33:50We've got a few folds in the sides of the marzipan.
0:33:52 > 0:33:55- Well, that's quite neat. - Generous with the jam at the bottom.
0:33:55 > 0:33:59- It's stable, it's holding. - Good layers, too.
0:33:59 > 0:34:02Not much cream in there, though, is there?
0:34:02 > 0:34:03This is a lovely colour, this one.
0:34:03 > 0:34:07Not such good piping of the cream at the bottom.
0:34:07 > 0:34:09Good rose on the top.
0:34:09 > 0:34:13- Nice layers here. - Good amount of cream on the top.
0:34:13 > 0:34:16Really, they can't go wrong with the flavours.
0:34:16 > 0:34:19This one is so simple and so perfect,
0:34:19 > 0:34:23the chocolate decoration on the top, and a lovely dome.
0:34:23 > 0:34:28This is the classic Swedish Princess cake when it has that dome on top.
0:34:28 > 0:34:31I'd like it a little bit greener.
0:34:31 > 0:34:35Good layers of sponge, that is beautifully done.
0:34:35 > 0:34:39Very elegant looking, I think. Nice and neat - I like that.
0:34:39 > 0:34:40Beautiful.
0:34:41 > 0:34:46But which Swedish Princess was technically perfect?
0:34:46 > 0:34:48In sixth place is this one.
0:34:49 > 0:34:52Kate, right. You know why.
0:34:52 > 0:34:56And in fifth place...a little bit higgledy-piggledy all the way round.
0:34:56 > 0:34:59In fourth place is this one. Martha, it's not bad at all.
0:34:59 > 0:35:02But the whole decoration thing didn't work.
0:35:02 > 0:35:06In third place, we loved your chocolate decoration and the flower.
0:35:06 > 0:35:09Second place is this one. Well done, Chetna.
0:35:09 > 0:35:11And who have we here?
0:35:11 > 0:35:14- Congratulations!- Thank you.
0:35:14 > 0:35:15APPLAUSE
0:35:15 > 0:35:21Lovely dome, simple decoration, beautiful flower, a lovely cake.
0:35:21 > 0:35:22Well done, everybody.
0:35:22 > 0:35:24It's all about tricks of the trade
0:35:24 > 0:35:27and if you've got them it's not too bad.
0:35:27 > 0:35:30It's when you haven't got them. I didn't have them this morning!
0:35:30 > 0:35:33They loved it! That is unreal.
0:35:33 > 0:35:37Another half an hour would have been brilliant for me.
0:35:37 > 0:35:39Hm...
0:35:49 > 0:35:51So, once again the question of Europe has divided the pack,
0:35:51 > 0:35:54it seems. Mary, who do you think's done well?
0:35:54 > 0:35:57I think safe are Chetna and Luis.
0:35:57 > 0:36:01I think what we've got is a natural split between three sets of two.
0:36:01 > 0:36:04We have Nancy and Martha who, having an exceptional day today,
0:36:04 > 0:36:06could be pushed right up to the top.
0:36:06 > 0:36:10And then on the other side of the fence we have Kate,
0:36:10 > 0:36:15who was Star Baker last week, and Richard down at the slippery end.
0:36:15 > 0:36:19Do you think there's a curse of Star Baker? It seems that the Star Baker,
0:36:19 > 0:36:21the following week, really suffers.
0:36:21 > 0:36:24It happened to Richard, and it's happened to Kate.
0:36:24 > 0:36:26Do you think it's because the tent
0:36:26 > 0:36:30- is built on an ancient Indian burial site?- Could be.- Mm.
0:36:36 > 0:36:40Morning, bakers and welcome to Showstopper day.
0:36:40 > 0:36:44Now, I have to say, today is pretty epic.
0:36:44 > 0:36:49Mary and Paul would like you, please, to create a contemporary version
0:36:49 > 0:36:51of the Hungarian Dobos torte,
0:36:51 > 0:36:56which is traditionally a multi-layered sponge cake
0:36:56 > 0:36:58topped with caramel slices.
0:36:58 > 0:37:01We'd like you to make a cake of at least two tiers
0:37:01 > 0:37:06with the emphasis on sugar work and all things caramel.
0:37:06 > 0:37:08You can have spun sugar, pralines,
0:37:08 > 0:37:11caramel-flavoured Italian meringue buttercreams,
0:37:11 > 0:37:14caramel sculptures, butter caramel, bitter caramel,
0:37:14 > 0:37:17caramel sauces, butter-bitter caramel sauces, towers of praline,
0:37:17 > 0:37:20a praline stack, a praline villa, a huge massive tower of sugar.
