Prep 2hrBake 40-45minMakes 12-15 serves

Created by Make Me a Baker student Janine Cowen for her Graduation, this classic dessert has been elevated by the addition of a divine hazelnut praline crème mousseline filling and roasted rosewater strawberries.

"I picked the recipe because it is something I have always wanted to taste and try to bake, but I've never had the confidence to tackle such a complex recipe or even the know-how to make choux pastry. Reading all of the elements was overwhelming at first, but being able to calmly break it down and methodically follow the steps to produce the final dessert was so satisfying. It has opened up a whole world of challenging multi-element recipes for me to try," says Janine

Janine also suggests, when in season, roasting quartered fresh figs with a little brown sugar to replace the strawberries.

Ingredients

1 quantity Basic Choux Pastry
1 egg yolk, whisked with a dash of water, to brush
30g flaked almonds
Icing sugar, to dust

Crème Pâtissière (original recipe from Mastering the Art of Baking by Anneka Manning, Murdoch Books)
1 vanilla bean, split lengthways and seeds scraped 
250ml (1 cup) full-cream milk
250g (1 cup) pure (thin/pouring) cream
4 egg yolks
150g caster sugar
2 tablespoons plain flour
1 tablespoon cornflour

Crème Mousseline
225g unsalted butter, softened
Praline Paste (Janine used a recipe from Serious Eats by Kristina Razon)

Toffeed Hazelnuts (based on a recipe from The Pastry School cookbook by Julie Jones)
20 whole hazelnuts
220g (1 cup) caster sugar
100ml water

Roasted Strawberries
400g ripe but firm larger strawberries, hulled and halved
2 teaspoons caster sugar
4 drops rosewater essence
Small pinch fine salt

Method

1. To make the Crème Pâtissière, combine the vanilla seeds, milk and cream in a medium saucepan and bring just to a simmer over a medium heat. Remove from heat. Use a balloon whisk or electric mixer with a whisk attachment to whisk the egg yolks and sugar together in a heatproof bowl until thick and pale. Sift together the flour and cornflour, then whisk into the yolk mixture until smooth and well combined. Gradually whisk in the milk mixture until smooth and well combined. Return to the saucepan. Stir constantly with a balloon whisk over a medium heat until the mixture comes to a simmer. Simmer, stirring constantly with the whisk, for 2 minutes. Remove from heat and pass the crème pâtissière through a sieve into a heatproof bowl. Cover the surface of the crème pâtissière with plastic wrap or a round of baking paper and refrigerate for 2 hours or until well chilled before using.

2. To make the Toffeed Hazelnuts, gently insert a toothpick into the base of each hazelnut (being careful not to split them). Cover a benchtop under a cupboard or shelf with foil to catch the dripping caramel. Place a strip of double-sided sticky tape or Blu Tack on the bottom edge of a cupboard or shelf (this will hold the hazelnuts by the toothpicks). Fill your kitchen sink or a large bowl with about 3cm of water. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil, occasionally brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Remove immediately from the heat and place the saucepan base in the water until the bubble subside to stop it from cooking. Remove the saucepan from the water and set aside for 1-2 minutes near the lined bench or until the caramel thickens enough to coat the hazelnuts. One at a time and holding the toothpick, carefully dip the hazelnuts into the caramel and then stick the toothpick to the cupboard or shelf using the sticky tape or Blue Tack so that the caramel drips onto the foil and a tail forms. It may take a few hazelnuts before the caramel has thickened enough for a good tail to form. Let the caramel set (it will take about 10-15 minutes) before gently removing the toothpicks from the hazelnuts. Place in an airtight container separated by baking paper.

3. To make the Roasted Strawberries, preheat the oven to 200°C (180°C fan-forced) and line an oven tray with non-stick baking paper. Place the strawberries in a large bowl and sprinkle with the caster sugar, rosewater essence and salt. Toss gently to coat evenly and then spread the strawberries, cut side down, evenly on the lined tray. Roast in preheated oven for 10 minutes or until starting to soften but still holding their shape. Place in an airtight container in the fridge until required (see Baker’s Tips).

4. To make the choux pastry ring, draw a 12cm diameter circle on a piece of non-stick baking paper. Turn the paper upside down, line a baking tray with it, and use a little of the choux pastry to stick the baking paper to the tray. Preheat the oven to 200°C (180°C fan-forced).

5. Spoon the choux pastry into a large piping bag fitted with a 13mm (6B) French star piping nozzle. Using the marked paper as a guide, pipe a ring of choux pastry onto the lined tray. Pipe another ring of pastry around the outside of the first one, so that they just touch. Finally pipe a third circle of pastry over the gap between the two bottom pastry rings. Bruch the rings gently with the egg wash and then sprinkle with the flaked almonds. Bake in preheated oven for 35 minutes. Reduce the oven temperature and bake for a further 25 minutes or until the pastry is puffed, golden and dry.

6. Immediately transfer the pastry ring to a wire rack and use a skewer to piece the ring on top about 8 times (this will allow the excess steam trapped inside to escape while it cools). See Baker’s Tips.

7. Meanwhile, to make the Crème Mousseline, use an electric mixer with a paddle beater to beat the butter until very pale and creamy, scraping down the side of the bowl when necessary. Add the Praline Paste and beat on medium speed until well combined. Gradually add the Crème Pâtissière, about ¼ cup at a time, and beat on medium speed after each addition until well combined, scraping the bowl when necessary. Replace the paddle beater with the whisk attachment and whisk on medium speed for about 3 minutes or until the mousseline is light and airy. Transfer about three quarters of the Crème Mousseline to a piping bag fitted with a 15mm French star piping nozzle (see Baker’s Tips).

8. Use a large sharp serrated knife to carefully cut the pastry ring in half horizontally. Remove any uncooked dough with your fingertips. Set the top aside. Pipe rosettes of the Crème Mousseline into the base of the pastry ring about 2cm apart. Then pipe another, slightly smaller, rosette on top of each Place a strawberry half, cut side down, between each of the Crème Mousseline rosettes, placing them so they overlap the edge of the pastry ring base and peek out once the lid is placed on top. Gently place the pastry ring lid on top and then dust with icing sugar.

9. Place the remaining Crème Mousseline in a piping bag fitted with a 5mm French star piping nozzle and pipe eight small rosette at even intervals on the top of the pastry ring. Choose the best eight Toffeed Hazelnuts and carefully place one on top of each of the piped rosettes to decorate. Serve immediately.

