8/15/17 – Great British Bake Off (w/ Ben Smith)

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Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

This week is Guest Week here at FCT, and I’m inviting friends and supporters of the site to craft some of their own questions! Today, we have questions from Ben Smith, a software engineer in Somerville, Massachusetts. A baking man himself as evidenced by his Instagram here, I was glad to get Ben to write about THE food programme. Everything after this point was written by him. Enjoy!

1. The closest the Great British Bake Off has had to a real controversy is “Bingate”, when a contestant threw their Chocolate, Black Sesame-Seed, and Coffee-flavored WHAT into the trash after another contestant had left their freezer’s door ajar?

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Question 1

2. A Religieuse à l’ancienne (an example of which is shown below) is a tower of eclairs and custard in the shape of what type of religious figure?

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Question 2

3. Let’s talk royal cakes:

a. A traditional New Orleans king cake can have a cream cheese, praline, or marzipan, but always includes what trinket baked inside one piece?

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Question 3a

b. The traditional British sponge sandwich cake is named after which queen?

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Question 3b
c. Princess cake was originally called grön tårta because of its green icing cover, but got a name change after the princesses of what country became fond of it?

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Question 3
4. GBBO did an entire challenge all about mirror glaze cakes, which have fancy finishes like the one seen below.  What less-than-kosher, definitely-not-vegan-friendly ingredient gives them their shine?

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Question 4

5. Finally, match the descriptions of these desserts that are waaaaaay too fussy for me to attempt baking with their name:

Charlotte Russe
Dampfnudel
Ile Flottante
Spanische Windtorte

a. Concentric rings/discs of French meringue and baked in the oven for structural stability, then stacked, filled with cream, and decorated with Italian meringue for shine.
b. Dough is divided into 10-12 rolls and poached in butter, milk, and sugar until golden brown and carmelized
c. Ladyfingers surround a fruit-flavored cream set with gelatin
d. Meringue is shaped into quenelles and poached in milk, cream, and vanilla, then served with a pool of creme anglaise made from the poaching liquid.
Thanks again to Ben for crafting today’s questions! Stay tuned for tomorrow’s Guest Week edition, where we’ll be talking about the national pastime!
ANSWERS BELOW:
1. Baked Alaska.  Shown above is the one made by Diana, who claimed to have accidentally left the freezer door containing Iain’s Baked Alaska open when putting hers in to set.  She left before the next episode could start for “health reasons”, so we’ll never know if it was deliberate sabotage.
2. A nun.  I know, it doesn’t really look like a nun (or that appetizing, frankly), but it’s a nun.
3a. A plastic baby
3b. Queen Victoria.
3c. Sweden.  Your local Ikea sells a ton of these.  I’m more into their apple cake, frankly.
4. Mirror cakes get their gloss and shine from gelatin.  Mmmm, bones…
5a. Spanische Windtorte – despite the name, it’s Austrian, not Spanish.  I can barely make one type of meringue, much less two, and lack the patience to pipe one of these out AND make little fondant violets to decorate it with.
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5b. Dampfnudel.  These little guys look tasty but definitely fall in the “I would like someone else to make these for me” category of bread.
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5c. Charlotte Russe.  My favorite from a few seasons ago went out on this challenge after his strawberry filling wasn’t fully set and started to seem through the ladyfingers 😦
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5d. Ile Flottante (or Floating Islands).  This one’s pretty to look at, especially with the spun sugar on top.
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