1 00:00:02,000 --> 00:00:05,640 GERMAN ACCENT: # Welcome to the baking show, baking show, baking show 2 00:00:05,680 --> 00:00:10,000 GERMAN ACCENT: # This week it is German week, German week, German week 3 00:00:10,040 --> 00:00:13,920 ♪ Thank you for explaining me, explaining me, explaining me 4 00:00:13,960 --> 00:00:17,880 ♪ We are baking in the tent, in the tent, in the tent 5 00:00:17,920 --> 00:00:23,480 ♪ Welcome to the baking show, baking show, baking... ♪ 6 00:00:23,520 --> 00:00:25,480 ♪ It seems we have been unplugged 7 00:00:25,520 --> 00:00:27,880 ♪ Been unplugged Been unplugged. ♪ 8 00:00:27,920 --> 00:00:31,520 BOTH, IN GERMAN ACCENTS: Welcome to the Great British German Bake Off. 9 00:00:31,560 --> 00:00:32,840 Ja! 10 00:00:32,880 --> 00:00:37,280 Last time... Whoopsy daisies. ..the bakers duelled with desserts. 11 00:00:37,320 --> 00:00:40,200 Everybody's terrified about collapsing cakes. 12 00:00:40,240 --> 00:00:42,560 And while Chigs cruised to victory... 13 00:00:42,600 --> 00:00:44,880 It's amazing. Wow. Well done. 14 00:00:44,920 --> 00:00:48,480 ..Freya floundered. Oh, no, today's just not my day. 15 00:00:48,520 --> 00:00:51,200 But a traumatic Technical... You've gotta laugh. 16 00:00:51,240 --> 00:00:54,240 ..and a shocking Showstopper... It's going to completely collapse. 17 00:00:54,280 --> 00:00:57,800 ..saw Maggie become the latest baker to leave the tent. 18 00:00:57,840 --> 00:01:00,200 We might as well go out with a bang. 19 00:01:00,240 --> 00:01:03,680 Now... I can hear the Bake Off rushing music in my head. 20 00:01:03,720 --> 00:01:07,560 ..it's German week. It's time to get fingers dirty. 21 00:01:07,600 --> 00:01:10,400 A Bavarian biscuit Signature... Come on. 22 00:01:10,440 --> 00:01:13,400 ..an uber-tricky technical... Oh, my God, they're all going. 23 00:01:13,440 --> 00:01:16,560 This is getting stressful now, huh? ..and a yeast leavened Showstopper 24 00:01:16,600 --> 00:01:19,120 will determine who will rise to the occasion... 25 00:01:19,160 --> 00:01:22,080 That's beautiful. I've never had anything quite like that before. 26 00:01:22,120 --> 00:01:25,320 ..and who will get... Oh, no! ..das boot. 27 00:01:25,360 --> 00:01:27,760 Come on. Yeah. You've got this. I hope so. 28 00:01:27,800 --> 00:01:30,160 It's not as much as Jurgen but you have got it. 29 00:01:50,960 --> 00:01:53,640 I'm so excited to be, like, halfway through. 30 00:01:53,680 --> 00:01:56,560 I'm feeling good, yeah. The weather's really nice. 31 00:01:56,600 --> 00:02:00,480 I'm feeling positive. For now anyway. 32 00:02:00,520 --> 00:02:03,520 German week this week. What is German week? I've got no idea. 33 00:02:03,560 --> 00:02:06,440 I've never baked any German stuff in my life. Jurgen's week. 34 00:02:06,480 --> 00:02:08,360 Just another one of Jurgen's weeks. 35 00:02:08,400 --> 00:02:10,640 We're just here for the ride, aren't we? 36 00:02:10,680 --> 00:02:14,040 How do you say "good luck" in German? Viel Gluck. Viel Gluck. 37 00:02:14,080 --> 00:02:16,560 But if you go on a show like this you would say... 38 00:02:16,600 --> 00:02:18,160 HE SPEAKS GERMAN 39 00:02:18,200 --> 00:02:21,080 ..which means break a leg and break your neck. Oh, good God. 40 00:02:21,120 --> 00:02:23,680 That's brutal. LAUGHTER 41 00:02:23,720 --> 00:02:25,920 There's certainly a bit of pressure 42 00:02:25,960 --> 00:02:29,080 being here in German week as a German. 43 00:02:29,120 --> 00:02:31,560 You might argue that Jurgen is in a favourable position 44 00:02:31,600 --> 00:02:34,760 because of his, you know, heritage but, uh, it's still a competition 45 00:02:34,800 --> 00:02:37,600 at the end of the day so I'm going to give it my best shot. 46 00:02:37,640 --> 00:02:39,920 German week, yeah, I don't usually bake German stuff 47 00:02:39,960 --> 00:02:43,160 but we'll see how it goes. If it goes anything like my GCSE German 48 00:02:43,200 --> 00:02:44,880 then... I'm outta here. 49 00:02:46,160 --> 00:02:48,440 Good morning, bakers, welcome back to the tent. 50 00:02:48,480 --> 00:02:51,440 Now, this week is a Bake Off first. 51 00:02:51,480 --> 00:02:56,080 It is German week and we can reveal the Star Baker is Jurgen. 52 00:02:56,120 --> 00:02:57,680 LAUGHTER 53 00:02:57,720 --> 00:03:00,360 It is German week and it's your Signature Challenge 54 00:03:00,400 --> 00:03:02,360 and the judges would love you to make 55 00:03:02,400 --> 00:03:05,960 two batches of 12 German biscuits. 56 00:03:06,000 --> 00:03:09,320 Your two batches should be exquisitely finished 57 00:03:09,360 --> 00:03:11,720 and dipped, coated or decorated. 58 00:03:11,760 --> 00:03:14,680 You have 2 hours 15 minutes. 59 00:03:14,720 --> 00:03:17,480 On your marks. Get set. Backen! 60 00:03:17,520 --> 00:03:19,440 Right, let's go. 61 00:03:19,480 --> 00:03:23,840 Doing 24 biscuits in just over two hours is quite difficult. 62 00:03:23,880 --> 00:03:26,440 I don't really know what I'm doing I'm just kind of baking 63 00:03:26,480 --> 00:03:30,640 a biscuit that I think is relatively German. But we'll see. 64 00:03:30,680 --> 00:03:33,520 I think one of the really important things about German biscuits 65 00:03:33,560 --> 00:03:35,520 is that they're usually produced for Christmas 66 00:03:35,560 --> 00:03:38,360 so people take a lot of trouble about the decoration, 67 00:03:38,400 --> 00:03:40,680 so they are intricately iced. 68 00:03:40,720 --> 00:03:43,280 What we want are two different types of biscuit, 69 00:03:43,320 --> 00:03:47,560 one with butter, shortbread-type biscuit which are very crumbly, 70 00:03:47,600 --> 00:03:49,320 and then one with ground almonds. 71 00:03:49,360 --> 00:03:52,120 That creates a macaron-style of biscuit which is crispy 72 00:03:52,160 --> 00:03:54,920 on the outside and slightly chewy on the inside. 73 00:03:54,960 --> 00:03:58,160 I wouldn't like them to step too far away from the original. 74 00:03:58,200 --> 00:04:01,440 They might change the flavour, they might change the icing 75 00:04:01,480 --> 00:04:05,000 but they should still be recognisable as German biscuits. 76 00:04:05,040 --> 00:04:08,040 I think a lot of the bakers are going to be watching Jurgen to see 77 00:04:08,080 --> 00:04:11,560 what he does but I think they need to concentrate on their own game. 78 00:04:13,040 --> 00:04:15,800 Now, it's time to get fingers dirty. 79 00:04:15,840 --> 00:04:18,880 For their first batch, most of the bakers have chosen 80 00:04:18,920 --> 00:04:22,720 a shortbread-style biscuit. So, shortbread should be quite crumbly. 81 00:04:22,760 --> 00:04:26,000 Um, and I think the key is basically not to overwork it. 82 00:04:26,040 --> 00:04:28,760 If you overwork the dough, the biscuit becomes really tough 83 00:04:28,800 --> 00:04:30,120 and not short. 84 00:04:30,160 --> 00:04:34,880 And whilst the technique may be familiar, the language is not. 85 00:04:34,920 --> 00:04:39,600 Spring-le? Sprin-gle? Haus...freu...den? Hausfreuden? 86 00:04:39,640 --> 00:04:41,520 And that means house of friends. 87 00:04:41,560 --> 00:04:45,680 I'm making gluwein platzchen. 88 00:04:45,720 --> 00:04:49,720 Gluwein platzchen. Gluwein platzchen. Platzchen. 89 00:04:49,760 --> 00:04:53,760 Very good. There is a bonus to him being here apart from the fact 90 00:04:53,800 --> 00:04:55,200 that he's going to get Star Baker. 91 00:04:55,240 --> 00:04:59,240 Star baker already before starting, that's harsh, yes. 92 00:04:59,280 --> 00:05:00,800 Got two days to get through. 93 00:05:00,840 --> 00:05:03,880 For his shortbread batch, Jurgen is recreating his brother's 94 00:05:03,920 --> 00:05:05,800 favourite almond horns 95 00:05:05,840 --> 00:05:07,440 but giving them a caffeinated kick 96 00:05:07,480 --> 00:05:09,040 with espresso powder. 97 00:05:09,080 --> 00:05:12,360 He'll decorate both sets of biscuits with white and dark chocolate 98 00:05:12,400 --> 00:05:15,360 in his bid to claim German week's Star Baker crown. 99 00:05:15,400 --> 00:05:18,240 I mean, this is weird for you, isn't it, cos you have to do well 100 00:05:18,280 --> 00:05:21,800 this week. Cos everyone's expecting you to do really well. 101 00:05:21,840 --> 00:05:24,200 I have to do well because I like this bunch of people 102 00:05:24,240 --> 00:05:28,800 and want to stay in. And also you want to be able to go home again? 103 00:05:28,840 --> 00:05:31,840 No-one watches this show in Germany, do they? 104 00:05:31,880 --> 00:05:33,560 Uh, they have their own version. 105 00:05:33,600 --> 00:05:36,480 Do they have their own German version of me? Uh, no. 106 00:05:36,520 --> 00:05:40,240 They have one host. One host. So efficient. Very efficient. 107 00:05:40,280 --> 00:05:42,960 I've been here longer than Matt, just remember that. Yeah, yeah. 108 00:05:43,000 --> 00:05:46,280 If they cut it down to one host, just saying. 109 00:05:46,320 --> 00:05:49,880 Jurgen may have the home advantage this week but one baker... 110 00:05:49,920 --> 00:05:52,040 Giuseppe, good morning. Good morning. 111 00:05:52,080 --> 00:05:55,640 ..is hoping to spice up his German biscuits the Italian way. 112 00:05:55,680 --> 00:06:01,440 I will be flavouring the dough with pisto which is a... Gravy?! 113 00:06:01,480 --> 00:06:04,880 With gravy? That's going to give it a very savoury taste. Pisto, pisto. 114 00:06:04,920 --> 00:06:06,320 Oh, pisto. Oh. 115 00:06:06,360 --> 00:06:09,880 Giuseppe's pisto spice mix contains cinnamon, aniseed, 116 00:06:09,920 --> 00:06:11,560 black pepper and cloves. 117 00:06:11,600 --> 00:06:14,200 He's hoping it will complement the strawberry jam filling 118 00:06:14,240 --> 00:06:18,120 of his Linzer Augen which he'll decorate with candied orange stars. 119 00:06:18,160 --> 00:06:21,040 You would think that biscuits are relatively easy 120 00:06:21,080 --> 00:06:24,280 but we've got two batches to make. They have to be highly decorated 121 00:06:24,320 --> 00:06:27,840 so time, as usual, is not working in our favour. 122 00:06:27,880 --> 00:06:32,520 Paul and Prue will also be expecting consistency across both batches. 123 00:06:32,560 --> 00:06:34,480 I'm just weighing each of them out 124 00:06:34,520 --> 00:06:36,840 so they're sort of somewhat the same. 125 00:06:36,880 --> 00:06:39,280 To be honest with you, I am kind of just winging this. 126 00:06:39,320 --> 00:06:43,160 It's quite a sticky dough so I just found it easier just to use, like, 127 00:06:43,200 --> 00:06:45,800 a cheesecake thing and it's all weighed out 128 00:06:45,840 --> 00:06:47,640 and then just flatten it. 129 00:06:47,680 --> 00:06:51,240 Hello, Lizzie. Hello. Lizzie, tell us all about your German biscuits. 130 00:06:51,280 --> 00:06:56,120 Um, my first ones are... Is it even worth me pronouncing these? 131 00:06:56,160 --> 00:06:59,480 Honestly. I think the Liverpool accent, Paul do you agree... 132 00:06:59,520 --> 00:07:02,600 Lends itself. ..helps it cos you've got the yeutch sound. 133 00:07:02,640 --> 00:07:08,720 Yeutch. It's called Spitzbuben and that means cheeky boys, apparently. 134 00:07:08,760 --> 00:07:11,760 Said to resemble the face of a mischievous child, 135 00:07:11,800 --> 00:07:14,440 Lizzie's cheeky boys will be made even cheekier 136 00:07:14,480 --> 00:07:17,800 with the addition of mixed spice and an apple and cardamom jam. 137 00:07:17,840 --> 00:07:20,560 I don't know whether to pipe on eyelashes and lips 138 00:07:20,600 --> 00:07:23,040 or whether that's going to be too wacky for them 139 00:07:23,080 --> 00:07:27,240 because they don't seem to like my, like, colourful wackiness. 