Prep 1hr (+20min resting, 2hr chilling and 30min cooling time)Bake 12-15min (per batch)Makes 24

Made by Make Me a Baker student Theresa Ling these Portuguese Custard Tarts will be some of the best you will try. The main trick with these tarts is to bake them at a very high heat (often as hot as your oven will go) for a short period of time to make sure the pastry is lovely and crisp while not over cooking the luscious creamy custard filling, creating a wonderful contrast between the two. 

If you've never made portuguese custard tarts before or haven't got the results you wanted from a previous attempt CLICK HERE for my top tips when making them
at home before you start.

 

Ingredients

Icing sugar and ground cinnamon (optional), to sprinkle

Rough Puff Pastry

225g (1½ cups) plain flour  
½ teaspoon salt
140g water
225g unsalted butter, softened

Custard

2 tablespoons plain flour
300ml milk
220g (1 cup) caster sugar
160ml (⅔ cup) water
2 cinnamon sticks  
½ teaspoon natural vanilla essence or extract
6 egg yolks, lightly whisked

 

Method

1. To make the Rough Puff Pastry, place the flour and salt in the bowl of a stand mixer. Add the water and mix with a paddle beater on low speed until well combined and a dough forms. Transfer the dough to a clean bench top and knead until smooth. Shape into a square about 1cm thick, wrap in plastic wrap and set aside to rest for 20 minutes.
   
2. Use a lightly floured rolling pin to roll the pastry out on a well floured surface to a 35cm square, keeping the edges as neat as possible. Use your fingers to dot small pieces of 75g of the softened butter over the left two-thirds of the pastry, leaving about a 1cm border, and then spread it with your fingers so it covers the pastry roughly. Fold over the unbuttered right hand third of pastry, brush away any excess flour, then fold over the left hand third to cover. Starting from the top, use the rolling pin to tap the pastry widthways to release any air pockets and then press the open edges with your fingertips to seal and enclose the butter. Turn the pastry a quarter turn anticlockwise and then fold in the right hand third of pastry then fold over the left hand third to cover. Again, tap it gently widthways with the rolling pin.
3. Reroll the pastry to a 35cm square and, with the folded edge closest to you repeat step 2 one more time, dotting and spreading the left hand two thirds with 75g of the remaining softened butter, folding, turning anti-clockwise and folding again.
4. Reroll the pastry to a 35cm x 40cm rectangle. With a short edge closest to you, dot and spread the 75g of remaining softened butter over the whole surface, leaving a 1cm border. Starting from the short edge, roll into a tight log. Use a sharp knife to trim the ends and then cut the log in half. Wrap the logs separately in plastic wrap and place in the fridge to chill for at least 2 hours before using (see Baker’s Tips).
5. Place two pizza stones in the oven, one in the top third and one in the bottom third. Place an oven rack in between them. Preheat oven to 300°C (280°C fan-forced) for at least 1 hour.
6. To make the Custard, place the flour in a medium bowl and use a balloon whisk to gradually stir in 60ml (¼ cup) of the milk until smooth and well combined. Place the remaining milk in a small saucepan and bring just to a simmer over a medium heat. Use the balloon whisk to gradually stir the hot milk into the flour mixture and stir until smooth and well combined. Combine the sugar, water and cinnamon sticks in a medium saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and simmer until it reaches 100°C on a thermometer. Remove the cinnamon sticks from the sugar syrup and gradually stir into the milk mixture. Add the vanilla and stir until cooled slightly. Stir in the egg yolks until evenly combined. Cover the surface of the custard with plastic wrap and place in the fridge to cool, stirring occasionally, this will take about 30 minutes (see Baker’s Tips).
7. Cut one of the pastry logs into twelve 1.5cm lengths (each portion will be about 25g) and place each portion, with a cut side facing up, into an ungreased 50ml capacity (3cm base measurement and 6.5cm top measurement) round-based tartlet tin (see Baker’s Tips). Using your thumb, gently press into the centre of a pastry portion towards the base until about 5mm thick, and then, using your thumbs and working around the tart case, gently ease the pastry up the sides thinning it to about 5mm thick and so it extends about 2mm above the tart tin and forms a thicker lip at the top. Repeat with the remaining pastry portions.
8. Place the tart tins on a heavy oven tray. Divide half the cooled custard among the pastry cases, filling each to no more than 5mm from the top edge of the pastry. Bake the tarts between the pizza stones in the preheated oven for 12-15 minutes or until the pastry is crisp and baked through, and the custard is just set and partially charred on the top.
9. Remove the tarts from the oven and set aside to cool slightly for 2-3 minutes before removing from the tins. Repeat with the remaining pastry log and custard mixture to make 12 more tarts.
10. Sprinkle the tarts with icing sugar and/or cinnamon if desired and serve warm or at room temperature (see Baker’s Tips).

Prep 30min (+2hr cooling and overnight chilling time)Bake 45-50minMakes 8-10 serves

Created by Make Me a Baker student Jenny Wong for her graduation, this gorgeous cake is 'tea time' in a cake bringing together orange-scented chiffon cake and the subtle floral notes of French Earl Grey tea. And to make it complete, it's served with an Earl Grey tea-infused whipped cream and, of course a cup of freshly brewed French Earl Grey tea.

You will need a 21cm (base measurement) specialty angel food cake tin (basically a deep ring tin with a removable base and small 'feet' around the top rim) to make this recipe and they are available from specialty kitchenware stores. The key to achieving the classic feather-like texture of a chiffon cake is to make sure you leave it suspended in the inverted tin until cooled completely so that it doesn’t compress as it cools.

Ingredients

• 6 x T2 French Earl Grey tea bags
• 160ml ( ⅔ cup) boiling water
• 185g (1¼ cups) self-raising flour
• 30g (¼ cup) cornflour
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 6 x 59g eggs, at room temperature, separated
  
• 200g caster sugar, plus 110g (½ cup) extra
  
• 2 teaspoons finely grated orange zest
  
• 1 teaspoon natural vanilla essence or extract
  
• 100ml vegetable oil
  
• Icing sugar, to dust
  
• Dried edible flowers, to decorate (optional) (see Baker's Tips)

Earl Grey Whipped Cream

• 125ml (½ cup) full-cream milk
• 4 x T2 French Earl Grey tea bags
• 300ml thickened cream
• 1 ½ teaspoons finely grated orange zest
• 1 ½ teaspoons natural vanilla essence or extract

 

