Week Seventy Three- Mary Berry’s Swiss Wild Strawberry & Walnut Cake & Almond Tuiles

Week seventy three and I should heed my words in a recent blog- read the recipe fully and carefully before attempting the bake! I dipped into Mary Berry’s Baking Bible and found the Swiss wild strawberry & walnut cake which sounded lovely.

Mary Berry's Swiss Wild Strawberry & Walnut Cake

Stupidly I weighed everything into a bowl and mixed it and turned it into the tin as I kind of assumed that Mary’s recipe would be her usual throw everything in a bowl and mix affair- how wrong I was- but I ended up with a rather thick pancake!

Kim's failed attempt!

So take two- Mary Berry’s Swiss wild strawberry & walnut cake – even though hubby was trying to persuade me to leave the walnuts out. After CAREFULLY reading the recipe and begging three eggs from my other mum, I put the three eggs in a bowl with the sugar and whisked until mousse like and thick, leaving a trail. Then fold in the sifted flour and walnuts. Put into the tin and bake for 45 minutes.

This time the cake rose but despite being on the right temperature for the full amount of time and the oven door not being opened, it still rose less in the middle. But it was 100% better than the last effort.

Kim's Walnut Sponge

When cool, Mary asks you to slice the cake into three- with trepidation I grasped the knife and made my first cut. The top layer came away quite easily as there was a slight crust on the top but the next cut was harder as the sponge is very light but I managed it. In my local Morrisons I found a box of Spanish strawberries which looked heavenly and when I opened them , they smelled amazing and tasted just like strawberries from my childhood. I whipped double cream until it was nice and thick and spread cream onto each layer with some strawberries and finally the cream spread over the top and sides and finished with more strawberries.

Kim's Swiss Wild Strawberry & Walnut Cake Kim's slice of Swiss Wild Strawberry & Walnut Cake

The second bake I had left for a while as I had watched with amusement the contestants on the last Great British Bake Off making tuile biscuits with varied results .

The almond tuiles recipe was rather bizarre in that you creamed the egg and sugar together. In another bowl, add the egg white and mix the flour in. What Mary doesn’t tell you is that it goes like glue! Then mix all the ingredients together including the chopped almonds. Mary then asks you to put a teaspoon of the mixture onto the baking tray- she suggests four spoonfuls on each tray to allow for spreading. Only bake four at a time and this is really important.

Mary Berry's Almond Tuiles

Bake them until they are brown around the edges but not the middle. Remove from the oven, time is of the essence here. Allow to cool for a few seconds and use a spatula to lift and drape over a rolling pin to create the curve. Allow to cool on this before putting on a rack for final cooling.

Kim's Almond Tuiles

I was pleased with my tuiles and the curves I managed to get!

I usually listen to music while I am in my own little world baking in the kitchen. I can become a bit of a sports widow while there is rugby or formula one on and baking is a good way of filling this time. I have been listening to Robbie Williams album “Swings Both Ways “ and its brilliant. Such an eclectic mix of music, quite different to his normal style and I can highly recommend it. He is no Michael Buble (sigh…) but he has certainly given him a run for his money with this album!

Oh, and the countdown now stands at T – 122 recipes left to go….

Week Thirty Two – Mary Berry’s Cappuccino Cake

Week Thirty two and a special bake this week as it was my lovely hubby’s birthday.

After the success of the victoria sandwich cake, I thought the cappuccino cake would go down well with him and reading the recipe, Mary tells you to pretty much throw all the ingredients in a bowl and mix together, but do not over mix (??!!) So, I weighed out all the ingredients, put them all in a bowl and with a quick whizz of the electric hand mixer, job done, just needed to divide the mix between two sandwich tins and into the oven for about half an hour.

Mary Berry's Cappuccino Cake

After the half hour was up and timer had gone ping, I checked the cakes but they were not quite done so another five minutes or so and out they came. They looked lovely and after a few minutes, i was able to take them out of the tins and put them on the cooling racks.

A while later I finished the cakes with quite a lot of whipped cream, and coffee. To add my own spin to it, I added a few chocolate flakes to the top, some chocolate hearts and some candles.

Kim's Cappuccino Cake

Happy Birthday to my lovely hubby, hope you enjoyed your cake! xx