140 00:07:27,280 --> 00:07:29,680 It's getting hot in here. 141 00:07:29,720 --> 00:07:32,960 Working with a butter rich shortbread dough in a hot tent... 142 00:07:33,000 --> 00:07:35,240 The fact that I'm shaking doesn't really help. 143 00:07:35,280 --> 00:07:38,360 ..means the bakers will need to factor in extra resting time 144 00:07:38,400 --> 00:07:40,160 in the fridge before baking. 145 00:07:40,200 --> 00:07:42,840 SHE GASPS 146 00:07:42,880 --> 00:07:46,280 If you put it in the oven and it's at room temperature it'll just... 147 00:07:46,320 --> 00:07:48,800 The cookie'll just spread out so if you put it in the freezer, 148 00:07:48,840 --> 00:07:50,960 get it really cold, it'll hold its shape. 149 00:07:51,000 --> 00:07:54,360 But Crystelle has a different strategy for ensuring her biscuits 150 00:07:54,400 --> 00:07:56,320 will retain their shape in the oven. 151 00:07:56,360 --> 00:07:58,760 So these are brown butter shortbread. That's just going to 152 00:07:58,800 --> 00:07:59,920 chill for 15 minutes 153 00:07:59,960 --> 00:08:02,520 and then I'm going to just bake them like this and cut out rounds. 154 00:08:02,560 --> 00:08:04,560 I find it's the best way to get them more uniform. 155 00:08:04,600 --> 00:08:07,360 How do you ensure that it's all equal in there? In height. 156 00:08:07,400 --> 00:08:09,760 So you're going to get a thick biscuit and a thin biscuit. 157 00:08:09,800 --> 00:08:12,640 Um, I'm, I'm using a little cake scraper just to kind of scrape 158 00:08:12,680 --> 00:08:15,280 that across. And then I will just say a little prayer 159 00:08:15,320 --> 00:08:17,720 and hope that they're all the same height. 160 00:08:17,760 --> 00:08:21,000 Crystelle is aiming for 12 perfectly round shortbreads 161 00:08:21,040 --> 00:08:23,800 which she's flavouring with cardamom and pistachio 162 00:08:23,840 --> 00:08:25,840 and decorating with spun white chocolate. 163 00:08:25,880 --> 00:08:29,160 Small state of panic now because there is not a lot of time left. 164 00:08:29,200 --> 00:08:31,640 These should be in the freezer already. 165 00:08:31,680 --> 00:08:34,800 And Crystelle isn't the only one racing to rest their biscuits. 166 00:08:34,840 --> 00:08:36,280 I've got to get my skates on. 167 00:08:36,320 --> 00:08:39,640 George's biscuits have an intricate embossed design which could 168 00:08:39,680 --> 00:08:42,760 lose definition in the oven if not chilled for long enough. 169 00:08:42,800 --> 00:08:47,560 Really, you need to let them rest for, like, ages, like 24 hours. 170 00:08:47,600 --> 00:08:48,840 I don't have that time. 171 00:08:48,880 --> 00:08:51,840 Not only do George's embossed aniseed biscuits require 172 00:08:51,880 --> 00:08:55,280 a lot of resting time, once baked, they're traditionally left 173 00:08:55,320 --> 00:08:58,880 to mature to achieve their characteristic honeycomb texture. 174 00:08:58,920 --> 00:09:02,080 So it might be a bit softer than it would be in two days' time. 175 00:09:02,120 --> 00:09:06,960 Yeah. Maybe not the best biscuit choice in the tent but I like 'em. 176 00:09:07,000 --> 00:09:10,960 We'll see. Thank you very much, George. Yeah, thanks, guys, thanks. 177 00:09:11,000 --> 00:09:12,640 So you can speak German? Yeah. 178 00:09:12,680 --> 00:09:15,800 Why don't you do the time call in German? Oh, OK, all right I will. 179 00:09:15,840 --> 00:09:20,720 Here we go. GERMAN ACCENT: Bakers, you're halfway through. 180 00:09:20,760 --> 00:09:22,440 And that's German, is it? Yeah. 181 00:09:22,480 --> 00:09:26,000 The first set of biscuits might be resting... Right, next. 182 00:09:26,040 --> 00:09:28,120 ..but there's no respite for the bakers. 183 00:09:28,160 --> 00:09:30,680 When one biscuit dough's chilling, you move onto your other 184 00:09:30,720 --> 00:09:34,440 biscuit dough and then whilst that's baking you do something else and it's all a bit non stop. 185 00:09:34,480 --> 00:09:36,560 Need to keep moving. For their second batch, 186 00:09:36,600 --> 00:09:39,400 the bakers have all chosen almond-based biscuits. 187 00:09:39,440 --> 00:09:41,440 This is actually very simple to make 188 00:09:41,480 --> 00:09:45,120 because it's just a paste of almonds, sugar and egg white. 189 00:09:45,160 --> 00:09:48,560 It's grim, innit? It's sticky dough. 190 00:09:48,600 --> 00:09:52,160 This one's pretty much pure marzipan. They call it almond horns. 191 00:09:52,200 --> 00:09:54,880 I'm going to infuse this with orange. I always get the feedback 192 00:09:54,920 --> 00:09:57,640 they can never taste enough of my flavours hence why I'm going to 193 00:09:57,680 --> 00:09:59,160 ramp it up a little bit more. 194 00:09:59,200 --> 00:10:02,440 With the zest of three oranges, Chigs is hoping to pack a punch 195 00:10:02,480 --> 00:10:05,560 with his marzipan horns which he'll decorate with spun chocolate 196 00:10:05,600 --> 00:10:07,000 and flaked almonds. 197 00:10:07,040 --> 00:10:10,280 So, I've never, ever tried these biscuits ever before but I know 198 00:10:10,320 --> 00:10:13,120 it's supposed to be crunchy on the outside with a very chewy interior. 199 00:10:13,160 --> 00:10:15,840 Want to make sure you can taste that orange in there as well... 200 00:10:15,880 --> 00:10:19,280 The amount of zest you're putting in, I've no doubt we will. 201 00:10:19,320 --> 00:10:22,920 Also giving her almond biscuits a fruity twist is Freya. 202 00:10:22,960 --> 00:10:25,840 I've added in some glace cherries, you know, a bit like, erm, 203 00:10:25,880 --> 00:10:30,040 a cherry bakewell. So it's kind of like a British version. 204 00:10:30,080 --> 00:10:33,360 Inspired by the Christmas classic cinnamon stars, 205 00:10:33,400 --> 00:10:35,320 Freya's cherry laden version 206 00:10:35,360 --> 00:10:36,800 will be topped with a thin layer 207 00:10:36,840 --> 00:10:39,280 of intricately decorated vegan meringue. 208 00:10:39,320 --> 00:10:43,160 These are going in for 15 minutes. 209 00:10:43,200 --> 00:10:45,120 Right, let's go. 210 00:10:45,160 --> 00:10:47,000 With such a short bake time... 211 00:10:47,040 --> 00:10:50,480 I'm putting them on for ten minutes to start with. That should be OK. 212 00:10:50,520 --> 00:10:54,080 ..the bakers have a small window of opportunity to prepare any jams 213 00:10:54,120 --> 00:10:55,800 or fillings for their biscuits. 214 00:10:55,840 --> 00:10:58,600 What you doing now? Well, I'm just going to measure out some jam 215 00:10:58,640 --> 00:11:00,640 and then mix it in with the marzipan. 216 00:11:00,680 --> 00:11:03,720 That sounds like baking to me. Yeah. That sounds like German baking. 217 00:11:03,760 --> 00:11:06,960 Yeah, proper German baking, man. Come on. Yeah. You've got this. 218 00:11:07,000 --> 00:11:09,240 Not as much as Jurgen, but you have got it. 219 00:11:10,800 --> 00:11:13,240 That's going to be the mulled wine jam. 220 00:11:13,280 --> 00:11:16,280 Mulled wine is my favourite drink when I go skiing. 221 00:11:16,320 --> 00:11:18,920 And that sounds like I go skiing all the time, I'm really good, 222 00:11:18,960 --> 00:11:21,240 but I'm the worst skier on the planet so I normally drown 223 00:11:21,280 --> 00:11:23,720 my sorrows with a couple of glasses of gluhwein. 224 00:11:23,760 --> 00:11:27,440 Amanda's apres ski-inspired jam will be bursting with Christmas 225 00:11:27,480 --> 00:11:31,280 flavours and will sandwich her iced vanilla shortbread hearts. 226 00:11:31,320 --> 00:11:34,120 That jam sounds delicious. It is delicious. 227 00:11:34,160 --> 00:11:36,640 If nothing else, you'll like the jam. 228 00:11:36,680 --> 00:11:40,040 No we're planning on liking everything, Amanda. 229 00:11:40,080 --> 00:11:42,040 Thank you, Amanda. I'll do my best. 230 00:11:42,080 --> 00:11:43,920 Hopefully, they'll come out OK. 231 00:11:43,960 --> 00:11:47,960 In fact, I'm hoping for better than that I hope they come out perfect. 232 00:11:48,000 --> 00:11:50,680 But every minute in the oven... Come on. 233 00:11:50,720 --> 00:11:52,560 Going to give 'em another two minutes. 234 00:11:52,600 --> 00:11:56,280 ..means less baking and cooling time for their second batch of biscuits. 235 00:11:56,320 --> 00:11:58,160 This is getting stressful now, uh? 236 00:11:58,200 --> 00:11:59,760 Are you excited for German week? 237 00:11:59,800 --> 00:12:02,360 No, why would you be excited for German week? 238 00:12:02,360 --> 00:12:04,080 I'd be excited for German week 239 00:12:04,120 --> 00:12:07,440 because I was raised by a German family. Was you? Yeah. 240 00:12:07,480 --> 00:12:09,560 In a forest in Munich. In a forest? 241 00:12:09,600 --> 00:12:12,120 I say family - it was a family of wolves. 242 00:12:14,200 --> 00:12:15,960 That's it, taking them out. 243 00:12:16,000 --> 00:12:17,800 As the first batch of biscuits... 244 00:12:17,840 --> 00:12:19,440 My coffee horns are ready. 245 00:12:19,480 --> 00:12:20,800 Perfect. 246 00:12:20,840 --> 00:12:25,080 I feel like these are definitely not gonna come off of the paper. Oh. 247 00:12:25,120 --> 00:12:26,560 ..make way for the second. 248 00:12:26,600 --> 00:12:27,960 Two, four, six, eight. 249 00:12:28,000 --> 00:12:29,600 Who do we appreciate? 250 00:12:29,640 --> 00:12:31,120 German biscuits. 251 00:12:31,160 --> 00:12:32,520 These go in. 252 00:12:32,560 --> 00:12:34,280 Multi-tasking to the max. 253 00:12:34,320 --> 00:12:37,680 The bakers must now juggle preparing their decorative elements... 254 00:12:37,720 --> 00:12:41,840 I'm...creating some little decorations for the Linzer Augen. 255 00:12:41,880 --> 00:12:44,240 I'm going to temper some white chocolate... 256 00:12:44,280 --> 00:12:46,040 HE GASPS ..in this weather. 257 00:12:46,080 --> 00:12:47,920 ..with keeping a watchful eye... 258 00:12:47,960 --> 00:12:49,280 One more minute. 259 00:12:49,320 --> 00:12:52,320 ..on the biscuits still in the oven. 260 00:12:52,360 --> 00:12:55,280 They're spreading out, but what can you do? 261 00:12:57,400 --> 00:12:59,480 It's fine. 262 00:12:59,520 --> 00:13:02,080 IN GERMAN ACCENT: Bakers, you have 15 minutes left. 263 00:13:02,120 --> 00:13:03,640 That is not actual German. 264 00:13:03,680 --> 00:13:05,800 It is, I've seen it on 'Allo 'Allo! 265 00:13:05,840 --> 00:13:09,240 I'm just gonna highlight some of the design. 266 00:13:09,280 --> 00:13:10,800 They look German, ya? 267 00:13:11,920 --> 00:13:15,840 Er, I'm gonna pipe some eyelashes onto these and some lips. 268 00:13:15,880 --> 00:13:17,720 Like cheeky girls they can be. 269 00:13:17,760 --> 00:13:20,560 I believe the temper is OK. 270 00:13:20,600 --> 00:13:22,920 They all look like the same height, don't they? 271 00:13:25,400 --> 00:13:26,880 I think these are ready. 272 00:13:26,920 --> 00:13:29,000 Coming out. 273 00:13:29,040 --> 00:13:30,640 Nice, uniformly baked. 274 00:13:30,680 --> 00:13:33,200 They look OK. Some of them have cracked. 275 00:13:34,840 --> 00:13:37,640 I think they look all right. I might just peel the burnt 276 00:13:37,680 --> 00:13:39,920 raisins off cos Paul's not gonna love that. 277 00:13:39,960 --> 00:13:42,840 Just gotta quickly get those decorations on. 278 00:13:42,880 --> 00:13:45,040 Now, it's time to put them together. 