Method

1. To make the Earl Grey Whipped Cream, place the milk and tea bags in a small saucepan and heat over medium heat until hot but not boiling. Remove form the heat and allow to cool. Transfer to a container or bowl, cover and place in the fridge to chill (preferably overnight).
2. Preheat oven to 180°C (160°C fan-forced). Place an ungreased 21cm (base measurement) angel food cake tin on an oven tray.
3. Place the tea bags in a jug, pour the boiling water over and set aside to infuse until the water is warm.
4. Sift the flour, cornflour, cream of tartar and salt onto a piece of baking paper twice.
5. Use an electric mixer with a whisk attachment to whisk the egg yolks and 200g caster sugar on high speed until thick and pale. Whisk in the orange zest and vanilla.
6. Squeeze the tea bags to extract as much flavour as possible into the warm tea-infused water and measure 125ml ( ½ cup) - it should be dark in colour and very fragrant.
7. Combine the warm tea and oil. Add the oil mixture to the egg mixture and whisk on low speed until well combined, scraping the side and the base of the bowl if necessary. With the motor running on low speed, add the flour mixture all at once and whisk gently until just combined. Transfer the mixture to a separate large bowl and set aside. Clean and dry the whisk and mixing bowl.
8. Use the electric mixer with the whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. Add the remaining 110g caster sugar and whisk until thick and glossy and the sugar has dissolved. Add about a third of the egg whites to the yolk mixture and use a large metal spoon or spatula to fold through until well combined. Add the remaining egg white mixture and fold until just combined.
9. Spoon the mixture into the ungreased tin and gently smooth the surface with the back of a metal spoon. Bake in the lower third of the preheated oven for 45-50 minutes or until well risen, golden, and a skewer inserted into the cake comes out clean.
10. Immediately turn the cake upside down on a wire rack and set aside, still in the tin so it is suspended, for 2 hours or until it is completely cool – don’t be tempted to remove it while still warm (see Baker's Tips).
11. To finish the Earl Grey Whipped Cream, squeeze the tea bags to extract as much flavour as possible and then measure 60ml (1/4 cup) of the milk – it should be a pale Masala Chai colour and very fragrant. Use a balloon whisk the cream in a medium bowl until soft peaks form. Add the orange zest and vanilla and then whisk in the chilled Earl Grey-infused milk until soft peaks form again. Cover and chill until serving.
    
12. Carefully run a small palette knife around the side of the tin to release the cake. Invert the cake onto a serving plate or cake stand, and gently shake the tin to release the cake. Then use the palette knife to release the cake from the base of the tin and remove (see Baker's Tips). Serve dusted liberally with icing sugar and edible flowers (if using), and accompanied by the Earl Grey Whipped Cream.

Prep 50minBake 35-40minMakes about 40

When the French profiteroles arrived in Brazil, a bakery in Sao Paulo created its own version – the Carolinas. Instead of filling the profiteroles with vanilla custard, they used pure dulce de leche then it became one of the staples in Sao Paulo bakeries.
This version, created by Make Me a Baker student Ana Moreno for her graduation, includes cream to make them less sweet than the ones you find in Sao Paulo, but still with plenty of dulce de leche to give the authentic taste.

Ingredients

1 quantity Basic Choux Pastry
150g good-quality dark chocolate (45-54% cocoa), chopped into small pieces
Edible gold leaf flakes, to decorate

Dulce de Leche Cream
250ml (1 cup) thickened cream
30g (¼ cup) icing sugar, sifted
1 teaspoon vanilla bean paste
320g (1 cup) dulce de leche

Method

1. To make the profiteroles, preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
2. Spoon the choux pastry into a large piping bag fitted with a 0.9cm (#9) round piping tip. Pipe 3cm rounds onto the lined trays, about 2cm apart. Use a damp fingertip to smooth any peaks on each of the rounds. Sprinkle the lined tray with a little water.
3. Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C (160°C fan-forced) and bake for a further 15-20 minutes or until golden and crisp on the outside. Remove from the oven and use a 0.7cm (#7) star piping tip to make a hole in the base of each of the hot profiteroles for the steam to escape. Place hole side up on a wire rack and allow to cool completely
4. To make the Dulce de Leche Cream, combine the cream, icing sugar and vanilla bean paste in a mixing bowl and use a balloon whisk or hand held beaters with a whisk attachment to whisk on medium-high speed until soft peaks form.
5. Spoon dulce de leche into a medium bowl. Add a third of the whipped cream mixture and use a large metal spoon or spatula to fold gently through the dulce de leche to retain as much air as possible until just combined evenly. Add the remaining cream in two more batches folding gently until just combined.
6. Place the Dulce de Leche Cream into a pastry bag fitted with a 0.7cm (#7) star or round piping tip. Insert the tip into the hole in the base of a profiterole and fill with the Dulce de Leche Cream.
7. To decorate the profiteroles, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Stir occasionally until the chocolate melts and is smooth.
8. Dip the tops of each of the filled profiteroles in the melted chocolate to coat and set aside on a wire rack to stand for 10 minutes. Carefully decorate each profiterole with a little edible gold leaf before the chocolate is fully set.

Prep 1hr45min (+ preparation time for Lemon Drizzle Pound Cakes, Swiss Meringue Buttercream and Striped Meringue Kisses)Bake 20minMakes about 20 serves

Created by Make Me a Baker student Janet Jackson for her graduation, this gorgeous cake brings together a selection of the techniques that she learnt during the 6-month program.

Janet said, "I love to bake cakes and have always admired decorated cakes but have never had the confidence to try one for myself.  For my graduation bake, I wanted to bake and decorate a cake using produce from my garden at home and techniques I had learnt through the MMAB program.  I trialled many different versions of lemon cake, some with poppy seeds and others with sour cream and Greek yoghurt, before settling on this delicious lemon drizzle cake which is lusciously moist and filled with the zing of freshly picked lemons."  

 

Ingredients

Edible flowers, to decorate (optional)
3 Lemon Drizzle Pound Cakes
2 quantities Swiss Meringue Buttercream
5-15 yellow Striped Meringue Kisses

Lemon Curd
2 eggs, at room temperature
2 egg yolks, at room temperature
165g (¾ cup) caster sugar
80g unsalted butter, diced
2 tablespoons strained freshly squeezed lemon juice
Finely grated zest of 2 lemons

Lemon Crumb
60g unsalted butter, chilled, diced
80g plain flour
50g caster sugar
1 tablespoon strained fresh lemon juice
1 teaspoon finely grated lemon zest