0:37:20 > 0:37:23- Are you all right?- I'm not all right, could you take me to the sunroom?
0:37:23 > 0:37:27- You've got five hours. - On your marks...- Get set...- Bake!
0:37:29 > 0:37:32The Hungarian Dobos torte is traditionally constructed
0:37:32 > 0:37:36from thin layers of sponge topped with caramel decoration.
0:37:37 > 0:37:40Mary and Paul want the bakers to pull out all the stops
0:37:40 > 0:37:42with their sugar work.
0:37:42 > 0:37:44Traditionally, on the top of the torte,
0:37:44 > 0:37:46they normally have triangles of caramel,
0:37:46 > 0:37:49but to be honest they can do anything they want with the caramel.
0:37:49 > 0:37:51They've got five hours to complete this challenge.
0:37:51 > 0:37:53I expect some serious caramel work.
0:37:53 > 0:37:58It's got to have that look about it that my eyes won't leave it.
0:37:58 > 0:38:00It's got to be stunning.
0:38:00 > 0:38:04I am making a two-tiered Dobos torte,
0:38:04 > 0:38:06in the shape of a local monument from home
0:38:06 > 0:38:08that you can see from where we live,
0:38:08 > 0:38:11and it's my wife's favourite place to visit. It's like a tower
0:38:11 > 0:38:14and it's on a hill, so I've called it The Cage On The Rocky Hill.
0:38:14 > 0:38:17Luis' torte will be filled with hazelnut, vanilla,
0:38:17 > 0:38:19salted caramel and coffee buttercream.
0:38:19 > 0:38:22But it's his sugar work that he hopes will be "monumental."
0:38:22 > 0:38:25It's going to sound a bit bonkers actually, the caramel is stuck
0:38:25 > 0:38:28on the outside of the cube to give you the tower effect.
0:38:28 > 0:38:31I'm going to do that shape in sugar work on all four sides,
0:38:31 > 0:38:34and then there's a flag on the top, which means it's always open
0:38:34 > 0:38:37- when the flag's up.- I think it might need planning permission.
0:38:37 > 0:38:40I hope you have your papers in order.
0:38:40 > 0:38:44I'm doing a two-tiered Dobos torte with ten layers in each.
0:38:44 > 0:38:49The bottom tier will be like a thick raspberry puree
0:38:49 > 0:38:53and a chocolate cream caramel covering.
0:38:53 > 0:38:57The top layer will be a peach and white chocolate one as well.
0:38:57 > 0:39:00Richard's two-tiered cake will be topped with white
0:39:00 > 0:39:04and dark chocolate buttercream and ambitious sugar work.
0:39:06 > 0:39:10I'm going to make myself a sugar bird in a spun sugar nest
0:39:10 > 0:39:14with some trees. So, yeah, I've got lots of sugar to play with as well.
0:39:14 > 0:39:17- So, you're baking these off individually, your sponges?- Yeah.
0:39:17 > 0:39:19- OK.- I just think I can get them thinner.
0:39:19 > 0:39:22You seem to be organised, and you've done it completely at home?
0:39:22 > 0:39:26I've done it completely at home and within the time, so...
0:39:26 > 0:39:30I'm not going to say confident, I would say cautiously optimistic!
0:39:32 > 0:39:38I am making a two-slash-three-tiered chess-inspired Dobos torte.
0:39:38 > 0:39:41I'm hoping to cut out the middle of my second tier
0:39:41 > 0:39:45and put, like, a chess board design inside, like a hidden design.
0:39:45 > 0:39:49And then if the sponge that I cut out of the middle comes out
0:39:49 > 0:39:51in one piece, I'll just put that on the top as the third tier.
0:39:51 > 0:39:54Martha's Dobos torte will be covered with chocolate ganache,
0:39:54 > 0:39:57with chocolate and caramel chess pieces topping the cake.
0:39:57 > 0:40:01Your flavours in-between the layers of sponge are going to be what?
0:40:01 > 0:40:05I'm making a salted caramel Swiss meringue buttercream.
0:40:05 > 0:40:08- It's a bit of a mouthful. - You had me at salted caramel.
