Step 2

Pre heat combi oven to 170°C, 0% humidity, no fan.

Step 3

Pre heat under bench oven to 160°C.

Step 4

Set blast freezer to -40°C.

Step 6

Sponge

Step 8

Place a 27.5cm x 47.5cm metal frame onto a silpat lined cast iron tray. Lightly grease and line the sides with baking paper, 1cm above the sides of the metal frame. Set aside.

Step 9

In the bowl of a commercial stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Whisk to soft peaks.

Step 10

Measure sugar (A) into a large measuring jug. Once soft peaks are achieved, slowly sprinkle in half of the sugar and whisk for approximately 1 minute until combined.

Step 11

Slowly sprinkle in remaining half of sugar (A) and whisk for approximately 5 minutes until firm peaks.

Step 12

Meanwhile, in a large stainless-steel bowl, combine flour, salt, baking powder and sugar (B). Sift three times through a fine drum sieve finishing into an extra large stainless-steel bowl and set aside on the bench.

Step 13

In a medium stainless-steel bowl, combine egg yolk, water and oil together.

Step 14

Add the egg yolk mixture to the flour mixture and gently whisk to combine without over working the batter.

Step 15

In four stages, fold the whisked egg whites into the batter until combined, scraping the base of the bowl to ensure the mixture is even in colour.

Step 16

Pour the sponge batter into the prepared tray, filling to the top of the metal frame. Spread the top with a large offset spatula to distribute the batter and smooth the top. Place in the combi oven. Discard remaining batter.

Step 17

Turn the combi oven to 150°C and bake for approximately 55 minutes until a skewer inserted comes out clean.

Step 18

Once sponge is cooked, place tray on a large wire rack and set aside on the bench to cool for 10 minutes.

Step 19

Remove the frame from the sponge, place a large wire rack on the sponge, flip over then remove tray and baking paper. Cover with another wire rack and flip back over.

Step 20

Transfer sponge on wire rack to the blast freezer to chill.

Step 22

Custard

Step 24

Pour milk and vanilla into a medium saucepan and stir to combine. Place over low – medium heat and bring 75°C.

Step 25

Meanwhile, in a medium stainless-steel bowl, combine custard powder and sugar.

Step 26

Once milk is at desired temperature, remove from the heat, add custard powder mixture and whisk vigorously to combine. Return to heat and continue to stir with a rubber spatula for approximately 1 minute until mixture is thick and smooth.

Step 27

Pass custard through a fine sieve into a medium stainless-steel bowl. Cover the top of the custard with cling wrap and place in the fridge to cool completely.

Step 29

Snickers Caramel

Step 31

Place peanuts onto a large baking tray and place in the oven at 160°C for 30 minutes. Once roasted, let cool on the bench.

Step 32

In a medium saucepan, combine sugar and water and stir over low heat to dissolve sugar then bring to the boil over high heat. Continue to boil until syrup reaches 180°C and turns into a light caramel.

Step 33

Meanwhile, pour cream into a small saucepan and place over low heat. Warm to 60°C. Set aside.

Step 34

Once caramel is at desired temperature, remove from heat and carefully pour in warmed cream, whisking to combine and cooled to 40°C, placing over a bowl of ice if required.

Step 35

Add butter, gelatine mass, salt and vanilla. Using a stick blender, blend to combine and emulsify.

Step 36

Pour caramel into a 17cm x 31cm baking tray and set aside on the bench to cool.

Step 38

Yuzu Curd

Step 40

Place yuzu juice, egg yolk, caster sugar, gelatine mass and salt into the canister of a stick blender. Blend for approximately 20 seconds until well combined.

Step 41

Transfer mixture to a thermomix jug fitted with the butterfly attachment. Blend for 10 minutes at 80°C on speed 3.

Step 42

After 10 minutes, remove the lid cap and blend for approximately 12 – 14 minutes with no heat on speed 2 until curd temperature is 50°C.

Step 43

Meanwhile, dice butter into approximately 1cm cubes and place in the fridge.

Step 44

Once desired temperature is reached, add diced butter one cube at a time, until combined and cooled to 30°C.

Step 45

Pour curd into a small stainless-steel bowl. Cover the top of the curd with cling wrap and place in the fridge to cool completely.

Step 47

Snickers Mousse

Step 49

Place chocolate into a small heatproof plastic bowl. Place in the microwave and heat in 15 – 30 second increments until 50% of the chocolate is melted.

Step 50

Stir the chocolate until all chocolate is completely melted and the temperature of the chocolate has cooled to 29°C.

