Paul Is Enamoured By Iceland's Coolest Baker | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes look at that are the world's best baking cities i love coming into bakeries from the historic streets of palermo to the multicultural city of san francisco welcome to city based [Music] city bakes has actually taken me to the furthest northern point i've ever been to on the planet reykjavik iceland what awaits me is a landscape of volcanoes snow and ice what on earth can they grow to bake here this is gonna be absolutely fascinating this time baking like i've never experienced before this is outside cooking on another scale i meet icelanders putting their spin on classic bakes that is proper bread and locals who bake without rules if i do it like this i get this i show you how to bake my icelandic cake with yogurt right the way through the sponge what we've got is something that's unique and peanut turtle my recipe of a traditional layered cake they have it straight from iceland welcome to city bakes in reykjavik it's my first morning in iceland's capital city it's now 11 o'clock quarter past 11 in the morning and it's still dark the sun's coming up but it's very very slow only three hours four hours of daylight here in the middle of winter so it seems to be permanently in a twilight although iceland is a huge island its population is only 130 000 people and nearly two-thirds of those people live in or around reykjavik i'm here to explore the baking these icelanders love but first i can't resist a little bit of sightseeing how's about that for a church look at that it's the tallest building in reykjavik and it's been built with concrete cover in the outside to sort of look like cascading volcano that is a cool church and guess what the best view of the city is right up there above the clock i hope it's not too many steps ah good there's a lift [Music] pretty cool view iceland was one of the last places on earth to be settled by humans when the vikings arrived here in the 9th century look at the backdrop see the snow the snowy mountains the volcanoes because don't forget the volcano that stopped all the air traffic years ago this erupts regularly every four years on average we are due for one before i head out i need to get myself kitted up icelandic style [Music] so i'm thinking knitwear i was checking with itchy really sensitive skin yeah could be the one did they have this thing small unfortunately not so i've chosen this one very icelandic now i'm not really here for the icelandic fashion so i'm heading just outside the city to visit some extraordinary baking that could only happen here i've been driving for about 5-10 minutes and all of a sudden the terrain starts changing it's quite imposing it's quite wild when most people think of iceland they think of this remote rugged cold so beautiful look at it it's a stunning landscape but one that is difficult for growing grain barley was one of the few crops that could survive iceland's poor soil and short growing season it's perhaps why iceland doesn't have a rich history of baking in fact there was no professional bakery here at all until the early 19th century i'm fascinated to find out how the icelandic people have turned this volcanic landscape to their advantage people in iceland don't shy away from the volcano they embrace it i'm gonna go and meet someone who's harnessed the power of the volcano so what i'm gonna take you to is a bakery that bakes like no other bakery i've ever been to in my life i'm really looking forward to this this is going to be very very special nestled in the mountains just outside reykjavik is the small town of evergarden and it's the home to baker alma hello how are you doing your eyes very good amar makes european style breads but also something uniquely icelandic that i've never seen before i'm the third generation of bakers here in this house and we always made the geothermal bread 70 years geothermal ovens are different from these conventional ovens that i'm used to in fact i don't actually know what they are we always go outside to do it because iceland is a volcanic landscape it has places where the heat erupts near the surface there's geezers and hot springs known here as geothermal parks for generations the bakers have harnessed this heat and build their own unique ovens so what inside this is the geothermal so you've got it on a pipe that comes around and feeds these over here is the geothermal park yeah see from there it then gets fed to here so you're effectively steaming your bread yeah basically wow okay and steaming here for 18 hours is one of his special rye breads can i take it inside yeah absolutely it's cost alma nothing but time to finish this life so what is this made from we have red flour yeah sour milk yeah water i've sugar seen anything like it in my life that is incredible can i cut a little slice off to have a look it's amazing i mean this is made by mother nature and father nature it's just the