Hello series 6! I’m in the home stretch. In my mind Bake Off ended with the departure of Mary, Mel and Sue so I am working for series 7. Don’t get me wrong I still watched the latest series and I didn’t hate the new hosts but is it really Bake Off without the Mary Berry? Plus what is going on with Paul’s tan? I just can support his blatant disregard for SPF. And with that I am embarking on the last of just 20 technical bakes. Did I say just 20? I have lost my mind. Luckily sanity is not a requirement for baking.
One thing I love about the Great British Bake Off is it has exposed me to so many desserts for all over Eroupe. At the beginning I thought they would stay close to home with the Victoria Sandwich and Cornish Pasty. But as the series progress I have got to spend time on recipes from France, Sweeden and quite often Germany. I’ve never been lucky enough to visit Germany (beyond a layover in the Munich airport), but based on GBBO it is worth a stop for their desserts alone. Sadly after I post this bake I will never be welcome in Germany again.
In the same vein as the Cornish Pasty and the Sachertorte this Princess cake appears to be a well know and well-loved dessert. According to food historians and google alike the Prinsesstårta (which I will be calling the princess cake because I can’t figure out how to get that little circle above the a) is a Swedish tradition. The cake originated sometime in the 1930-40 as a favourite of one or all of the three Swedish princesses, Margaretha, Märtha, and Astrid, daughters of Prince Carl. All that is to say that I will no doubt disappoint and possibly offend an entire nation with my retelling of this bake. Oh boy!
You may find yourself asking what happens when you wrap a shoelace around a pear and put it in the oven. Or, if you’re a true baker, what happens when that shoelace is made out of flour and butter and the pear is covered in festive goo? Well, don’t despair I too was plagued with that age-old question and one Sunday afternoon I took it upon myself to find out.