Candied Lemon Curls
220g (1 cup) caster sugar
250ml (1 cup) water
½ lemon

Method

1. To make the Lemon Curd, use a balloon whisk to whisk the whole egg, egg yolk and sugar in a medium saucepan until smooth. Add the butter, juice and zest and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of a spoon (if you run your finger across the back of the spoon through the curd a line should remain when ready and the mixture should be 70°C on a sugar thermometer). Do not boil. Stain through a sieve into a bowl (see Baker’s Tips). Cover the surface of the curd with plastic wrap and place in the fridge for at least 2 hours before using.
2. To make the Lemon Crumb, preheat oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. Place all ingredients into the bowl of a food processor and process until the mixture just comes together in a dough. Use your fingers to press the dough onto the lined baking tray until about 3mm thick and bake in preheated oven for 10-12 minutes or until pale golden. Remove from oven and set aside to cool completely on the tray. Once cooled, break up the biscuit and process in the food processor again using the pulse button until a coarse crumb forms. Transfer the crumbs back to the lined tray and bake for a further 8 minutes or until golden. Set aside to cool on the tray (see Baker’s Tips).
3. To make the Candied Lemon Curls, line a baking tray with baking paper. Use a vegetable peeler to remove the rind from the lemon in long strips. Use a small sharp knife to remove any white pitch from the rind and then cut the rind into long, thin strips. Combine the sugar and water in a small saucepan and stir over medium-low heat until the sugar dissolves completely. Add the lemon rind, bring to a simmer and simmer over medium-low heat for 20 minutes or until the rind is translucent. Remove the saucepan from the heat and use a skewer to remove the lemon strips, one at a time, from the syrup and twist around the round handle of a wooden spoon to make the curls. Allow to stand for about 5 seconds and then remove carefully from the wooden spoon by sliding off the end of the handle, using the skewer to help carefully release them if necessary. Set aside on the lined tray. Repeat with the remaining lemon rind strips.
4. To assemble the cake, use a large sharp serrated knife to level the tops of the Lemon Drizzle Pound Cakes if necessary. Place one of the cakes on a serving plate or cake stand. Spoon about a quarter of the Swiss Meringue Buttercream into a piping bag fitted with a #11 (1.1cm) round piping nozzle and pipe a border of buttercream around the top outside edge of the cake. Spoon about ⅓ cup of the chilled lemon curd into the centre of the cake and spread evenly to the buttercream. Spoon about ⅓ cup of the remaining buttercream in small dollops over the lemon curd and use a small palette knife or the back of a metal spoon to spread gently to cover the curd. Continue to layer the cake, curd and buttercream finishing with a cake layer.
5. Spread the top and sides of the cake with the remaining buttercream creating a semi-naked look. Decorate with the Striped Meringue Kisses, Lemon Crumb and Candied Lemon Curls and embellish with fresh flowers if desired.

Prep 40min (+1-2hr cooling time)Bake 1hrMakes about 50

Ingredients

2 egg whites
110g (½ cup) caster sugar
1 teaspoon natural vanilla essence or extract
2 teaspoons gluten-free cornflour, sifted

Method

1. Preheat oven to 110°C. Line an oven tray with non-stick baking paper.
2. Combine the egg whites and sugar in a medium heatproof bowl (preferably metal) and place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir with a spatula or small whisk until the sugar dissolves and the mixture is hot to touch (about 55-60°C on a sugar thermometer). Be careful not to allow the egg whites to cook.
3. Transfer the egg white mixture to the bowl of an electric mixer (see Baker’s Tips). Whisk the egg white mixture with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla and cornflour.
4. Fill a large piping bag fitted with a 4B (or #11/1.1cm round) piping nozzle with the meringue mixture. Holding the piping nozzle about 1cm above the tray, pipe small rosettes (or 'kisses') about 2.5cm in diameter and 2cm apart on the lined tray.
5. Bake in a preheated oven for 1 hour or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured.
6. Turn off the oven, leave the door slightly ajar and leave meringues to cool completely in the oven for 1-2 hours or overnight.

Prep 1.5hr (+ Meringue Rosettes prep)Bake 18-20minMakes 8-10 serves

An absolute must-try for any citrus fan, this light-as-air cake is the ultimate balance between light sponge, mouth-puckering lemon curd and beautiful hand-made adornments.
Created by Make Me a Baker student, Cate Tibbertsma for her graduation, this cake is a nostalgic one "that will fill your belly with sweet memories" as Cate says.

Ingredients

125ml (½ cup) thickened cream
125g (½ cup) sour cream
1 tablespoon pure icing sugar, sifted
1 teaspoon Citrus Dust (see recipe below), plus extra to sprinkle
Meringue Rosettes (get Cate's meringue recipe HERE), to decorate
Oven-dried orange slices (optional), to decorate

Lemon Curd
2 eggs, at room temperature
2 egg yolks, at room temperature
165g (3/4 cup) caster sugar
80g unsalted butter, diced
2 lemons, zest finely grated and juiced

Sponge Layers
Melted butter to grease
4 fresh eggs, at room temperature
1½ teaspoons natural vanilla essence or extract
165g (3/4 cup) caster sugar
60ml (1/4 cup) milk
30g butter, diced
110g (3/4 cup) self-raising flour
30g (1/4 cup) cornflour

Citrus Syrup
110g (½ cup) caster sugar
60ml (1/4 cup) strained fresh lemon juice
60ml (1/4 cup) strained fresh orange juice

Citrus Toffee Shards
Oil spray
100g caster sugar
2½ tablespoons water
1 tablespoon liquid glucose
½ teaspoon Citrus Dust (see recipe below), to sprinkle

Lemon Curd

1. Combine the whole eggs, yolks and sugar in a small saucepan and stir with a whisk until smooth. Add the butter and the lemon juice and zest.
2. Place the saucepan over a low heat and stir constantly with the whisk until thickened and the mixture reaches 75°C on a sugar thermometer.
3. Strain through a sieve into a sterilised jar or glass container with lid. Refrigerate until required (see Baker’s Tips).

Citrus Toffee Shards

1. Line a baking tray with non-stick baking paper and spray lightly with oil; set aside. Combine the caster sugar, water and the liquid glucose in a small saucepan.  Stir over a low heat until the sugar dissolves. Stop stirring when it starts to boil and brush down the inside of the saucepan with a wet pastry brush to dissolve any crystals that have formed on the surface. Boil until the syrup turns a dark caramel colour (see Baker's Tips).
2. Immediately pour the caramel over the entire surface of the baking sheet to create a thin layer.  Sprinkle with the Citrus Dust.  Set aside to cool and set. When completely cool, transfer to a sealed airtight container together with the baking paper.

Sponge Layers

1. Position the oven rack in the middle of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 18cm springform tins with melted butter to grease and line the base of each with a sheet of non-stick baking paper. Combine butter and milk in a small saucepan and set aside. Combine the Citrus Syrup ingredients in a separate small saucepan and set aside also.
2. Use an electric mixer with a whisk attachment on medium-high speed to whisk the eggs and vanilla in a medium bowl until frothy. Add the sugar a spoonful at a time, whisking well between each addition, until the mixture is very thick and pale and the sugar has dissolved (this will take about 8 minutes).  Lift the whisk out of the mixture and slowly draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minute and then test again.
3. Meanwhile, heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is almost simmering. Remove from the heat.  Pour the hot milk mixture down the side of the bowl and then sift the flour and cornflour together over the egg mixture. Immediately whisk briefly again with the electric mixer on low speed, until the flour mixture is just incorporated (make sure there is no flour caught at the bottom of the bowl and be careful not to over mix).
4. Divide the mixture evenly between the cake tins (see Baker's Tips) and gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins.

