Miele Sunday Times Dessert Competition
We love judging competitions, so when we were invited to join Miele at their Über cool test kitchen in CityWest, Dublin, a few weeks ago, to judge their dessert-off competition, we were only too delighted to head east for a day of tasting and judging fun. Along the way we stopped in to Avoca in Rathcoole and enjoyed a quick bite of lunch in their cafe. The christmas carols were streaming throughout the shopping arena and we certainly felt like the christmas and shopping season was going full tilt. It would have been very easy to get lost in that shopping complex for a couple of hours, but duty called. We headed over to Miele shortly after lunch and the four finalists were already working up a few treats in the kitchen.
Judging a competition like this can be a bit nerve wrecking. First, you have to review all the submissions, then, before you whittle it down to the finalists you need to test the recipes to see if they pan out the way the recipe creator intended.
You could tell from the way the contestants glided around the Miele showroom that they were seasoned bakers, all quite capable of making and baking their favourite dessert, and certainly all eligible to win the amazing prize; €10,000 euros worth of Miele kitchen appliances. Wouldn’t we all like a few new pieces of kitchen kit?
We observed with interest and listened intently to each contestant as they told us the story behind their creations. One of the desserts, and possibly the most complicated recipe of the bunch, was a gorgeous banana and amaretto cake. Another, a rich, dark chocolate cake decorated to the nines followed by a third cake, layers of pastry and jam smothered in an exquisite chocolate ganache.
We had a scoring system drafted and myself and Ron along with Margaret Crerar (from Miele) sampled each dessert one by one, stopping only for a sip of water to prepare us for the next bite. We sampled, we scored, and then we sampled a bit more. We then left the room to chat a little bit about the scoring system we were using and what we liked or disliked about each dessert. You can be sure we factored in how stressful it can be for any baker, novice or amateur, to come in to someone else’s kitchen and make or bake their favourite dessert. All four of the contestants were incredibly calm, cool and collected and the proof was certainly in the puddings.
Interestingly enough, all three of us with judging hats on had picked the (same) winner and it was from the first bite of a cake called ‘Grandmas gift’. A meringue and sponge layered cake, unlike anything we, or most others who were in attendance, had ever tasted. Now, many of you will have sponge cake in your repertoire and I am sure plenty of you make meringues or pavlovas to beat the band. It was the marrying of the two of these gorgeous desserts that sealed the deal.
The other three contestants worked as hard and as diligently as Geraldine, and did leave with a goody bag from Miele to take home with them. We were delighted that they came to spend the day with us in Dublin and hope to see them enter the competition again next year for another shot at wining a few new pieces of Miele appliances. If you would like copies of the other recipes please email me and I will send them on to you at MonaZWise@GMail.com
Geraldine Holohan, a grandmother now herself, presented her interesting and truly exceptional cake on a stunning silver platter that she had received from Macy’s department store (New York City) years prior, and it is on this very platter that she always serves her favourite cake. A good omen we would call it, but we assure you this cake would taste fabulous even if served on a paper plate.
Judging food competitions, be they savoury or sweet is a lot of fun, but of course, in most cases, there can only be one winner. Complexity of a recipe, choice of ingredients, texture, taste and over all presentation of the dessert were all taken into consideration when we three agreed that this was the winner alright.
- What you will need
- The cake mixture
- 2 oz margarine
- 4 oz caster sugar
- 4 egg yolks
- 4 oz flour
- A little vanilla essence
- 1 teaspoon baking powder
- 5 tablespoons creamy milk
- The meringue
- 4 egg whites
- 8 oz sugar
- 2 tablespoons almonds
- The filling
- Fruit of choice
- 1 cup cream
- Sugar as necessary
- How to prepare it
- Line the bottom of two 9 inch cake tins with circles of greased paper.
- Now prepare the cake mixture: cream the margarine and sugar together and when light, beat in the egg yolks one at a time. Then add the flour and other ingredients alternately with the milk. Divide the mixture between the two tins and spread evenly.
- Now make up the meringue: add a pinch of salt to the egg whites and whisk until stiff. Gradually beat in the sugar. Divide between the two cake tins and swirl attractively. Sprinkle one cake with the flaked almonds. Bake in a moderate oven for approx. 45 minutes at 150ºC.
- When the cake is cold sandwich generously together with a mixture of whipped cream and fruit. The cake sprinkled with the flaked almonds should be uppermost.
We took a little creative license with Geraldine’s recipe and cooked the sponge cake part separately to the meringue and then layered the cake with fruit and cream to make this one of the most delicious pieces we have ever tried in our kitchen. Also, Geraldine did use some stewed cranberry compote in her winning cake presentation and I have to say that shows again how versatile this dessert really is. A winner for all seasons. Congratulations again Geraldine. A well deserved win.
Special thanks to Clodagh Kilcoyne Photography for all the gorgeous shots from that day. You can find her on Facebook right here!
Those are all the WiseWords I have for today,
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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