Week Seventy One – Mary Berry’s Apricot Swiss Cakes & Lemon Cream Tartlets

Week seventy one and this week’s venture into Mary Berry’s Baking Bible found these two recipes. The first was the lemon cream tartlets. This tartlet has a shortbread base so I followed Mary’s recipe and made the shortbread and then had to wrap it in cling film and pop it into the fridge for 15 minutes.

 Mary Berry's Lemon Cream Tartlet

When the time was up, Mary asks you to roll out the shortbread and use a cutter to cut out 12 circles and put them into the tin and bake for 20-25 minutes until golden brown. Once cooked, Mary tells you to allow them to cool in the tin before attempting to get them out- wise advice, I only attempted one while they were warm and took part of the edge off!

Kim's shortbread cases

When they are completely cool, whip some double cream and add some lemon curd. This is the filling for the tartlet. Mary tells you one important thing here- only fill the tartlet when you are ready to eat it or the filling will make the crispy shortbread go soggy- and you do not want a soggy bottom here! Mary suggests adding a strawberry to the top. I decided to stick with the citrus theme and added a clementine slice.

Kim's lemon cream tartlet

The second recipe was the apricot swiss cakes. This is pretty much a mix all the ingredients together recipe and then add to a piping bag and pipe circles into 12 cake cases and bake for 15 minutes.

Mary Berry's Apricot Swiss Cakes

Once cooked and golden brown, allow to cool and add a spoon of apricot jam to each cake and sprinkle with icing sugar. These remind me very much of Viennese whirls.

Kim's Apricot Swiss Cakes

As usual, the hairy hoolies were in the kitchen while I was cooking. Hubby came in at the end to see if he could scavenge some remnants from the bowl- his favourite part and he allowed the hoolies to sample a little of the whipped cream- not all of it I hasten to add and then thank goodness for a dishwasher!

The Hairy Hoolies

Well I did a really silly thing just now- I decided to count how many recipes I had left to cook- I thought it would be significantly less by now but no …. I still have …..126 recipes to go….but at least I now have a countdown!

On a lighter note- Mary Berry is back on the television this week- yay!

Link

Week Sixty Five and what a week this has been! My chief taster has not been well and had to spend some time in hospital and although this cake was made, not all of it got eaten in the rush of all that happened last week!

I chose the lemon yoghurt cake from Mary Berry’s Baking Bible as I thought it sounded quite interesting and was a bit of a change. You need 2 mixing bowls for this as you beat the sugar, butter and egg yolks together, add the lemon and yogurt and beat until smooth. Then fold in the flour. In the other bowl, whisk the egg whites until they form soft peaks and fold into the main cake mix. Pour into the tin and ……bake!

Mary Berry's Lemon Yoghurt Cake

The cake took about an hour and a quarter to bake and then once cool, Mary asks you to mix some icing sugar with some lemon juice and spread over the top. This cake is best kept in a tin in the fridge. I found it quite a dense cake and you didn’t want too much.

Kim's Lemon Yoghurt Cake

I thoroughly enjoyed watching the Sport Relief Bake Off episodes and mostly managed to predict who the winning celebrity would be each time! I made my donation, there is still time for you to make yours- go on, you know you want to!

Week Thirty Nine – Mary Berry’s Easy Lemon Cheesecake

This week , a pudding was needed for after dinner with my other mum and dad so I happily sat and browsed through Mary Berry’s Baking Bible and found this easy yet delicious sounding cheesecake. The base of the cheesecake was crushed digestive biscuits with melted butter, pressed into a flan tin and left to set. No problem there.

Mary Berry's Easy Lemon Cheesecake

The filling was the grated rind and juice of three lemons, not an issue but you soon know if you have a cut on your finger- or like me, manage to grate your finger with the rind!, to this, Mary asks for some single cream and condensed milk, well as Mary is very fond of the full fat varieties, I substituted the single cream for Elmlea lighter single cream and the condensed milk for the lighter condensed milk, it just cuts down on the amount of calories a little. You put the ingredients in a bowl and whisk together until slightly thickened and then pour it onto the base and allow to set for at least four hours or overnight if possible.

