Paul Tries Amazing Bolles In Romantic Norway | 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 bake sends me to the most beautiful places in the world and this is one of them bergen in norway this time i go foraging in the fjords with one of the city's top chefs and we cook up a storm with our catch of the day there's something quite earthy isn't it about cooking outside i discover the traditional bakes of the city that is delicious i bake my norwegian christmas bread you can see when you look at that every little piece has a raisin in it and i'll show you how to make this luxurious cake with sponge and macaron welcome to my city bakes adventure in bergen i've traveled the world during the filming of city bakes the thing is some of the dishes i've been to i know all about their baking or certainly heard about it before but this time i'm going to have to use my baking detective skills [Music] i may know almost nothing about norwegian baking but i do know that bergen's incredible cityscape is famous the world over it sits on the south west coast of norway and despite being the country's second city it has a population of just 270 000 people bergen is a magical looking place with timber-clad houses on the hillside that look out on seven mountains and seven fjords i can't wait to get hunting for bakes in this beautiful city [Music] it's a cold morning in bergen it's around nine o'clock in the morning it's still dark it's crazy in fact in bergen they only get about six hours daylight in the middle of winter which means hunting for a bakery for breakfast is going to be a chilly affair you know another thing i've noticed there's no brands it's all from norway it's nice it's quite refreshing actually ah this looks familiar a bakery [Music] it's called good brood i'm guessing that means great bread all good bread come on let's go and see what they've got [Music] [Applause] hello hello how are you good how are you i know nothing about norwegian bacon okay so what i'm after are several things that represent norwegian bacon sure what sort of things should we go so i can help you with that uh the first thing you definitely have to try so this is our uh our bowler counter here what's bully is it a bowler it's like a sweet bun a bun a sweet bun yes so this one is the cinnamon bun with sugar and it's a traditional bun to bergen it seems that bola can be many things you may just pile them all up on there we'll make it like a bully tower shall we this one with the coconut is called the school ebola and it's the most popular one with all of the kids and you see them come in after school and they're yelling bola and their parents are dragging them over to the counter they are so popular they make 12 types of bola here using different doughs and toppings from blueberry to chocolate but nearly all of them have cardamom what is in the bread then you can actually talk to philip because he's the baker philip hi nice to meet you i'm paul hi paul how you doing hang on that accent you're not you're are you you're english okay my wife's norwegian okay the bowler yeah is white flour sugar oil yeah and um cut them on curtain okay so we don't use butter plus we're um organic and we make everything by hand so buns are a big thing in norway oh yes i couldn't possibly eat all 12 bowlers i'll just try nine let me have a look i can smell the cinnamon [Music] it's a bit like a slightly skinnier version of the chelsea body but without the raisins summer baller the sun right in the middle [Music] anything with creme patting is a big tick for me what was really odd i didn't expect to see this strong white light fluffy bun idea in norway i was expecting to see a lot of rye bread so this is like a breath of fresh air now this one the schooler bowler for the kids because it's got loads of sugar let's you've got coconut creme pat that's my favorite what you've got here is danish pastries but made with a soft sweet dough denmark is just a ferry ride south from bergen's port so it's not surprising to find their cakes adapted here the bowler are a good start to uncovering bergen's baking but i feel i have a long way to go yet normally when you travel in europe you go to any city this bakery is pretty much in any corner but here in bergen i've had to travel to the edges of bergen to find another bakery now this chain is the biggest chain in bergen but what gets me is it's so cold i've got about eight layers on and i'm feeling it my feet my little pinkies i can't feel i feel they're gonna snap off in a minute further around the bay is the warmth of baker brown this family-run business does have a few branches around the city but this is their newest hello gunner hello nice to meet you i'm paul yeah welcome to becca maroon i'm told the owner gunner can shed some light on the history of bergen's baking he too has lots of buller but there's something else that's caught my eye what is that cake at the back we call them white ladies white ladies yeah what's it what's in that cake a sponge cream jam and covered with matcha pan and decorated this name of this white lady is special for bergen this sounds like a promising find i