279 00:13:45,080 --> 00:13:47,120 Glue, glue together, baby. 280 00:13:47,160 --> 00:13:48,920 This is just my jam. 281 00:13:48,960 --> 00:13:50,000 It's nice and thick - 282 00:13:50,040 --> 00:13:52,600 it would dribble out of the biscuits if it wasn't. 283 00:13:52,640 --> 00:13:54,920 Oh, dammit. I need to get a move on. 284 00:13:54,960 --> 00:13:58,640 I'll just put the icing on the more burnt bits, that's fine. 285 00:13:58,680 --> 00:14:00,160 How long have we got now? 286 00:14:00,200 --> 00:14:02,480 Bakers, you have one minute left. 287 00:14:02,520 --> 00:14:04,280 Oh, God. 288 00:14:06,200 --> 00:14:07,520 Oh, gosh. 289 00:14:08,480 --> 00:14:12,360 I can hear the Bake Off rushing music in my head. 290 00:14:12,400 --> 00:14:13,840 Wonderful. 291 00:14:13,880 --> 00:14:15,600 They're cheeky and they've just 292 00:14:15,640 --> 00:14:18,080 been found out doing something, aren't they? 293 00:14:18,120 --> 00:14:19,680 It is Christmas, it's snowing. 294 00:14:22,560 --> 00:14:24,520 Messy, messy, messy. 295 00:14:29,080 --> 00:14:30,840 Bakers, your time is up. 296 00:14:33,000 --> 00:14:37,280 Chocolate isn't setting, but that's not a surprise in this heat. 297 00:14:37,320 --> 00:14:40,040 But they taste delicious. Yeah. Exactly. Don't worry about that. 298 00:14:44,080 --> 00:14:45,680 Oh, I've got one missing. 299 00:14:51,960 --> 00:14:55,680 The bakers' two batches of German biscuits now face 300 00:14:55,720 --> 00:14:57,600 the judgment of Paul and Prue. 301 00:15:04,280 --> 00:15:05,920 They all look lovely. 302 00:15:05,960 --> 00:15:08,880 Let's start with the orange and strawberry, shall we? 303 00:15:09,920 --> 00:15:11,760 That is beautifully done. 304 00:15:11,800 --> 00:15:13,240 Really beautiful. 305 00:15:14,960 --> 00:15:17,080 The orange in the shortbread's delicious. 306 00:15:17,120 --> 00:15:19,280 It blends beautifully with the strawberry 307 00:15:19,320 --> 00:15:22,200 and the spice that you've got in there, it's just perfect. 308 00:15:22,240 --> 00:15:25,280 Right, coffee and pecan, hey? 309 00:15:25,320 --> 00:15:27,040 They're gonna be lovely, I'm sure. 310 00:15:28,760 --> 00:15:30,320 Unusual and delicious. 311 00:15:30,360 --> 00:15:33,280 And the pecan, that nuttiness that it brings to the coffee - 312 00:15:33,320 --> 00:15:35,360 it's perfect. Really lovely. 313 00:15:35,400 --> 00:15:37,840 Thank you. Thank you. 314 00:15:43,080 --> 00:15:44,520 They do look very nice. 315 00:15:44,560 --> 00:15:46,720 Let's see if they taste half as good as they look. 316 00:15:46,760 --> 00:15:49,880 So I have done brown butter shortbread with pistachios 317 00:15:49,920 --> 00:15:51,880 and cardamom. I love the flavour. 318 00:15:51,920 --> 00:15:53,840 It's quite unusual, too. 319 00:15:53,880 --> 00:15:55,480 And the second biscuits are hazelnut 320 00:15:55,520 --> 00:15:57,760 and orange zest with a chocolate hazelnut filling. 321 00:15:57,800 --> 00:15:59,800 They're so delicate, the orange is just right, 322 00:15:59,840 --> 00:16:01,960 and the amount of chocolate in there is perfect, 323 00:16:02,000 --> 00:16:03,960 and you have got that chew in the middle. 324 00:16:04,000 --> 00:16:06,440 They're really interesting, they're beautifully made. 325 00:16:06,480 --> 00:16:09,000 I think they're a triumph. Well done. Thank you so much. 326 00:16:15,040 --> 00:16:18,240 So that's a vanilla shortbread with raspberry jam, then 327 00:16:18,280 --> 00:16:19,360 a disc of marzipan, 328 00:16:19,400 --> 00:16:22,200 and the bottom ones are purely marzipan based with some orange. 329 00:16:22,240 --> 00:16:24,680 I think your textures all the way through are beautiful 330 00:16:24,720 --> 00:16:27,240 and the marzipan you get, but you can't taste it. OK. 331 00:16:27,280 --> 00:16:29,320 This one is nice and chewy in the middle, 332 00:16:29,360 --> 00:16:31,120 crisp on the outside. 333 00:16:31,160 --> 00:16:32,400 Very good orange. 334 00:16:32,440 --> 00:16:33,920 Overall, your flavours are good, 335 00:16:33,960 --> 00:16:37,120 but it's a shame we didn't get that marzipan coming through. OK. 336 00:16:37,160 --> 00:16:39,160 But good job. Thank you. 337 00:16:42,960 --> 00:16:44,840 I just love your cheeky girls. 338 00:16:44,880 --> 00:16:47,400 I mean, their little astonished mouths and, 339 00:16:47,440 --> 00:16:50,800 and eyelashes going out the side is just beautiful. 340 00:16:50,840 --> 00:16:52,840 I think it needed slightly longer in the oven 341 00:16:52,880 --> 00:16:54,720 cos it looks like raw paste. 342 00:16:56,080 --> 00:16:57,920 The flavour of that, with the cinnamon, 343 00:16:57,960 --> 00:16:59,360 with the apple, is delicious. 344 00:16:59,400 --> 00:17:01,120 The jam is spectacular. 345 00:17:01,160 --> 00:17:03,600 I like the colour of these, but they are all over the place 346 00:17:03,640 --> 00:17:05,600 and I think they're a little bit too big. 347 00:17:07,480 --> 00:17:09,400 Lizzie, for me, there's too much chocolate. 348 00:17:09,440 --> 00:17:11,120 If you managed to avoid the chocolate, 349 00:17:11,160 --> 00:17:12,960 the almond flavour is delicious. 350 00:17:13,000 --> 00:17:15,560 If you'd made them half size, baked them properly, 351 00:17:15,600 --> 00:17:17,800 you'd have been for sure getting a handshake. 352 00:17:17,840 --> 00:17:21,080 So if I'd just done it completely different. Yeah. 353 00:17:25,400 --> 00:17:29,480 I think the mulled wine biscuits are nice, all 11 of them. 354 00:17:29,520 --> 00:17:32,320 The orange and chocolate one, it's lost its definition. 355 00:17:35,160 --> 00:17:38,000 The biscuit itself tastes beautiful. 356 00:17:38,040 --> 00:17:40,040 It's such a delicate, buttery biscuit. 357 00:17:40,080 --> 00:17:41,440 Let's have a look at these. 358 00:17:41,480 --> 00:17:44,920 These are called hearts, Paul, most normal people have them. 359 00:17:44,960 --> 00:17:46,720 Never seen one before. 360 00:17:49,720 --> 00:17:53,080 This is an astonishingly good biscuit. Thank you. 361 00:17:53,120 --> 00:17:56,440 The biscuit is very short and buttery and delicious. 362 00:17:56,480 --> 00:17:58,200 The jam is sensational. 363 00:17:58,240 --> 00:18:00,200 I mean, it really is worth every calorie. 364 00:18:00,240 --> 00:18:02,640 Yeah. Thank you so much. Thank you very much. 365 00:18:08,080 --> 00:18:09,600 I think that's lovely. 366 00:18:09,640 --> 00:18:14,320 What's so good is that the kirsch and the cherry acidity makes the 367 00:18:14,360 --> 00:18:16,960 whole thing lighter and these ones 368 00:18:17,000 --> 00:18:19,840 should be quite crisp, is that right? 369 00:18:19,880 --> 00:18:21,680 They should be crispy on the outside... 370 00:18:21,720 --> 00:18:24,200 ..and, as they age, they get crispy on the inside, too. 371 00:18:24,240 --> 00:18:26,280 I mean, it's tough. Yeah. 372 00:18:26,320 --> 00:18:29,120 You know, so tough it's offering me out for a fight. 373 00:18:29,160 --> 00:18:32,000 But... I love the flavours of both. I think you've done really well. 374 00:18:32,040 --> 00:18:34,720 I just question whether that was the right choice to use on this 375 00:18:34,760 --> 00:18:37,120 particular challenge. I completely agree. 376 00:18:37,160 --> 00:18:40,000 Erm...but well done. Thank you. Thanks. 377 00:18:46,200 --> 00:18:48,240 It's not supposed to obviously be like that. 378 00:18:48,280 --> 00:18:50,200 The whole bottom of the biscuit stuck. 379 00:18:51,360 --> 00:18:54,440 Well, they're certainly chewy, Freya, and they're delicious. 380 00:18:54,480 --> 00:18:56,440 Let's try this Christmas pud, shall we? 381 00:18:58,080 --> 00:19:01,840 I love the flavours, but it is certainly over baked. 382 00:19:01,880 --> 00:19:05,880 Yeah, yeah. It is over baked and the fruit has got a bit burnt, 383 00:19:05,920 --> 00:19:08,960 but the flavour is absolutely lovely - especially the lemon. 384 00:19:15,480 --> 00:19:17,160 I think they look lovely. 385 00:19:17,200 --> 00:19:20,640 You've got some uniformity here, which I like to see. 386 00:19:20,680 --> 00:19:22,000 I think they do look very nice. 387 00:19:22,040 --> 00:19:25,360 I can't add anything to that. I think they look absolutely perfect. 388 00:19:25,400 --> 00:19:27,440 Let's try the star one first. Yeah. 389 00:19:27,480 --> 00:19:30,120 I flavoured them with Earl Grey tea. The tea... Hmm. 390 00:19:30,160 --> 00:19:33,360 ..it really comes through nice and strong. Yeah. 391 00:19:33,400 --> 00:19:36,480 Really like it. Right... 392 00:19:36,520 --> 00:19:38,080 The horns, shall we do the horns? 393 00:19:38,120 --> 00:19:41,400 The coffee, you can smell the coffee, can't you? 394 00:19:41,440 --> 00:19:45,520 That is the crumbliest, butteriest biscuit I think I've ever eaten. 395 00:19:45,560 --> 00:19:47,640 Hmm. It is just perfect. 396 00:19:47,680 --> 00:19:50,920 Thank you. That's delicious. I think you've done well there, Jurgen. 397 00:19:55,720 --> 00:19:57,560 Good job. Wow. 398 00:19:57,600 --> 00:20:00,160 It was pretty overwhelming, judging. 399 00:20:00,200 --> 00:20:03,760 And a handshake, I nearly started to cry right there. 400 00:20:05,120 --> 00:20:07,120 Under baked, I don't know. 401 00:20:07,160 --> 00:20:09,280 Should I really trust Paul? 402 00:20:09,320 --> 00:20:12,080 Because I done them for 15 minutes yesterday and Jurgen 403 00:20:12,120 --> 00:20:14,920 said they were over baked, so I done them for 12 minutes today 404 00:20:14,960 --> 00:20:16,840 and Paul's saying they're under baked. 405 00:20:16,880 --> 00:20:18,880 I think Jurgen's right... 406 00:20:18,920 --> 00:20:19,920 ..just saying. 407 00:20:21,560 --> 00:20:24,320 While the bakers could practise their Signature Bakes, 408 00:20:24,360 --> 00:20:27,920 they have no idea what they'll be asked to make in today's 409 00:20:27,960 --> 00:20:30,320 Teutonic Technical Challenge. 410 00:20:30,360 --> 00:20:32,640 Hello, bakers, welcome back to the tent. 411 00:20:32,680 --> 00:20:35,640 It's time for your Technical Challenge, which today has been 412 00:20:35,680 --> 00:20:37,440 set for you by the lovely Prue. 413 00:20:37,480 --> 00:20:38,720 Any words of wisdom? 414 00:20:38,760 --> 00:20:42,160 Don't panic and try to be methodical. 415 00:20:42,200 --> 00:20:44,800 As ever, the technical challenge will be judged blind, 416 00:20:44,840 --> 00:20:48,920 so we're gonna have to ask these two to sling their hooks. Off you pop. 417 00:20:48,960 --> 00:20:52,000 Yeah, you go and put your feet up. Don't worry about us. 418 00:20:52,040 --> 00:20:54,720 Oh, you must be exhausted, coming here for 30 seconds, 419 00:20:54,760 --> 00:20:58,080 eating a load of biscuits. I don't know how you do it. 420 00:20:58,120 --> 00:21:02,280 Now, for your Technical Challenge, Prue would love you to make 421 00:21:02,320 --> 00:21:06,440 Prinzregententorte, which is basically Prince Regent cake. 422 00:21:06,480 --> 00:21:10,240 Your cake should be comprised of eight thin layers 423 00:21:10,280 --> 00:21:12,160 of light German genoise. 424 00:21:12,200 --> 00:21:14,640 Sandwiched with a smooth chocolate cream 425 00:21:14,680 --> 00:21:17,720 and coated with a shiny chocolate ganache. 426 00:21:17,760 --> 00:21:20,800 Your torte should be regally decorated with rosettes 427 00:21:20,840 --> 00:21:22,160 and tempered chocolate crowns. 428 00:21:22,200 --> 00:21:24,840 It's very regal. Have you ever met anyone from the royal family? 429 00:21:24,880 --> 00:21:27,000 Yeah, Ralf Little. 430 00:21:27,040 --> 00:21:29,760 You have two hours, 45 minutes. 431 00:21:29,800 --> 00:21:31,680 On your marks. Get set. 432 00:21:31,720 --> 00:21:33,200 Bake. 433 00:21:35,200 --> 00:21:38,520 I ain't got a scooby doo. I've never heard of this cake before. 434 00:21:38,560 --> 00:21:41,880 I'm making something that I can't even pronounce. 435 00:21:41,920 --> 00:21:44,840 Prinze-genten-torte. 436 00:21:44,880 --> 00:21:48,680 Pruz gen... Ask Jurgen. 