• Preheat the under bench oven to 165°C and the turbo fan oven to 165°C. Turn on dehydrator to the highest setting.
• For the Pineapple Crisps, remove skin from pineapple, being careful to keep the fruit in a rounded shape. Using a deli slicer, thinly slice 12 slices of pineapple and spread onto the dehydrator racks. Using a fine sieve, dust the pineapple slices with icing mixture, then place in the preset dehydrator until needed.
• For the Ginger Cake, whisk eggs gently in a large glass mixing bowl. Add the molasses and golden syrup and whisk well until combined. Set aside until needed.
• Place all dry ingredients into a large mixing bowl and, using a large wooden spoon, mix well to combine.
• Place the crystallised ginger and fresh chopped ginger into a food processor and blitz, scraping down the sides of the canister, until mixture becomes a paste.
• Add the egg and molasses mixture and the ginger paste to the bowl of dry ingredients and stir well until fully combined.
• Finally, add the canola oil and continue stirring until mixture is well combined.
• Spray a 1/1 gastronome tray lightly with canola oil spray, line with baking paper, then spray the baking paper lightly with canola oil spray. Pour the cake batter into the gastronome tray, spread out evenly with an offset palette knife and smooth the top. Bake in the turbofan oven preheated to 165C until golden brown and the center of the cake springs back, about 50-55 minutes.
• Once baked, remove from oven and allow the cake to cool in the tin for 5 minutes, before turning out on to a wire rack to cool completely. Set aside until needed.
• For the Passionfruit Bavarois, first place the gelatin in a bowl of cold water and set aside to soften.
• Place the milk in a medium saucepan over medium heat and warm gently, but do not boil.
• Meanwhile, place egg yolks, sugar and passionfruit purée into a large mixing bowl and whisk well to combine.
• Once the milk is warm, whisk through the egg mixture, then return the combined mixture to the saucepan. Cook, stirring constantly with a spatula, until mixture reaches 84°C.
• Once at temperature, remove the mixture from the heat. Remove softened gelatin leaves from the water and squeeze to remove excess liquid. Add the softened gelatin to the warm mixture and stir well until gelatin has dissolved completely.
• Strain the mixture through a fine sieve into a clean glass bowl and set aside to cool slightly. Ensure mixture does not cool to below 30°C to avoid setting.
• For the Candied Pecans, place pecans into a large sauté pan over medium heat and toast pecans until golden.
• Add the sugar, salt and butter and stir until sugar is dissolved. Allow sugar to caramelise, stirring occasionally, allowing mixture to bubble and separate. When a dark caramel is formed, remove from heat and stir to cool and coat the nuts. Transfer the mixture onto a tray lined with baking paper and set aside to cool until needed.
• For the Caramelised Pineapple, first peel the skin from the pineapple and cut pineapple flesh into 1cm cubes.
• Place the pineapple into a medium saucepan over medium heat. Add remaining ingredients and simmer, stirring continually, until the mixture has reduced and is caramelised, about 18-20 minutes.
• Strain pineapple to remove excess liquid and place into a medium glass bowl. Remove and discard the vanilla pods, then set bowl of pineapple aside until needed.
• For the Pineapple Jam, place pineapple purée, brown sugar, glucose and lime zest into a medium saucepan over medium heat. Simmer gently until mixture is reduced and slightly syrupy, about 5 - 7 minutes.
• Add the pectin and caster sugar and stir to combine. Continue to cook until the mixture thickens, about 6 - 8 minutes. Add the citric acid and stir well to combine. Remove the mixture from the heat, transfer to a glass bowl and set aside in the fridge until needed.
• For the Toasted Coconut Cream, place coconut cream, sugar and the salt into a 4 litre saucepan bring to just under the boil.
• Whisk the agar through the hot coconut cream mixture until completely dissolved. Gently bring the mixture back to the boil and do not stir to allow the mixture to catch slightly on the bottom of the pan. Once mixture has caught slightly, whisk until the mixture thickens, gently scraping the bottom of the pot to remove the caught cream, about 5 – 6 minutes.
• Once thick, pour the mixture into a 1/1 gastronome flat tray and place into the blast chiller until set, about 10 minutes. Once the Coconut Cream is completely set, remove from blast chiller. Break up into small pieces, place into a stick blender canister and blitz to a smooth purée. Transfer the purée into a piping bag and set aside in the fridge until needed.
• For the Ginger Crumb, place all ingredients, except for the butter, into the bowl of a stand mixer fitted with a paddle attachment.
• Place 225g of butter in a heatproof bowl and melt in the microwave. Add melted butter to the dry ingredients. Turn the machine on to medium speed and mix until the mixture forms a crumb.
• Line a 1/1 gastronome flat tray with baking paper. Transfer the crumb mixture to the flat tray and spread the mixture out evenly. Bake in the pre-heated turbofan oven until golden brown, about 8-9 minutes. Once baked, remove from oven and set aside to cool until needed.
• For the Salted Bourbon Caramel, place sugar, glucose and water in a 4 litre saucepan over medium heat. Cook to a dark caramel, until mixture reaches 196°C.
• Meanwhile, place the cream into a small saucepan over low heat and warm gently.
• Once the caramel mixture reaches temperature, whisk in the warmed cream, bourbon and salt until well combined. Add butter, a few cubes at a time, whisking well after each addition, until mixture is thick and glossy. Transfer the mixture to a 1/1 gastronome tray and place into the blast chiller until completely cold but not hard, about 10 minutes. Once the mixture is cool, transfer to a piping bag and set aside in the fridge until needed.
• For the Caramel Drip, place sugar and glucose into a 4 litre saucepan over medium heat and cook to a dark caramel, until mixture reaches 198°C. Once at temperature, add the butter a little at a time, stirring well after each addition to ensure the butter is completely incorporated.
• Meanwhile, place cream into a small saucepan over low heat and warm gently.
• Once all butter is incorporated, gradually whisk in the warmed cream until the mixture is combined. Remove from heat and set aside in the saucepan to cool until needed.
• For the Coconut Chew, spread the shredded coconut out over a baking tray lined with baking paper and place into the pre-heated underbench oven. Bake until golden, about 7-8 minutes. When baked, remove tray from oven and set aside to cool slightly.
• Meanwhile, combine remaining ingredients into the bowl of a stand mixer fitted with a paddle attachment. Once toasted coconut has cooled slightly, add to the other ingredients, turn machine on to low speed and mix until combined. Once mixed, set aside in mixing bowl until needed.

