Great British Bake Off: Big Book of Baking by Linda Collister

Author:Linda Collister [Collister, Linda]
Language: eng
Format: epub, azw3
ISBN: 9781446417829
Publisher: Ebury Publishing
Published: 2014-08-14T07:00:00+00:00

For the praline

100g walnut halves

100g caster sugar (white, not golden)

For the filling and icing

150g unsalted butter, softened

325g icing sugar

3 tablespoons instant coffee (powder or granules), dissolved in 2 tablespoons boiling water and cooled

75ml whipping or single cream

2 or 3 (see recipe) × 20.5cm round, deep sandwich tins, greased and base-lined;* a baking sheet, greased with oil

1 Heat your oven to 180°C/350°F/gas 4. Put the soft butter into a mixing bowl (or the bowl of a free-standing electric mixer fitted with the whisk attachment). Beat until creamy with a wooden spoon or hand-held electric mixer (or in the free-standing mixer). Scrape down the sides of the bowl, then gradually beat in the sugar. Scrape down the sides again, then continue beating for a minute or so until the mixture is very pale in colour and lighter in texture. Scrape down the sides of the bowl once more, then gradually add the eggs, a tablespoon at a time, beating the mixture well after each addition. To prevent the mixture from separating, add a tablespoon of the weighed flour with each of the last 2 portions of egg.

2 Scrape down the sides of the bowl once more. Sift the remaining flour and the baking powder on to the creamed mixture and, using a large metal spoon or a plastic spatula, start to fold the flour in. After a couple of folding movements add the cooled coffee, then continue folding gently together until the mixture is evenly combined, with no streaks of flour or coffee.

3 Divide the mixture equally among 3 prepared tins and spread evenly. If you have only 2 tins, divide the mixture equally into 3 portions and put a portion into each tin, then cover the bowlcontaining the third portion to bake later (you will need to wash, dry, grease and base-line a tin for this third sponge layer).

4 Bake in the heated oven for 13–15 minutes until the sponges are springy when gently pressed in the middle and starting to shrink away from the side of the tin. Run a round-bladed knife around the inside of each tin to loosen the sponge, then leave to cool and firm up for a couple of minutes before carefully turning out on to a wire rack. Leave until cold.

5 While the sponges are cooling make the walnut praline. Put the nuts and sugar into a mediumsized heavy-based pan and set over fairly low heat. Stir occasionally with a metal spoon until the sugar starts to melt, then stop stirring. When all the sugar has melted turn up the heat to medium and cook until the sugar syrup starts to colour, shaking the pan now and then so the walnuts cook evenly. Continue cooking, stirring gently, until the mixture turns chestnut brown. Immediately spoon on to the oiled baking sheet and quickly spread the caramelas evenly and thinly as possible. Leave to cool. Once set hard, break up into chunks, then chop up in a food processor until the praline looks like rubble – it should stillhave some texture and not be finely ground.

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