437 00:21:48,720 --> 00:21:52,720 Prinzregententorte. 438 00:21:52,760 --> 00:21:55,160 So, Prue, Prinzregententorte. 439 00:21:55,200 --> 00:21:58,880 Basically, it's eight layers of genoise sandwiched together 440 00:21:58,920 --> 00:22:02,200 with the chocolate custard, covered with really smooth, shiny ganache. 441 00:22:02,240 --> 00:22:04,760 Well, I think it looks great and it's highly effective, 442 00:22:04,800 --> 00:22:07,880 and I think the temperature, I think, today being quite warm will 443 00:22:07,920 --> 00:22:10,040 only be really affecting the tempered chocolate. 444 00:22:10,080 --> 00:22:12,080 They should be all right with everything else, 445 00:22:12,120 --> 00:22:14,880 as long as they chill things down a little bit in stages. 446 00:22:14,920 --> 00:22:17,600 But they ought to be able to get it perfectly straight on the sides 447 00:22:17,640 --> 00:22:20,800 because they're putting it into a tin to layer it up. 448 00:22:20,840 --> 00:22:23,320 Let's have a look inside, shall we? Yeah, let's have a look. 449 00:22:23,360 --> 00:22:24,840 I always love these layered cakes 450 00:22:24,880 --> 00:22:26,720 cos they're so exciting when you see inside. 451 00:22:26,760 --> 00:22:29,240 The layers look beautiful and they're stark and you can see 452 00:22:29,280 --> 00:22:31,840 the chocolate custard in there, can't you, all the way through. 453 00:22:31,880 --> 00:22:35,000 And it's the right proportion of custard to cake, isn't it? 454 00:22:35,040 --> 00:22:38,840 They're about equal. Let's see what it tastes like. 455 00:22:41,080 --> 00:22:43,120 It's delicious, but it almost melts on the mouth, 456 00:22:43,160 --> 00:22:45,680 but then you get that light chocolate coming from the inside 457 00:22:45,720 --> 00:22:48,560 and then that little bit of dark chocolate ganache on the outside. 458 00:22:48,600 --> 00:22:51,840 I think it's a great cake to make on German Week 459 00:22:51,880 --> 00:22:55,680 and I can't wait to see how Jurgen deals with this. 460 00:22:55,720 --> 00:22:59,040 Hello, Jurgen, so I'm working on the assumption here that you're 461 00:22:59,080 --> 00:23:01,680 probably the only person to have made one of these before? 462 00:23:01,720 --> 00:23:04,080 I haven't made one. I haven't eaten one. 463 00:23:04,120 --> 00:23:06,560 I can loosely remember what it looks like. 464 00:23:06,600 --> 00:23:08,440 Oh, you haven't even eaten one? 465 00:23:08,480 --> 00:23:11,560 Well, that's a waste of being German. Yeah, it's terrible. 466 00:23:11,600 --> 00:23:15,240 The first step in Prue's recipe is to make the genoise sponge batter. 467 00:23:15,280 --> 00:23:18,240 So we have to make a meringue first, it says. 468 00:23:18,280 --> 00:23:20,880 I don't want the egg whites to be like overly whipped, 469 00:23:20,920 --> 00:23:23,840 so I'm thinking just sort of like soft, stiff peaks. 470 00:23:23,880 --> 00:23:26,280 I'm folding the meringue into the egg yolk mixture. 471 00:23:26,320 --> 00:23:29,240 You've gotta be gentle when you're folding because you knock all 472 00:23:29,280 --> 00:23:31,760 the air out, the sponge is not gonna rise when you bake it. 473 00:23:31,800 --> 00:23:33,760 Wow, I actually seriously sound like I know 474 00:23:33,800 --> 00:23:35,480 what I'm talking about, don't I? 475 00:23:35,520 --> 00:23:38,360 Spoon the batter into circles on prepared baking sheets. 476 00:23:38,400 --> 00:23:40,880 If the bakers are to achieve the consistent thin 477 00:23:40,920 --> 00:23:42,840 layers of sponge that Prue is expecting... 478 00:23:42,880 --> 00:23:44,000 Ah, don't do that, Freya. 479 00:23:44,040 --> 00:23:47,560 ..then the batter must be portioned out with precision. 480 00:23:47,600 --> 00:23:50,560 Want to have all the eight sheets in front of me, 481 00:23:50,600 --> 00:23:54,240 give a bit of consistency so that the layers are all the same height. 482 00:23:54,280 --> 00:23:57,760 I want it to be no thicker than five millimetres. 483 00:23:57,800 --> 00:24:00,480 Cos if there's eight, they're gonna be what about a centimetre 484 00:24:00,520 --> 00:24:02,120 thick each, I think. 485 00:24:02,160 --> 00:24:05,840 I probably shouldn't be wasting precious mixture to 486 00:24:05,880 --> 00:24:09,600 glue my things down, but I think they'll be all right. 487 00:24:09,640 --> 00:24:11,560 Batch bake until you have eight sponges. 488 00:24:11,600 --> 00:24:13,240 They are three shelves in the oven. 489 00:24:13,280 --> 00:24:15,280 I guess we can bake three layers at a time. 490 00:24:15,320 --> 00:24:18,480 See, up there for thinking, down there for dancing. 491 00:24:18,520 --> 00:24:20,000 They're in. 492 00:24:20,040 --> 00:24:21,120 Go. 493 00:24:21,160 --> 00:24:22,360 Where's the timer? Quick. 494 00:24:22,400 --> 00:24:24,280 Right, there's no timing in there or anything, 495 00:24:24,320 --> 00:24:26,960 so I'm gonna go in for ten to 15 minutes. 496 00:24:27,000 --> 00:24:29,480 Seven minutes, then I'll swap the top and the bottom 497 00:24:29,520 --> 00:24:31,360 and another three minutes after that. 498 00:24:31,400 --> 00:24:33,360 I'm just gonna bake one to gauge the time. 499 00:24:33,400 --> 00:24:36,480 Don't know if that's right, but I'm just going with it. 500 00:24:36,520 --> 00:24:38,560 A sort of look of Frank Zappa about you. 501 00:24:38,600 --> 00:24:42,400 Yeah, a bit of F...Frank, Frank Zappa slash, uh, Einstein. 502 00:24:42,440 --> 00:24:45,720 I can see the sort of Einstein thing, definitely. 503 00:24:45,760 --> 00:24:47,960 Fair enough. Yeah. I do. Yeah, there you go. 504 00:24:48,000 --> 00:24:50,920 Well, you've been a bit of an Einstein in this tent so far. 505 00:24:50,960 --> 00:24:52,720 Have I? Oh... That was a beautiful segue. 506 00:24:52,760 --> 00:24:55,040 Come on, come on. Indeed, indeed. 507 00:24:55,080 --> 00:24:56,520 I hope you're applauding at home. 508 00:24:56,560 --> 00:25:00,280 With such thin layers of delicate genoise sponge... 509 00:25:00,320 --> 00:25:02,080 Uh, no, not yet. 510 00:25:02,120 --> 00:25:05,240 ..a perfect bake demands absolute precision. 511 00:25:05,280 --> 00:25:08,800 I'm just popping a skewer in to see if it comes out clean. 512 00:25:08,840 --> 00:25:10,840 Under bake even slightly and the sponges 513 00:25:10,880 --> 00:25:13,200 won't hold their shape when assembled. 514 00:25:13,240 --> 00:25:16,040 Right, let's take out this bad boy. Let's see how he's doing. 515 00:25:16,080 --> 00:25:17,560 It kind of looks like a pancake. 516 00:25:17,600 --> 00:25:19,720 But over bake and they'll be dry and brittle. 517 00:25:19,760 --> 00:25:21,640 I'm gonna give them one more minute. 518 00:25:21,680 --> 00:25:23,760 I think I'm ready to take these out now. 519 00:25:23,800 --> 00:25:25,160 Let's take that one out. 520 00:25:25,200 --> 00:25:26,960 My first three are just coming out now. 521 00:25:27,000 --> 00:25:29,280 It's a little bit rubbery. It might be OK. 522 00:25:30,800 --> 00:25:33,520 With two more batches to bake and cool... 523 00:25:33,560 --> 00:25:35,160 Second batch in. 524 00:25:35,200 --> 00:25:38,040 ..the genoise production line continues in earnest. 525 00:25:39,360 --> 00:25:41,240 Oh, golly, gosh. 526 00:25:41,280 --> 00:25:43,240 That's not what we wanna see, is it? 527 00:25:43,280 --> 00:25:46,320 Three sponges have come out and three sponges have gone in. 528 00:25:46,360 --> 00:25:50,480 Erm...two more to spread out. 529 00:25:50,520 --> 00:25:52,320 I'd say I'm a little bit short on batter. 530 00:25:52,360 --> 00:25:55,200 I'm still hopefully gonna have enough to make do. 531 00:25:57,320 --> 00:25:59,120 Maybe someone on the radio can tell me 532 00:25:59,160 --> 00:26:00,840 how long the bakers have got left. 533 00:26:00,880 --> 00:26:03,480 RADIO FEEDBACK 534 00:26:03,520 --> 00:26:07,920 Radio 1, Ed Sheeran, The Shape Of You, and coming up next we've got... 535 00:26:07,960 --> 00:26:11,840 Hang on, hang on. RADIO FEEDBACK 536 00:26:11,880 --> 00:26:14,400 And the bakers are halfway through the task, 537 00:26:14,440 --> 00:26:16,400 and we wish them all the very best. 538 00:26:16,440 --> 00:26:18,360 Let's see what else is on. 539 00:26:18,400 --> 00:26:20,680 I was watching that baking show the other day, 540 00:26:20,720 --> 00:26:24,600 Noel Fielding is an absolute... That's enough of that. 541 00:26:24,640 --> 00:26:26,520 Gonna take my last two sponges out. 542 00:26:26,560 --> 00:26:28,960 Sponges done. Look at that. 543 00:26:29,000 --> 00:26:32,040 That's so thin that could almost pass for a poppadum. 544 00:26:32,080 --> 00:26:35,280 I mean, there's a bit of a variation here. Oh. I take it back. 545 00:26:35,320 --> 00:26:37,440 I used more mix initially and then I run out. 546 00:26:37,480 --> 00:26:40,000 Well, that's a happy accident, then, in that case. Yeah. 547 00:26:40,040 --> 00:26:42,720 So now I need to make the chocolate cream filling. 548 00:26:42,760 --> 00:26:45,400 "For the chocolate cream, make the chocolate custard." 549 00:26:45,440 --> 00:26:47,920 Hey. Lots of detail in there. 550 00:26:47,960 --> 00:26:50,320 I can pretty much make a custard, sort of. 551 00:26:50,360 --> 00:26:53,840 Same thing as vanilla custard - just add a bit of cocoa. 552 00:26:53,880 --> 00:26:56,480 It's a bit dark, but it's fine. It's thick. 553 00:26:56,520 --> 00:26:57,720 So that's done now. 554 00:26:57,760 --> 00:27:01,560 Bakers, you have one hour remaining, one hour. 555 00:27:01,600 --> 00:27:03,920 So these are relatively cool now. 556 00:27:03,960 --> 00:27:08,120 Think we are going to sort of start assembling, maybe. 557 00:27:08,160 --> 00:27:10,240 The cooler their sponges, the more chance 558 00:27:10,280 --> 00:27:12,320 they'll hold their shape when stacked. 559 00:27:12,360 --> 00:27:14,840 I feel like my layers surely would've cooled by now. 560 00:27:14,880 --> 00:27:17,840 But the longer the bakers wait, the less time they'll have to 561 00:27:17,880 --> 00:27:19,880 achieve a flawless decorative finish. 562 00:27:19,920 --> 00:27:23,000 I started a bit slower because I just wanted to just make sure 563 00:27:23,040 --> 00:27:25,040 that one baked well before I did the rest. 564 00:27:25,080 --> 00:27:26,760 I'm just gonna hope for the best 565 00:27:26,800 --> 00:27:28,800 because I don't think I've got time. 566 00:27:28,840 --> 00:27:31,640 So...have I made these small enough? 567 00:27:31,680 --> 00:27:34,160 I'm picking, uh, a better cooked one for the bottom 568 00:27:34,200 --> 00:27:35,760 so that it doesn't stick. 569 00:27:35,800 --> 00:27:37,440 Sponge, cream, sponge, cream. 570 00:27:39,000 --> 00:27:41,320 It should be a silky smooth filling. 571 00:27:41,360 --> 00:27:42,680 It's not anywhere near it. 572 00:27:45,600 --> 00:27:47,080 It's very hard to spread this flat 573 00:27:47,120 --> 00:27:48,720 cos there is a bit of a dome forming, 574 00:27:48,760 --> 00:27:50,120 which is probably not ideal. 575 00:27:50,160 --> 00:27:52,080 Sponge, cream, sponge, cream. 576 00:27:52,120 --> 00:27:53,720 Keep it equal all the way. 577 00:27:53,760 --> 00:27:55,520 This is the last layer now. 578 00:27:56,760 --> 00:27:58,520 And chill. 579 00:27:58,560 --> 00:28:02,680 Right, I'm gonna put that in there as long as I can. 580 00:28:04,560 --> 00:28:08,160 So we're now onto the decoration, which is the scariest part for me. 581 00:28:08,200 --> 00:28:10,320 Pipe 12 chocolate crown shapes. 582 00:28:10,360 --> 00:28:12,880 It's the little crosses that are so hard to pipe. 583 00:28:12,920 --> 00:28:16,040 Giuseppe, how wide is your stance, right now, do you reckon? 