0:40:08 > 0:40:12Martha, Richard, Kate and Luis are making their European Dobos tortes
0:40:12 > 0:40:17from individual layers of a whisked fatless sponge.
0:40:17 > 0:40:20So you have to get a bit of a production line going of a layer in,
0:40:20 > 0:40:24a batch out, cut them, get the next ones in.
0:40:27 > 0:40:30But Chetna's building her European Showstopper with layers of sponge
0:40:30 > 0:40:32that are a little more British.
0:40:32 > 0:40:35I can see it's a Victoria sandwich-type sponge.
0:40:35 > 0:40:38Yes, for me it's my favourite sponge so I just try
0:40:38 > 0:40:41- and use it wherever I can. - Will you be trimming those?
0:40:41 > 0:40:44No, what I'm doing is I'm cooking all my sponges in the tins
0:40:44 > 0:40:48because I tried on paper and what happens is once it's cooked
0:40:48 > 0:40:51it goes thin on the sides, it doesn't have that height.
0:40:51 > 0:40:54Chetna will be filling her 14 sponges with chocolate caramel
0:40:54 > 0:40:59buttercream, and she's invented some unique caramel decorations.
0:40:59 > 0:41:02I want you to describe to me how you're going to...
0:41:02 > 0:41:06I'm going to oil it and then put a toothpick, dip it in the caramel
0:41:06 > 0:41:11and then once it's cold, just lift that caramel circle off.
0:41:11 > 0:41:12It's a clever idea.
0:41:12 > 0:41:16- How many of those are you doing? - Covering the whole of the top tier.
0:41:16 > 0:41:18- Good luck. Thank you very much indeed.- Thank you.
0:41:23 > 0:41:25Two left to do.
0:41:25 > 0:41:28- This is like your in-tray of sponge, isn't it?- It is.- In-tray, out-tray.
0:41:28 > 0:41:31- You like all this, the organisation bit, don't you?- I do.
0:41:31 > 0:41:33You do, I know you do!
0:41:33 > 0:41:35I am just releasing my sponges.
0:41:35 > 0:41:39That's the bottom tier, and it's all the layers are done - seven of them.
0:41:39 > 0:41:42You need obviously a lot of layers to make a cake.
0:41:42 > 0:41:45I've done 12, I've got another eight to go.
0:41:45 > 0:41:51I think there should be about 24 layers in total.
0:41:51 > 0:41:54One, two, three, four, five, six, seven.
0:41:54 > 0:41:56Which is a lot of layers, actually.
0:41:56 > 0:41:58I'm going to make a two-tiered torte.
0:41:58 > 0:42:01I'm doing Italian meringue chocolate buttercream,
0:42:01 > 0:42:04but then I'm putting a layer of praline in as well.
0:42:04 > 0:42:08Nancy will be topping her tiers with chocolate ganache and caramel,
0:42:08 > 0:42:12and decorating with caramelised hazelnuts and caramel shards.
0:42:12 > 0:42:15I'm building up my cakes now and then I'm going to put them
0:42:15 > 0:42:19in the freezer, just for 15 minutes cos I want everything to firm up.
0:42:19 > 0:42:22If I took these out of the tin now they'd just be a mess.
0:42:22 > 0:42:24In the Venn diagram of baking and building,
0:42:24 > 0:42:27how many points of intersection are there?
0:42:27 > 0:42:29- This is slap bang in the middle. - It really is, isn't it?
0:42:32 > 0:42:35This is an absurd amount of sponges, isn't it?
0:42:35 > 0:42:38Well, it's my own fault, I did do an extra tier,
0:42:38 > 0:42:40I can't blame anyone but myself for that.
0:42:40 > 0:42:42So you're going for the old three tier-er?
0:42:42 > 0:42:45I am because I think that two-tier cakes look like hats!
0:42:45 > 0:42:49Kate's ambitious three tiers will be flavoured with raspberry,
0:42:49 > 0:42:53chocolate and orange, and decorated with caramelised pistachios.
0:42:53 > 0:42:56- Time is so tight now.- What are your worries within the time?
0:42:56 > 0:42:59Well, I want to be able to do a good job with my caramel.
0:42:59 > 0:43:02I'm hoping for two hours, but it's not going to happen.
0:43:02 > 0:43:04- Just on caramel? - Just on caramel.
0:43:04 > 0:43:06As the Dobos tortes are constructed,
0:43:06 > 0:43:09the proportion of sponge to filling should be even...