can't even i can't eat all that it does for us too the name comes from kaiser wilhelm who visited bergen many times it was back in the 1900s when the german emperor kaiser wilhelm visited norway and saw this cake he thought it reminded him of a ghost of a white lady he had seen in the castle but i ain't afraid of no ghosts that is so nice it's a really light sponge actually but you have the macaron which is slightly chewy down the bottom so you've got cream you've got jam you've got sponge you've got marzipan you got macaroni and it's much lighter than you think that is delicious i mean really really good with a local cake this good why isn't the city full of bakeries in bergen 100 years ago we have something between 50 60 bakeries in burgundy well there is not many now no it's five six before norway discovered oil in the 1960s it was one of europe's poorest countries but as it got rich quick the old baking became unfashionable and in bergen today only a few remain the main bakeries are owned by the supermarket chains our future will be to be better than the super market change yeah to be more individual rather than yeah just bringing in the mass yeah products you're making individual things yeah do people at home bake yeah or do they do bake they do back home i suppose they have to they like to bake also because of this good smell and freshness and for the kids so it's popular to bake at home it's a bit sad that this city has lost so many of its historic bakeries but looking for home baking sounds a good tip off but right now after all those cakes and bola i need a bit of fresh air see that up there that's the top of mount floyd we've got the perfect day for it so it's a good time to go up and do bergen the city is known as the rainiest in europe today may be the best chance to see its beautiful scenery about a decade ago it broke the record for the most consecutive days of raining 85 days that's nearly three months solid of rain coming from the wirral i'm used to a bit of rain but that's ridiculous so before the heavens open up again i'm headed up to look at the view uh one return please [Music] the track carved round they've just literally been chiseled out the side of the mountain despite being a country full of mountains this is the only funicular of its kind in norway running daily for nearly a hundred years so you've got people living all the way up mount floyen and it stops off periodically at stations so people get on and off so it's transport it's not just a tourist thing just five minutes later i'm at 320 meters above sea level wow have a look at this that's one view isn't it straight out to see there and then you bank round look at it it just goes on and on and on you can see in the distance all these little islands are dotted all around bergen you get this actually throughout the whole of the west coast of norway we're so lucky being up here today and it's clear because normally the atlantic drift the current that comes up here creates a bit of warmth which hits the mountains and it creates this mist that comes in and normally surrounds this bay during autumn and winter from up here you can also see bergen's most famous district brigan and that's where i'm heading next [Music] this was once the trading port and the heart of the city and dates back to the 1100s it's now a unesco world heritage site with restaurants and shops for tourists to explore but it's been burnt down at least three or four times in the 1700s 1800s and 1900s but it's been rebuilt exactly how it would have looked all that time ago but look at the way it's leaning look at that one they're all like leaning against each other the floors must be like that bergen's port was run by a trading alliance of fishing communities called the hanseatic league and this is where its merchants lived and worked their main trade was cod which had been preserved by hanging them out to dry completely this became known as stock fish i'm looking for eric now eric has one of the finest restaurants in bergen he knows everything there is to know about the hanseatic traders and that relationship they had with the food of bergen and he's around here somewhere it's nice to see you here lovely to meet you yeah this is incredible you know this was the center of trade in bergen from the early 1100s and then you have this period with the hanseatic it came here like 1340 and we're here for a mere 400 years oh is that all yeah i want to wander down here because what i saw on the way in i think what most people don't see are these little windy paths yeah it's like stepping back though isn't it it is well this is just center it wasn't it yes bergen probably wouldn't be here as a trading city today if it hadn't been for the stockfish it was 80 percent of the export from the kingdom of norway at the time which is far more than the oil is for us today yeah this was really big eric is so passionate about keeping norway's stock fish heritage alive that he keeps it on his restaurant menu brave because it looks like this that's a cod which is being dried in the sun in the wind in northern norway that's incredible on the one kilo of this you get