Citrus Syrup

1. About 5 minutes before the Sponge Layers finish baking, place the saucepan with the Citrus Syrup ingredients over a medium heat and stir until the sugar dissolves. Bring to a boil then reduce to a very gentle simmer to keep warm. 
2. Remove sponges from the oven and immediately use a small palette knife to loosen the top of the sponges from the tins and turn onto a wire rack lined with a tea towel. Remove the baking paper and carefully turn the hot sponges back on their base onto a rack over a tray. Immediately pour hot syrup over the hot sponge layers. Set aside to cool completely before layering.

To Assemble

1. Use an electric hand mixer with a whisk attachment or a balloon whisk to whisk the thickened cream, sour cream and icing sugar together in a medium bowl, until soft peaks form.
2. Place one sponge layer on a serving plate or cake stand. Spread about 1/2 cup of curd over the sponge layer and use a small sieve to sprinkle the Citrus Dust over the curd. Spread about half the cream mixture over the curd layer, spreading gently to avoid over-working the cream.  Top with the remaining sponge layer. Spread another 1/2 cup of curd on top followed by the remaining cream mixture, again spreading gently so you don’t over work it.
3. Decorate with the Meringue Rosettes and Citrus Toffee Shards and sprinkle with extra Citrus Dust. Embellish with oven-dried orange slices, if desired.  Serve immediately or refrigerate for up to 2 hours (see Baker's Tips).

 

ORANGE CITRUS DUST: Preheat oven to 100°C (80°C fan-forced).  Use a vegetable peeler to peel the rind from 1 large orange.  Use a small knife to scrap any excess pith away.  Place on a lined oven tray and bake in oven for 1-2 hours.  Rind is ready when it has dried completely but still retains some of its original colour. Use a mortar and pestle or a small food processor to pound or process the rind to a fine powder that is aromatic and rich in colour.  Store in an airtight container in a cool dry place for up to one month.

Prep 11/2hr (+ standing time) Bake 15min (per batch) Makes about 28

Pretty to look at, divine to eat, these macarons were created by Allen Au, one of our Make Me a Baker graduates, to use as part of his Graduation cake recipe.

Ingredients

125g almond meal
125g pure icing sugar
96g egg whites
125g caster sugar
30ml water
Gel colouring (see Baker's tip)

Filling

125g unsalted butter
125g pure icing sugar, sifted
1 tablespoon sieved cherry jam 

Method

1. Preheat oven to 165°C (145°C fan-forced). Line two large oven trays with non-stick baking paper or silicone baking mats.
2. Sift together the almond meal and icing sugar into a large bowl. Add half the egg white and mix until a thick paste forms.
3. Combine the caster sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer over medium heat, brushing down the sides of the saucepan with a wet pastry brush occasionally to prevent any sugar crystals forming. Do not stir. Once the sugar mixture has reached 115°C on a sugar thermometer, use an electric mixer with a whisk attachment to whisk the remaining egg white on medium-high speed until soft peaks form. Once the sugar mixture has reached 118°C, remove the saucepan from the heat and slowly whisk the hot sugar mixture into the egg whites. Continue to whisk on medium-high speed until the temperature cools to 30°C. The meringue should be thick and glossy. Add enough gel colour to the meringue to tint to the desired colour, whisking until evenly combined. 
4. Fold 2 large tablespoons of the meringue into the almond paste mixture until well incorporated. Fold in the remaining meringue until evenly combined. The consistency of the batter should look like molten lava. If you can draw a figure eight and the trail stays on the surface, then the mixture is ready to be piped.
5. Spoon the mixture into a piping bag fitted with a 10mm round nozzle. Pipe the macarons onto the lined trays into 3.5cm rounds. Tap the tray to remove any air bubbles from the macarons. Leave the macarons out in the open until a skin forms on the surface of the macaron. (This can take from 20 minutes to an hour depending on the humidity). The skin should be dry enough that it does not stick to your finger when touched lightly. 
6. Bake one tray of macarons in the centre of the preheated oven for 15 minutes or until shells don't feel soft at the 'feet' when touched. Set aside to cool on the tray and repeat with the remaining tray of macarons.
7. To make the Filling, use an electric mixer to beat the butter until it is pale and creamy. Beat in the icing sugar until well combined. Add the cherry jam and beat until well combined. Spoon the filling into a piping bag fitted with a 7mm star nozzle and pipe a small rosette onto the base of half the macarons. Sandwich with the remaining macarons.
8. Store the macarons in the fridge overnight so the flavours from the filling are absorbed by the shells. Bring the macarons to room temperature before serving. 

Baker's Tips

• Allen used Chefmaster Liqua-Gel colours to colour his macarons – he used 8 drops of Super Red with 0.5 drop of Black Diamond
• This recipe is based on a recipe from a course Allen did with Australian Patisserie Academy

Prep 11/2hr (+ macaron prep)Bake 18-20min (per batch)Makes 10 serves

Created by Make Me a Baker student, Allen Au for his graduation, this cake is certainly a show stopper.

Before starting the program Allen had always found making sponge cakes challenging and had almost given up on ever making another again. But, he set himself the challenge of perfecting a sponge and creating a version of Black Forest cake that his wife had always wanted him to. The result was a modern cake bursting with flavour and showcasing Allen's newly-acquired baking skills!
The sponge cake in this recipe is a version of the one students learn to make during the Make Me a Baker program. 