I left mine overnight and then looked at what Mary suggests to finish the cheesecake- double cream whipped, and strawberries…….well I made a Kim executive decision and took out the double cream. I then decided that strawberries were not the best company for a lemon cheesecake so I simply decorated mine with some clementine segments.

Kim's Easy Lemon Cheesecake

We all seemed to enjoy the cheesecake after dinner, and as usual, dad had a second helping. There was about a third of the cheesecake left and we divided that in half so that each household had a little more for supper….or so we thought….our half slipped off the plate…and as you can see, the dogs had a cheesecake feast!

The Hairy Hoolies Cheesecake Feast

Week five – lemon meringue pie

Week five came so quickly, where do the weeks go?

Ok, so I opened Mary Berry’s bible for my weekly inspiration and my mum was also coming up to visit …and the lemon meringue pie recipe just jumped out at me.

A quick trip around my local Morrisons to get some condensed milk and some unwaxed lemons and I was off.

A roast dinner with mum and hubby was planned so that all went in and then I got out my all new, all singing, all dancing Breville mixer on a stand (I don’t just buy things you know- my electric hand mixer only had one speed- despite what it said on it- and that speed was “painfully slow”!

I crushed the digestive biscuits, melted the butter and mixed my base, and pressed it into my flan tin (yes- that was new last week!) and put that in the fridge. Then I mixed together the lemon filling- Mary Berry says mix the tin of condensed milk, the “finely grated” rind and juice of 3 lemons and 3 egg yolks. The Breville made short work of that and that was poured on the base and set to chill.

Lastly, the 3 egg whites and caster sugar were whisked by the trusty Breville until it was forming nice soft peaks. The mix was spread on the lemon topping, swirled around and put into the pre- heated oven for 20 minutes.

This is the final effort and Ieven if I do say so myself, I think it  looked ok.

Once the roast dinner was consumed, I then dished the pie up for pudding..and it seemed to go down well with hubby and mum!

Hopefully one/both of them will leave a comment with a truthful opinion!

Until next week……. Kim x

Week 2……and a bit…..the lemon swiss roll

Yes, I know…the plan was to bake a recipe a week and blog about it…..and no excuses but boy what a week it was though…my hubby had a medical emergency that I needed to help him with and when it was sorted, we got home at about three in the morning!

That evening, after very little sleep and a full day at work, I attempted the recipe..and it was a disaster. In hindsight, I shouldn’t have baked while shattered and stressed but hindsight is a wonderful thing. The tin I used was also wrong so the sponge came out a lot thicker than it should. So my swiss roll was more of a swiss fold!

Then further disaster struck…..yeah I know, not my week at all! I was making porridge in the microwave and when it was done, took it out and placed it by the sink in order to get the dates, nuts and berries I wanted to add to it. ( I was trying to be healthy!) The bowl tipped off the work surface and without thinking, I went to grab it and got a hand full of boiling porridge! OUCH! The rest then went on the floor and I must have looked a right sight because I had to get my hand under the water as soon as I could while trying to keep the dogs away from the hot gooey mess on the floor. Then i had to try to clean it up.

When the air hit my hand, it really began to hurt and I realised that I had done some damage to it. So a trip to the local Urgent Care Centre was needed where the lovely staff patched me up.

I spent a day or two feeling sorry for myself and took a retail therapy trip to Lakeland to buy a swiss roll tin. (Such a hardship…)

I rolled up my sleeves today, and tried the recipe for the second time. This time, although it isn’t as perfect as Mary Berry’s roll, I am pleased with it. It might not make the “Great British Bake Off” grade but hey, we all have to start somewhere…..

This is mine……

So , I have a day or two before week three comes around..and I have already decided what this weekend’s challenge is going to be….so watch this space.