five kilo fish we put it in water we soaked it yeah it keeps all the protein all the vitamins i've never seen anything like that it's almost fossilized yes you cook with this we always have two dishes of this on the menu all year round i've got to try this then his chefs slowly rehydrate the stock fish and transform it into modern dishes i really don't know what to expect carry on don't care for it the toughness guy normally it will be grilled with bacon and the whole thing nice we've put a little bit of salad we've put a wild garlic mayonnaise on it yeah so this fish has been this has been fried wow cannot believe that's the same fish it is the same fish [Music] absolutely delicious that's nice to hear i cannot explain to you the flavor it's beautiful fish it's surprisingly tender with more flavor than fresh cod you would not believe that has been something that's just been dried out this is another stock fish dish this is a 15th century dish from italy the italians imported tons of norwegian stockfish and blended it with milk and parmesan and served it with polenta yeah i think i've just fallen in love with you eric that is sublime [Music] for me eric is a real food hero he's keeping something that's traditional to bergen the whole idea of the stock fish is being kept alive in this restaurant so when you come here it's like tasting history and i think that puts eric in a very unique position and in my eyes a proper proper food hero good chef thank you enjoying having you here that is stunning coming up i get to the heart of home baking bergen style that's really good and make my version of norwegian christmas bread for me christmas bacon is all about luxury i'm being a baking detective in bergen in norway i don't always like heights but offer me a helicopter ride and i'm up for it england hello farmer nice to meet you buddy how are you doing guys right we're flying in this yes now the weather's not perfect it is soft it's a bit cloudy and it's probably about 500 feet it's not very high is it the cloud when it clears up uh if it comes more rain it clears close up the fog so the rain clears the fog it usually does [Music] if he's game so am i invo regularly runs tours and in a landscape with so much water and mountains helicopters are the perfect way to get around [Music] this is just the center of berlin within minutes below us is one of norway's superstructures their newer hoardland floating bridge built is the only way to cross a fjord that is astoundingly half a kilometer deep what i haven't told you yet is that actually i have a good reason for taking invas helicopter i've been invited to a house in the mountains to taste some norwegian home baking we are landing at over eid farm on yordle lake great place to live [Music] i'm meeting a guy called arrold now harold is actually a baker an expert baker so i'm here to learn a little bit more about what norway bake at home look how cute is this picket fence what it's like little house in the prairie i'll change my name to jim bob if it helps i'll just leave the helicopter there i'll pick it up in a minute hello hello lovely to meet you nice to meet you welcome thank you very much indeed until 1990 ariel's family had a bakery but like so many others it closed so he now hosts baking workshops here on his farm there's not many bakeries in bergen no unfortunately that's correct and i think one reason is that a lot of people they do their own bread cakes at home so my father and grandfather he's had it already in the early 30s but it's very difficult to run a bakery here in norway why well housewives they do it very well at home home baking at its best will be any professional baker well you have just come to a perfect time to see with christmas baking and i do it here up in the bar you have a lot of traditions about baking at christmas the most important thing is we have seven different kinds of cakes they say that seven was a number of happiness i think that we go up and have a look yes and you can see what they're doing lead the way seven happy bakes who am i gonna find baking them snow white's dwarves thank you i'll see you in a minute yes bye in the weeks before christmas arrows family and friends from the mountains around the farm get together isn't this brilliant all the mothers with the kids and the bacon cookies i need to get involved making seven types of biscuit is quite a job but coming together to bake makes it fun hello hi hello so this is very traditional to do at christmas time yes and do it with all your family and friends it's not christmas until you start baking oh it's great so what do we have here a cookie man cooking the children's favorites maybe the bakers of bergen's future are in this room a bit hard to tell at this age if i'm honest did you make these either way if it gets kids baking fantastic that's a nice biscuit i think i found the true spirit of norwegian bacon and it is alive and well in this barn and it's funny how it's always based around family tradition and of course christmas many of these traditional bakes are biscuits but this looks different tell me what you're making here i'm making kumkake we