0:43:09 > 0:43:13Scrap that layer, let's go for this one.
0:43:13 > 0:43:15..so that when the cake is cut,
0:43:15 > 0:43:18clearly defined layers are revealed.
0:43:18 > 0:43:21It's a shame because I really wanted this cake to look really good
0:43:21 > 0:43:23and I think it's going to look a little bit slapdash.
0:43:23 > 0:43:27One positive thing is that the ganache looks nice and shiny.
0:43:32 > 0:43:37OK, bakers, GST time - Greenwich Sponge Time -
0:43:37 > 0:43:39you're about 12 layers in.
0:43:39 > 0:43:41Nothing like cutting it fine, is there?
0:43:41 > 0:43:44In GMT, that's halfway through the bake!
0:43:44 > 0:43:47I've used modelling clay to make a template to pour some sugar in,
0:43:47 > 0:43:50although looking at that, it's a little bit mottled,
0:43:50 > 0:43:52so I might have another go.
0:43:52 > 0:43:55My chocolate has gone sort of grainy and a bit funny,
0:43:55 > 0:43:58but it's not the end of the world cos I've scraped it off
0:43:58 > 0:44:01and I'm going to put another coat over the top, make some more.
0:44:01 > 0:44:03I'm not the world's best chocolate person,
0:44:03 > 0:44:07so my plan with this ganache is I shall keep my eye on it.
0:44:19 > 0:44:23It just seems, like, gloopy and separating,
0:44:23 > 0:44:27so I think I might just start again - again!
0:44:27 > 0:44:30I am having another crack at making a bird,
0:44:30 > 0:44:32which may or may not go well.
0:44:40 > 0:44:44Sugar work is a tricky art. Too much heat, too little heat,
0:44:44 > 0:44:47or even stirring, can all have disastrous consequences.
0:44:47 > 0:44:51I just put the cream in too quick into my caramel, so I took it off
0:44:51 > 0:44:54before it could incorporate, so I'm going to do it again!
0:44:54 > 0:44:57I'm dipping pistachios into caramel.
0:44:57 > 0:44:59Yeah, it's working now.
0:44:59 > 0:45:03You have to wait till it gets to exactly the right temperature
0:45:03 > 0:45:04in order to get the spike.
0:45:04 > 0:45:07How long a spike are you looking for?
0:45:07 > 0:45:09Not that long. What I do is I chop them off.
0:45:09 > 0:45:12- Right, I'm going to try and make... - It'll be a bit hard at the moment.
0:45:12 > 0:45:13Ooh, it's completely gone.
0:45:17 > 0:45:19Aggh!
0:45:19 > 0:45:21It's totally gone.
0:45:21 > 0:45:24OK, I need another saucepan. Thank you.
0:45:24 > 0:45:27OK, bakers, 30 minutes remaining,
0:45:27 > 0:45:31until I get to see more tiers than an England penalty shoot-out.
0:45:34 > 0:45:37This is spun sugar, with blobs in it.
0:45:37 > 0:45:42Hopefully, what it will end up being is the nest for my bird to sit in.
0:45:42 > 0:45:45I wouldn't say caramel work is a strength for me -
0:45:45 > 0:45:49my pulled nuts are rubbish.
0:45:49 > 0:45:51I'm running out of time severely now,
0:45:51 > 0:45:54because I haven't done enough of my nuts!
0:45:54 > 0:45:56They're supposed to surround the cake.
0:45:56 > 0:45:58It's supposed to be a crazy amount of caramel
0:45:58 > 0:46:00but I'm just going to do as many as I possibly can.
0:46:03 > 0:46:04Look at that bending.
0:46:04 > 0:46:08I'm having to put on curly ones that have died in the heat.
0:46:18 > 0:46:22Once something goes wrong, like my ganache went wrong,
0:46:22 > 0:46:24it's all about keeping your head on.
0:46:30 > 0:46:31That's it.
0:46:31 > 0:46:34I'm just hoping I've got, like, ten minutes.
0:46:34 > 0:46:37OK, five minutes on your Hungarian cakes.
0:46:37 > 0:46:40Damn! What am I doing?
0:46:40 > 0:46:43The last-five-minute panic has kicked in!
0:46:44 > 0:46:46Ah-ha-ha-ha-ha!
0:46:46 > 0:46:49I think I'll have it done just about in time, which is good.
0:46:53 > 0:46:56Bakers, one minute left on your Hungarian creations.