Step 51

Meanwhile, pour the cream into the bowl of a stand mixer fitted with the whisk attachment, whisk until soft peaks.

Step 52

Working quickly, add 1/3 of the cream into the chocolate and stir to combine, then fold in remaining cream.

Step 53

Transfer to an airtight container and place in the fridge.

Step 55

Strawberry Mousse

Step 57

Pour the cream and sugar into the bowl of a stand mixer. With the whisk attachment, whisk until soft peaks.

Step 58

Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for approximately 10 seconds to melt.

Step 59

Add the melted gelatine, vanilla and strawberry powder to the cream and whisk until stiff peaks.

Step 60

Fold through the strawberry puree until combined.

Step 61

Transfer filling to an airtight container and place in the fridge.

Step 63

Snickers Caramel (continued)

Step 65

Place peanuts into a big chop and pulse until a fine – medium crumb. Strain through a coarse drum sieve, reserving coarse pieces and discarding fine pieces. Place 70g in an airtight container and place 100g in another airtight container. Set both containers aside on the bench.

Step 66

Transfer the Caramel to the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and 70g chopped peanuts. Mix to combine.

Step 67

Transfer to an airtight container and set aside on the bench.

Step 69

Tres Leche Filling

Step 71

Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, whisk until soft peaks.

Step 72

Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for approximately 10 seconds to melt. Add to the whipped cream and whisk until hard peaks.

Step 73

Vigorously whisk the Custard to loosen, then pass through a fine sieve.

Step 74

Gently fold the custard into the whipped cream in two stages until combined.

Step 75

Transfer filling to an airtight container and place in the fridge.

Step 77

Whipped Cream

Step 79

Pour the cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.

Step 80

Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for approximately 5 seconds to melt.

Step 81

Add the melted gelatine to the cream and whisk on high until stiff peaks. Transfer filling to an airtight container and place in the fridge.

Step 83

Pumpkin Filling

Step 85

Pour the cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.

Step 86

Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for 5 – 10 second to melt.

Step 87

Add the melted gelatine and salt to the pumpkin puree, stirring to combine, then add to the cream and whisk until hard peaks.

Step 88

Transfer filling to an airtight container and place in the fridge.

Step 90

Tres Leche Cake Soak

Step 92

Combine all ingredients in a small saucepan and place over low heat to warm, stirring to combine.

Step 93

Pour mixture into a squeeze bottle and set aside on the bench.

Step 95

Sponge (continued)

Step 97

Transfer Sponge to the bench and trim approximately 1cm from the outside edges to remove the crust. Discard trimmings.

Step 98

Lay the trimmed sponge with the long side running parallel with the bench.

Step 99

Using a serrated knife, slice 5 rectangles from the sponge 25cm long x 6.5cm wide, working from the left side of the sponge to the right side. Discard remaining uncut sponge.

Step 100

Lay each of the rectangles on their side and trim the bottom crust off the sponge then measure 4cm from the cut edge and slice to remove the top of the sponge, giving you a 25cm x 6.5cm x 4cm crust-free sponge. Discard crusts.

Step 101

Whilst sponge is laying on its side, slice down the middle to give two halves of 2cm thickness each. This will give you a base and a lid.

Step 102

Place a 25cm x 6.5cm x 3.5cm metal frame onto a 17cm x 31cm baking tray lined with baking paper. Repeat with remaining 4 metal frames.

Step 103

Spray the insides of each frame with canola spray then gently press each sponge base into each frame and place the matching sponge lid beside.

Step 104

Place the baking trays into the blast freezer, reserving 1 tray on the bench.

Step 106

Tres Leche Lamington

Step 108

Generously drizzle the Sponge Base and Lid with the Cake Soak to moisten the sponge.

Step 109

Place in the blast freezer to freeze.

Step 111

Pumpkin Coating

Step 113

In a medium stainless-steel bowl, combine coconut and charcoal powder. Transfer to a 21cm x 21cm gold baking tray and set aside on the bench.

Step 115

Tres Leche Coating

Step 117

In a medium stainless-steel bowl, combine the coconut and evaporated milk until coconut is coated and wet. Transfer to a 21cm x 21cm gold baking tray and set aside on the bench.

Step 119

Matcha Strawberry Coating

Step 121

In a medium stainless-steel bowl, combine coconut and matcha powder. Transfer to a 21cm x 21cm gold baking tray and set aside on the bench.