just put the dough inside this is like a waffle um almost machine and you see this uh science the pattern so that's the style yes it's many different styles but this one is from halingla i bet the little one likes to eat these though yes when cooled these get filled with sweet cream blended with yellow norwegian berries called cloud breeze that's really good you got the sharpness move from the crowberries yeah there's a little little bit of a bit of bitterness and then the sweetness coming from the cream and then a beautiful almost caramel flavor coming from the what essentially is a wafer and this traditionally is christmas this is one of the traditionally seven swords so the tradition of christmas to have a minimum seven different types of biscuit in every household people come round those biscuits to be given out yeah what sort of bread would you make around christmas uh we will use the the christmas bread bread made with beer and you have a lot of raisins in it this is it it's a weighty fella isn't it can i ever can i have a quick look yes you can this is one of aril's grandparents recipes and dates back to the 60s it's full of fruit and warm spices it's beautiful it is a bit like eating a christmas pudding that's what it that's what it feel that's what it tastes like to it so it smells like it is like a christmas pudding i'm feeling inspired to bake arrows kindly shared his recipe so i can show you how to make my version of his norwegian christmas bread ground cloves ground cardamom and ground pepper got quite a lot of ingredients in there but it's really worthwhile sticking to it because you end up with something that tastes amazing it's a dough leavened with yeast but made magical with all those spices and fruit to start with flour over here in norway i'm finding it really difficult to get all the strong white product if you can get strong flour use the strong white flour you'll end up with a better loaf because of it then i'm going to add some butter i'm just going to crumb this down slightly [Music] take time doing it you don't want lumps of butter all the way through the dough once it's broken down add sugar fast action yeast and the spices cardamom and a pinch of clove to add a kick and a touch of pepper for me christmas bacon is all about luxury it's about that high-end things you're dealing with things like fruits your butters your sugars and all that in one cake or bread that's what christmas is all about a teaspoon of ground star anise and a bit of salt will help bring out the spice flavors now beer is what really makes this life special this is actually vorterol which is a it's basically alcohol-free beer you can add normal beer stout woodward pilsner lager anything you want is to give it a little bit of a hoppy kick then in goes a splash of milk and bring it all together now what i'm doing at the moment i'm just stirring around the bowl and manipulating this dough because what we've got here is a bowl of doughnuts come together quite quickly what i'm going to add to this now is a huge amount of raisins the raisins go straight in get your hand in there let it pick up all those beautiful plump raisins take your time doing this because what you're doing is building up the the gluten in the flour you can see when you look at that every little piece has a raisin in it that is why it takes a little while to prove up [Music] rest the dough with a tray over it like this and give it a good long proof around four hours look see the dough is written smells amazing there's my tray with my baking parchment on it flatten down the dough fold in the sides fold over the top and simply roll it up now you've got to leave that to rise for around another hour hour and a half two hours here takes time christmas after rising bake for 45 minutes you will end up with a glossy brown loaf there you have it yule brood christmas bread you've got that rich dark color it smells of christmas with all those spices in look at the volume of raisins in there now there's only one person i know can try that and that's harold i hope he likes it there we go it looks very nice i want you to try a little bit of it with some of the obviously norwegian butter [Music] so how was it do you like it yes i like it now not oh fantastic thank you that was a very relief for me i know you call it water bread i'm going to change it and call it yule broth it's christmas bread yes but you'll be also they say that euler bread you live with the bread oh you know you're speaking fluently norwegian fantastic thank you for inviting me here it's a pleasure have a great christmas thank you [Music] coming up i go foraging in the fjords [Music] and match our catch of the day oh with my simple stone-baked flatbread you can't get this anywhere else i'm exploring bergen in norway it's a city i know very little about but i've discovered some great local bakes that's my favorite from a lavish historic cake it does look amazing to family baking traditions that's a nice biscuit last night i ate out at a famous local restaurant chef chris hathoft has become one of the city's most creative chefs foraging for his ingredients from the