0:46:56 > 0:46:58It's tricky knowing when to stop!
0:46:58 > 0:47:01At least it looks a bit like a chessboard, if nothing else.
0:47:08 > 0:47:12OK, bakers, it's over. Finished. No more tiers.
0:47:12 > 0:47:16Step away from the bakes, thank you.
0:47:29 > 0:47:31Nancy, if you'd like to come and present
0:47:31 > 0:47:33to Mary and the male judge...
0:47:40 > 0:47:42You've got beautiful cut edges there,
0:47:42 > 0:47:45even layers of the filling, which I like.
0:47:51 > 0:47:54I like the taste of that, it's rich.
0:47:54 > 0:47:57Wouldn't want a big slice of it
0:47:57 > 0:47:59but I can taste the caramel coming through.
0:47:59 > 0:48:01The nuts you're getting through there are lovely.
0:48:01 > 0:48:04They really add a nice touch to it - the praline coming through it.
0:48:04 > 0:48:08The whole torte itself is very well-made and well-executed.
0:48:08 > 0:48:10- Congratulations!- Thank you. - Well done, Nancy.
0:48:10 > 0:48:13- Can you now call him Paul again now he's said something nice?- Yeah.
0:48:13 > 0:48:16- He's wonderful, he's lovely. - Aw-w! Creep! Women!
0:48:25 > 0:48:28The cakes look a bit sad, a lot sad.
0:48:28 > 0:48:30- They've drooped.- It looks a bit of a mess, yeah.
0:48:33 > 0:48:36You've incorporated quite a lot of caramel in it.
0:48:36 > 0:48:41I've done pistachio-praline blitzed on the bottom,
0:48:41 > 0:48:44I've made a spun-sugar nest for my sugar bird
0:48:44 > 0:48:48and I've attempted to make some trees for the front.
0:48:48 > 0:48:50Have you got caramel in it or just on it here?
0:48:50 > 0:48:53The chocolate has got caramel whipped into it as well.
0:48:53 > 0:48:57The sponge is a little dry, a lot drier than the top.
0:48:57 > 0:48:59I just think you could have presented the cake
0:48:59 > 0:49:02- a little bit nicer with the icing...- I entirely agree!
0:49:02 > 0:49:06- ..which I thought would have been your thing, to be honest.- I know.
0:49:13 > 0:49:14What can I say?
0:49:14 > 0:49:18It is a monumental effort.
0:49:18 > 0:49:20It is spectacular.
0:49:20 > 0:49:22It's what I call a Showstopper.
0:49:22 > 0:49:24Thank you very much.
0:49:24 > 0:49:26- Sorry for destroying it! - That's all right, go for it.
0:49:31 > 0:49:32It's quite washy with the flavour.
0:49:32 > 0:49:35It needs an identity, if you know what I mean.
0:49:35 > 0:49:39For me, it's far too sweet and if you took a decent slice of that,
0:49:39 > 0:49:41it would be too much, but how beautiful is that?
0:49:41 > 0:49:44- You missed slightly on the flavour. - OK.
0:49:49 > 0:49:53Kate, please bring your torte up.
0:49:57 > 0:50:00The top layer has a raspberry ganache filling,
0:50:00 > 0:50:03the middle layer has a milk chocolate filling
0:50:03 > 0:50:04with a chocolate sponge
0:50:04 > 0:50:06and the bottom layer
0:50:06 > 0:50:09has a hint of dark chocolate orange.
0:50:09 > 0:50:12The only caramel you've got on there is what we've got on the side?
0:50:12 > 0:50:14Yes, pistachio caramel.
0:50:14 > 0:50:17The bottom layer is my least favourite,
0:50:17 > 0:50:22- because the actual sponge hasn't softened.- OK.
0:50:22 > 0:50:25I'm getting the orange, but it is the drier one.
0:50:25 > 0:50:28I think you've got two winners with the two top layers
0:50:28 > 0:50:30but I'm not so fond of the bottom layer.
0:50:30 > 0:50:33I would have liked to have seen more caramel, however.
0:50:41 > 0:50:46I admire the sheer volume of caramel on there. Well done.
0:50:46 > 0:50:49Clever idea with the grapes - everybody will be copying that.
0:50:53 > 0:50:57I must say at the beginning when you were doing Victoria sandwich,
0:50:57 > 0:51:00I was all ready for it not to work and, of course, it has worked.