Step 123

Pumpkin Lamington

Step 125

Remove 1 tray of framed Sponge Base and Lid from the blast freezer.

Step 126

Spread the Sponge Base with the Pumpkin Filling, ensuring to get in the corners and flush with the top of the frame. Using a plastic pastry card, scrape away any excess filling. Discard remaining filling.

Step 127

Place the Sponge Lid on top of the filling and gently press the top of the sponge.

Step 128

Return to the blast freezer to freeze.

Step 130

Tres Leche Lamington

Step 132

Remove baking tray of framed Soaked Sponge and Lid from the blast freezer.

Step 133

Spread the Sponge Base with Dulce De Leche approximately 0.5cm thick, ensuring to get in the corners. Using a blowtorch, lightly warm the top of the spread Dulce De Leche to create a sticky surface. Discard remaining Dulce De Leche.

Step 134

Spread Tres Leche Filling on top of the Dulce De Leche, ensuring to get in the corners and flush with the top of the frame. Using a plastic pastry card, scrape away any excess filling. Discard remaining filling.

Step 135

Place the Sponge Lid on top of the Tres Leche Filling and gently press the top of the sponge.

Step 136

Return to the blast freezer to freeze.

Step 138

Snickers Lamington

Step 140

Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.

Step 141

Spread the Sponge Base with Snickers Caramel, approximately 0.5cm thick, ensuring to get in the corners.

Step 142

Spread Snickers Mousse on top of the Snickers Caramel, ensuring to get in the corners and flush with the top of the frame. Using a plastic pastry card, scrape away the excess filling. Discard remaining filling.

Step 143

Place the Sponge Lid on top of the filling and gently press the top of the sponge.

Step 144

Return to the blast freezer to freeze.

Step 146

Matcha Strawberry Lamington

Step 148

Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.

Step 149

Spread the Sponge Base with Strawberry Mousse ensuring to get in the corners and flush with the top of the frame. Using a plastic pastry card, scrape away the excess filling. Discard remaining filling.

Step 150

Place the Sponge Lid on top of the filling and gently press the top of the sponge.

Step 151

Return to the blast freezer to freeze.

Step 153

Yuzu Meringue Lamington

Step 155

Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.

Step 156

Spread the Sponge Base with Yuzu Curd, approximately 0.5cm thick, ensuring to get in the corners.

Step 157

Place in the blast freezer for 5 minutes to get a frozen skin on the Curd.

Step 158

Spread Whipped Cream on top of the Yuzu Curd, ensuring to get in the corners and flush with the top of the frame. Using a plastic pastry card, scrape away the excess filling. Discard remaining filling.

Step 159

Place the Sponge Lid on top of the filling and gently press the top of the sponge.

Step 160

Return to the blast freezer to freeze.

Step 162

Pumpkin Dipping

Step 164

In a medium saucepan bring water to 40°C over medium heat.

Step 165

Remove from heat and add chocolate, xanthan and food colouring. Using a stick blender, blend the mixture until combined and emulsified.

Step 166

Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Step 168

Matcha Strawberry Dipping

Step 170

In a medium saucepan bring water to 40°C over medium heat.

Step 171

Remove from heat and add chocolate and xanthan. Using a stick blender, blend the mixture until combined and emulsified.

Step 172

Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Step 174

Tres Leche Dipping

Step 176

Pour milk and water into a medium saucepan. Place over medium heat and bring to 40°C.

Step 177

Remove from heat and add chocolate and xanthan. Using a stick blender, blend the mixture until combined and emulsified.

Step 178

Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Step 180

Snickers Dipping

Step 182

Place oil, copha and cocoa butter into a medium saucepan and place over medium heat until copha is melted and the mixture is 40°C.

Step 183

Remove from heat and add chocolate. With a stick blender, blend until chocolate is melted and emulsified.

Step 184

Pour mixture into a 1/6 gastronorm tray and set aside on the bench.

Step 186

Pumpkin Lamington (continued)

Step 188

Take the Pumpkin Filled Sponge and remove from the frame, lightly torching the outsides of the frame with a blowtorch if required. Portion into 4 cubes, measuring 5.5cm. Discard remaining filled sponge.

Step 189

Using your thumb and middle finger, hold the base and lid of the filled sponge and dip each cube into the Pumpkin Dipping mixture then place on a wire rack placed over a baking tray.

Step 190

Transfer dipped cubes into Pumpkin Coating and roll around to coat all sides. Place on a baking tray and return to the blast freezer.

Step 191

Discard dipping mixture and coating.