texture is a little bit like a cake it's it's like a sponge pudding yeah it looks like a sponge pudding let's have a quick look it is the most amazing thing i've seen been baked using nature thank you that's delicious now all i want to do now is get stuck in myself can we make something together yeah we can do that almar suggests we celebrate my visit by doing a bit of an experiment he's been working on a recipe for a fruit loaf that uses icelandic barley this is going to be fascinating first we use the sour milk yep in there yeah in with that sour milk goes the barley flour the star of this bake potter okay there's your rising agent going in the cranberries is it big enough with all this we're using rich fruit dates and cranberries then sugar do you have to use a lot of sugar when you're doing these geothermal stuff to get the color it's traditional that was it yeah you am i can argue with tradition orange syrup will give a bit of an extra zing after a few minutes mixing it's transferred into an unusual cooking pot a reused plastic bucket yeah that's lovely don't just put a lid on it and go to the geothermal pot and we're gonna bake this one right amongst the hot springs and geezers next door it's exciting [Music] this is the geothermal park here it's incredible it's like being on an alien planet underneath here we have active volcanoes underneath yeah and this is what's heating the water and sending it up yeah it's just incredible this town was built around this area yeah deliberately yeah because it's cheap to heat up the house oh something bubbling over there there's some bubbling there it's a small kaiser yeah yeah yeah that's brilliant okay here we have that here's our oven yeah i am here the steam has a faintly sulfurous smell to it it's not unpleasant let me just put it inside it's about half a minute see you little fella yeah this is outside cooking on another scale we're gonna come back with tomorrow and we'll check it out yeah knowing though it's this that's gonna cook the bread is incredible the earth is alive it's bubbling every inch of that water that runs through here you can boil an egg in you couldn't touch it you scold yourself oh died down now it's just amazing it's mother nature at its best our pot is going to be sitting in the volcanic steam for a good 18 hours i'll be back tomorrow to taste it i've already seen some amazing baking and i can't wait to see what else this city has to offer [Music] over the last 20 years international baking has had a big effect on reykjavik's baking and nowhere more so than one of the most popular bakeries in town this looks pretty good sandhol bakery has been family run since the 1920s and the current baker is the multi-award-winning askier sandhold hello hello under his father this place was a traditional icelandic bakery and a skier still makes the deep-fried sweet dough twists from that time known as do you remember these as a little boy yes i remember this my father still loves this a lot and if i don't have it in the store does he show it he shows up and makes it the family tradition is to serve them with skier a yogurt which is peculiar to iceland skin is extremely dry so i mix it with a little bit cream to make it a little bit more nice we can just cream this and for some sweetness an icelandic blueberry coulis but you should try lovely the blue brick the cream the yoghurt the kleiner together is a really nice rounded dish whilst the cleaner belongs to his father's time a skier's own baking has influences from much further abroad this is a pumpkin whole wheat bread sourdough and this one is made with 10 dry i'm buying it two different companies in italy yeah and then we sometimes get some experimental flour from saudi arabia and different places because we really wanted to find flowers which would interest us don't look at that great crumb great structure and a great flavor i didn't expect to find such exotic flowers in iceland but croissants of course well they're baked everywhere but even these the skier is rethinking in iceland they make croissants by just taking their french bread though i really want to make a really nice proper croissants so i take the milk and the butter and the salt and the sugar i melt it all together and then i put i make a croissant syrup he ferments this unusual syrup for three days which gives an extra flavor to the final dough he's so particular he even has his own butter made for him the fat quantity in the butter was 70 when i started so i went into process with them working with them and i changed their batter into 81 nice color inside it tastes good you're changing the french croissant into an icelandic one you're bettering the queso yes if a friend's tourist comes to iceland to taste my croissant i want him to miss it when he goes back to france and then my goal is achieved this guy is bold who dares to be better than the french at croissants i love seeing baking that's been thought through it's not stuck in a rut