584 00:28:16,080 --> 00:28:19,880 That's what giraffes do, isn't it, when they bake? 585 00:28:19,920 --> 00:28:22,000 Right, ganache, ganache, ganache, ganache. 586 00:28:22,040 --> 00:28:24,240 Does it just say to make the ganache? Of course it does. 587 00:28:24,280 --> 00:28:26,600 I know you're not supposed to, but do you ever cast your eyes 588 00:28:26,640 --> 00:28:28,840 around the tent and see what everyone else is doing? 589 00:28:28,880 --> 00:28:31,960 Yeah, I do like to because sometimes Chigs is very irrational and starts 590 00:28:32,000 --> 00:28:35,560 jumping around like a maniac and Crystelle starts talking to herself. 591 00:28:35,600 --> 00:28:37,240 Oh, wait, am I doing this right? 592 00:28:37,280 --> 00:28:40,560 There's no point even, uh, looking over at Jurgen, is there, because... 593 00:28:40,600 --> 00:28:42,280 He's just cool as a cucumber. 594 00:28:42,320 --> 00:28:44,680 Just an average day for him, isn't it? Yeah. 595 00:28:44,720 --> 00:28:46,800 That looks like ganache. 596 00:28:47,960 --> 00:28:49,640 That is what we call a good ganache. 597 00:28:49,680 --> 00:28:53,720 Bakers, you have 15 minutes left. 598 00:28:53,760 --> 00:28:55,040 Turning out. 599 00:28:56,880 --> 00:28:58,800 Oh, God. 600 00:28:58,840 --> 00:29:01,200 This is getting stressful. I'm sweating. 601 00:29:03,120 --> 00:29:04,600 Oh, why is it so wonky? 602 00:29:05,800 --> 00:29:07,680 The ganache will cover the whole cake - 603 00:29:07,720 --> 00:29:09,800 it's like pouring a mirror glaze. 604 00:29:09,840 --> 00:29:11,480 I might do the edges first. 605 00:29:15,520 --> 00:29:17,840 It's not bad at all. 606 00:29:17,880 --> 00:29:20,080 It's just a bit bubbly - not perfect. 607 00:29:21,800 --> 00:29:25,560 Oh, this is so messy. My wife would kill me if I was at home. 608 00:29:25,600 --> 00:29:28,400 Bakers, you only have five minutes left. 609 00:29:28,440 --> 00:29:31,080 "Using the remaining chocolate cream, pipe 12 rosettes." 610 00:29:31,120 --> 00:29:33,440 I've over-whipped it. I can't pipe that on there. 611 00:29:33,480 --> 00:29:35,480 How many are we at? 12. 612 00:29:39,320 --> 00:29:40,960 I'm just whipping up some plain cream, 613 00:29:41,000 --> 00:29:42,880 just so I've got something to put on the top. 614 00:29:44,280 --> 00:29:47,160 Gonna have to do this... No! 615 00:29:47,200 --> 00:29:51,000 What the hell? How long do I have? Oh, no. 616 00:29:51,040 --> 00:29:52,880 Bakers, you have one minute left. 617 00:29:52,920 --> 00:29:54,720 Ah. 618 00:29:54,760 --> 00:29:56,760 Oh, my God, they're all going. 619 00:29:56,800 --> 00:29:59,320 At least I've got something to put the crowns into. 620 00:30:00,840 --> 00:30:03,160 The chocolate is melting at the speed of light. 621 00:30:04,560 --> 00:30:05,760 Ah! 622 00:30:05,800 --> 00:30:07,120 The crowns have melted. 623 00:30:07,160 --> 00:30:09,000 The chocolate is melting in my hands. 624 00:30:15,640 --> 00:30:17,840 Well, done what I can. 625 00:30:19,680 --> 00:30:21,320 Bakers, your time is up. 626 00:30:22,680 --> 00:30:25,080 Very naughty of Prue, that was. 627 00:30:25,120 --> 00:30:29,360 Please place your Prince Regent cake behind your photograph 628 00:30:29,400 --> 00:30:31,040 on the gingham table. 629 00:30:31,080 --> 00:30:33,840 Why have we all put different cream on top of our cakes? 630 00:30:33,880 --> 00:30:36,560 It's supposed to be white cream, you've all done it wrong. 631 00:30:36,600 --> 00:30:40,320 Prue and Paul are looking for majestic Prinzregententorte, 632 00:30:40,360 --> 00:30:43,760 with even layers of German genoise and chocolate cream, 633 00:30:43,800 --> 00:30:47,800 shiny ganache and perfectly piped rosettes and chocolate crowns. 634 00:30:49,080 --> 00:30:51,000 OK. Shall we start over here? 635 00:30:52,520 --> 00:30:55,120 The rosettes look as if they've melted a little bit, 636 00:30:55,160 --> 00:30:57,000 but it's a lovely, shiny ganache. 637 00:30:57,040 --> 00:30:58,320 Let's have a look. 638 00:31:01,600 --> 00:31:04,480 The layers look thicker in the middle. 639 00:31:04,520 --> 00:31:07,040 They're certainly a bit compressed towards the edge. 640 00:31:07,080 --> 00:31:09,200 They are. It's domed rather than flat. Yeah. 641 00:31:12,160 --> 00:31:13,880 It does taste good though, doesn't it? 642 00:31:13,920 --> 00:31:16,120 It's pretty good though. It does, yeah, it does. 643 00:31:16,160 --> 00:31:19,560 Um, this is more like it, actually. It's also flat on top. Nice sides. 644 00:31:23,680 --> 00:31:26,720 It's got a nice all-round chocolate flavour, hasn't it? Excellent. 645 00:31:26,760 --> 00:31:28,240 OK. I like this - it's quite neat. 646 00:31:28,280 --> 00:31:30,920 The effect is quite nice, but you could've just run a palette knife 647 00:31:30,960 --> 00:31:33,720 round there and just straightened that off a little bit. 648 00:31:33,760 --> 00:31:35,480 Let's have a look inside, shall we? 649 00:31:38,200 --> 00:31:41,560 It's very nice and moussey, the chocolate filling. 650 00:31:44,920 --> 00:31:46,560 Nice texture to that sponge. Hmm. 651 00:31:46,600 --> 00:31:48,240 Chocolate comes through well. 652 00:31:48,280 --> 00:31:50,440 Ganache is lovely. Hmm. 653 00:31:50,480 --> 00:31:51,720 Moving onto number four. 654 00:31:51,760 --> 00:31:54,360 You have a nice shine on this, nice straight sides, 655 00:31:54,400 --> 00:31:57,080 although what happened to the...the rosettes? 656 00:32:00,400 --> 00:32:02,840 Mm-hm. It's nice sponge, that. It's well baked. 657 00:32:02,880 --> 00:32:06,120 It's nice and fluffy, but it's got a bit of bite to it. 658 00:32:06,160 --> 00:32:08,040 OK, moving on again. 659 00:32:08,080 --> 00:32:10,000 Um, quite small, this one. 660 00:32:10,040 --> 00:32:13,520 Yeah, it's either very compressed or the layers were very thin. Yeah. 661 00:32:14,920 --> 00:32:18,320 You have a hugely thick layer, very thin, thin, thin, thin, thin, 662 00:32:18,360 --> 00:32:19,880 big and then erratic on the... 663 00:32:19,920 --> 00:32:22,320 Yeah. ..chocolate. Tastes great though. 664 00:32:22,360 --> 00:32:25,880 It just doesn't look as consistent as some of the others. 665 00:32:25,920 --> 00:32:27,160 Why is there cream on the top? 666 00:32:27,200 --> 00:32:29,440 And there's something really seriously wrong with 667 00:32:29,480 --> 00:32:33,720 the ganache - it's not quite smooth. All the filling is split. Oh, yeah. 668 00:32:33,760 --> 00:32:36,280 Probably why they've gone for the cream on the top. 669 00:32:36,320 --> 00:32:39,000 It's a bit tough as well. Very tough. This one's a bit wobbly. 670 00:32:39,040 --> 00:32:41,280 Instead of straight sides, it is domed, isn't it? 671 00:32:41,320 --> 00:32:44,920 It's domed and the outside is a bit uneven. Yeah. 672 00:32:48,200 --> 00:32:50,440 Hmm. Nice flavour. 673 00:32:50,480 --> 00:32:53,000 It's a shame it looks the way it does. Yeah. 674 00:32:53,040 --> 00:32:54,320 And, finally, the last one. 675 00:32:54,360 --> 00:32:56,040 Ganache is a bit bubbly. 676 00:32:56,080 --> 00:32:57,840 But the sides are quite neat. 677 00:32:57,880 --> 00:33:01,680 And we're missing a few...crowns. Very equal sponge. 678 00:33:01,720 --> 00:33:02,960 Yeah, nice sponge. 679 00:33:05,960 --> 00:33:08,760 That's delicious. Yeah. Beautiful. 680 00:33:08,800 --> 00:33:10,640 Um, interesting. OK. 681 00:33:10,680 --> 00:33:13,880 Prue and Paul will now rank the Prinzregententorte 682 00:33:13,920 --> 00:33:15,840 from worst to best. 683 00:33:15,880 --> 00:33:19,520 OK, in 8th spot, we have this one. Whose is this? 684 00:33:19,560 --> 00:33:21,520 Amanda, you had a lot of bubbles on the top 685 00:33:21,560 --> 00:33:25,480 and, actually, the inside was all split. And cream? Sorry. 686 00:33:25,520 --> 00:33:27,920 In 7th spot, we have this one. 687 00:33:27,960 --> 00:33:31,280 Crystelle, the top has melted a little bit and it's pretty messy. 688 00:33:31,320 --> 00:33:37,640 George is 6th, Freya 5th, Jurgen's 4th and Lizzie comes third. 689 00:33:37,680 --> 00:33:40,440 In second spot, we have this one. Whose is this? 690 00:33:40,480 --> 00:33:41,760 Pretty good, Chigs. 691 00:33:41,800 --> 00:33:44,720 The layers are beautifully soft and I think it looks pretty good. 692 00:33:44,760 --> 00:33:46,680 Thank you. Which means... 693 00:33:46,720 --> 00:33:51,400 CHEERING 694 00:33:51,440 --> 00:33:54,880 Giuseppe, the ganache is absolutely beautiful. 695 00:33:54,920 --> 00:33:56,280 The sponge is lovely. 696 00:33:56,320 --> 00:33:58,240 The layers are absolutely even. 697 00:33:58,280 --> 00:34:00,440 Takes an Italian to make a German cake. 698 00:34:04,600 --> 00:34:06,240 I was really, really surprised. 699 00:34:06,280 --> 00:34:08,840 I was not expecting that - first place. 700 00:34:08,880 --> 00:34:11,120 I'm not so much into chocolate cakes. 701 00:34:11,160 --> 00:34:16,360 When I go to German cafes, I usually have cream cakes or black forest. 702 00:34:16,400 --> 00:34:19,160 Because everyone's signature was so good this morning, 703 00:34:19,200 --> 00:34:22,560 I feel like I'm kind of treading on thin ice now, which is quite scary. 704 00:34:22,600 --> 00:34:24,000 There's still tomorrow. 705 00:34:24,040 --> 00:34:26,640 Hopefully I'll pull it out the bag on the day 706 00:34:26,680 --> 00:34:28,320 and everything will be OK. 707 00:34:35,520 --> 00:34:37,680 One challenge remains - 708 00:34:37,720 --> 00:34:40,560 one last chance to secure a place in the tent. 709 00:34:43,800 --> 00:34:47,600 Hello, bakers, welcome back to the tent for your Showstopper challenge. 710 00:34:47,640 --> 00:34:50,560 Today the judges would love you to make 711 00:34:50,600 --> 00:34:53,360 a spectacular yeast leavened cake. 712 00:34:53,400 --> 00:34:56,920 Now your cake should be a minimum of two tiers and should be inspired 713 00:34:56,960 --> 00:35:01,320 by one of the many yeasted cakes that are so popular in Germany. 714 00:35:01,360 --> 00:35:04,400 Have you ever been to Germany, Noel? I have, actually - lots of times. 715 00:35:04,440 --> 00:35:06,080 I'm actually German. Really? 716 00:35:06,120 --> 00:35:08,680 Yeah, my dad invented the Kinder egg. Did he?! 717 00:35:08,720 --> 00:35:11,400 No, course he didn't. If he did I wouldn't be here - 718 00:35:11,440 --> 00:35:14,040 I'd be on my luxury private yacht as we speak. 719 00:35:14,080 --> 00:35:16,520 You'd have to build it yourself first, though, wouldn't you? 720 00:35:16,560 --> 00:35:18,440 Get all the little pieces and then put the stickers on. 721 00:35:18,480 --> 00:35:20,800 You have four and a half hours. On your marks. 722 00:35:20,840 --> 00:35:23,840 ♪ Get set. # Bake. 723 00:35:23,880 --> 00:35:25,040 Right. 724 00:35:25,080 --> 00:35:27,760 This is a first for me. I've never done a yeast leavened cake. 725 00:35:27,800 --> 00:35:30,560 I genuinely don't know what it's supposed to be like. 726 00:35:30,600 --> 00:35:31,960 It's a bit like bread. 727 00:35:32,000 --> 00:35:34,840 It's all about rising times and proving. 728 00:35:34,880 --> 00:35:36,440 It's a bit of a faff, isn't it? 729 00:35:36,480 --> 00:35:38,840 If you want to make a Victoria sponge - an hour, it's done. 730 00:35:38,880 --> 00:35:41,800 This could take all day. Or four and a half hours. 731 00:35:41,840 --> 00:35:45,880 Traditionally, cakes as we think of them, are raised with baking powder. 732 00:35:45,920 --> 00:35:49,520 Now, in Germany, you do make cakes using yeast. 