Ingredients

• 250g Unsalted Butter
• 9 Eggs
• 280g Strawberries
• 2 Lemons
• ½ Vanilla Bean Pod
• 16g Gelatine
• Water as needed
• 10 Strawberries
• 10 Strawberries
• 580g Golden Caster Sugar
• 450g All Purpose Flour
• 7 ½ teaspoons Golden Caster Sugar
• 10g Pectin
• 3 teaspoons Water
• 1 ½ teaspoons Lemon Juice
• 480g Water
• 315g Caster Sugar
• 300ml Grand Marnier
• 60g Egg Yolk
• 20g Cornstarch
• 250ml Milk
• 510ml Whipping Cream
• 1 teaspoon Vanilla Extract
• 1 Strawberry
• 220g Raspberries
• Water as needed
• 1 Vanilla Bean Pod
• Strawberries as needed
• Raspberries as needed
• Mint Leaves as needed

Tools

• Spatula
• Oven
• Parchment paper
• Cooling rack
• Plastic wrap
• Cooking Chef XL
• Acetate strip
• Baking tray - large
• Cooking chef xl bowl
• Food processor attachment
• Small bowl x4
• Medium bowl
• Bowl - large
• Baking tray - large
• Ring mold
• Jug
• Cooking chef xl bowl
• Piping bag
• Small bowl
• Airtight container
• Serving plate

Method

To make the Genoise sponge

1. Pre-heat oven - 180°C
2. Line a clean baking tray with parchment paper
3. Prepare two square templates out of baking paper – one measuring 22cm (9”) and one 20cm (8”)
4. Attach the Stir Tool
5. Add unsalted butter to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Cook with splashguard fitted until melted - 2 min, 80°C, Stir 1
8. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
9. Clean Cooking Chef bowl
10. Attach the Whisk
11. Add egg and golden caster sugar to the Cooking Chef XL Bowl
12. Mix with splashguard fitted until light and fluffy - 4 min, Speed 4
13. Remove the Cooking Chef XL Bowl from the machine
14. Transfer content of small bowl to Cooking Chef XL Bowl
15. Add all purpose flour to the Cooking Chef XL Bowl
16. Fold gently until smooth
17. Transfer mixture to baking tray gently
18. Spread evenly until 1 cm thick
19. Bake until golden brown - 15 min, 180°C
20. Remove from oven and let cool
21. Turn out onto cooling rack until completely cool
22. Assemble the Food Processor attachment to the machine

To make the compote

1. Fit the knife blade to the machine
2. Add strawberries to the Food processor attachment
3. Attach the lid and ensure it is locked into place
4. Blend until smooth
5. Place a sieve over a small bowl
6. Strain purée into small bowl through a sieve then set aside
7. Add golden caster sugar and pectin to a clean small bowl
8. Mix until combined then set aside
9. Clean Cooking Chef bowl
10. Attach the Stir Tool
11. Add water, lemon juice and strawberries to the Cooking Chef XL Bowl
12. Transfer purée to Cooking Chef XL Bowl
13. Transfer sugar mixture to Cooking Chef XL Bowl
14. Cook with splashguard fitted and let cool - 12 min, 104°C, Stir 3
15. Transfer content of Cooking Chef XL Bowl to jug then set aside

To make the syrup

1. Clean Cooking Chef bowl
2. Attach the Stir Tool
3. Add water, caster sugar, lemon and vanilla bean pod to the Cooking Chef XL Bowl
4. Cook with splashguard fitted until dissolved - 6 min, 120°C, Stir 1
5. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
6. Add grand marnier to the medium bowl
7. Stir until combined then set aside

To make the Crème Diplomat

1. Add gelatine and water to a clean small bowl
2. Soak until soft - 5 min
3. Once soaked, squeeze the softened gelatine sheet to remove the excess water
4. Clean Cooking Chef bowl
5. Attach the Creaming Beater
6. Add egg yolk, caster sugar and cornstarch to the Cooking Chef XL Bowl
7. Mix with splashguard fitted until combined - 30 sec, Speed 1
8. Add milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
9. Mix with splashguard fitted until combined - 30 sec, Stir 1
10. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
11. Transfer gelatin to Cooking Chef XL Bowl
12. Mix with splashguard fitted until dissolved - 30 sec, Speed Min
13. Strain mixture into bowl through a sieve
14. Cover with plastic wrap
15. Chill in fridge until completely cool
16. Clean Cooking Chef bowl
17. Attach the Whisk
18. Add whipping cream to the Cooking Chef XL Bowl
19. Mix with splashguard fitted until soft peaks form - 1 min 20 sec, Speed 5
20. Remove the cooled custard from the fridge
21. Fold cream into custard
22. Refrigerate until needed
23. Use the prepared templates to cut out two squares out of the cooled sponge

To assemble the cake

1. Line a clean baking tray
2. Line a clean ring mold with acetate strip
3. Place the 22cm (9”) sponge on top of the silicone mat
4. Place the lined ring mould on top
5. Retrieve the Grand Marnier syrup
6. Using a pastry brush, soak the sponge layer with the Grand Marnier syrup, approx. 3-4 Tbsp per sponge layer
7. Add 2 Tbsp of the strawberry compote on top of the sponge and spread out evenly
8. Add strawberries to the ring mold
9. Add strawberries to the ring mold
10. Add strawberries to the jug
11. Stir until combined then set aside
12. Remove the cooled crème diplomat from the fridge
13. Transfer two thirds of cream to piping bag
14. Transfer content of piping bag to ring mold
15. Add half of the compote and strawberry mixture into the mould
16. Add the smaller 20cm (8") sponge square on top and press lightly
17. Brush some more of the Grand Marnier syrup onto the sponge
18. Spoon the remaining strawberry compote and cut strawberry mixture on top
19. Top up with the remaining crème diplomat
20. Use an angled spatula or palette knife to smooth the top
21. Chill in fridge until set - 2 hr
22. Assemble the Food Processor attachment to the machine

To make the glaze topping

1. Fit the Knife blade to the machine
2. Add raspberries to the Food processor attachment
3. Attach the lid and ensure it is locked into place
4. Blend until smooth
5. Strain through a sieve then set aside
6. Add gelatine and water to a clean small bowl
7. Soak until soft - 5 min
8. Once soaked, squeeze the softened gelatine sheet to remove the excess water
9. Clean Cooking Chef bowl
10. Attach the Stir Tool
11. Add water, golden caster sugar, vanilla bean pod, lemon juice and lemon to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until dissolved - 6 min, 105°C, Stir 3
13. Transfer purée to Cooking Chef XL Bowl
14. Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 3
15. Transfer gelatin to Cooking Chef XL Bowl
16. Stir until combined
17. Strain content of Cooking Chef XL Bowl into airtight container through a sieve and let cool
18. Skim the foam from the surface as the glaze cools
19. Remove the cake from the fridge
20. Transfer glaze to cake
21. Refrigerate until set - 30 min
22. Transfer cake to serving plate
23. Remove the ring mould - do this by sliding it upwards, leaving the acetate lining in place
24. Carefully remove the acetate lining from the side of the gateau and discard
25. Neaten up the edge of your gateau with a right-angled spatula dipped in hot water if necessary
26. Decorate with strawberries, raspberries and mint leaves
27. Serve

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