that is the future of icelandic bacon right there komingo a hipster baker making sourdough like i've never seen before i don't have a proper recipe for the bread that's also the fun part and i make my icelandic inspired sponge cake now what we've got is something which is unique it looks good [Music] i'm exploring the capital of iceland reykjavik and i'm beginning to realise how unique it is i'm actually on my way to what's alleged to be one of the coolest bakeries in reykjavik and it's run by a guy called august looks pretty funky don't we on a saturday morning locals flock here for their fresh loaves i've come a bit later to avoid the masses and to meet the man behind all the fuss i'm august lovely to meet august august is one of the new wave of bakers in the city and he's very much doing his own thing how did you get into bacon yeah when i was a teenager i needed to take an apprenticeship and i knew at the bakery i got free donuts when i was off i knew i would go home with something so that's why i choose the bakery then i moved to denmark and finished my education there equipped with new skills he came home to reykjavik to bake okay i can only see three different types of bread is that a reason for that i mean keep it simple can i see your product let's have a look let's have a look this is a danish flower called ireland it's very common thing in denmark yeah and wow where is it only with sourdom yeah and salt and wheat that's it i don't have a proper recipe for the bread that's also the fun part yeah so you go you go by the field yeah and i put asmr outside like it's got a lovely flavor i can taste the zing from the sour which is quite potent the crust is fantastic that is a great sourdough that one is incorrect and corn is one of the earliest wheats first growing 5 000 years ago that's got a much nuttier smell much much nuttier it's crispy imagine that toasted in the morning with a little bit of jam should you make that one absolutely i'm intrigued by august low fuss approach this is a danish flower and produced in denmark in coal quite expensive extremely expensive extremely good [Laughter] you're operating in quite a small area right yeah i like it i'm lazy as well so i don't like to work work too much and here we have the sourdough my recipe is quite simple we put two and a half liter of sour toe each pack he blends his expensive iron corn with regular flour to get the perfect mix do you know what the protein level is okay and to be honest i'm not i'm not a nurse okay and i don't know why some of the things happens that i'm doing it's just happening if i do it like this i get this i love it i love the haphazard nature but it just works august's freestyling technique is really unusual baking is considered normally a precise art but not in this bakery it starts with 30 liters of water and then i just add an antennae constantly yeah after a long 24 hour proof it's baked straight away the dough is very wet and just sprinkle with pumpkin seeds and barley now when we cut it like in half cut it and then i just so it doesn't stick to the loader yeah it's kind of tricky handling dough this wet it's a bit it's too big it's too big this i normally have one about that big it's massive it's easier to work with when you have it so big you go see that's the trick he doesn't need or shape his dough it's just stretched that's basically how we do all our bread like we're not spending time on on shaping weighing and all that yeah yeah but on the other hand people get also different sizes of bread and they just accept it [Laughter] should you load it yeah and with that it's baked well gus might not be baking by the classic methods but it works for his customers [Music] earlier in my visit i tried the icelandic yogurt skier it has been part of iceland's diet since the 9th century but recently i've seen it for sale back home in england i'm intrigued to discover what it is so to help me find it on the supermarket shelves here i'm meeting local food author ava lafey lovely to meet you lovely to meet you here and she's offered to show me how skier can be used in baking the texture is a bit like yogurt maybe thicker but it's the one of the oldest dairy products we have in iceland this is like the plain original skirt well it is like a yogurt then isn't it it's like it's more sour than a yogurt it's more thicker skier is said to be healthier than many similar yogurts it's often almost fat free with higher protein and calcium levels my grandma used to give this to me so like she put sugar in it and cream and we got it like every night and my grandma used to eat it all the time and now these days because our generation they need more sugar and more flavor so these brands this with chocolates baked apples vanilla so the the kids tended to go from nowadays they tend to go with the more flavored ones but the older generation they go for the original ones you got one yep that's not the only thing i would like to try out right