733 00:35:49,560 --> 00:35:53,200 The perfect yeasted cake has the stretchiness of bread 734 00:35:53,240 --> 00:35:56,720 and it's still rich and cake-like. It's quite difficult to get. 735 00:35:56,760 --> 00:35:58,680 They've got four and a half hours on the clock. 736 00:35:58,720 --> 00:36:01,240 A lot of that time'll be down to actually proving the dough. 737 00:36:01,280 --> 00:36:03,120 It's not like a cake where you just produce it, 738 00:36:03,160 --> 00:36:04,520 put it in the oven, bake it off. 739 00:36:04,560 --> 00:36:08,280 But they've got to allow time to produce a highly decorative cake. 740 00:36:08,320 --> 00:36:10,640 What we're asking them to do is to zizz it up, 741 00:36:10,680 --> 00:36:13,560 make it something really festive or funny. 742 00:36:13,600 --> 00:36:16,680 Just generally over the top. We want something amazing. 743 00:36:19,440 --> 00:36:21,480 Morning, Jurgen. Morning, Paul. 744 00:36:21,520 --> 00:36:22,880 Hello, Jurgen. Morning, Prue. 745 00:36:22,920 --> 00:36:26,400 Jurgen, will you tell us about your yeast cake, please? 746 00:36:26,440 --> 00:36:30,760 Yes, so, uh, in Germany you wouldn't do a tiered yeasted cake. 747 00:36:30,800 --> 00:36:33,800 No - we've Anglicised it. Yes. Which I apologise for. 748 00:36:33,840 --> 00:36:37,480 Yes, it's like being asked to make a three-tier apple crumble 749 00:36:37,520 --> 00:36:39,360 or a three-tier trifle. 750 00:36:39,400 --> 00:36:42,560 The three braided tiers of Jurgen's yeasted cake will be packed 751 00:36:42,600 --> 00:36:45,000 with chocolate raisins and apricot jam 752 00:36:45,040 --> 00:36:48,400 and he's flavouring his dough with a healthy dose of Bavarian booze. 753 00:36:48,440 --> 00:36:52,440 Now I've made dough with stout, and it tends to slow it up a bit. 754 00:36:52,480 --> 00:36:54,080 How are you combating that? 755 00:36:54,120 --> 00:36:56,560 I didn't have a problem with that. You're all right. 756 00:36:56,600 --> 00:37:00,400 Hopefully it will pack a punch. Look forward to it. Thank you. 757 00:37:00,440 --> 00:37:03,720 Jurgen might be taking his dough for a quiet pint - 758 00:37:03,760 --> 00:37:05,680 but Lizzie's hitting the hard stuff. 759 00:37:05,720 --> 00:37:09,720 So, I'm soaking my raisins in orange blossom and mandarin gin 760 00:37:09,760 --> 00:37:12,400 and it's got a gin syrup, as well. 761 00:37:12,440 --> 00:37:15,240 They'll be just off their faces. 762 00:37:15,280 --> 00:37:17,680 Lizzie's gin-soaked raisins will be 763 00:37:17,720 --> 00:37:20,320 folded into her cinnamon yeasted cake. 764 00:37:20,360 --> 00:37:23,840 Cream cheese frosting and pineapple flowers will complete a three-tiered 765 00:37:23,880 --> 00:37:25,760 rendering of Hansel and Gretel. 766 00:37:25,800 --> 00:37:28,600 Your flavours have been getting really good recently, so... Oh, ta. 767 00:37:28,640 --> 00:37:31,200 It's about decoration. It's about that little bit of finesse. 768 00:37:31,240 --> 00:37:33,680 Uh... Yeah, which I lack. It's about... 769 00:37:33,720 --> 00:37:36,280 Well, I've... Look at all these colours. 770 00:37:36,320 --> 00:37:37,800 It's going to be a colour explosion. 771 00:37:37,840 --> 00:37:40,880 You're quite lucky cos Paul's just told us he's colour-blind! 772 00:37:40,920 --> 00:37:42,480 LAUGHTER 773 00:37:42,520 --> 00:37:45,600 Lizzie's not the only baker using boozy berries 774 00:37:45,640 --> 00:37:47,120 to give her cake a kick. 775 00:37:47,160 --> 00:37:52,040 You do need to keep it moist, so I have been forced to use 776 00:37:52,080 --> 00:37:55,320 a whole kilo of raisins 777 00:37:55,360 --> 00:38:00,400 soaked in a litre of very good rum. 778 00:38:00,440 --> 00:38:02,840 Amanda's rum-soaked raisin cake will be 779 00:38:02,880 --> 00:38:06,080 enhanced by a layer of caramelised spiced plums 780 00:38:06,120 --> 00:38:08,920 and decorated with ornate Edelweiss flowers. 781 00:38:08,960 --> 00:38:11,680 Edelweiss - there's a song about it in The Sound Of Music. 782 00:38:11,720 --> 00:38:14,200 George knows all the words. George. Yeah. Isn't that right - 783 00:38:14,240 --> 00:38:16,840 you know all the words to Edelweiss from The Sound Of Music? 784 00:38:16,880 --> 00:38:19,080 Well, yeah - you've been playing it since we got here! 785 00:38:19,120 --> 00:38:22,040 SHE LAUGHS 786 00:38:22,080 --> 00:38:23,800 He's such a liar. 787 00:38:25,160 --> 00:38:29,120 It's going to get noisy. I have quite a powerful kneading method, 788 00:38:29,160 --> 00:38:31,200 which is called the French slap. 789 00:38:36,040 --> 00:38:39,800 I think I'm going to have to take a victim statement from that dough. 790 00:38:39,840 --> 00:38:41,280 Violent! 791 00:38:41,320 --> 00:38:44,680 However vigorously the bakers choose to handle their dough, 792 00:38:44,720 --> 00:38:46,520 kneading it is crucial. 793 00:38:46,560 --> 00:38:50,360 I want it to be, like, tacky and, like, relatively sort of smooth. 794 00:38:50,400 --> 00:38:51,960 But it's a tricky balance. 795 00:38:52,000 --> 00:38:53,560 Some doughy goodness. 796 00:38:53,600 --> 00:38:55,320 Knead too forcefully 797 00:38:55,360 --> 00:38:56,960 and they risk a texture 798 00:38:57,000 --> 00:38:59,040 that's more bread-like than cake. 799 00:38:59,080 --> 00:39:00,680 If you do this reasonably 800 00:39:00,720 --> 00:39:02,840 it helps creating that structure 801 00:39:02,880 --> 00:39:05,400 within the dough that holds the air. 802 00:39:05,440 --> 00:39:09,000 But too delicate, and their dough will collapse as it proves. 803 00:39:09,040 --> 00:39:10,960 Mine - it's kind of like a brioche dough. 804 00:39:11,000 --> 00:39:13,560 I find that I don't really over-knead this stuff 805 00:39:13,600 --> 00:39:15,680 because it ends up being really sticky. 806 00:39:15,720 --> 00:39:18,640 But, again, I just don't know what the texture's supposed to be like 807 00:39:18,680 --> 00:39:21,440 so...maybe I should be working it a bit more. 808 00:39:21,480 --> 00:39:25,920 Layers of caramelised apple and vanilla and chocolate creme diplomat 809 00:39:25,960 --> 00:39:29,920 will separate the three tiers of Crystelle's brioche-style bake. 810 00:39:29,960 --> 00:39:33,920 It's the bread we're judging, and I do think brioche is the best bread. 811 00:39:33,960 --> 00:39:36,040 It is that hybrid between bread and cake. 812 00:39:36,080 --> 00:39:37,200 Yeah, it's very difficult 813 00:39:37,240 --> 00:39:39,400 and I've never had one before so I'm like, I don't know 814 00:39:39,440 --> 00:39:42,560 if it's just a dry cake or weird bread, but...hopefully you like it. 815 00:39:42,600 --> 00:39:45,280 Well, good luck, thank you. Thank you very much. Thanks. 816 00:39:45,320 --> 00:39:47,160 While Crystelle's hoping to give her cake 817 00:39:47,200 --> 00:39:48,680 the texture of a French classic, 818 00:39:48,720 --> 00:39:52,440 Giuseppe's attempting to mimic an Italian favourite. 819 00:39:52,480 --> 00:39:56,880 The closest Italian relative to the yeasted cake is the pandoro 820 00:39:56,920 --> 00:39:58,600 so I've used that as a baseline. 821 00:39:58,640 --> 00:40:01,840 I'm trying to get as close as possible to the pandoro texture. 822 00:40:01,880 --> 00:40:05,760 Piped with amarena-soaked cherries, Giuseppe's yeast-loving cake 823 00:40:05,800 --> 00:40:09,240 will be soaked in honey and filled with a vanilla creme patissiere. 824 00:40:09,280 --> 00:40:12,360 Imagine if you get Star Baker this week - in German Week. 825 00:40:12,400 --> 00:40:14,320 Jurgen's going to be fuming. 826 00:40:14,360 --> 00:40:16,480 How will that manifest itself? 827 00:40:16,520 --> 00:40:18,760 Very disappointed Giuseppe. 828 00:40:18,800 --> 00:40:20,520 He's a really lovely guy. 829 00:40:20,560 --> 00:40:23,800 He gave us all private tutoring sessions for German names. 830 00:40:23,840 --> 00:40:26,320 Wow. And how to pronounce them. That's really nice, isn't it? 831 00:40:26,360 --> 00:40:29,080 Because he could've just gone, "Oh, this is to my advantage." 832 00:40:29,120 --> 00:40:32,040 If they have Italian Week, will you be doing that for everyone? 833 00:40:32,080 --> 00:40:34,720 No way. Of course - yeah, of course I would - why not? 834 00:40:34,760 --> 00:40:36,440 Cut them dead! 835 00:40:39,040 --> 00:40:40,200 MATT WHISTLES 836 00:40:40,240 --> 00:40:42,600 Matthew, hold this, the next time call's in that jar. 837 00:40:42,640 --> 00:40:45,480 Whatever you do, don't open the lid. I'll be back in a minute. OK. 838 00:40:48,080 --> 00:40:50,440 Bakers. 839 00:40:50,480 --> 00:40:52,560 You are halfway through. 840 00:40:52,600 --> 00:40:54,240 HE CHUCKLES 841 00:40:54,280 --> 00:40:56,520 Matthew, I will kill thee! 842 00:40:59,320 --> 00:41:01,120 Right, next. 843 00:41:01,160 --> 00:41:03,640 While the bakers' dough will demonstrate 844 00:41:03,680 --> 00:41:07,720 a mastery of texture, the fillings are a chance to show off flavours. 845 00:41:07,760 --> 00:41:09,480 Chocolate filling done. 846 00:41:09,520 --> 00:41:11,360 This is going to be messy. 847 00:41:11,400 --> 00:41:14,160 I want a nice equal distribution of the filling. 848 00:41:14,200 --> 00:41:16,200 And it's always a little bit of a gamble. 849 00:41:16,240 --> 00:41:18,160 This is one of my wife's favourite flavours. 850 00:41:18,200 --> 00:41:19,520 She's obsessed with chocolate, 851 00:41:19,560 --> 00:41:23,040 so I'm going to fill it one layer with, like, full chocolate. 852 00:41:23,080 --> 00:41:26,000 The next one is going to be tahini because she loves tahini. 853 00:41:26,040 --> 00:41:28,160 And then on the top I'm just going to do a chocolate 854 00:41:28,200 --> 00:41:30,640 and tahini combo just to kind of mix them together. 855 00:41:30,680 --> 00:41:33,840 George's three-tier chocolate and tahini cake will be 856 00:41:33,880 --> 00:41:37,280 glazed in a vanilla icing and decorated with sugar-paste roses 857 00:41:37,320 --> 00:41:41,120 as a belated wedding anniversary gift for his wife Ozlin. 858 00:41:41,160 --> 00:41:43,800 This is really nice. Yeah. How long have you been married? 859 00:41:43,840 --> 00:41:47,080 Um, fif... 14 years? 860 00:41:47,120 --> 00:41:48,360 Shall we ask you that again? 861 00:41:48,400 --> 00:41:50,840 Fourt... I got married in 2008. 862 00:41:50,880 --> 00:41:52,880 Why are you doing this to me on camera, Paul? 863 00:41:52,920 --> 00:41:55,480 I'm not. Why, Paul? I'm just trying to get you... 864 00:41:55,520 --> 00:41:56,720 My wife watches this, right? 865 00:41:56,760 --> 00:41:58,800 OK, shall we do it again? Pretend it didn't happen. 866 00:41:58,840 --> 00:42:01,280 Yeah, I need to know this stuff. She'll... So... So, George, 867 00:42:01,320 --> 00:42:03,040 uh, how long have you been married? 868 00:42:04,440 --> 00:42:06,760 I've just asked you that question. I know - is it 14? 869 00:42:06,800 --> 00:42:09,600 I'm not feeling well. 870 00:42:09,640 --> 00:42:10,880 13. 871 00:42:10,920 --> 00:42:13,600 While George's focus is fillings, 872 00:42:13,640 --> 00:42:16,240 Chigs' attention has turned to toppings. 873 00:42:16,280 --> 00:42:18,360 So this is going to be the mixed-nut topping. 874 00:42:18,400 --> 00:42:20,160 So that's honey and butter. 875 00:42:20,200 --> 00:42:22,800 Um, and crushed almonds, pecans and walnuts. 876 00:42:22,840 --> 00:42:25,560 And that will sit on each level so it'll have a crunch on the top. 877 00:42:25,600 --> 00:42:28,360 Chigs' crunchy topping will give way to a honey 878 00:42:28,400 --> 00:42:31,640 and mixed peel cake filled with lemon creme diplomat 879 00:42:31,680 --> 00:42:34,320 and decorated with white chocolate honeycomb 880 00:42:34,360 --> 00:42:35,680 and marzipan flowers. 