fjords yes sometimes i do eat a meal without the cameras on and the guy's food was unbelievable for him it's all about sustainability foraging today i'm going to find out a little bit more about what it's all about chris calls his food neofjordic cuisine he is allowing himself to be inspired by what the pristine waters around bergen can give up for his menu he goes diving for mussels for oysters and all the food that he uses in his restaurants comes from areas all around bergen chris has asked me to spend an afternoon with him gathering seafood in his favorite fjord look at that it looks lovely but it's really cold and wet for boating [Music] hello hello hey how's it going hi how was your dinner last night i loved it yeah it's very good very happy dave yes i'm sorry about the weather man i mean this is uh this is this is how it is here though wow okay and your name canoe this is nice to meet you how you doing so he he dives for all the stuff that i cook hopefully what we'll find are the scallops that you had last night yeah we might find some crab yeah some uh some different types of like various clams and then what we're gonna do with that food then we can set up a bonfire on one of the islands and then we'll do some stone age cooking on that bonfire do you have any flour or salt or anything yeah of course okay well anything you need if you've got if you've got a fire i'm sure i can come up with something that will go with that as well all right oh this is exciting a fresh seafood lunch cooked on a bonfire this close to the city bergen has it all canute is taking us to their favorite fishing spot 20 minutes down the fjord so this is how we spend summers in norway is it raining this summer too every day that's the beauty of it it's just always raining so you don't really care why i don't know we don't ask questions about it we just accept it chris's restaurant's ethos is to avoid buying in ingredients like turbo and lobster from afar because these fjords all around him are full of equally luxurious fish and seafood it sounds very uh pretentious but it but it gives a lot of meaning to what we do and by us caring people care back it makes perfect sense it looks like we're here oh is this it and it's not raining that much anymore right it's almost like it's oh no it's like been dry yeah i might even strip off a couple of layers put your tank top on despite the weather i think i'm rather gonna enjoy spending time with chris his enthusiasm for the ingredients of wild norway is infectious now i've dived a lot before but this is far too chilly for me i'll just be their glamorous assistant instead just loosening off for you there mate [Laughter] it's exciting not knowing what today's catch will be come on lads lunch is calling i'm freezing straight away there is great seafood to be caught in these waters from crabs oysters to scallops it's fantastic that chris would rather go in search of his own ingredients than rely on big seafood suppliers in just 15 minutes chris and knut have produced lunch look at these beauties sea urchins scallops crab thank you i think that we were wetting up here actually to be okay we've got some stuff for lunch now we need to dry off in there yep let's get back shall we on the cave and nearby island is chris's lunch spot this is outdoor living for you right here it's still raining but that's never stopped the norwegian or me and i'm dying to make something to go with today's catch something quick so it's simple i'm thinking flatbread this is a bit more rustic than my usual baking environments but that didn't stop anyone baking i have a great recipe for a simple flatbread you can bake my hot stone anywhere a little bit of flour in there a little bit of salt splash of oil a little bit of water in there started off now i need a spoon chris have you got a spoon i absolutely do oh lovely thank you have you got anything to give this bread a little bit of a kick when season we'll pick a lot of the seaweed and dehydrate it and have it and save it for uh throughout the year so we've got some seaweed in there give this a little bit of a mix round i think all i want to do is just bind it together that i can split into two and just flatten out a little bit of bread if you've got a little rolling pin or anything like that yep yeah the mana has everything from a traveling kit that's a candle that's not a rolling pin a little piece of dough all you want to do is make sure that the salt is mixed in there which it is put a little bit of flour on the bench there put a little bit of oil on there now that we're going to throw straight onto the slate so we're just going to have a quick you can hear it sizzling away it's raining so there's a little bit of rain dropping out there that's great though because in a nice expensive breaker oven you will add a little bit of steam yeah like you regulate the steam right it's gold steam [Laughter] this is done all right so what you've got is a quick flat bread for the first taste of this a little bit of butter would be nice oh that would be fantastic yeah hmm delicious huh it's not good it's amazing you're gonna put it on your menu no steal it