because the liquid when they were doing this back in the days the liquid that you drain out of the skin yeah called mesa people used to drink that right don't know do not be afraid but people used to drink this and but they said it was like the healthiest drink you can get do we need that as well yeah i'm gonna we're gonna taste it take a shot of it why not okay don't be so excited i'm a little bit nervous i've used yogurt in baking for years so how skier works in ava's recipes back home i can't wait to see it's a bit windy isn't it no it's not okay it's not better i put my shorts on here we got that like vanilla old-fashioned skid cake now this is a set cake so you've got skier in there have you got icing sugar in there icing sugar and little bit of vanilla beans it looks good [Music] i thought ski was going to be quite sour but it's been sweetened beautifully and actually the jam on the top again adds another layer of sweetness so actually together biscuit the cheesecake and then the topping yeah that's a fantastic cheesecake that's great i love that yeah and i would like to try the skirmisher i'll go on them ava's replaced mascarpone with skier so this should be a healthier low-fat version of tiramisu that's a nice term i say could you like feel the difference of using mascarpone cheese and skit can't it's different i like that no i like that yeah okay now whether this mia said tastes as good i'm not sure there you go cheers of course it's the liquid by-product from making this skier oh that's sharp isn't it my granddad used to drink this all the time and we were like we were gonna smell it and ah disgusting yeah but it's it's better than i thought it would be because i haven't tasted many years right now it's my sense yeah it's my turn to bake skir i've made yogurt cake before and i'm thinking skier could be in replacement of the yogurt to create quite a light sponge my recipe uses ski as part of the sponge mixture which should keep it really moist and i've also got it layered inside with jam in place of cream so what we've got we've got the eggs gonna crack them straight in you're actually teaching me because i never use skirt in this kind of baking i use it in like fresh cakes like just with whipped cream so you're teaching me how to bake i'm using vegetable oil sugar and the star the low fat skier so it gives us a little bit of a whisk to the wet add the dry plain flour baking powder and ginger i love baking because it reminds me of my family my grandmother my mother the home was always filled with cake smell when it's blended and smooth fill two-lined tins i'm just gonna relax it down to the corners why do you do that it's just to equal it now just level it out a little bit this needs around 25 minutes to bake thank you very much and once cooled it's ready for filling now i'm going to put skier in the middle i'm going to dollop it onto the cake i'm really excited i'm testing it it looks good now i've got this rubber jam rhubarb jam yeah okay so i'm just gonna put a little drizzle of this on the top [Music] okay so i'm just gonna put some of this through the skewer to get a nice blend then place the other sponge on top with a little dusting of icing sugar to finish beautiful now what we've got is something which is unique something that eve has not tried before but i think you need to try a little slice there it is my delightful icelandic inspired skier sponge cake i loved how you use the icelandic ingredient skit and to make this big cake i've never done it before and i can't wait to show my family and friends coming up i head back to the geothermal park with alma to taste our barley bread it's really good that's special there and i visit a restaurant serving iceland's most traditional dishes i mean that looks hideous iceland is turning out to be a land of fists for me i've left a bread baking in geothermal steam overnight better come back with tomorrow and check it out yeah and discovered skier a healthy icelandic yogurt a short drive outside reykjavik is somewhere i've been fascinated to see for years it's the famous blue lagoon yeah look at it that's it over there look at the steam pouring off it [Music] this is iceland's biggest tourist attraction locals started bathing here in this man-made pool in the 1980s and soon found that the mineral rich water helped calm many skin complaints [Music] but no i'm not going for a dip swimming pools have never really been my thing what i love is this incredible landscape there's something magical about being surrounded by what is basically a little lava flow this is all the lava from an eruption but if you look at this here look at the colour of this water come here look at this that power station over there they're pumping up the geothermal water from the ground and it's really hot i mean it's boiling you could boil an egg in it it's cooled off during the rotors and then it's pumped into these pits and the one round the corner there is where the people bathing