0:51:00 > 0:51:02I'm really impressed with the definition
0:51:02 > 0:51:04on the lines that you've got.
0:51:04 > 0:51:07The flavours are good and I think you've done a really good job.
0:51:07 > 0:51:08Thank you.
0:51:17 > 0:51:20It looks a bit, um, uneven.
0:51:20 > 0:51:21Yes.
0:51:22 > 0:51:26It's got a great flavour, going towards the top.
0:51:26 > 0:51:29It's beautiful, moist. It reminds me of an opera cake.
0:51:29 > 0:51:31There's nothing wrong with an opera cake.
0:51:31 > 0:51:34The flavours are very good. I like the sort of brittle in it,
0:51:34 > 0:51:38but the chess pieces, in fact, don't show too much skill
0:51:38 > 0:51:41because you used a bought mould that you just pour the caramel into,
0:51:41 > 0:51:43but the whole effect is very good.
0:51:43 > 0:51:45- Well done, Martha.- Thank you.
0:51:45 > 0:51:47Let's move the queen and checkmate!
0:51:47 > 0:51:49- I love a queen.- I love a queen.
0:51:56 > 0:52:00So who do you think might have come through on the Showstopper for you?
0:52:00 > 0:52:03Luis' was as nigh-on perfect as you can get
0:52:03 > 0:52:05and he just needed a bit more flavour.
0:52:05 > 0:52:08Now Chetna - she had very good layers.
0:52:08 > 0:52:12I was really surprised that she got success with a Victoria sandwich.
0:52:12 > 0:52:14I think Nancy has to be in there as well.
0:52:14 > 0:52:17The chocolate looks good, the layers are strong,
0:52:17 > 0:52:19great flavour, great textures all the way through.
0:52:19 > 0:52:23Let's look at the bottom two. I think we're in a difficult position.
0:52:23 > 0:52:27The brief was multiple layers
0:52:27 > 0:52:31and caramel in all sorts of shapes and forms.
0:52:31 > 0:52:34In Richard's, we have got the layers.
0:52:34 > 0:52:39They are not distinctive but he has done quite a lot of sugar work,
0:52:39 > 0:52:41so he has followed the brief.
0:52:41 > 0:52:42Whereas Kate did three tiers,
0:52:42 > 0:52:45which looked, and actually tasted to me, beautiful.
0:52:45 > 0:52:48But she only did one skill with her caramel.
0:52:48 > 0:52:51It's really tricky, we go round in circles all the time.
0:52:51 > 0:52:53There's so many factors to take on board. As you say,
0:52:53 > 0:52:56it's not just this round. They have jostled. It's a photo-finish.
0:52:56 > 0:52:59We've got a really difficult decision between the two.
0:52:59 > 0:53:03For Mary and Paul, it has never been such a close call on the Bake Off.
0:53:10 > 0:53:16Bakers, can I just start by saying thank you, merci, grazie,
0:53:16 > 0:53:20- gracias, and the Swedish one.- Tak!
0:53:20 > 0:53:24Tak for some amazing Euro baking this weekend.
0:53:24 > 0:53:28So I have the great joy and pleasure of announcing
0:53:28 > 0:53:31who this week's Star Baker is going to be.
0:53:31 > 0:53:36Now this person has sort of risen through the ranks this week
0:53:36 > 0:53:41and presented a very pert little Swedish green princess to us,
0:53:41 > 0:53:42and has provided today
0:53:42 > 0:53:47the most caramel-filled amazing amount of layers of spongedom
0:53:47 > 0:53:50I have ever had the pleasure of putting into my mouth.
0:53:50 > 0:53:52This week's Star Baker is Chetna!
0:53:59 > 0:54:02And, as you know, Mel and I alternate this job
0:54:02 > 0:54:05because, quite frankly, it's horrible.
0:54:05 > 0:54:07This was a particularly tough one,
0:54:07 > 0:54:10and there was an awful lot of argy-bargy
0:54:10 > 0:54:12between our esteemed judges.
0:54:12 > 0:54:15Um, we don't agree.
0:54:15 > 0:54:17The reason why we came to this impasse
0:54:17 > 0:54:20is because it came down to two people.
0:54:20 > 0:54:24Kate, Richard, coming into the final, you were both neck and neck.
0:54:24 > 0:54:28When it came to your Signature, Richard, yours was under-proved,
0:54:28 > 0:54:31Kate, I thought with the moisture, I think you needed more to it.