it's my new dish neopheudic proper flatbread [Music] it's going to taste even better with some of chris's scallops so fresh they're barely out of the fjord if you just loosen that up [Music] so i'll just take a little bit of oil on my fingers here rub that on there there's something quite earthy isn't it about about cooking outside from raw ingredients a little bit of lemon on there you don't want to cook it all the way through just one color yeah all right so let's take this bread that you made let's rip a little piece it can't be nordic food without a bit of dill oh my god huh oh wow how succulent is that scallop that crunch that you get from the bread as well with a fresh gullup and that sweetness that comes from it and the taste of smoke because you can get this wood in there you can't get this anywhere else no i think we're gonna be here all day eating these mate well we have all that to get through the norway's got to me it's got so many special things here and what chris is doing about sustaining the the fish that are in there the scallops the clams and his whole ethos of cooking is amazing and that's where i see norway moving forward they are pushing the boundary of how we eat thanks chris that was amazing thanks mike five star food star environments and five star mates [Music] coming up i visit a magical gingerbread version of bergen this is amazing and fall back in love with incredible white lady cake strawberry jam cream that is a marriage made in heaven i'm exploring the baking of bergen in norway which if i'm honest has needed a little bit of detective work there are just a few family-run bakeries in the city and is up to the home bakers to keep the old recipes going but actually there's more to it than that when you dig around a little bit scratch the surface you begin to see these little artisan bakeries begin to appear i've met up with small-scale baker kirsty johann bach who has sent me straight to work setting your best stand at bergen's farmers market i used to work in farmers markets it's where you learn a lot about what people want to eat kirsty seems to be starting a new wave of home-style artisan baking that could be bergen's baking future so you have a couple of products here you have turmeric bread there's a couple of different types of rye one with the seeds very good actually and then these which are the traditional rye breads as well they look great don't they kirsty gave up a psychology career when she discovered she had the baking bug she even convinced her husband to build a wood-fired oven in their garden did you love baking yes i love baking you do this market anyway every week yes every 14 days we're doing market like this in bergen i have a bakery on the island outside of bergen called albire and i have two cafeterias when i arrived in bergen i'd never actually heard of any norwegian bacon that i knew of it wasn't until i got here and saw the variety that they do and then you go oh i recognize that these are fantastic now is that done with that pressed thing again yes and it created a pattern and then you sell them like this and people fill them at home and they enjoy it christmas time kirsty of course makes bola the sweet easter buns i saw right back when i first arrived in bergen she bakes them fresh on the stall and well it'll be rude not to lend a hand her main ingredients are flour yeast and that traditional ballet spice of cardamom some turmeric for colour butter and sugar how much milk uh i think all but don't take all at once i'll keep a little bit a little bit yes what's different about your bowler that makes it special they are homemade yeah and the little jam inside make them a little bit fresh did you make the jam yourself or do you buy them yes of course this is from strawberries and riberian now this is coming together quite nicely now slowly but surely oh looking nice now we can leave nature to do a little bit of work now we cover it up and leave it i love little markets like this that sensation of community and spirit and home baking and what kirsten is actually doing is producing bread so when people come in they get that sensation of bread that's just been made here once the bolla dough is proved they need shaping into regular balls [Music] wow that's great that's what i do have we got the job very fast in each one goes kirsty's homemade jam filling after a little rise they are baked in a portable oven so this is how they turn out yes they are made richer with thick custard piped on top they're pretty little bowlers these then back in the oven for another three minutes the beauty about places like this is that this is where the connection between home baking and commercialization happens i think what kirsten is doing is very special these are the little shoots of hope that little taste of home baking bergen needs more people like kirsty to champion bergen's baking but for now i think the future of it should be safe with her before i leave the city i'm going to indulge in some christmas spirits with long norwegian winter nights the locals must look forward to the twinkle of bergen's christmas lights i want to take you to a place