The Great British Baking Show ™

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The Great British Baking Show ™ Season 12

Signature Dish:

Patisserie-style Layered Slices

About the dish ...

Host: "For your semi final signature challenge, the judges would like you to bake eight patisserie style layered slices. Your layered slices need to be identical, and when cut into, they should hold their form, displaying those beautiful layers. The judges will be looking for technically flawless, high end bakes."

Prue Leith: "I love patisserie week because it gives the baker the chance to show how skillful they can be. We're asking for eight identical layered slices."

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Which bakers were in The Great British Baking Show ™ tent?

What The Great British Bakers ™ served up

Giuseppe: "So my layered slice is inspired by a quintessential italian cake, which is tiramisu."

Voice-Over: "Giuseppe is giving his tiramisu slice a twist with a layer of sultanas stewed in marsala wine between the traditional coffee soaked sponges and mascarpone pate a bombe."

Tiramisu Slices

Chigs: "I am making a raspberry and chocolate slice. I want to make sure the flavor of the raspberry comes across more than the chocolate, basically, because I know the chocolate can be a little bit more overpowering, but I want that raspberry to really punch around the face."

Voice-Over: "With a slender layer of chocolate ganache sandwiched between jaconde sponges, supporting a raspberry mousse, thin coating of raspberry jelly, and delicate decorations. Chig's slices will be the epitome of Parisian elegance."

Raspberry and Chocolate Slices

Crystelle: "It's got coconut and black sesame dacquoise, a yuzu curd, black sesame almond jaconde, and then a white chocolate and coconut tully meringue buttercream. And those layers are repeated again. Then I've got a layer of white chocolate ganache, and then pipe with some whipped cream. They're very simple. Very, very simple. "

Voice-Over; "Crystelle's going way beyond the three layers demanded by the brief. She'll use sesame to flavor not just her four layers of sponge, but a caramel brittle that sits at the end of pipe chantilly cream, designed to help balance the sharp Yuzu curd."

Yuzu, Coconut and Black Sesame Slices