Ingredients

Chocolate Sponge Cake (2 layers)
Melted butter, to grease
4 eggs, at room temperature
150g caster sugar
60ml milk
30g salted butter
110g self-raising flour
30g cocoa powder

Chocolate Sponge Cake (1 layer)
Melted butter, to grease
2 eggs, at room temperature
75g caster sugar
30ml milk
15g salted butter
55g self-raising flour
15g cocoa powder

Kirsch Syrup
80g caster sugar
90ml water
60ml kirsch

To Assemble
900ml thickened cream
200g cherry jam
1½ x 680g jars pitted Morello cherries, drained

To Decorate
Chocolate bark (see Baker's tips)
10 Maraschino cherries with stems, drained
2 Cadbury Cherry Ripe double-dipped chocolate bar, cut into 3-4 pieces
1½ Cadbury Flake bar, broken into fine pieces
3 cherry macarons (get Allen's Cherry Macaron recipe HERE)

Chocolate Sponge Cake Layers

1. To make the Chocolate sponge cake layers, place the oven rack in the oven so that the cake tins will sit in the middle of the oven and then preheat to 180°C (160°C fan-forced). Brush two 20cm shallow cake tins with melted butter to grease and line the base of each with a sheet of non-stick baking paper. You will need to reuse one of the cake tins to make the third sponge layer later.
2. To make the first two layers of sponge, use an electric mixer with a whisk attachment on medium-high speed to whisk the 4 eggs in a large bowl until frothy. Add the sugar a spoonful at a time, whisking well after each addition, until the mixture is very thick and pale (this will take about 8 minutes). Lift the whisk out of the mixture and draw a figure eight. If the trail stays on the surface long enough to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute.
3. Meanwhile, heat the milk and butter in a small saucepan over medium heat until almost simmering. Remove from the heat and pour the warm milk mixture down the side of the mixing bowl. Quickly sift the flour and cocoa powder together over the egg mixture and then immediately whisk again with the electric mixer on low speed briefly until the flour mixture is just incorporated (be careful not to overmix). Scrape the base of the bowl and then whisk briefly again, if necessary.
4. Divide the mixture evenly between the cake tins (see Baker’s tips) and gently tap the tins on the benchtop three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes spring back when lightly touched in the centre and start pulling away from the sides of the tins. Remove from the oven and immediately use a small palette knife to loosen the sides of the sponges from the tins and turn onto a wire rack to cool completely.
5. Repeat steps 1–4 using the ingredients to make one more layer of sponge.

Kirsch Syrup

1. Combine the caster sugar and water in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil and then remove from the heat. Stir in the kirsch. Set aside to cool to room temperature.

To Assemble

1. When ready to assemble the cake, use a stand mixer or electric hand mixer with a whisk attachment to whisk the cream until soft peaks form. Place one of the sponge layers on a serving plate or cake stand. Use a pastry brush to generously brush the whole top surface with about one-third of the kirsch mixture. Spread half the jam over the top and then spread with enough whipped cream to create a layer about 1cm thick. Sprinkle with half the drained morello cherries. Repeat with the remaining sponge layers, kirsch syrup, morello cherries and cream layer, finishing with a sponge layer and kirsch syrup.
2. Spread the remaining whipped cream over the sides and top of the cake to cover.
3. To decorate, attach the chocolate bark to the outside of the cake. Decorate the cake with the Maraschino cherries, chocolate bars, and macarons.

Prep 2hr (+ cooling time)Bake 8-10minMakes 18 serves

Created by Make Me a Baker student, Karthika Biju for her graduation, this stunning cake brings together numerous techniques learnt throughout the 6-month course. A real challenge, this dessert is an exquisite combination of chocolate and coffee-infused layers of almond sponge, ganache, chocolate croustillant, hazelnut praline and Swiss meringue buttercream. Karthika finished each portion of cake with gold dust and leaf and also personalised them with a chocolate disc monogramed with her initials. Not for the faint-hearted baker, this recipe is nothing short of a challenge but the results will definitely reflect the effort.

Ingredients

Edible gold leaf and dust, to decorate

Joconde (Almond Sponge)

Melted butter, to grease
5 eggs, at room temperature
140g almond meal
140g soft icing sugar mixture
30g plain flour
5 egg whites
30g caster sugar
¼ teaspoon salt
30g unsalted butter, melted

Coffee Syrup

160ml (2/3 cup) water
100g caster sugar
3 teaspoons instant coffee powder

Hazelnut Praline Paste

125g whole raw hazelnuts
75g caster white sugar
2 teaspoons water
¼ teaspoon salt

Chocolate Croustillant

40g good-quality dark chocolate (45% cocoa), chopped or callets
30g Hazelnut Praline Paste
70g Paillette Feuilletine (see Baker’s Tips)

Chocolate Ganache

160g good-quality dark chocolate (45% cocoa), chopped or callets
160ml (2/3 cup) thickened cream

Swiss Meringue Coffee Buttercream

4 egg whites, at room temperature
200g caster sugar
1/2 teaspoon salt
250g unsalted butter, at room temperature
Coffee extract, to taste

Chocolate Glaze

6.6g gelatine leaves 
250ml (1 cup) chilled water
125ml  (1/2 cup) room temperature water
225g caster sugar
150g good-quality dark chocolate (70% cocoa), callets or chopped
30g cocoa powder, sifted
65ml pure cream (35% butterfat)

Monogramed Chocolate Discs

70g good-quality dark chocolate (45% cocoa), callets or chopped
Edible gold lustre paint (See Baker’s Tips)
Wax seal (kept in freezer for at least 45 minutes)

Joconde (Almond Sponge Cake)

1. To make the Joconde, preheat the oven to 200°C (180°C fan-forced). Brush two 23cm x 33cm shallow baking trays with melted butter and line the base and sides of each with one piece of non-stick baking paper, cutting into the corners to fit.
2. Sift the almond meal and icing sugar into a large bowl. Add the whole 5 eggs and use an electric hand mixer to mix until the mixture is creamy. Stir in the flour until just combined.
3. Use an electric mixer with a whisk attachment on medium speed to whisk the egg whites and salt in a large clean bowl until soft peaks form. Gradually whisk in the sugar and continue to whisk until stiff peaks form. Use a spatula or large metal spoon to fold the egg whites through the almond mixture. Add the melted butter and fold gently together.
4. Divide the batter evenly between the prepared tins. Bake in preheated oven for 8-10 minutes until lightly golden and cooked through. Cool in the tins.
5. Carefully turn the cooled cakes onto a cutting board and cut each into one 20cm square and one 10cm x 20cm rectangle.

Coffee Syrup

1. To make the Coffee Syrup, place the water, sugar and coffee into a small saucepan and stir over medium heat until the sugar dissolves. Bring to the boil then remove from heat and set aside to cool completely.

Caramel

1. Place the sugar and water in a saucepan over low heat. Leave it to heat until the sugar has melted. Do not stir. Continue cooking until it has turned a golden caramel.
2. Meanwhile, fill your sink with cold water. Once the caramel is ready, dip the base of the saucepan in the cold water for a few seconds to stop the cooking process. Set the pan on a towel on the bench.

