Mary Berry shows you how to make a foolproof chocolate yule log a.k.a Bûche de Noël. Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture. Dust with icing sugar generously. Cut a score mark 2.5cm/1in in along one of the longer edges. 1. To make the icing, blend 225 g (8 oz) sifted icing sugar with the juice of 1 orange until you have a fairly stiff icing. Heat the apricot jam in a pan, then pass through a sieve into a small bowl. Bake for 45 minutes; top of Dust with icing sugar and garnish with fresh holly or a little robin to serve. For the genoise, gently melt the butter in a pan, then set to one side to cool slightly. Preheat the oven to 200C/400F/Gas 6. Tag Archives: Mary Berry’s gateau moka aux amandes Week One Hundred & Thirty Four – Mary Berry’s Gateau Moka Aux Amandes & Rich Fruit Cake. Brush the sides of the cakes with apricot jam and press the chopped almonds around the sides. Repeat with the remaining flour and butter. This simple lighter fruit cake doesn't take days to mature. For this recipe you will need a shallow 18cm/7in square cake tin and a piping bag fitted with a number 7 star nozzle. Pipe tiny rosettes of crème au beurre moka around bottom edge of the cakes. Didn't have time to make a Christmas cake, oh about three weeks ago? Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork. Heat very gently until the sugar has dissolved. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping). 2. Topped with chocolate icing it's an easy winner Pick & … Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. A masterclass in how to turn a simple genoise sponge into something really special. I adapted Mary Berry’s recipe for the basic sponge, but I have added chocolate to the sponge mixture. Sift the flours together into a bowl. The second recipe, Mary’s rich fruit cake began the night before when I measured all the fruit out and chopped the apricots and cherries and soaked the mix in brandy. For Mary Berry, baking extraordinaire and judge on the Great British Bake Off, it’s the hint of coffee in this chocolate mocha mousse recipe that makes it unique. Trim the edges and cut the cake into 9 equal squares. Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water. Remove from the heat and stir in the coffee powder until dissolved. I highly recommend using cake strips for a more even bake. Fruit cake. It's one of those treats that's loved by kids and adults alike. Beat with a wooden spoon until smooth (alternatively you can do this in a food processor). This is a one bowl cake. The cake will keep in the fridge for a couple of days, although the caramel on the caramelised nuts will soften after about a day (but they still taste great! Sift the flours together into a bowl. Pipe long thick … Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch. See more Alternative Christmas cakes recipes (17), Turkey, stuffing and cranberry Chelsea buns. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Add boiling water to roasting pan to come halfway up side of springform pan. Heat the cream in a pan, just so as you can keep your finger in it. For the filling and topping carefully melt the chocolate in a bowl over a pan of simmering water. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Cover each end with icing or, if you wish to see the cream, leave un-iced. Put the chocolate icing into a piping bag fitted with a star nozzle. Six-Minute Showstoppers The ultimate guide to fuss-free, high-speed baking. Spread the whipped cream on top, and re-roll tightly. Remove from the heat and add the chocolate, stirring until it is melted. Mocha & hazelnut cake 12 ratings 4.4 out of 5 star rating Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. Carefully fold half the flour into the egg mixture, … margarine, milk, mocha coffee cake mix, heavy cream, chocolate shavings and 3 more Mocha Coffee Cake Food Fanatic unsalted butter, large eggs, kosher salt, unsalted butter, baking powder and 22 more Cool in the tin for about 5 minutes before turning out onto a wire cooling rack. To assemble, cut the cold cake in half horizontally and sandwich the slices together with the coffee icing. See more Recipes using coffee recipes (22). Add the icing sugar and beat until smooth and glossy. ). Never fear, Mary Berry is here, with her super simple apricot and brandy last-minute Christmas cake. Spoon into a 20.5cm round cake tin and bake for 45 to 55 minutes. Leave to set. Put the chocolate icing into a piping bag fitted with a star nozzle. Preheat the oven to 180C/160C Fan/Gas 4. From 'My Kitchen Table: 100 Cakes and Bakes' (BBC, £7.99), by Mary Berry… Bake for 35-40 minutes until well risen and the top of the cake springs back when lightly pressed with a finger. Preheat the oven to 180C/160C Fan/Gas 4. How to Make a Mocha Cake. In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture. Take care not to burn yourself). Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with To make the coffee icing, measure the butter into a small pan and gently heat until the butter is melted. Butter two loose-bottomed 20cm/8in sandwich tins and line mary berry mocha cake bases with this edge, begin to tightly roll the. Victorian week uncurl the cold cake evenly with the coffee icing, then into! 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