Tools

Cooking Chef XL
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Food Processor Attachment KAH647PL
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Ingredients

For the genoise sponge:
250g unsalted butter, cubed and at room temp
9 eggs            
450g golden caster sugar    
450g plain flour        

For the compote:
80g strawberries, hulled and halved
7 ½ tsp golden caster sugar    
10g pectin            
3 tsp water            
1 tsp lemon juice        
200g strawberries, hulled and halved            

For the Grand Marnier syrup:
340ml water            
285g caster sugar        
Zest of 1 ½ lemon        
½ vanilla pod, seeds
300 ml Grand Marnier        

For the Crème diplomat:
4g gelatine leaves        
Cold water, as needed    
3 egg yolks            
30 g caster sugar        
20 g cornflour            
250 ml milk            
250 ml whipping cream        
1 tsp vanilla extract        
260 ml whipping cream        
25-30 strawberries    

For the berry glaze:
220g raspberries or strawberries    
12g gelatine leaves        
140g water            
130g golden caster sugar    
Pod and seeds of 1 vanilla pod        
½ tsp lemon juice        
Zest of half a lemon            

To decorate:
Strawberries and raspberries, as needed
Fresh mint, as needed
 

Method

Genoise sponge:
1 - Line two large baking trays with parchment paper and preheat the oven to 180ºC.

2 - Prepare two square templates out of baking paper, one measuring 9” and the other 8”.

3 - Lift the Cooking Chef XL head and fit the heat shield. Attach the bowl to the Cooking Chef XL machine and fit the stir tool.

4 - Add the butter and fit the splash guard, cook at 80ºC on speed Stir 1 for 2 minutes until the butter has melted. Empty the melted butter into a small bowl and set aside.

5 - Fit the whisk tool to the machine and add the eggs and sugar into the bowl. Mix on speed 4 for 4 minutes until light and fluffy.

6 - Remove the bowl from the machine and pour in the melted butter. Add the flour and gently fold in until the mixture is smooth, be careful not to lose the volume of the mixture.

7 - Pour the mixture gently onto the prepared baking trays and spread out evenly until 1 cm thick.

8 - Bake at 180ºC for 15 minutes until golden brown and leave to cool slightly, then transfer to a wire rack to cool completely. 

Strawberry compote:
1 - Assemble the Food Processor attachment to the high-speed outlet of the machine. 

2 - Fit the knife blade and add 80g of strawberries into the Food Processor bowl. Attach the lid and mix on a medium speed until pureed. Pass the strawberries through a sieve into a ball and set aside.

3 - In a small bowl, mix the caster sugar and pectin and set aside. 

4 - Fit the cleaned Cooking Chef XL bowl and stir tool to the machine. 

5 - Add the remaining water, lemon juice and strawberries, strawberry puree and mixed caster sugar and pectin to the bowl. Fit the splash guard. 

6 - Cook at 104ºC on speed Stir 3 for 12 minutes and let cool. Alternatively, use the Fruit Compote preset if applicable and reduce the time to 12 minutes. The compote can be made up to 3 days in advance and kept in the fridge.

For the Grand Marnier syrup:
1 - Fit the bowl and stir tool to the machine. 

2 - Add the water, caster sugar, lemon zest, and vanilla seeds, fit the splash guard. Cook at 120ºC on speed Stir 1 for 6 minutes until the sugar has dissolved. Transfer the mixture to a medium bowl and let cool.

3 - Once cooled, pour in the Grand Marnier and stir to combine. Set aside for later. The Grand Marnier syrup can be made 1 month in advance and stored in the fridge.
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Crème diplomat:
1 - Soak the gelatine leaves in water to soften, then squeeze to remove the excess water. 

2 - Fit the Creaming beater to the machine and add the egg yolks, sugar, and corn flour. Mix on speed 1 for 30 seconds until combined. 

3 - While the machine is running, gradually add the milk, whipping cream, and vanilla extract. Mix on speed Stir 1 for 30 seconds until combined. 

4 - Fir the splash guard and cook at 85ºC on speed Min for 7 minutes until the custard mixture has thickened. 

5 - Add the softened gelatine into the Cooking Chef bowl and mix on speed Min for 30 seconds until dissolved and homogenous.

6 - Place a sieve over a large mixing bowl and strain the mixture. Cover to prevent lumps from forming and refrigerate until completely cool.

7 - Replace the stir tool with the whisk. 

8 - Add the whipping cream into the Cooking Chef XL bowl, fit the splash guard.

9 - Mix on speed 5 for 1 minute 20 seconds until soft peaks form. Fold the thickened cream into the cooled custard mixture, then refrigerate until ready to use. 

Berry glaze:
1 - Assemble the Food Processor attachment to the high-speed outlet of the machine. 

2 - Fit the Knife blade and add the raspberries into the Food Processor bowl. Attach the lid and mix on a medium speed until pureed. Pass the strawberries through a sieve into a ball and set aside. Pass through a sieve into a ball and set aside.

3 - Soak the gelatine leaves in water to soften, then squeeze to remove the excess water. 

4 - Fit the mixer bowl and stir tool to the machine. 

5 - Add the sugar, water, vanilla pod and seeds, lemon juice and zest into the bowl, fit the splash guard.

6 - Cook at 105ºC on speed Stir 3 for 6 minutes until the mixture has dissolved.

7 - Add the raspberry puree and cook at 105ºC on speed Stir 3 for 5 minutes until the mixture has thickened.

8 - Lastly add the softened gelatine into the Cooking Chef bowl and stir to combine.

9 - Sieve the mix over a jug or airtight container and strain the raspberry glaze. Leave to cool at room temperature, skimming the foam from the surface as it cools. 


To Assemble:
1 - Use the prepared templates to cut out two squares out of the cooled sponge. 

2 - Line a large baking tray with a silicone mat or silicone baking paper. Line the sides of the ring mould with acetate.

3 - Place the 9” sponge on top of the mat and then position the lined ring mould on top. 

4 - Use a pastry brush to soak the sponge layer with the Grand Marnier syrup (approx. 3-4 Tbsp per sponge layer). 

5 - Add 2 Tbsp of the strawberry compote on top of the sponge and spread out evenly.

6 - Cut 1 strawberry into quarters and place in the corners of the ring mould. Cut 10 strawberries in half and line them around the sides of the ring mould (you may need more if they are small). Cut 10 strawberries into a fine dice, add them to the remaining compote, stir and set aside. 

7 - Transfer two thirds (approx. two generous spoonful’s) of the cooled crème diplomat into a piping bag, reserving the rest for next layer. Pipe the crème diplomat into the mould and up the sides. 

8 - Add half of the compote and strawberry mixture into the mould, then add the smaller 8” sponge and press lightly. 

9 - Brush some more of the Grand Marnier syrup onto the sponge and spoon the remaining strawberry compote mixture on top. 

10 - Top up with the remaining crème diplomat and use an angled spatula or palette knife to smooth the surface. 

11 - Refrigerate the cake for 2 hours or until set.

12- To finish, remove the cake from the fridge. Pour the cooled glaze on top (the acetate lining should keep the glaze on top of the cake. Carefully transfer to the fridge and leave for a further 15-30 minutes until the glaze has set. 

13 - Once set, carefully place the cake onto a serving plate and remove the ring mould. Remove the acetate lining and neaten up the edge with a right-angled spatula dipped in hot water, if necessary.

14 - Decorate the top with berries or the decorations of your choice.

15 - Serve.