12/14/2020 Mary Berry's fondant fancies recipe - BBC Food

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Poele lui Mary Berry

Preparation time Cooking time

30 mins to 1 hour 30 mins to 1 hour

Serves Dietary
Makes 25

Surprindeți-vă prietenii (și într-adevăr pe voi înșivă) cu un lot din aceste fantezii
de fondant de casă. În plus, există o mulțime de distracție în alegerea propriilor
culori și arome.

Echipament și pregătire: Veți avea nevoie de o pungă pentru conducte, un mixer

de sine stătător și o cutie de 20 cm / 8 in.

De Mary Berry
De la Marea Britanică Bake Off

Ingrediente

Pentru burete
225g / 8oz făină auto-crescătoare
225g / 8oz unt întins sau înmuiat
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12/14/2020 Mary Berry's fondant fancies recipe - BBC Food
225g / 8oz unt întins sau înmuiat
225g / 8oz zahăr tos
1 lămâie , numai coajă rasă
4 ouă de crescătorie liberă

Pentru cremă de unt

250g / 9oz unt nesărat , înmuiat
200g / 7oz zahăr glazură

Pentru toppingul de marțipan

3 linguri gem de caise
200g / 7oz marțipan

Pentru glazură și decor

1 kg / 2lb 4oz glazură de fondant alb
150ml / 5fl oz apă
colorant alimentar (orice culoare)
aromatizant (orice aromă)
100g / 3½oz ciocolată neagră

Metodă
1. Preîncălziți cuptorul la 160C / 140C Ventilator / Gaz 3. Ungeți și tapetați
o tablă pătrată de 20cm / 8in cu două benzi de hârtie pergament.
2. For the sponge, beat together all the sponge ingredients until smooth.
Tip the cake mixture into the tin and tap lightly to level out.
3. Bake for about 40 minutes, or until a metal skewer inserted in the middle
comes out clean.
4. Allow to cool in the tin for 10 minutes, then turn out and allow to cool
completely on a wire rack, before putting in the fridge to chill (or
alternatively place in the freezer for a few minutes until chilled but not
frozen).
5. While the cake is chilling, make the buttercream. Beat together the
soened butter and icing sugar in a bowl until lighter in colour, and
smooth.
6. Place 100g/3½oz of the buttercream in a piping bag and allow to slightly
firm up in the fridge. Keep the rest in a bowl for the cake sides.
7. For the marzipan topping, heat the apricot jam in a small saucepan and
sieve it into a bowl.
8. Brush the top of the cake with the sieved apricot jam.
9. Roll the marzipan out very thinly, cover the top of the cake and chill
again.
10. Cut the cake into 25 equal squares (each 4cm/1½in square). You may
need to cut off the edges if they have rounded and pulled away from the
sides of the tin - all the edges must be straight and neat.
11. Cover four sides of each square with buttercream (not the marzipan top
or the base). Using the buttercream in the piping bag, pipe a blob in the
centre of each square on top of the marzipan. Leave to set in the fridge
for 20 minutes.
12 F th i i dd ti t th f d ti i i t ll b Pl
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12/14/2020 Mary Berry's fondant fancies recipe - BBC Food
12. For the icing and decoration, cut the fondant icing into small cubes. Place
in a sturdy free-standing mixer with a paddle. Churn the icing until it
stars to break down, adding a splash of water if it's too hard. Very
gradually add the water - the icing will become smooth and more liquid.
13. Add flavouring and food colouring to taste - be careful not to add too
much at once, you can always add more but can’t undo it!
14. Melt the chocolate either in the microwave or in a heatproof bowl set
over a pot of simmering water (do not allow the bottom of the bowl to
touch the water). Once melted, place the chocolate in piping bag and set
aside.
15. Take the cakes out of the fridge and place one onto a fork.
16. Dip each square into the icing one at a time and carefully set onto a
cooling rack, with parchment underneath to catch the drips. Try not to
get finger prints on them - for this reason it is best to insert the fork at an
angle so that you can slide the cake off onto the cooling rack easily.
17. Leave the fondant to set, but do not put in the fridge as the icing will lose
its shine.
18. Folosind punga de ciocolată topită, stropiți ciocolata peste fiecare
fantezie într-un model în zig-zag.
19. Se lasă să se fixeze și apoi se așază pe un suport de tort pentru a servi.

CRĂCIUN
REȚETE

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