it's 40 degrees it's like a hot tub but it's so spooky it's like being on another planet it is really strange growing up in the world never thought i'd see places like this i've never seen lava in almost its purest form this big bulky aggressive black rock that it's quite imposing and it's everywhere in iceland the whole island is like this it's cooler in it yeah back in the city i've come to meet a young guy who's keeping the cuisine of old iceland alive in these modern times in a converted salt factory chef stanis svenson and owner elmer blattman have set up a restaurant they have offered to cook up a couple of dishes for me which they promise will be like nothing i've eaten before this is where it all came from this is where it came from their guiding principles were all recorded in the 1940s in this book by helga sierra dottie she's a legend this lady she traveled across the country talking with farmers talking with housewives talking with icelandic people finding old recipes and she put it all down for us she's the god bullet yeah she's a godmother our main focus is the icelandic population we we want to make them and make them feel proud of their icelandic food tradition and discover it again sounds great i'm hungry bring it on so paul this is the card's head i did not expect this doesn't it look a bit scary a little bit colorless this is a long way from fish fingers it's the same fish icelandic cod but the recipe glazes it with seaweed and chicken stock [Music] i mean that looks hideous yeah it does while the head gets a good roasting they have another recipe for me you've done plenty of meringues in your life right so let's try something different i have a lamb's blood right so we're going to do a plot meringue delicious but we're gonna spice it up a little bit with a thyme and some bilberries blood meringue yeah yeah go on okay let's go there are no egg whites in sight okay blood just a pint of fresh lamb's blood sugar little bit of sugar and the special herbs i can't believe that a blend of blood sugar and herbs can possibly be a meringue but once baked and served very prettily with skin yogurt and berries it looks quite presentable dig in okay i mean you can taste the iron actually it tastes like a meringue yeah beside me tastes like a sweet meringue you wouldn't notice blood in there the blood meringue is delicious i can't believe i'm saying that the cod's head has now had a good 40 minutes roasting voila now that looks 10 times better than it did before as it's roasted gently the glaze needs a blast of heat to caramelize yes before it's ready the feasting gone it's beautiful must dig in best parts but of course it's a lot of meat on top here underneath the ice [Music] it tastes nothing like how it looks it's beautiful it's barbecue flavour cod which is meaty it melts in the mouth i am really shocked and it's not very often i'm lost for words clearly the icelanders in history were frugal and had to use everything but as the recipes prove they understood good flavors what you just introduced me to is um this young lady's food and you kept it alive so it's a good shock absolutely that food is unbelievable thank you thank you [Music] yesterday i visited a baker who bakes using the natural geothermal heat coming from the ground around his bakery we experimented with making a fruit loaf using icelandic barley flour and this evening i'm returning to bring the loaf out of the ground this is going to be curious my first geothermal baking experience [Music] alma hey how are you nice to see you again you're nice oh yeah how's the bread do you think it's good yeah we see all right so look at it somewhere in all this sulfurous steam is our experimental bake all right let's have a look uh yeah there it is right let's give this a go shall we [Music] with his bakery clothes for the day we're going to test the loaf in the community greenhouse which because of all the free heat from the ground is able to support icelandic banana plants and grapes this country's nuts what i'm smelling alma is a christmas pudding just pop it on wow i've got to cut into this oh it's roasting look at that grab yourself a piece thank you it's really good that's special good experiment yes it isn't like almar's usual rye bread the barley and dried fruit are blended together to create a perfect slowly steamed pudding you've got a slight back note of barley in there it's fruit chair much more fruitier yeah it's sweeter do you think it's yeah that's the fun of me because there's less sugar in this bread i think it's the fruit that's carrying the sugar so it's better for you and it costs nothing to bake it and we're also using icelandic barley yes you are yeah it created something that's unique but it's been baked by the earth itself it's very special i'll remember that bake the first time i've been a part of baking something that's using a volcano's heat to heat the water to cook the pudding i need to take this back to the uk if you