881 00:42:35,720 --> 00:42:38,000 So this will go on top and have a nice soft pillowy dough 882 00:42:38,040 --> 00:42:40,960 in the middle filled with fruit. Hmm. Soft pillowy dough. Yes. 883 00:42:41,000 --> 00:42:43,680 You're talking like this show talks. 884 00:42:43,720 --> 00:42:46,000 We would like a soft pillowy dough. 885 00:42:47,160 --> 00:42:50,560 I think, really, do you really want it to taste of pillows? Um... 886 00:42:50,600 --> 00:42:51,680 Quite dry. 887 00:42:51,720 --> 00:42:53,360 Quite clothy. 888 00:42:53,400 --> 00:42:54,760 I won't be trying your bake. 889 00:42:54,800 --> 00:42:56,680 OK. Sorry. 890 00:42:56,720 --> 00:43:00,240 Chigs might be planning a nutty crunch for the top of his bake, 891 00:43:00,280 --> 00:43:03,400 but Freya's gambling with an intentional soggy bottom. 892 00:43:03,440 --> 00:43:06,600 I'm kind of making it like an upside-down plum cake. 893 00:43:06,640 --> 00:43:10,400 So I'm pouring the red wine in the bottom. 894 00:43:10,440 --> 00:43:13,520 I'm not a wine connoisseur, to be honest with you. 895 00:43:13,560 --> 00:43:16,600 But cos it's German red wine, 896 00:43:16,640 --> 00:43:19,040 I feel like that probably means that it's fancy. 897 00:43:19,080 --> 00:43:22,840 The three tiers of Freya's yeasted cake will be topped with 898 00:43:22,880 --> 00:43:26,440 poached plums and soaked in a spiced wine syrup. 899 00:43:26,480 --> 00:43:28,840 The goal is kind of to, like, stretch it out 900 00:43:28,880 --> 00:43:33,040 on top of the red wine, so they should soak it up, hopefully. 901 00:43:33,080 --> 00:43:35,440 Otherwise it could all just run everywhere. 902 00:43:35,480 --> 00:43:36,920 Right, that's...all ready. 903 00:43:38,400 --> 00:43:40,640 With yeasted cake batter plaited, 904 00:43:40,680 --> 00:43:42,960 packed with fillings, or soaked in alcohol, 905 00:43:43,000 --> 00:43:44,840 the proving can begin. 906 00:43:44,880 --> 00:43:47,320 So this is where the timing becomes critical 907 00:43:47,360 --> 00:43:48,680 because it's going to be... 908 00:43:48,720 --> 00:43:50,680 I'm going to be more than halfway through 909 00:43:50,720 --> 00:43:52,040 the challenge and I haven't 910 00:43:52,080 --> 00:43:53,680 even started baking yet. 911 00:43:53,720 --> 00:43:56,760 Right, they're going in for half an hour. 912 00:43:56,800 --> 00:43:59,200 While the dough rests, the bakers must labour on. 913 00:43:59,240 --> 00:44:01,160 I'm now going to start to make my flower. 914 00:44:01,200 --> 00:44:05,880 Making decorations that'll elevate their cakes to Showstopper status. 915 00:44:05,920 --> 00:44:07,640 I'm doing pineapple flowers. 916 00:44:07,680 --> 00:44:11,520 Put the pineapples on and then heat them low 917 00:44:11,560 --> 00:44:13,320 and they should turn into flowers. 918 00:44:13,360 --> 00:44:16,720 I have never made flowers in my life. 919 00:44:16,760 --> 00:44:19,800 It's a little bit fiddly for me. Oh, I absolutely love doing this. 920 00:44:19,840 --> 00:44:22,400 To be honest with you, I kind of just make it up as I go. 921 00:44:22,440 --> 00:44:25,040 You know, we're nearly halfway through this competition. 922 00:44:25,080 --> 00:44:27,040 I know - how crazy is that. And you're still here. 923 00:44:27,080 --> 00:44:28,800 Yeah, I said that to my mum and she was like 924 00:44:28,840 --> 00:44:32,120 "Oh, don't worry, Freya. Your dad can come and get you on Tuesday!" 925 00:44:33,160 --> 00:44:34,840 I've never heard a cuter sentence. 926 00:44:37,640 --> 00:44:40,040 SHOUTS, SLURRED: Bakers, you've got one hour left! 927 00:44:40,080 --> 00:44:42,600 NOEL LAUGHS 928 00:44:42,640 --> 00:44:45,280 Hey, we have dough! 929 00:44:45,320 --> 00:44:47,840 So my dough has risen, which is great. 930 00:44:47,880 --> 00:44:49,520 Just arranging my caramelised plums. 931 00:44:49,560 --> 00:44:52,800 I'm going to sprinkle some more sugar and cinnamon on the top 932 00:44:52,840 --> 00:44:55,360 so it caramelises a little bit in the oven. 933 00:44:55,400 --> 00:44:58,800 All that needs to be done is egg washing before it goes in the oven. 934 00:44:58,840 --> 00:45:01,160 Multiple cakes of varying sizes 935 00:45:01,200 --> 00:45:04,360 means managing individual bake times is tricky... 936 00:45:04,400 --> 00:45:06,200 This is going to overflow. 937 00:45:06,240 --> 00:45:07,880 ..and requires precision planning... 938 00:45:07,920 --> 00:45:10,200 So the first one I'm going to take out after 20 minutes, 939 00:45:10,240 --> 00:45:11,280 which is the smallest one 940 00:45:11,320 --> 00:45:13,720 and then the next one I'm going to leave in there for a further 941 00:45:13,760 --> 00:45:16,440 five minutes and the other one in for another further five minutes. 942 00:45:16,480 --> 00:45:17,920 ..but Freya's got other ideas. 943 00:45:17,960 --> 00:45:19,840 There we go. 944 00:45:19,880 --> 00:45:23,960 To be honest with you, they do actually bake, like, pretty similar 945 00:45:24,000 --> 00:45:26,520 because, uh, like, the little one is so small 946 00:45:26,560 --> 00:45:28,200 but, like, it's a bit deeper. 947 00:45:28,240 --> 00:45:30,920 So, yeah, they're not, like, that much different at all. 948 00:45:34,480 --> 00:45:37,000 Just, uh, nice little break, isn't it? 949 00:45:37,040 --> 00:45:39,440 Yeah, yeah, the very first we have in this tent. 950 00:45:39,480 --> 00:45:43,920 Yeah, this bit's kind of, like, chilled at the moment but we'll see. 951 00:45:43,960 --> 00:45:47,120 Listen, I think the secret to a good yeasted cake, yeah, 952 00:45:47,160 --> 00:45:48,880 is being patient. 953 00:45:51,000 --> 00:45:53,160 I'm just saying that to make myself feel better. 954 00:45:53,200 --> 00:45:54,480 What did you just say to me? 955 00:45:54,520 --> 00:45:57,160 "Don't bring your erratic behaviour in here." 956 00:45:57,200 --> 00:45:59,160 Yeah, over here. In this zone. 957 00:45:59,200 --> 00:46:01,920 Yeah, I'm quite chilled. You've created a little calm zone. 958 00:46:01,960 --> 00:46:03,880 I can be calm! Can you? Yeah. 959 00:46:03,920 --> 00:46:06,360 I feel like your mum and dad used to play that competition 960 00:46:06,400 --> 00:46:09,240 a lot, you know, like, "Ah, who can be the quietest the longest? 961 00:46:09,280 --> 00:46:10,880 "Let's go." 962 00:46:10,920 --> 00:46:15,200 And you'd just be sat there, like, shaking, bottling it up. 963 00:46:15,240 --> 00:46:18,080 How very dare you?! 964 00:46:20,200 --> 00:46:21,560 So I'm just checking on it. 965 00:46:21,600 --> 00:46:23,760 It should be coming out in two minutes. 966 00:46:23,800 --> 00:46:27,200 While most of the bakers are managing to hold their nerve... 967 00:46:27,240 --> 00:46:29,280 Right, let's take these babies out, then. 968 00:46:29,320 --> 00:46:31,440 ..George can't wait any longer. 969 00:46:31,480 --> 00:46:32,880 Are they baked? 970 00:46:32,920 --> 00:46:35,520 I don't know, but I need to start decorating. 971 00:46:35,560 --> 00:46:38,560 Bakers, you have half an hour left. 972 00:46:38,600 --> 00:46:40,920 I'm going to give it another couple more minutes. 973 00:46:40,960 --> 00:46:45,000 In 40 seconds, I'm going to be taking the large one out. 974 00:46:45,040 --> 00:46:48,000 I keep questioning this big one cos it's so big. 975 00:46:48,040 --> 00:46:51,760 The last thing you want is him saying it's raw. 976 00:46:51,800 --> 00:46:53,120 Yeah, looks fine on top. 977 00:46:53,160 --> 00:46:55,640 Got to make sure they're done all the way through. 978 00:46:55,680 --> 00:46:57,920 Paul said, "Show finesse." 979 00:46:57,960 --> 00:47:01,480 Oh, no. Finesse. 980 00:47:03,440 --> 00:47:06,200 Can you have much finesse with a broken cake? 981 00:47:06,240 --> 00:47:08,840 Bakers, you have ten minutes left. 982 00:47:08,880 --> 00:47:11,240 Amanda, you've got nine. 983 00:47:11,280 --> 00:47:14,000 Wonder if I overdid the wine? 984 00:47:14,040 --> 00:47:16,440 So long as the middle is cooked. 985 00:47:16,480 --> 00:47:19,800 I think we're going to try and assemble this. 986 00:47:21,680 --> 00:47:23,920 Let's do it, let's do it, let's do it. 987 00:47:23,960 --> 00:47:28,680 Needs more time. I'll give it another five. 988 00:47:28,720 --> 00:47:30,840 So this is going to be the chocolate honeycomb. 989 00:47:30,880 --> 00:47:32,240 Melted already - I can feel it. 990 00:47:35,120 --> 00:47:37,800 Done. Right. 991 00:47:37,840 --> 00:47:41,360 Just worries it's too hot to put the butter icing on. 992 00:47:43,480 --> 00:47:46,360 This is the cream in the middle. 993 00:47:46,400 --> 00:47:49,000 Come on, come on, come on. I'm shaking. 994 00:47:49,040 --> 00:47:51,360 Oh, it's all... It's too hot. 995 00:47:52,840 --> 00:47:54,520 This is my pineapple flowers. 996 00:47:54,560 --> 00:47:57,960 OK roses, roses, roses. 997 00:47:58,000 --> 00:47:59,440 Done. 998 00:48:01,040 --> 00:48:04,080 I thought for once I'd have a tidy bench. 999 00:48:04,120 --> 00:48:05,840 Why is it falling? 1000 00:48:05,880 --> 00:48:07,240 Oh, golly gosh. 1001 00:48:07,280 --> 00:48:10,280 Bakers, your time is up. 1002 00:48:10,320 --> 00:48:13,120 Please step away from your bakes. 1003 00:48:13,160 --> 00:48:15,400 Oh, look at that. 1004 00:48:15,440 --> 00:48:17,360 Wow. 1005 00:48:17,400 --> 00:48:20,600 I think I went... You know when we were like, "Oh, do more wine"? 1006 00:48:20,640 --> 00:48:22,040 Yeah. Should see it. 1007 00:48:22,080 --> 00:48:24,400 It's all dripping in wine, but I think that's better. 1008 00:48:30,200 --> 00:48:35,480 The bakers' yeast-leavened cakes now face the judgment of Paul and Prue. 1009 00:48:35,520 --> 00:48:39,560 OK, bakers, Noel is feeling a little under the weather 1010 00:48:39,600 --> 00:48:42,640 but we're going to carry on and invite Lizzie 1011 00:48:42,680 --> 00:48:44,560 up to the front with your Showstopper, please. 1012 00:48:50,440 --> 00:48:53,880 I like it. I think you've made a real attempt 1013 00:48:53,920 --> 00:48:56,480 to create that finesse that we were looking for. 1014 00:48:56,520 --> 00:48:58,240 Right. Let's have a look. 1015 00:49:02,240 --> 00:49:05,200 I think you've ended up with something that's very, very nice. 1016 00:49:05,240 --> 00:49:07,960 So you don't get that chew, you get a cake-like quality. 1017 00:49:08,000 --> 00:49:10,200 I think it needs a little more sweetness 1018 00:49:10,240 --> 00:49:11,880 either in a glaze or an icing. 1019 00:49:11,920 --> 00:49:14,840 But it's very nice and very pleasant, well done. 1020 00:49:14,880 --> 00:49:16,480 Ta. Thank you, Lizzie. 1021 00:49:23,280 --> 00:49:24,600 I like the look of that. 1022 00:49:24,640 --> 00:49:26,680 The roses coming all the way down. 1023 00:49:26,720 --> 00:49:28,040 I like the uniformity of it. 1024 00:49:28,080 --> 00:49:29,480 As a package, it works together. 1025 00:49:29,520 --> 00:49:31,840 This is the apple one. 1026 00:49:31,880 --> 00:49:33,960 Yeah, so the cinnamon apples are in the centre 1027 00:49:34,000 --> 00:49:36,000 and then the cream is piped round the outside. 1028 00:49:36,040 --> 00:49:38,920 This is about as fattening a mouthful as you could get. 1029 00:49:38,960 --> 00:49:41,840 The cream, the apple and the cinnamon work beautifully together. 1030 00:49:41,880 --> 00:49:45,440 I love the structure as well cos it's quite light on the mouth. 1031 00:49:45,480 --> 00:49:47,240 Delicious. 1032 00:49:47,280 --> 00:49:48,680 Good job, Crystelle. 1033 00:49:48,720 --> 00:49:50,280 Very good job. 1034 00:49:54,680 --> 00:49:56,760 It's quite pretty. It's a bit dark. 1035 00:49:56,800 --> 00:49:58,400 It's been over baked. OK. 1036 00:49:58,440 --> 00:50:00,720 You can see how dark that is in places, 1037 00:50:00,760 --> 00:50:03,480 but I like the design, though - it's clever. 