She isn’t really making a European cake at all, it’s a rum punch savarin with coconut cream, so more Caribbean. Nancy’s sponge is spongy, which is a good thing.
He tells Paul he’s going to wing it on the decoration and Paul’s like, ‘wow, what a terrible idea! We’re six weeks in, which means the competition’s getting tight, so maybe don’t do that!’ It’s a guglhupf, filled with all sorts of dried fruits and such. He’s making a cake favoured by his German brother-in-law. Nancy’s made a sponge to get her yeast going. Mel notes that the mold for it looks like a piles cushion. He’s confident he’ll have time to get it done.Ĭhetna’s making an orange savarin filled with pistachio and cinnamon cream. Luis is doing a kugelhopf with apples and cinnamon, topped with honeyed apples and calvados syrup. Both agree that this is all about timing. Mary tells us these cakes can’t be hurried. Also, baking powder wasn’t invented until the mid-19 th century, so the cakes we know today are all really young, comparatively. Paul interviews that these types of cake are really ancient and embedded throughout Europe. Way to be ambitious there, Richard! Martha interviews that it’s half term for her now, but she has two exams coming up, so she’s a bit tense.įor the first challenge, they need to make a yeast-leavened cake.
Richard says he’s looking forward to a good or average week. I have no idea what Sue’s accent is supposed to be.
It’s European cakes week (I guess when it comes to pastry Britain isn’t considered part of Europe), and in a send-up of Eurovision, Mel and Sue put on bad accents to welcome us. Kate came out on top, and Norman was finally sent packing after trying to go risky by making the most disgusting-sounding meringue in history. Previously on The Great British Bake Off: After the Great Baked Alaska drama, we had a return to form as the bakers settled down and made some crazy custards, pears, and three-tiered pies.
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