0:54:31 > 0:54:36When it came to the Technical, again it was five and six respectively.
0:54:36 > 0:54:38And then when it came into the Showstopper,
0:54:38 > 0:54:40it came down to the caramel.
0:54:40 > 0:54:42Kate, you never did enough caramel.
0:54:42 > 0:54:48All we got was your nut with a sort of lovely shard at the top.
0:54:48 > 0:54:50We didn't get anything in the layers.
0:54:50 > 0:54:52It was beautifully proportioned.
0:54:52 > 0:54:54You had very good flavours in the top two layers,
0:54:54 > 0:54:56not so good on the bottom.
0:54:56 > 0:54:59Richard, on the other hand, you did a lot of caramel work on it
0:54:59 > 0:55:03but it just looked a bit amateurish, that was part of the problem we had.
0:55:03 > 0:55:06I do agree that it did look a bit messy,
0:55:06 > 0:55:09and when it came to the caramel, we had spun sugar,
0:55:09 > 0:55:13we had praline, we had crushed praline at the bottom,
0:55:13 > 0:55:16so, as you can see, we were at loggerheads.
0:55:16 > 0:55:22But a decision had to be made and so the person leaving us today is...
0:55:25 > 0:55:27It's nobody, lads,
0:55:27 > 0:55:30cos they were really rowing and it was really awful.
0:55:33 > 0:55:35- Come on, come on! - See you all next week.
0:55:35 > 0:55:37See you all next week.
0:55:40 > 0:55:44Oh, that was really tough, that was really tough.
0:55:44 > 0:55:47I think I completely dodged a bullet just now, erm, yeah.
0:55:47 > 0:55:52Over the moon, getting ready to come back and redeem myself.
0:55:52 > 0:55:54Next week, mate. Next week, remember...
0:55:54 > 0:55:59I think that was the toughest week on Bake Off I can remember.
0:55:59 > 0:56:01We had a little bit of a tiff.
0:56:01 > 0:56:05On the whole, Paul and I agree because we have the same standards,
0:56:05 > 0:56:09but, on this particular occasion, we definitely disagreed.
0:56:09 > 0:56:11It was so close. First it was Richard, then it was Kate.
0:56:11 > 0:56:14Then it was Kate. Then it was Richard. Then it was Richard
0:56:14 > 0:56:16and Kate together. It was as simple as that. It was a draw.
0:56:16 > 0:56:18Listen, I'll see you next week.
0:56:18 > 0:56:21I don't feel relieved yet. I will.
0:56:21 > 0:56:23At the moment, I'm just...
0:56:23 > 0:56:25I'm not very good at coming last.
0:56:28 > 0:56:30Finally, finally!
0:56:30 > 0:56:33God, I'm still in shock!
0:56:33 > 0:56:35'It feels amazing.'
0:56:35 > 0:56:37It feels like all that planning
0:56:37 > 0:56:39and hard work has paid off.
0:56:39 > 0:56:43I'm just happy to have survived another week, so job's a good 'un.
0:56:43 > 0:56:46My family will be thrilled that I'm through another week.
0:56:46 > 0:56:49I mean, we still take every week as, like, a triumph.
0:56:49 > 0:56:51It's like, "Oh, my goodness, another week!"
0:56:51 > 0:56:53- Well done, my dear. - Thank you.- Well done.
0:56:53 > 0:56:54Though it seems stressful,
0:56:54 > 0:56:57and you don't know what you're doing at times, but...
0:56:57 > 0:56:59At the end of the day, it's such fun.
0:57:01 > 0:57:02Next time...
0:57:02 > 0:57:03Oh!
0:57:03 > 0:57:05..the bakers face complex pastries...
0:57:05 > 0:57:08No excuses, it must be done in the time.
0:57:08 > 0:57:10Come on, pasties!
0:57:10 > 0:57:12..with a completely unknown Technical...
0:57:12 > 0:57:15I don't think I've ever even seen one of these.
0:57:15 > 0:57:19..a choux pastry Showstopper which has them reaching new heights.
0:57:19 > 0:57:21I was a bit bored so I thought I'd put a set of stairs.
0:57:21 > 0:57:23So this is your first eclair stair?
0:57:23 > 0:57:25'And the remaining six bakers...
0:57:25 > 0:57:28This is Paul Hollywood if I come last!
0:57:28 > 0:57:31'..battle it out for a place in the quarterfinals.'