1038 00:50:03,520 --> 00:50:06,240 I like the crystallised candied peel - it's really good. 1039 00:50:06,280 --> 00:50:09,160 But it is, it's quite a tough eat, isn't it? Hmm. 1040 00:50:09,200 --> 00:50:10,720 It's dry. Flavours are good. 1041 00:50:10,760 --> 00:50:13,200 Idea's good but it's the over baking that's done it for me. OK. 1042 00:50:13,240 --> 00:50:16,000 Thank you, Chigs. Thank you, guys. Thank you very much. 1043 00:50:22,120 --> 00:50:23,600 I think it's quite effective. 1044 00:50:23,640 --> 00:50:26,320 It's not very neat down at the bottom but you can cover up 1045 00:50:26,360 --> 00:50:28,320 a world of problems with almonds on the outside. 1046 00:50:28,360 --> 00:50:30,320 But it's dependent on the flavour. 1047 00:50:30,360 --> 00:50:32,120 That's a lot of fruit. 1048 00:50:35,720 --> 00:50:39,000 Hmm, flavour's fantastic. That's beautiful. 1049 00:50:39,040 --> 00:50:41,360 The structure is perfect. The bite is perfect. 1050 00:50:41,400 --> 00:50:43,400 The bake is spot on. 1051 00:50:43,440 --> 00:50:46,360 I've never had anything quite like that before. Thank you. 1052 00:50:46,400 --> 00:50:48,440 I mean, it's not the best looking thing I've seen. 1053 00:50:48,480 --> 00:50:50,080 But it's one of the best tasting things 1054 00:50:50,120 --> 00:50:52,280 I've had for a long time, yeah. Thank you so much. 1055 00:50:58,800 --> 00:51:01,600 There's so much bleeding coming from the plums. 1056 00:51:01,640 --> 00:51:03,760 It is a bit messy looking. 1057 00:51:03,800 --> 00:51:05,880 If you had water icing round the outside of each one, 1058 00:51:05,920 --> 00:51:08,240 it'd look neater. Shall we taste it? 1059 00:51:08,280 --> 00:51:10,160 Let's have a look. 1060 00:51:13,000 --> 00:51:16,080 The syrupy topping is delicious. 1061 00:51:16,120 --> 00:51:21,200 Unusual and lovely, but there's an awful lot of dough to topping. 1062 00:51:21,240 --> 00:51:24,840 And I think it could have done with a little more baking. 1063 00:51:24,880 --> 00:51:27,280 Yeah, it's too doughy. 1064 00:51:27,320 --> 00:51:30,360 Yeah, it is under baked, isn't it? Yeah, it is. Got it. 1065 00:51:30,400 --> 00:51:33,920 Thank you. Thank you. Oh, thank you. Well done. 1066 00:51:38,440 --> 00:51:39,800 I think it's very pretty. 1067 00:51:39,840 --> 00:51:42,040 It does look like an anniversary cake. 1068 00:51:42,080 --> 00:51:44,760 You need a stronger colour on that. Yeah. 1069 00:51:44,800 --> 00:51:47,120 You see the colour you managed to achieve down here? Yeah. 1070 00:51:47,160 --> 00:51:48,400 You want the same up there. 1071 00:51:48,440 --> 00:51:50,120 Look you can see how light that is. Yeah. 1072 00:51:50,160 --> 00:51:52,120 It's almost been treated like a soft roll. Yeah. 1073 00:51:52,160 --> 00:51:53,520 Right. Let's have a look. 1074 00:51:58,120 --> 00:52:01,120 I love the flavour. Chocolate-tahini balance is perfect. 1075 00:52:01,160 --> 00:52:05,640 That's... That's a raw dough. Oh, is it? 1076 00:52:05,680 --> 00:52:07,640 Yeah. The middle is raw. 1077 00:52:07,680 --> 00:52:10,000 So I think it's a little bit clumsy. It's been rushed. 1078 00:52:10,040 --> 00:52:11,480 Thank you. Thank you. 1079 00:52:14,120 --> 00:52:15,920 I think it looks absolutely lovely. 1080 00:52:15,960 --> 00:52:19,040 I really do, and it's holding very well. 1081 00:52:19,080 --> 00:52:20,480 It doesn't seem to be squashing. 1082 00:52:20,520 --> 00:52:23,000 I want to go straight down to that bottom one. Oh. 1083 00:52:23,040 --> 00:52:25,880 Well held! 1084 00:52:25,920 --> 00:52:28,040 Oh. Thank you, thank you. Wow. 1085 00:52:28,080 --> 00:52:30,720 I ain't letting no cake go to waste - not on my watch! 1086 00:52:32,440 --> 00:52:34,360 That looks really lovely and light. 1087 00:52:34,400 --> 00:52:35,960 It's almost like a panettone. 1088 00:52:36,000 --> 00:52:38,000 Oh, it's better than a panettone, that. 1089 00:52:38,040 --> 00:52:40,800 It's almost like a whisked sponge. 1090 00:52:40,840 --> 00:52:43,120 The cherries are delicious, nice and tart, 1091 00:52:43,160 --> 00:52:44,640 but they're sweet at the same time. 1092 00:52:44,680 --> 00:52:46,880 It's delicious. I think you've done an amazing job. 1093 00:52:46,920 --> 00:52:49,600 Well done, Giuseppe. Thank you. Thank you, Giuseppe. Thank you. 1094 00:52:52,880 --> 00:52:55,760 I must say, I think it looks really beautiful. 1095 00:52:55,800 --> 00:52:57,240 It's a lovely colour. 1096 00:52:57,280 --> 00:52:59,240 I can't wait to see what it looks like inside. 1097 00:53:02,160 --> 00:53:04,200 It's quite a breakfast-y bake. 1098 00:53:04,240 --> 00:53:06,200 Do you think it's too bready? 1099 00:53:06,240 --> 00:53:09,480 It is very bready. It's a little bit dry. 1100 00:53:09,520 --> 00:53:12,200 Mm-hm. You have to be really delicate with this sort of thing 1101 00:53:12,240 --> 00:53:14,840 to get the air in it. That could've opened up considerably more 1102 00:53:14,880 --> 00:53:16,400 to make it much lighter. 1103 00:53:16,440 --> 00:53:19,800 But the flavour is good. Overall, I like it. 1104 00:53:19,840 --> 00:53:22,880 But I don't love it, which is a shame. 1105 00:53:22,920 --> 00:53:25,320 It probably could've been lighter, 1106 00:53:25,360 --> 00:53:27,880 it could have been in the oven less 1107 00:53:27,920 --> 00:53:30,520 but I feel proud of what I have produced. 1108 00:53:30,560 --> 00:53:33,000 I just loved it. Like, to be totally, like, flat-out honest, 1109 00:53:33,040 --> 00:53:35,720 that's exactly what I hoped it'd look like. In fact, I just don't... 1110 00:53:35,760 --> 00:53:37,960 ..like, wouldn't have wanted it to look any different. 1111 00:53:38,000 --> 00:53:41,400 I'm gutted. I'm really gutted. 1112 00:53:41,440 --> 00:53:43,680 I definitely feel I'm in danger, 1113 00:53:43,720 --> 00:53:46,120 like, more than ever. Yeah, I feel a bit sick. 1114 00:53:52,280 --> 00:53:56,480 Let's talk about who's in line for star baker. 1115 00:53:56,520 --> 00:53:58,040 Giuseppe's done really well. 1116 00:53:58,080 --> 00:54:00,960 I mean, he's really beginning to get into his stride now. 1117 00:54:01,000 --> 00:54:02,920 He could be one to watch. 1118 00:54:02,960 --> 00:54:05,480 I think, overall, Jurgen, Jurgen's done all right, actually. 1119 00:54:05,520 --> 00:54:07,720 Um... He had a handshake yesterday. He did. 1120 00:54:07,760 --> 00:54:10,800 I was a little bit disappointed with his Showstopper. 1121 00:54:10,840 --> 00:54:15,840 But it looked so beautiful and, because we think Jurgen is so good 1122 00:54:15,880 --> 00:54:19,560 when he doesn't do something perfectly, we bang on about it. 1123 00:54:19,600 --> 00:54:23,400 Actually, that's still a very good yeasted cake. Yeah. 1124 00:54:23,440 --> 00:54:26,000 I was a little bit upset with George. 1125 00:54:26,040 --> 00:54:28,640 You know, they were doughy, and I think Freya's down there as well 1126 00:54:28,680 --> 00:54:32,480 because Freya's Showstopper wasn't as good as I was expecting. 1127 00:54:32,520 --> 00:54:36,160 It was such a pity because the actual syrup was delicious. 1128 00:54:36,200 --> 00:54:38,520 But it was that much cake... 1129 00:54:38,560 --> 00:54:40,320 ..and a tiny bit of topping. 1130 00:54:40,360 --> 00:54:43,080 In star baker position, I think you've got Giuseppe, 1131 00:54:43,120 --> 00:54:44,280 I think you've got Jurgen, 1132 00:54:44,320 --> 00:54:46,880 and I think you've got George and Freya down at the bottom. 1133 00:54:53,240 --> 00:54:56,680 Well, bakers, thank you so much for joining us 1134 00:54:56,720 --> 00:55:00,880 for two gruelling days in this hot tent. 1135 00:55:00,920 --> 00:55:04,000 Now, the star baker this week is... 1136 00:55:07,480 --> 00:55:10,800 ..it's Giuseppe, congratulations. APPLAUSE 1137 00:55:16,400 --> 00:55:18,120 And now we have to lose someone. 1138 00:55:18,160 --> 00:55:19,840 This gets harder and harder, 1139 00:55:19,880 --> 00:55:23,360 and the person that we are losing this week 1140 00:55:23,400 --> 00:55:25,440 is someone who has brought their own ideas 1141 00:55:25,480 --> 00:55:29,800 into the tent and we're very, very sorry to see them go. 1142 00:55:29,840 --> 00:55:32,760 I'm afraid the person who is leaving us this week is... 1143 00:55:36,040 --> 00:55:37,320 ..it's Freya. 1144 00:55:41,800 --> 00:55:45,440 Oh, my God, oh, my God. I'm really sad Freya's going. 1145 00:55:45,480 --> 00:55:47,520 My God, she is so talented. 1146 00:55:47,560 --> 00:55:50,640 You are literally the most put together 19-year-old 1147 00:55:50,680 --> 00:55:52,880 I've ever met in my entire life. 1148 00:55:52,920 --> 00:55:54,320 That wait was agonising. 1149 00:55:54,360 --> 00:55:57,520 I thought, I'm waiting for my name to be called, 1150 00:55:57,560 --> 00:56:01,280 I'm waiting to go home and then poor Freya, really gutted for her. 1151 00:56:01,320 --> 00:56:03,080 PAUL: It's very sad that Freya had to go. 1152 00:56:03,120 --> 00:56:04,440 She's done an amazing job. 1153 00:56:04,480 --> 00:56:08,880 She's 19 years old, vegan baking and she came halfway. 1154 00:56:08,920 --> 00:56:10,960 There you go, that's how good she is. 1155 00:56:11,000 --> 00:56:13,200 You should be very proud of yourself. Thank you. 1156 00:56:13,240 --> 00:56:14,440 Really proud of yourself. 1157 00:56:14,480 --> 00:56:16,760 Genuinely, I think it's the best experience of my life. 1158 00:56:16,800 --> 00:56:18,920 You know you've done so well. 1159 00:56:18,960 --> 00:56:21,600 I was feeling like the lack of experience quite a lot. 1160 00:56:21,640 --> 00:56:23,280 So, you know, like, I am 19, 1161 00:56:23,320 --> 00:56:26,080 so I do feel really proud to have even just been able to keep up, 1162 00:56:26,120 --> 00:56:29,320 so to get to week five and do it vegan, I just 1163 00:56:29,360 --> 00:56:33,360 feel like I really have, like, done what I wanted to do being here. 1164 00:56:34,480 --> 00:56:37,240 ALL: It's only vegan German cake! 1165 00:56:37,280 --> 00:56:39,080 Giuseppe, he's done it again. 1166 00:56:39,120 --> 00:56:42,280 JURGEN: Giuseppe, absolutely deserved Star Baker, yes. 1167 00:56:43,400 --> 00:56:46,960 Second Star Baker, I can't... I can't believe that. 1168 00:56:47,000 --> 00:56:48,680 I want to think only of the next steps, 1169 00:56:48,720 --> 00:56:51,040 so next week, it's going to put me under a lot of pressure 1170 00:56:51,080 --> 00:56:55,200 to perform well and it's a difficult position to start in. 1171 00:56:55,240 --> 00:56:58,120 Next time... I just want to give it a little love. 1172 00:56:58,160 --> 00:56:59,480 ..the perils of pastry... 1173 00:56:59,520 --> 00:57:02,040 Can I just take, I think you've invented a new dance move here? 1174 00:57:02,080 --> 00:57:04,480 Do you think? ..with a deep-fried Signature... 1175 00:57:04,520 --> 00:57:06,400 I'm literally shaking. 1176 00:57:06,440 --> 00:57:08,040 ..a taxing Technical... 1177 00:57:08,080 --> 00:57:10,520 There's no time to waste. Oh, my God. 1178 00:57:10,560 --> 00:57:13,280 ..and a savoury Showstopper... 1179 00:57:13,320 --> 00:57:14,440 What the hell do I do? 1180 00:57:14,480 --> 00:57:17,040 ..that will leave one baker's future... 1181 00:57:17,080 --> 00:57:18,400 Oh. Oh, no. 1182 00:57:18,440 --> 00:57:20,000 ..looking fragile. 1183 00:57:20,040 --> 00:57:22,000 It's like watching open heart surgery. 1184 00:57:46,440 --> 00:57:48,680 Subtitles by Red Bee Media