Best way to make a Raspberry Jam Bakewell Slice at Home | Recipe

Описание: Hi folks in today's video I am showing how to make Traditional Bakewell slices from scratch. In this video I show you how to make up the base and then the Bakewell Slice topping, the recipe makes 1 of the world’s best, that melt in your mouth delicious and is so Easy Bake ! enjoy Laters 😀
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Best way to make a Raspberry Jam Bakewell Slice at Home | Recipe
Ingredients
Sweet short crust pastry
Makes 10 slices
Recipe Ingredients:
White Flour 226g
Water 28g
Castor sugar 56g
Cake margarine 56g
White shortening 56g
Method:
Sieve flour into a bowl
Add the fat into the flour
Now work the fat into the flour, now making a nice fine crumb
Now make a well in the middle
Now with a 2nd bowl add in water & mix in the caster sugar
Now add in the mixed water & sugar into to flour
Now mix lightly into a pastry, not bread dough
Now finish on the table
Now shape into a ball
Now you need a baking tray 20 x 30 cm with some baking paper
Now roll out the pastry with rolling pin to about 3 - 4 mm onto the paper
Now you are ready to dock the base
Line the pastry with baking parchment. Fill with ceramic baking beans or uncooked rice and bake for 10-15 minutes. Remove the beans and lining paper, return it to the oven and cook for a further 10 minutes to ensure the pastry is cooked through and dried out. Remove from the oven and set aside to cool. Turn the oven temperature down to 180c fan.

For the filling
about 200g Raspberry jam just to cover base
185g butter
185g caster sugar
185g ground almonds
185g eggs, beaten
½ tsp almond extract
Method
Preheat the oven to 180C
For the filling spread the base with raspberry jam

Add in Softened butter to mixing bowl with sugar until light add in egg, then Add ground almonds, almond extract to taste. Pour into the flan tin.
Bake for about 25 - 35 minutes until golden brown and firm

FOR THE TOPPING
630 grams of white baker fondant icing
Link to Fondant recipe :    • Pro Baker Unveils Mind-Blowing Fondant Sec...  
Or topping with icing
5 tbsp water
300 grams – 360 grams icing sugar

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00:00 Introduction
00:25 Recipe
01:21 Lining the tray with pastry
03:28 Bakewell topping recipe
05:01 Jaming the pastry base
05:17 Baking the Bakewell
05:30 Icing the bakewell
06:25 Cutting up the bakewell
07:06 Tasting the bakewell