Preheat the oven to 180ºC
Line the two baking trays with parchment paper
Prepare two square templates out of baking paper – one measuring 23 cm (9”) and one 20 cm (8”)
Lift the Cooking Chef head and fit the heat shield
Fit the Stir Tool to the machine

Attach the Cooking Chef bowl to the machine
Add butter into the Cooking Chef bowl, fit the splashguard
Cook at 80ºC on speed Stir 1 for 2 minutes until melted
Transfer the melted butter into a small bowl and set aside

Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool
Attach the Cooking Chef bowl to the machine
Add eggs and sugar into the Cooking Chef bowl, fit the splashguard
Mix on speed 4 for 4 minutes until light and fluffy
Remove the Cooking Chef bowl from the machine
Transfer the melted butter from the small bowl into the Cooking Chef bowl
Add flour into the Cooking Chef bowl
Gently fold in until the mixture is smooth
Be careful not to lose the volume of the mixture

Pour the mixture gently onto the prepared baking trays 
Spread out evenly until 1 cm thick
Bake at 180ºC for 15 minutes until golden brown
Remove from the oven and let cool slightly
Transfer to a wire rack to cool completely

Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
Add strawberries into the Food Processor bowl
Attach the lid and ensure it is locked into place
Blend until puréed
Place a sieve over a small bowl
Pass the strawberries through a sieve and set aside
Add caster sugar and pectin into a clean small bowl
Mix until combined and set aside

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add water, lemon juice and strawberries into the Cooking Chef bowl, fit the splashguard
Transfer the strawberry purée into the Cooking Chef bowl
Transfer the contents of the small bowl into the Cooking Chef bowl 
Cook at 104ºC on speed Stir 3 for 12 minutes and let cool
Or use the Fruit Compote preset if applicable and reduce the time to 12 minutes
Transfer the fruit compote to a jug and set aside
(Tip: The compote can be made up to 3 days in advance and kept in the fridge)

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add water, caster sugar, lemon zest and vanilla seeds into the Cooking Chef bowl, fit the splashguard
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
Once cooled, add Grand Marnier into the bowl
Stir to combine and set aside
(Tip: The Grand Marnier syrup can be made 1 month in advance and stored in the fridge)

Add gelatine and water into a small bowl
Set aside and let soak for a few minutes
Once soaked, squeeze the softened gelatine sheet to remove the excess water

Remove the Stir Tool, fit the Creaming Beater
Add egg yolks, sugar and cornflour into the Cooking Chef bowl, fit the splashguard
Mix on speed 1 for 30 seconds until combined
While the machine is running, gradually add milk, 250 ml whipping cream and vanilla extract into the bowl
Mix on speed Stir 1 for 30 seconds until combined
Cook at 85ºC on speed Min for 7 minutes until thickened
Add the softened gelatine into the Cooking Chef bowl
Mix on speed Min for 30 seconds until dissolved and homogenous

Place a sieve over a large mixing bowl
Strain the mixture through a sieve into the large bowl
Cover with cling film to prevent lumps forming
Refrigerate until completely cool

Retrieve, clean the Cooking Chef bowl and fit the Whisk Tool
Attach the Cooking Chef bowl to the machine
Add remaining whipping cream into the Cooking Chef bowl, fit the splashguard
Mix on speed 5 for 1 minute 20 seconds until soft peaks form
Fold the thickened cream into the cooled custard mixture
Refrigerate until ready to use

To Assemble
Use the prepared templates to cut out two squares from the cooled sponge
Line a large baking tray with a silicone mat or silicone baking paper
Line the sides of the ring mould with acetate
Place the 23 cm (9”) sponge on top of the silicone mat
Place the lined ring mould on top
Retrieve the Grand Marnier syrup
Using a pastry brush, soak the sponge layer with the Grand Marnier syrup, approx. 3-4 Tbsp per sponge layer
Add 2 Tbsp of the strawberry compote on top of the sponge and spread out evenly
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

Transfer two thirds (approx. 2 generous spoonfuls) of the cooled crème diplomat into the piping bag, reserve the rest for later
Pipe into the mould and up the sides
Add half of the compote and strawberry mixture into the mould
Add the smaller sponge square on top and press lightly
Brush some more of the Grand Marnier syrup onto the sponge
Spoon the remaining strawberry compote and cut strawberry mixture on top 
Top up with the remaining crème diplomat
Use an angled spatula or palette knife to smooth the top 
Refrigerate the gateau for 2 hours or until set

Assemble the Food Processor attachment to the machine
Fit the Knife Blade to the machine
Add raspberries into the Food Processor bowl
Attach the lid and ensure it is locked into place
Blend until puréed
Place a sieve over a clean small bowl
Pass the strawberries through a sieve and set aside

Add gelatine leaves and water into a small bowl
Set aside and let soak for a few minutes
Once soaked, squeeze the softened gelatine to remove the excess water

Retrieve, clean the Cooking Chef bowl and fit the Stir Tool
Attach the Cooking Chef bowl to the machine
Add sugar, water, vanilla pod and seeds, lemon juice and zest into the Cooking Chef bowl, fit the splashguard
Cook at 105ºC on speed Stir 3 for 6 minutes until dissolved
Transfer the raspberry puree into the Cooking Chef bowl
Cook at 105ºC on speed Stir 3 for 5 minutes until thickened
Add the softened gelatine into the Cooking Chef bowl
Stir to combine
Place a sieve over an airtight container
Strain the content of the Cooking Chef bowl into the airtight contains and let cool at room temperature 
Skim the foam from the surface as the glaze cools

To Finish
Remove the gateau from the fridge
Pour the cooled glaze on top (*the acetate lining should contain the glaze on top of the gateau) 
Carefully transfer the gateau to the fridge
Refrigerate for a further 15-30 mins until set
Ensure the fridge shelf is level to get an even layer of glaze
Once set carefully transfer the gateau onto a serving plate
Remove the ring mould – do this by sliding it upwards, leaving the acetate lining in place
Carefully remove the acetate lining from the side of the gateau and discard 
Neaten up the edge of your gateau with a right-angled spatula dipped in hot water if necessary
Decorate the top with berries and mint leaves or the decorations of your choice

Serve