The Great British Baking Show ™
Baker:
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Miranda's Chocolate Brownie Meringue Cake with Raspberry Cream
Miranda: "I'm just trying to make the cream a bit thicker so it holds together more like a sort of thicker layer rather than running out of the cake. And I'm putting in more raspberries because it's not quite sharp enough. I'm quite used to baking with a constrained time because I have little children. So actually it's quite nice not having someone trying to sit up on the worktop with me and think that they quite like to join in. It's kind of odd to have actually a period of time when I can just cook."
Voice-over: "Miranda Gore Brown lives in West Sussex with her husband Edward, and children Thomas and Eleanor. Her signature triple layered brownie meringue cake with raspberry cream is a family favorite."
Miranda: "It's going to be actually piled up. I'm going to do it not just as a tray bake. I'm doing it like a Victoria sandwich style. No I'm going to do it in two tins. Each tin is going to have a thin layer of brownie meringue on top with it. Yes. One of them is going to have peaks."
Voice-over: "Miranda's signature cake has to be baked twice, once for the brownie bottom and once for the layer of meringue."
Paul Hollywood: "It's going to be a surprise. I haven't seen it before. A brownie. You've got to get that just at the right moment, that it's got a crust on top, but it's a little bit soggy in the middle. Then she's going to put the meringue on top. It'll take away the crispness, but if she does it at just the right time, I can see that it's going to work."
Paul Hollywood: "I think that what's going on in that cake is beautiful. It does look as it says on the tin - brownie meringue with raspberry cream. It's the raspberry cream. I have an issue with the color. If it was folded in with raspberries. You freeze the raspberries and fold that into freshly whipped cream so as it defrosts you get the whole lots of raspberry in there."
Mary Berry: "With the thick layer on the top you can really get that extra texture."
Paul Hollywood: "I like the texture because what I'm getting is the nuts as well. For me it's just the color of that cream ..."
