This delightful dessert, made with doughnuts, salted caramel cakes and custard tarts will blow your mind.
To make the doughnuts, place the warmed water, warmed milk, yeast, and 1 tbsp sugar into a large bowl and leave until frothy and active.
Add the butter, flour, eggs and remaining sugar into the mix and stir with a knife until it forms a sticky dough.
Turn onto a lightly floured surface and knead until smooth. Place into a lightly oiled bowl and cover with plastic film before placing into the proving drawer for 30-40 minutes or until doubled in size.
Turn the proved dough out and knead for another 5 minutes until smooth.
Roll 1 tbsp of the dough into balls and place onto a lined baking sheet. Place back in the proving drawer until doubled in size, about 30 minutes.
Preheat the deep fryer to 180C and cook the doughnuts in batches for 1 minute on each side or until golden brown.
Roll the finished doughnuts in castor sugar
To make the jam for the doughnuts, place the sugar, fruit and lemon juice into a large saucepan and stir as the fruit breaks down. Add the halved lemon skin and pith.
Bring to the boil while still stirring. Keep it at a rolling boil, not letting it overflow and froth too much. Remove the lemon half.
Keep at the rolling boil for 10-15 minutes. Perform a check by placing a drop of jam onto a cold plate and checking if it sets.
Remove from the heat and allow to cool.
Grease and line two 6 inch cake tins with butter and baking paper. Preheat the oven to 180C.
Using the stand mixer and the paddle attachment, beat the butter and sugar together until light and fluffy. Measure out the dry ingredients.
Scrape down the bowl, add the egg yolks and beat for a further two minutes. Add the milk and vanilla and stir gently to combine. Place the dry ingredients into the wet and stir until combined. Divide the batter between the tins and place into the 180C oven for 20-25 minutes or until cooked through. Cool.
Prepare the frosting by placing the egg whites into the bowl of a stand mixer and beating to the soft peak stage.
In a medium sized pot, combine the water, sugar, corn syrup and salt over a medium heat. When the mix reaches 115C, remove and drizzle into the beating egg whites. Beat until cooled to room temperature and start adding the butter until a smooth yet stable consistency is reached.
Make the salted caramel by combining the sugar, water, corn syrup and salt in a medium sized saucepan and placing over a medium heat. Swirl the pot to combine. Allow it to reach the dark amber colour before CAREFULLY adding the cream and stirring. Whisk until smooth and allow to cool, possibly in the fridge.
Pop the popcorn in a large saucepan with 1 Tbsp oil, taking care not to burn it. Sprinkle generously with sea salt before piling on top of the iced cake.
Make the rough puff pastry by placing the sieved flour and salt into a large bowl and rubbing the cubed cold butter in. Ensure there are still LARGE chunks of butter and some loose flour.
Add 2/3 of the water and mix until a stiff dough form. Once again, ensure there are chunks of the butter visible. Add more water if necessary. Cover with cling film and rest for 20 minutes in the fridge.
Remove the dough and form into a rough rectangle and roll in one direction until it’s about 20cm by 50cm. You should have a marble effect with the butter. Fold one half to the middle and the other half over that and turn 90 degrees before repeating this step. Rest again for 20 minutes. Roll the rectangle of dough into a tight spiral and cut rounds with a knife before rolling slightly thinner.
Spray 2 mini muffin tins with oil and slot a round of dough in each. Place in the fridge until needed.
Preheat the oven to 220C. To make the custard place the sugar and water into a small saucepan over a low heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat and cook until the sugar reaches 112C.
Meanwhile, place 125ml of the milk and the flour into a heatproof bowl and whisk to remove lumps. Place the remaining milk and raspberries into another small saucepan and heat until almost boiling. Stir into the flour mix and whisk to remove lumps. Stir in the cream and yolks. Add the sugar syrup in a slow, steady stream, stirring until combined. Cool for 10 minutes.
Spoon 3 tbs of the custard into each pastry case and bake for 15 minutes. Increase the oven temperature to 250C and bake for a further 5 minutes or until the custard blisters.
Make the fairy floss by heating a few tablespoons of the pink sugar in the fairy floss maker and collecting the strands on the handle of a wooden spoon. Place a fresh raspberry on top of each tart. Form into small mounds and place on top of each tart for serving.
Place the cake on the top tier and scatter the remaining two desserts on the bottom two tiers among the ivy.
Nutritional analysis per serving (52 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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