Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 100F before using. To serve, place the sponge cakes on a tray and drizzle the whisky evenly between the 2 cakes. Rich and indulgent, this is such a comforting pudding. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. This cake will absorb lots of syrup for an extra layer of flavor and moisture. Soak the gelatine leaves in a bowl of cold water for 5 minutes. There’s nothing tricky or clever, just a lovely light sponge that’s rich in flavour and served with a divine pouring sauce. Make sure the bottom of the bowl doesn’t touch the water. … Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Roast brill with scorched lettuce and fondue of onion with crème fraîche, Taglierini with squid and oven-roasted tomato sauce. Keep stirring during heating. Stir in the coffee essence to flavour. 2. Step 11For the fondant icing, beat the fondant icing with a wooden spoon until smooth. To make the chocolate sauce, measure the milk and cream into a saucepan. Step 10Pipe tiny rosettes of crème au beurre moka around the top edges of the cakes, piping them closely together so the fondant icing doesn’t run off the top. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Step 8To assemble, cut the cold cake in half horizontally and sandwich the slices together with the coffee buttercream. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml (5fl oz) water to a small saucepan and heat gently until the sugar is fully dissolved. Preheat the oven to 180C/160C Fan/Gas 4. 1 tsp baking powder. Put the egg yolks into a small bowl and give them a quick whisk to break them up. Pour the glaze evenly over the top of the cake. For the crème au beurre moka, measure the sugar and 2 tablespoons water into a small heavy-based pan. For the génoise, half fill a large saucepan with water and bring to a simmer. Sponge cakes get most of their structure from whipped eggs. Remove from the heat and leave to cool for 10 minutes. "This mirror glaze cake recipe is featured in Season 4, Episode 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment. In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture. This activates the baking powder so the mix will puff up again. Trim the edges and cut the cake into 9 equal squares. Whip the cream in a bowl until soft peaks form when the whisk is removed. Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. This site uses cookies to offer you the best possible experience on our website. Preheat the oven to 180C, gas 4. Gradually add the water and food colouring to make a coffee-coloured glaze. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Make sure there are no overhanging edges as this will affect the mirror glaze later. Spoon the mixture into the basin and level the top. Slowly pour the melted butter down the side of the bowl and fold in. Serve the remaining sauce in a jug. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Get our latest recipes, competitions and cookbook news straight to your inbox every week Allow to cool in the tin and then flip it out. Carefully fold half the flour into the egg mixture, then gently pour half the cooled butter around the edge of the mixture and fold in. It's worth it to make your own genoise for trifle. Method. Then fold in the last of the dry ingredients and the remaining milk mixture. Our partner in public broadcasting: Preheat the oven to 350F. Remove the pan from the heat and stir until the chocolate has melted. Stir in the melted butter. Step 9Heat the apricot jam in a pan, then pass through a sieve into a small bowl. For the genoise, gently melt the butter in a pan, then set to one side to cool slightly. Add the icing sugar and beat until smooth and glossy. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. Use a toothpick to add enough ivory food coloring to make a light brown/orange color (if using). Top with the second sponge cake. This will form a caramel ‘spike’ as the caramel stretches. Step 6For the crème au beurre moka, measure the sugar and water into a small heavy-based pan. Although store-bought sponge can save you some time, the results will not be as good. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Light as a feather Chocolate Genoise (chocolate sponge cake). Heat the milk and butter until hot but not boiling and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Step 4Bake in the oven for 35–40 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Lightly dust with icing sugar, then cut into wedges to serve. In three increments, fold the sifted dry ingredients into the egg mixture by hand, using a spatula and holding the bowl at an angle towards you. Sift flour, cocoa, baking powder and salt together. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Enhance a traditional Génoise sponge with the rich flavours of chocolate and whisky. https://thegreatbritishbakeoff.co.uk/recipes/all/mary-berry-mokatines Bring to the boil then boil steadily for 2–3 minutes until the syrup is clear and forms a slim thread when pulled apart between 2 teaspoons. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Repeat this a few times until the dry ingredients are mixing in and there are no pockets of flour. Brush the sides of the cakes with apricot jam and press the chopped almonds around the sides. Heat the apricot jam in a pan, then pass through a sieve into a small bowl. For the sponge, whisk the eggs and sugar together in a bowl for 4-5 minutes, or until thick and pale. Step 1Pre-heat the oven to 180°C/160°C/Gas 4. Beat with a wooden spoon until smooth (alternatively you can do this in a food processor). ¼ tsp salt. 100g plain flour. Chocolate Genoise is, basically, a chocolate sponge cake. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. Ingredients. 5. Gently fold in the marmalade puree to create a marbling effect throughout the cream. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelized hazelnut on each circle. 3. https://www.bakingmad.com/recipe/genoise-sponge-cake-with-berries Pipe tiny rosettes of crème au beurre moka very close together around the top edge of the cakes (they should create a solid outline that can be filled with icing). 1. Lightly grease and line the base of two 20cm/8in cake tins. Spoon into a piping bag fitted with a number 7 star nozzle. https://www.pbs.org/food/recipes/ultimate-indulgence-mirror-glaze-cake Method. Place it on top of the basin and tightly press around the edges, then tie with string to seal. Heat until the sugar is an amber caramel color, then remove from the heat. To assemble the cake, cut each cake in half horizontally to make four layers. For the cream base, whisk the double cream until stiff peaks form. Take care not to burn yourself). 1. 6. Set aside to thicken. Divide the mixture evenly between the 2 prepared cake tins. Get our latest recipes straight to your inbox every week. Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. Heat very gently until the sugar has dissolved. Decorated with chopped nuts and coffee buttercream, these individual cakes are packed with flavour. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Add the syrup in a thin stream over the yolks, whisking all the time until all the syrup is incorporated and the mixture is thick and cold (it’s easiest to do this in a freestanding mixer). 4. (CAUTION: melted sugar is very hot. 1 tsp vanilla extract Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Remove from the heat and stir in the coffee powder until dissolved. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Lightly grease and line the base of two 20cm/8in cake tins. You will need a 1.1-litre (2-pint) pudding basin. 3 eggs at room temperature. Carefully spoon the glaze into the centre of the top of the cakes and leave to set. Grease and line two 8in springform cake tins with baking paper. Bring to the boil and simmer for 1 minute, then remove from the heat. Gently fold from the centre of the bowl down to the base and scrape from the edge to the top of the bowl and back to the centre. In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture. To decorate, make a caramel. 2. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Bring to the boil then boil steadily for 2-3 minutes or until the syrup is clear and forms a slim thread when pulled apart between 2 teaspoons.