Week Ninety Four – Mary Berry’s Chocolate Swiss Roll & Dobaz Torte

Week ninety four and my bake was done in two parts this week. I delved with glee into Mary Berry’s Baking Bible and found the chocolate swiss roll which I made at the weekend and then the Great British Bake Off inspired me to try May’s dobaz torte….

Firstly the chocolate swiss roll, I used my new all singing all dancing stand mixer to take up the strain of the mix and the only effort I had was to melt the chocolate over a bowl of hot water! I lined a swiss roll tin and poured the mix in. Into the oven it went and I set the timer, put the kettle on, made a cup of tea and put out a sheet of grease proof paper sprinkle with caster sugar ready for the baked sponge. Meanwhile, I read the next steps and whipped the cream ready for the next step. The timer pinged and I got the sponge out, tipped it carefully out onto the sugar coated paper and carefully peeled the lining paper off. Finally I rolled the sponge into a roll with the grease proof paper rolled up with it and left this to cool.

Mary Berry's Chocolate Swiss Roll

Finally I was able to warm thejam through- Mary suggests blackcurrant jam but I found a lovely conserve by Bonne Maman – berries and cherries conserve which was so nice with the chocolate sponge and cream. I unrolled the sponge, spread the jam and cream in it, rolled it back up and cut it in half so that the chief tasters would get their part.

Kim's Chocolate Swiss Roll

The second bake I made midweek on a day off, while having a new carpet laid in the lounge. It all sounded so easy, go to shop, order carpet, ensure room is empty…hold on, where do we put all the furniture-borrow groundsheets from chief taster, move most furniture into the garage and place on groundsheets, take up old carpet and underlay and notice that the paintwork and walls all need wiping. Spend the baking day wiping paintwork down and waiting for the call from the fitters. I read Mary’s recipe which says to mark circles on grease proof paper, make the cake mix and spread onto the circles and bake in batches.

 

Mary Berry's Dobaz Torte

This was not too difficult and I soon had 6 weirdly flat sponge circles done. Carpet fitters arrived. Next step, make butter cream- use stand mixer to soften and mix butter. Meanwhile over a pan of hot water mix the eggs and sugar with an electric hand whisk while the carpet fitters go back to the warehouse to get the right underlay! Keep whisking the mix while walking to the lounge window to ensure the fitters aren’t back yet as the mixers are noisy and I can’t hear the door bell. Finally add this mix to the butter and melt chocolate over the pan of hot water and add to the butter cream. Mix again.

Dobaz Torte sponge mix

Carpet fitters arrive- ( They make me feel really old!) and I read Mary’s instructions about making the caramel. I add the water and the sugar together in a pan and heat gently then allow to boil. When it changed colour, I poured some over one of the sponge layers and the rest on a sheet of grease proof paper. Carpet fitters seem to lay underlay and carpet super quick and I leave the cake to put together later. Vacuum lounge and begin to put room back together again- fail dismally and end up with the essentials for the night- TV and sofa!

Take a few hours off work the next day, put the cake together- sandwich the 5 sponge layers with butter cream, spread butter cream around the sides and roll in the caramel that you are supposed to crush with a rolling pin from the day before- slight problem, caramel too sticky, won’t crush. Hubby makes a batch, sets well but tastes burnt so plan C- grated chocolate. Sides suitably covered, decorate the top of the cake with the caramel covered sponge cut into slices. finish with a swirl of butter cream and give to the chief tasters for their 49th wedding anniversary! PHEW….

Kim's Dobaz Torte

The dobaz torte was a fiddly cake to make and probably not one that I would re-visit but another one ticked off the list…and the countdown now stands at 80 recipes left to bake.

Week Thirty Four – Mary Berry’s Cupcakes

Week Thirty Four and I felt we were all a little “caked out ” so I wasn’t sure what to make.

I had been invited to a fund raising lunch for 2 friends at work who are bravely walking 20 miles around Leeds Castle soon in aid of a Breast Cancer Charity ( They did the Moon Walk last year) and so I decided to make and donate some cupcakes to help them with their fundraising.

Mary Berry's Cupcakes

Mary Berry‘s recipe was very straight forward, put all the ingredients in a bowl and mix thoroughly. I put some pretty cupcake cases in the tin, divided the mix between them. The only twist to this to make it my own was that I added 2 strawberry chocolate buttons in the centre of each cake and put the tin in the oven and set the timer.

Half an hour later, the pinger sounded and I checked the cakes. They were all evenly baked and risen so out they came while I made the butter icing topping.

Kim's cupcakes

Instead of adding a little vanilla essence to the butter icing, I added some strawberry essence. Once the cakes were cool, I spread some of this on the top of each cake and added a slice of fresh strawberry to complete the cake.

Kim's final cupcakes

The girls lunch fund raising seemed to be very successful and I will be thinking of them when they do their walk. Here is the link to read what they will be doing and when. There is a donate link within this if you would like to donate to this very worthwhile cause, even the smallest donation will help. I am sure they won’t mind me mentioning them- so good luck Fran & Clare ! xx

http://www.breastcancercare.org.uk/fundraising-events/walks/pink-ribbonwalk-6

I would also like to take the opportunity to dedicate this page this week to a dearly loved friend and colleague who lost her battle to this disease, gone but not forgotten.

Lorraine Day, we will never forget you.

Week One – The Coffee Victoria Sandwich Cake

Ok, here we go, week one and the challenge is on.

I made sure I got all the ingredients in and sat and read through the recipe. Mary Berry’s instructions are clear  and concise but with no fancy terms, she inspires confidence that i can do it…..

After a confidence bolstering cup of tea, I ventured into the kitchen and got out all the equipment I needed and all the ingredients.

Putting this cake mix together didn’t take long and to be honest, it felt like I was back at school in my home economics class. At the moment it didn’t feel so much of a challenge but a revision on what I already knew but I ploughed on regardless.

The mix done, I carefully divided it into the prepared tins,  put them in the pre-warmed oven, set the timer and it was time for that ever-so-english tradition of another cup of tea again.

“PING” went the timer and I approached the oven with trepidation.  How would they look?  Was it too soon?…..or too late to take them out? Had I been a bit too blasé in setting the timer and not checking every so often?

Phew- I wiped by brow with relief, they looked risen, brown and didn’t immediately subside when I looked at them, I removed them and set them aside to cool and then removed them faily easily from the tins onto the cooling rack.

I then set to making the coffee buttercream – I love making buttercream icing but the initial mixing always creates clouds of icing sugar which seem to settle on every surface nearby!

The final step, putting it all together, would it resemble in any way the picture on Mary Berry’s book? Well, not so pretty or precise but not bad for a first effort…..

Well,, I will leave that up to you, but week one’s challenge is under my belt, i will now spend the week browsing the challenge bible and deciding what week two will bring……

Kim