Baking With Mary Berry Read Online Free

and rub in 4 tbsp of the butter. Stir in the yeast and sugar. Make a well in the middle, add the lukewarm milk and eggs, and mix to a soft dough.
    2 Turn the dough onto a floured surface and knead for 10 minutes or until smooth. Shape into a round and place in an oiled bowl. Cover with oiled plastic wrap and leave in a warm place to rise for 1 hour or until doubled in size.
    3 Turn the dough onto a lightly floured work surface and knead for 2–3 minutes until smooth. Roll out into an 8 x 14in (20 x 35cm) rectangle. Dot the top two-thirds of the dough with half of the remaining butter. Fold the bottom third up and the top third down to form a parcel. Seal the edges, then give the dough a quarter turn so the folded side is to the left.
    4 Roll out the dough into an 8 x 14in (20 x 35cm) rectangle as before. Dot with the remaining butter, fold, and chill for 15 minutes. Roll, fold, and chill twice more.
    5 Preheat the oven to 425°F (225°C). Divide the dough into 4 pieces. Shape and fill the pastries . Arrange on buttered baking sheets and let rise in a warm place for 20 minutes. Brush with beaten egg and bake for 15 minutes or until golden brown. Transfer to a wire rack.
    6 Mix the water and confectioners’ sugar and spoon a little over each pastry while still warm. Decorate kites with sliced almonds and pinwheels with glacé cherries. Let cool.
    Danish pastries
      
    Heavenly chocolate cake

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    Cuts into 8 slices
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    Special equipment deep 8in (20cm) cake pan
    Ingredients
    9 tbsp butter, plus extra for greasing
    7oz (200g) dark chocolate, broken into pieces
    2 tbsp water
    3 large eggs, separated
    1 / 2 cup granulated sugar
    1 / 2 cup self-rising flour
    1 / 2 cup ground almonds
    Fudge frosting
    9 tbsp butter
    3 / 4 cup cocoa powder
    about 6 tbsp milk
    4 cups confectioners’ sugar, sifted
    white chocolate curls to decorate
    Method
    1 Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper.
    2 Put the chocolate in a heatproof bowl with the butter and water. Place the bowl over a pan of hot water and heat gently, stirring, until the mixture has melted. Cool.
    3 Combine the egg yolks and granulated sugar in a large bowl and beat together with a hand-held mixer until fluffy and very light in color. Stir in the cooled chocolate mixture. Carefully fold in the flour and ground almonds.
    4 In a separate bowl, whisk the egg whites until stiff but not dry. Fold into the cake mixture, gently but thoroughly. Pour the mixture into the prepared pan. Bake for 50 minutes or until well-risen and firm to the touch.
    5 Let the cake cool in the pan for a few minutes, turn onto a wire rack, and peel off the lining paper. Cool completely. Make the fudge frosting: melt the butter in a pan, add the cocoa powder, and cook, stirring, for 1 minute. Stir in the milk and confectioners’ sugar. Beat well until smooth. Let cool until thickened.
    6 Split the cake in half horizontally and sandwich the layers together with half of the fudge frosting. With a palette knife, spread the remaining frosting over the top and sides of the cake. Decorate with white chocolate curls.
    Heavenly chocolate cake
    Chocolate & beet cake

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    Cuts into 8 slices
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    Special equipment 9in (23cm) springform or loose-bottomed cake pan
    Ingredients
    10 tbsp soft butter, plus extra for greasing
    1 cup light brown sugar
    3 extra large eggs
    3 / 4 cup cocoa powder
    1 1 / 2 cups self-rising flour
    1 / 4 cup milk
    8oz (250g) cooked beets, peeled and coarsely grated
    Chocolate fudge frosting
    4 tbsp butter
    1 / 3 cup cocoa powder, sifted
    3 tbsp milk
    2 cups confectioners’ sugar, sifted
    Method
    1 Preheat oven to 350°F (180°C). Lightly grease the pan and line the bottom with parchment paper.
    2 Combine all the cake ingredients, except the beets, in a large bowl. Beat with a hand-held mixer until smooth, then fold in the beets. Spoon the mixture into the prepared pan.
    3 Bake for 45–55 minutes until the cake is