don't mind burma this is a volcanic christmas cake [Music] that is fantastic thank you very much armor much appreciated you're a hero thank you leaving the warmth of the greenhouse makes the icelandic nights seem colder the temperature has dropped in the last hour or two i know it's gone dark but this has been one of the colder nights there is a slim chance that if i'm lucky tonight i may get to see those magical shapes that dance across the sky the northern lights now you grew up with the the northern lights yeah i've seen it is it alien times is it something you just go northern lights yeah really yeah i think the icelanders we stopped looking at them but the recent year we are starting to look up again because the tourists are telling us how beautiful it is yeah and we are just okay i'd love to see them you know good luck for that thanks buddy i appreciate it yeah see you again my drive back to the city might give me that chance this is the snowy plateau just before breaking before it drops down into reykjavik and i did see some stars before and i'm hoping that there might be a little few breaks in it to see if we can see the northern lights what's really weird is sometimes you get like a slight red hue maybe it's my eyes just playing tricks on me because i want to see it so badly i've got the clear skies but it's solar activity from the sun that causes the lights been here about half an hour now the moon's come out look at that how pretty is that against the snow capped mountains there and we have got a huge almost horizon to our eyes and clear sky you can see all the stars come on a little one little flare what do believe it [Music] as you can probably see it's beginning to rain and snow now and what little like we did have the wind is so strong it's just blowing it it's just blowing all that clear sky away so no northern lights tonight coming up i discover a bread that's as delicate as a winter snowflake wow should have brought me glasses [Laughter] and i'll be baking reykjavik's delicious layered venata cake [Music] word seems to have got around that i'm exploring the baking of reykjavik and the city's mayor dagger eggerson has invited me around to his family home for a bit of seasonal baking hello hi nice to meet you welcome hello thank you please come in dagger has offered to show me a traditional bread that gets made once a year before christmas hello this is my wife hello christmas this is heather steiner and moa so what is all this then so this is leaf bread this seems more like a craft session than a bacon this leaf bread is made of paper thin dough that anna has pre-bought and everyone is cutting the most intricate patterns into them so you want to cut them then you deep fry them it'll be interesting to see how they react in the fryer to see what type of dough it is you know yeah yeah i'm curious to have a go myself actually this ancient tradition comes from a time when week was imported and expensive what they had was roll very thin so the whole family could have a piece for christmas with the cutting tools handed down the generations oh i see that's a great little thing though isn't it yes and the conventional thing is then to take every second one and kind of fold it so it's almost like the it's like lattice nice icelandic sweater kind of yeah i'm glad i dressed for the occasion this tradition brings everyone together even the mur finds time you look quite young to be a man you're the youngest man i've ever met is it the old man sport in the uk yeah reykjavik is i mean cities in general actually are very interesting things they are growing and they are creating jobs and quality of life or failing at it yeah and uh so it's a real privilege to to have this job actually reykjavik is one of those real curiosities that you hear so much about iceland but actually when you come here and do a bit of digging it's such an amazing eclectic place and the passion the passion of the people is very strong it's very nice and and maybe that's kind of an island mentality we know that we are not many and we know that kind of interesting things come out of mixing things together that come from different places yeah and so we very much cherish that people go abroad but we really want them to come back come back and bring with them influencers from all over the world wow should have brought me glasses [Laughter] should we try this one yes wow that's active it's like a prawn cracker [Music] that's incredible the dough is a mix of wheat flour sugar salt milk butter and baking powder [Music] it reacts a little bit like a puff pastry it puffs up slightly initially so all those all those little cuts just open up you see my sad attempt so you can see them all open up and you can see where the fryer's just scorched it's a little bit hot but interesting pattern smells like a donut it's like the snowflakes that kids cut out of paper utterly charming who did that one this is uh hey there that's a good one that one it's