Step 193

Tres Leche Lamington (continued)

Step 195

Take the Tres Leche Filled Sponge and remove from the frame, lightly torching the outsides of the frame with a blowtorch if required. Portion into 4 cubes, measuring 5.5cm. Discard remaining filled sponge.

Step 196

Using your thumb and middle finger, hold the base and lid of the filled sponge and dip each cube into the Tres Leche dipping mixture then place on a wire rack placed over a baking tray.

Step 197

Working quickly, transfer dipped cubes one at a time into Tres Leche Coating and roll around to coat all sides. Place on a baking tray and return to the blast freezer.

Step 198

Discard dipping mixture and coating.

Step 200

Snickers Lamington (continued)

Step 202

Take the Snickers Filled Sponge and remove from the frame, lightly torching the outsides of the frame with a blowtorch if required. Portion into 4 cubes, measuring 5.5cm. Discard remaining filled sponge.

Step 203

Using your thumb and middle finger, hold the base and lid of the filled sponge and dip each cube into the Snickers Dipping mixture then place on a wire rack placed over a baking tray for approximately 30 seconds to drain excess chocolate.

Step 204

Transfer to a baking tray lined with baking paper and return to the blast freezer.

Step 205

Reserve dipping mixture.

Step 207

Meringue

Step 209

In a medium saucepan, combine sugar and water and stir over low heat to dissolve. Bring to the boil over high heat. Continue to boil until syrup reaches 120°C.

Step 210

Meanwhile, place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.

Step 211

When the syrup is at 110°C, whisk the egg whites on high speed until soft peaks.

Step 212

When syrup reaches 120°C, reduce egg whites to medium speed and whilst whisking, gradually pour syrup into the stand mixer bowl in a thin and steady stream. Increase to high speed and whisk until meringue consistency and temperature drops to room temperature. Set aside on the bench.

Step 214

Matcha Strawberry Lamington (continued)

Step 216

Take the Strawberry Mousse Filled Sponge and remove from the frame, lightly torching the outsides of the frame with a blowtorch if required. Portion into 4 cubes, measuring 5.5cm. Discard remaining filled sponge.

Step 217

Using your thumb and middle finger, hold the base and lid of the filled sponge and dip each cube into the Matcha Strawberry dipping mixture, then place on a wire rack placed over a baking tray.

Step 218

Working quickly, transfer dipped cubes one at a time into Matcha Strawberry Coating and roll around to coat all sides. Place on a baking tray and return to the blast freezer.

Step 219

Discard dipping mixture and coating.

Step 221

Snickers Lamington (continued)

Step 223

Remove the 4 dipped frozen Snickers Lamington from the blast freezer and dip again in the dipping mixture. Working quickly, sprinkle each cube lightly with chopped peanuts.

Step 224

Place on a tray and return to the blast freezer.

Step 225

Discard dipping mixture and remaining peanuts.

Step 227

Yuzu Meringue Lamington (continued)

Step 229

Take the Yuzu Meringue Filled Sponge and remove from the frame by lightly torching the outsides of the frame with a blowtorch. Portion into 4 cubes, measuring 5.5cm. Discard remaining filled sponge.

Step 230

Carefully pierce the top of the filled sponge with a fork ensuring the fork is secure. Dip the cube into the Meringue, covering all sides and the top. Using a small offset palette knife, spread the meringue over all four sides and the top of the cube.

Step 231

Transfer the covered sponge onto a 17cm x 31cm baking tray.

Step 232

Using a blowtorch, lightly torch the meringue on all sides and on top.

Step 233

Place in the fridge.

Step 234

Discard meringue.

Step 236

Assembly

Step 238

4 Tres Leche Lamingtons

Step 239

4 Snickers Lamingtons

Step 240

4 Matcha Strawberry Lamingtons

Step 241

4 Yuzu Meringue Lamingtons

Step 242

4 Pumpkin Lamingtons

Step 245

Place 4 Tres Leche Lamingtons in each corner on the top tier of the tiered lamington stand.

Step 246

Place 4 Snickers Lamingtons in each corner on the second tier, below the Tres Leche Lamingtons.

Step 247

Place 4 Matcha Strawberry Lamingtons in each corner on the third tier, below the Snickers Lamingtons.

Step 248

Place 4 Yuzu Meringue Lamingtons in each corner on the fourth tier, below the Matcha Strawberry Lamingtons.

Step 249

Place 4 Pumpkin Lamingtons in each corner on the bottom tier, below the Yuzu Meringue Lamingtons.