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The contestants were required to make an upside-down cake for their signature bake: they were given 2 hours to make a sponge topped with fruits of their choice. For the technical bake, Paul set the bakers the challenge of making 4 rum babas with cream in the middle and sliced fruits on top, to be completed in 3 hours.
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The bakers are challenged in the technical bake to make a dacquoise which consists of three layers; coiled meringue, coffee custard and a hazelnut praline top, to be done in 2 + ⁄ 3 hours. For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free, to be completed ...
For the signature bake, the semi-finalists were given 2 hours to bake a layered mousse cake, with the judges seeking a light sponge and a rich mousse. In the technical challenge, the bakers were asked to bake 12 identical Iced Fingers to be filled with cream and jam, using Paul Hollywood's recipe.
For this cake made from scratch, pretty pink rhubarb is cut into diagonal pieces and arranged in the bottom of the cake pan. Then, a sticky-sweet caramel sauce is poured over the rhubarb.
For the technical challenge, set by Paul, the bakers were tasked with making "The Great British Bake Off Cake" (the one seen in the credits each week [42] [43]) in two hours, comprising two layers of moist chocolate sponge covered with chocolate ganache and fresh raspberries. A 3D cake replica of an animal of the bakers' choosing was set as the ...
The base is then spread with jam—usually raspberry or blackcurrant—and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden but still soft. The pudding is eaten hot. In some variations, sliced cooked fruits replace the jam layer. [10]
Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
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