Hazelnut Praline Paste

1. To Make the Hazelnut Praline Paste, reduce the oven temperature to 180°C  (160°C fan-forced) and roast the hazelnuts for 10-15 minutes, stirring them every 5 minutes, or until aromatic and the skins start to crackle.
2. Wrap the warm hazelnuts in a tea towel and set aside to steam for 10 minutes. Use the tea towel to rub to hazelnuts against it and each other to remove the skins.
3. Line an oven tray with non-stick baking paper or a silicone mat. Place the sugar and water in a small heavy-based saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer over medium heat, brushing down the sides of the saucepan with a pastry brush dipped in water to remove any sugar crystals from the sides of the pan, until a deep golden toffee forms. Remove from the heat add the toasted skinned hazelnuts but don’t stir. Pour immediately onto the lined tray and set aside to cool completely.
4. When the toffee is cool, break into small pieces. Add about a quarter of the toffee shards to a food processor bowl and process until ground. With the motor running, add the remining toffee shards and process until ground. Add the salt and continue to process until a smooth paste with a peanut butter consistency forms (see Baker’s Tips).

Chocolate Hazelnut Croustillant

1. To make the Chocolate Croustillant, place the chocolate in a heatproof bowl and place over a saucepan of barely simmering water (don’t let the base of the bowl touch the water). Stir occasionally until melted and smooth.
2. Add Pailleté Feuilletine and Hazelnut Praline Paste to the melted chocolate and stir to combine. Spread the croustillant over the 20cm square layer of sponge cake on the board. Place in the fridge to set

Chocolate Ganache

1. To make the Chocolate Ganache, place the chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat and bring just to the boil.
2. Pour the cream over the chocolate and set aside for 1 minute. Stir until smooth. Set aside to cool at room temperature, stirring occasionally, until it thickens to a peanut butter consistency (see Baker’s Tips).

Coffee Buttercream

1. To make the Coffee Buttercream, combine the egg whites, sugar and salt in a medium heatproof bowl. Place the bowl over a pan of simmering water (don’t let the base of the bowl touch the water). Use a balloon whisk to stir until the sugar dissolves. Continue to stir until the mixture reaches 70°C on a thermometer.
2. Transfer the mixture to the bowl of a stand mixer and whisk on high speed with the whisk attachment until the mixture is very thick and glossy and has cooled completely to room temperature.
3. Replace the whisk with the paddle attachment and gradually add the room temperature butter a tablespoon at a time, beating well on medium-high speed after each addition, before adding the next lot. Once all the butter has been incorporated, beat in the coffee extract.

Cake Assembly

1. Remove the croustillant-coated sponge cake layer from the fridge and carefully flip it onto a on a another cutting board with chocolate croustillant facing down. Brush the sponge with about a third of the coffee syrup and then spread with half of the coffee buttercream. Place the two 10cm x 20cm sponge layers side by side on top to cover and brush with half of the remaining coffee syrup.
2. Reserve about 1/4 cup of the ganache and spread the sponge evenly with the remaining chocolate ganache. Top with the remaining layer of sponge cake and brush well with the remining coffee syrup. Spread with the remaining buttercream to cover and even the surface using an offset spatula or cake scraper. Cover and refrigerate the cake for at least 2 hours or overnight.

Monogramed Chocolate Discs

1. Line a tray with non-stick baking paper. Remove the wax seal from the freezer and place in a bowl of ice.
2. Melt the chocolate in the microwave for 10 seconds bursts on high, stirring well after each burst until the chocolate is completely melted. Spoon the chocolate into a zip-lock bag and cut a small hole in one corner. Working quickly, pipe the chocolate onto the lined try to form three discs, each about the size of a dollar coin. Immediately use the chilled wax seal to imprint the chocolate discs, holding on each for 5 seconds. Place the seal back in the ice (see Baker’s Tips) and repeat with the remaining chocolate making and imprinting three discs at a time. Set aside at room temperature to set and firm.
3. Once set use a small paintbrush to paint each disc with edible lustre gold paint to coat.

Chocolate Glaze

1. When ready to glaze the cake, carefully transfer the cake to a rack over a tray lined with baking paper. Return to the fridge.
2. To make the Chocolate Glaze. Place the gelatine sheets in a bowl and add 250ml (1 cup) of the chilled water to cover. Set aside.
3. Place the chocolate in a medium heatproof bowl. Combine the remaining 125ml (1/2 cup) water in a small saucepan with the sugar. Stir over medium heat until the sugar dissolves. Bring to the boil and boil gently, brushing down the sides of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the syrup reaches 104°C on a thermometer.
4. Remove the syrup from the heat and pour over the chocolate. Stir until the chocolate melts and the mixture is smooth.  Sift the cocoa powder over the chocolate mixture and use a balloon whisk to stir until combined and smooth. Add the cream and stir until the mixture cools to 60°C on a thermometer.
5. Use your hands to squeeze as much water as possible from the gelatine sheets and add to the warm chocolate mixture. Stir until dissolved.
6. Transfer the mixture to a jug anduse a stick blender to blend until the mixture is emulsified and smooth. Strain the glaze through a fine mesh sieve.
7. Once the glaze cools to 32°C on a thermometer pour it immediately over the chilled cake to create a smooth surface, allowing any excess to drip down the sides. Refrigerate for about 1 hour or until the glaze is set.

To Serve

1. Use a hot, dry knife trim the edges of the cake and then cut into 18 pieces (each about 7cm x 3cm). Transfer to a serving plate. Soften the reserved Chocolate Ganache by heating in 10 second bursts on high and stirring between each burst until smooth. Cool until almost a piping consistency. Spoon into a piping bag fitted with a small star nozzle. Pipe a rosette of ganache at the end of each cake portion and rest a Monogramed Chocolate Disc against the rosette to hold it. Decorate with gold leave and dust as desired.

 

Karthika based this recipe on one from https://www.homecookingadventure.com.

Prep 2 hours (+ 4 hours chilling time)Bake 30-40 minMakes 18 serves

These divine desserts petite gateaux were created by Rachel Hunt, one of our Make Me a Baker students for her graduation. A crisp, nutty, meringue base is topped with a mirror-glazed, ever-so-light honey-infused mousse surrounding a floral lavender jelly. Using a number of techniques, this recipe showcases all the fantastic new skills and confidence Rachel gained over the course of our 6-month program and, lucky for you, she’s sharing it so you can make them at home! Rachel uses 18 x 30mm and 60mm (top measurement) half sphere silicon moulds however other shapes/sizes can be used.