that really is filled with the christmas spirit and it's actually filled with one of my favorite bakes this is where norway comes onto its own this is peppa cockbayen to you and me that's gingerbread town and it's one of the most extraordinary things i've ever seen this is amazing i've seen a few gingerbread houses in my time but never a whole city laid out this started as a community plan back in 1991 and what happened was a few people were putting together gingerbread houses trying to make a little bit of a scene trying to make it quite christmassy kids from all over burger now carry on making gingerbread houses bring them here and they get set together so it looks a little bit like bergen there are over 2 000 individual gingerbread buildings of every type with more being delivered by families every day is that your house yeah that's amazing it's a family project how long did it take you to make it two days that's impressive for two days so is this part of christmas now for your family come and see this yeah we have to build it every year and you have to come here and look at the gingerbread town yeah i think it's brilliant look at the detail on some of these pieces what you've got is a perfect straight sides the icicles coming off the root which looks amazing i love the recessed roof as well with the two windows in the top there's a lot of work in there this encapsulates christmas in bergen i'm gonna make one myself next year [Music] sadly it's my final day but before i leave the city i like to base something that remind me of my time here i've decided to create my own version of bergen's white lady cake which gunner introduced me to when i first arrived i'm going to make one that's going to taste just as good and this is something you've got to try at home white lady cake is two layers of sponge sandwiched between jam and cream with the base being deliciously crunchy macaron and then finally the marzipan on the top now to start with what we need is to make the actual macaron so what we do is we have a bowl in here you want to put your whisk on pop in your egg whites as the egg whites whisk slowly add the sugar this will begin to stiffen up the meringue even more let's have a look at this there you have quite a stiff you see the peaks aren't dropping that's what you're looking for that is the perfect consistency i've got chopped hazelnuts to fold into this meringue get your ring pop that onto some silicone paper or baking baking parchment grease booth can stick so pop that straight into there tip it in just smooth that out using the ring as a guide really because it's going to be the same size as the cake as well take the ring off before baking the meringue base for around 20 minutes now the next element is to make the sponge it's a fatless sponge so i've got eggs going straight in then add sugar and cream together until light and fluffy sift in plain flour and baking powder you get right down to the bottom to ensure that all that flour is incorporated together it's going straight in the ring just spread that out a little bit after a 35 minute bake the cooled cake needs slicing pretty easily just run your knife all the way through i saw this and i just had to try it really [Music] it works pretty well now build the cake starting with the macaron meringue base trimmed down to size and on top a layer of strawberry jam it takes a bit of time but i think ultimately you'll end up with a fantastic go-to cake which you can use for any celebration really piping on fresh cream is much easier than trying to spread it [Music] try and keep it as neat as you possibly can keep layering skywards bit of compression on the top until you finish with more cream now what i'm going to put on top of that now is marzipan when the top is nice and level carefully smooth more cream all around the sides [Music] and what you can do is get some flaked almonds break them up a little bit and just run it round the side [Music] to make the top of the cake stand out pipe white chocolate across one way then crisscross with dark chocolate there is my homage to the white lady i never expected to find a cake this luxurious in deep norwegian winter but just look at it what a city bakes find some countries i've been to it's very simple to dig around in a city and find the classic bakes some countries not so much and actually when i dug round in the baking of bergen you don't have to dig too deep to actually see the goal that's underneath although there are fewer bakeries than in some cities the locals still know and celebrate their traditional recipes find the bakeries dig out their bakes and try them and if you're lucky enough to be invited to sample home baking that is where bergen's baking heart beats its strongest bergen is a beautiful place and i will definitely be back

Channel: Tonic

Views: 826,408

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, City bakes bergen, baking in bergen, bergen norway, white lady, white lady cake, norwegian sweets, norwegian food, norwegian recipes, norwegian recipes in english, norway recipes

Id: Pk6djrOsxf0

Length: 46min 28sec (2788 seconds)

Published: Sat Sep 26 2020