nice [Music] whoa that's the monster that one isn't there it's good though i think when you stop sizzling it's telling you when it's ready it's like you were born and raised in the north i am i'm from liverpool and to serve them just spread with icelandic butter and crunch it's not like a pancake it's like a bread but with the texture of a cracker that's what it's like it's like a cracker it's a cracker buster on it they're delicious yeah really nice yeah at the end of my journey this is a reminder of iceland's tough and frugal history a time before the richness of international baking arrived honestly they're really good and it's great to see dango's kids having such quiet fun making them i know you're a busy man thank you thank you very much you do thank you [Music] bye-bye [Music] what a brilliant family i'm gonna have to try that when i get home i've had a hectic but memorable time in iceland but before i leave ascii's team at sandholt bakery have kindly let me come back and borrow a workbench i'm going to bake something that's caught my eye and a few of the bakeries i've visited now what i'm going to make is vina tata well let me show you this these are a few of the examples that you get in reykjavik so this one is made with buttercream this one is made with jam and this one is made with prune what it is is a layered cake or a layered biscuit and this has almost become their national dish now the one i'm gonna use to make is basically oats so i'm gonna make it an oatmeal biscuit and i'm gonna sandwich in between chocolate buttercream it's very simple to make so to start with we're gonna cream the butter and the sugar together it shouldn't take very long at all it just goes slightly paler yellow when it's fluffy pour in the beaten eggs and some vanilla i'm then going to add the flour the baking powder a little bit at a time to this mixture and then we've got oatmeal again the reason why i'm using this it's icelandic barley and oats are grown in this country so i'm trying to keep it as close to iceland as possible blend the oats through the rest of the ingredients happy with that i'm just going to put a little bit of flour on here and bring them together on the bench for a moment [Music] now i need to get the dough ready for rolling out those layers this is going to go in the fridge to chill down for a little bit it just helps you roll it out [Music] while it chills get the filling ready you could use jam or a fruit compote but i'm using icing sugar butter and melted chocolate beaten into a smooth paste there it is that's the buttercream done slightly stiffened from the fridge the dough should now be easier to roll out take your time doing this don't rush it [Music] now this is the thing i'm using to cut so we are gonna get through i'm sure iceland's grandmothers never wasted a crumb so neither will i [Music] you should have just enough to roll out a fourth layer [Music] just dock it all the way down just to prevent them from rising up too much then pop your biscuit layers in the oven for 15 to 20 minutes and they should be golden brown okay there are baked layers build it up using a third of the filling each time don't worry about going right to the end because what's gonna happen we're gonna trim this down anyway so you see the biscuit you see the buttercream another layer on top and repeat last layer on top [Music] traditionally vena turta is left for a day or so before trimming as the biscuit will soften a little but i'm just getting away with doing it now don't waste the trimmings they're a great baker's peck a little bit of icing sugar on the top i think you'll be good to go there you have it veena tata straight from iceland reykjavik has been one city-based destination that i've found full of surprises i expected it to be snowy and yes found snow up on the plateau i didn't expect it to be this wet i thought the icelandic people wouldn't be as friendly i was wrong i think they are very very friendly people the way that humans have adapted to this island the fact that it's so barren so remote is incredible icelandic people have had to travel back to mainland europe to learn new skills and actually bring them back to iceland and make it their own that's what they've been doing on the bread front and the cake front i think iceland is a fascinating place yes i've fallen in love with reykjavik the city [Music] you

Channel: Tonic

Views: 426,093

Keywords: Icelandic dessert recipes, Icelandic fusion cuisine, Icelandic treats, Skyr dessert ideas, Skyr yogurt tasting, authentic Icelandic recipes, baking in Iceland, baking with local ingredients, baking with volcanic heat, city bakes series, cooking in geothermal heat, cultural food exploration, food culture exploration, geothermal cooking methods, geothermal oven baking, hands-on baking experience, meeting local bakers, taste of Iceland in baking, unique dessert ingredients

Id: 5y_rD2VLywM

Length: 46min 42sec (2802 seconds)

Published: Sat Sep 12 2020