Ingredients

Lavender Jelly

• 6 fresh unsprayed lavender heads or 2 teaspoons
  dried culinary lavender, plus extra to decorate
• 250ml (1 cup) water 
• 110g (1/2 cup) sugar
• 1½ teaspoons powdered gelatin
• 2½ tablespoons cold water
• Purple food colour (optional)

Honey Mousse

• 5 eggs, separated
• 40g butter, diced
• 135g good-quality white chocolate chips (like Callebaut)
• 60ml (¼ cup) good-quality honey 
• 2 teaspoons powdered gelatin
• 2 tablespoons cold water
• 300ml thickened cream

Hazelnut Meringue

• Vegetable oil, to grease
• 150g hazelnut meal or peeled toasted hazelnuts
• 7 large egg whites
• ½ teaspoon white wine vinegar
• 385g (1¾ cups) caster sugar

Mirror Glaze

• 2 tablespoon powdered gelatin
• 250ml (1 cup) cold water
• 330g (1½ cups) caster sugar
• 160ml (2/3 cup) sweetened condensed milk
• 2 cups good-quality white chocolate chips (like Callebaut)

Method

1. To make the lavender jelly, combine the sugar and 250ml water in a small saucepan and stir over a low heat until sugar dissolves. Bring to the boil. Remove from the heat and add the lavender. Set aside to cool to room temperature.
2. When the syrup is almost cool, place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear.
3. Strain the jelly syrup through a sieve to remove the lavender. Transfer the gelatin mixture to a medium bowl and stir in the syrup until well combined.
4. Tint the jelly syrup with purple food colouring if desired. Place 18 x 30mm (top measurement) half-sphere silicon moulds on a tray and pour in the jelly syrup (there will be some syrup left over and you can set it in other moulds or glasses if you wish). Place in the fridge to chill for at least 4 hours, or until well set.
5. To make the honey mousse, lightly whisk the egg yolks and combine in a medium saucepan with the butter, chocolate and honey. Stir over low heat until the chocolate is just melted (be careful not to overheat). Transfer mixture to a large bowl.
6. Place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear. Stir gelatin mixture into the chocolate mixture until combined. Cover and cool to room temperature, stirring occasionally.
7. Use an electric mixer with a whisk attachment or a hand-held balloon whisk to whisk the cream in a medium bowl until soft peaks form. Fold the cream into the cooled chocolate mixture until just combined. Whisk the egg whites with a clean whisk in a large bowl until soft peaks form. Add half the egg whites into the chocolate mixture and gently fold through. Add the remaining egg whites and gently fold through until just combined.
8. Place 18 x 60mm (top measurement) half sphere moulds on a tray and pour in the mousse mixture to fill each until almost full. Remove the lavender jelly domes from the smaller moulds and press into the centre of each individual mousse, ensuring the mousse completely covers the jelly. If the jelly isn't completely covered, add a little more mousse. If necessary, scrape a palette knife across the top of the moulds so that the base of the mousse domes will be level. Chill for at least 4 hours, or until set.
9. To make the hazelnut meringue, preheat the oven to 180°C (160°C fan forced). Lightly grease 2 oven trays and line with non-stick baking paper.
10. If using whole toasted hazelnuts grind the nuts with 1 tablespoon of the caster sugar in a food processor until fine but still with some texture.
11. Use an electric mixer with a whisk attachment to whisk the egg whites and vinegar until soft peaks form. Add the caster sugar 1 tablespoon at a time, whisking well after each addition. Once half the sugar has been added start adding the rest in larger quantities, whisking well after each addition, until stiff, glossy peaks form. Use a metal spoon or spatula to fold the hazelnuts through the meringue. Spoon the meringue onto the prepared trays and spread evenly in a rectangle until about 1-1½cm thick. Bake in preheated oven for 30-40 minutes until a crisp crust forms. Remove from the oven and cool for 20 minutes on the trays and then transfer them to wire racks, still on the baking paper, to cool completely. Carefully remove the baking paper and transfer to a cutting board. Use a 6cm round cutter to cut discs from the meringue sheets. Set aside in an airtight container.
12. To make the mirror glaze, place 80ml (1/3 cup) of the cold water into a small bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated.
13. Combine the remaining water, sugar and condensed milk in a small saucepan over a medium heat. Stir occasionally until the mixture begins to bubble. Remove from the heat, add the gelatin mixture and stir until fully dissolved. Add the white chocolate chips and stir slowly until melted. Pour the mixture through a sieve into a large jug and set aside to cool to room temperature.
14. Remove the petit gateaux domes from the fridge and place on a wire rack over a larger oven tray to catch the drips. Carefully and slowly pour the glaze over ensuring the domes are completely covered. Sprinkle dried lavender on top to decorate if desired.
15. Set aside at room temperature for at least 20 minutes or until the glaze is set.
16. Use a palette knife to transfer the mousse domes to the hazelnut meringue discs and serve.

Prep 15 mins (+1 hour cooling)Bake 40minMakes 10 serves

This cake was shared by Hannah Scott as part of her Make Me a Baker program homework for Module 5.
"This sturdy but moist cake is a real crowd pleaser and a favourite in my family. To be honest, I’m not exactly sure why it’s called a Mexican Wedding Cake as I don’t think it’s traditionally served at weddings, but since my family usually make it for family gatherings and celebrations, the name has stuck. It’s super easy to make using the measure and beat method."

Ingredients

• 15g melted butter mixed with 1 teaspoon plain flour
• 310g plain wholemeal flour (unsifted)
• 2 teaspoons bicarbonate of soda
• 165g brown sugar
• 2 eggs, at room temperature, lightly whisked
• 85g slivered almonds
• 100g coarsely chopped glace ginger
• 450g tin crushed pineapple in natural juice, (with its juice)

Icing

• 75g butter, at room temperature
• 250g cream cheese, at room temperature
• 125g icing sugar, sifted
• 2 teaspoons natural vanilla extract or essence

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush a 2 litre (8 cup) fluted ring or bundt tin with the melted butter and flour mixture to grease.
2. Place the flour, bicarbonate of soda, brown sugar, eggs, almonds, glace ginger and crushed pineapple into a mixing bowl and use an electric mixer to beat on low speed until well combined.
3. Pour the cake batter into the prepared tin. Bake in preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean.
4. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool (this will take about an hour).
5. Meanwhile, to make the Icing, use an electric mixer to beat the butter, cream cheese, icing sugar and vanilla until pale and creamy.
6. Once cake has cooled completely, use the back of a metal spoon to gently spread the icing all over the cake. Serve in slices.

 

Hannah Scott (aka @thefoodstoryteller) won a scholarship to BakeClub's Make Me a Baker program thanks to SBS Food. Her rustic approach to baking is partly to thank for winning her the top spot in the competition. Stay tuned to Instagram and the blog to follow her Make Me a Baker journey over the next 6 months! In the meantime, click here to get to know a little more about her. 

To find out more about how you can be part of a future Make Me a Baker program, click here.

Photography by Hannah Scott.