To assemble the cake

• Turn cake out onto a clean chopping board and trim away the edges to straighten. Using a 22cm cake ring, line the centre of the ring up to the edge of the cake and press down to cut out 3 even semi circles. Using a serrated knife, cut the semi circles in half horizontally, to end up with 6 evenly sized semi circles in total. Reserve offcuts in a large airtight container and set aside until needed for decorating the cake.
• Spray a large, flat cast iron tray with canola spray, then line with baking paper. Position the cake ring in the middle of the tray then line the inside of the ring with the acetate sheet, ensuring that the edges of the acetate overlap.
• Place half of the Ginger Crumb into a medium bowl. Place the extra 100g of butter into a heatproof bowl and melt in the microwave. Add enough of the extra melted butter to just bring the crumb together when mixed. Use fingertips to press enough of the combined Crumb mixture firmly into the bottom of the lined cake ring, to a level layer, about 5mm thick. Place remaining crumb into an airtight container and set aside until needed for decorating the cake.
• To finish the Passionfruit Bavarois, whip the cream until soft peaks form. Working quickly, gently fold the whipped cream though cooled bavarois mixture, being careful not to knock the air out of the mixture.
• Pour ¼ of the bavarois mixture onto the layer of ginger crumb and smooth out using a silicone spatula.
• Take a golf ball sized piece of the Coconut Chew and, using fingertips, gently press together to compress slightly. Repeat this process twice again and gently place the three golf ball sized pieces of the Chew onto the layer of bavarois, ensuring pieces are evenly spaced out.
• Take about 6 Candied Pecans and scatter on to the layer of bavarois around the pieces of Chew.
• Take 2 tablespoons of Pineapple Jam and fold it through the Caramelised Pineapple mixture until well combined. Scatter about 2 tablespoonsful of the mixture onto the layer of bavarois around the pieces of Chew and Candied Pecan.
• Snip the tip of the piping bag of Salted Bourbon Caramel to 5mm wide. Drizzle onto the layer of bavarois, drizzling back and fourth across the entire surface in a zig-zag pattern.
• Snip the tip of the piping bag of Toasted Coconut Cream to 5mm wide. Drizzle over the layer of Salted Bourbon Caramel, drizzling back and fourth across the entire surface in a zig-zag pattern.
• Place two cake semi circles, cut side facing up, on top of the cream and caramel layer to create a complete circle layer of cake and press down gently so that the cake layer is level.
• Pour another ¼ of the Bavarois mixture on to the cake layer, then repeat steps 6 to 11 to form a second complete set of layers.
• Pour another ¼ of the Bavarois mixture on to the second layer of cake and repeat steps 6 – 11 to form a third complete set of layers.
• Pour the remaining ¼ of Bavarois mixture on to the top layer of cake. Level off the Bavarois with an offset spatula and place in the blast chiller to set.
• Place any remaining Candied Pecans into a sealed airtight container and set aside until needed for decorating the cake.

To decorate the cake

• For the Meringue, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until soft peaks form. Gradually add the sugar and continue to whisk until egg whites are firm and glossy.
• Meanwhile, remove the cake from the blast chiller and, whilst still in the mould, use a large offset metal spatula to carefully transfer the cake to the cake board, ensuring it is centered. Remove cake ring and carefully peel away the acetate.
• Place saucepan of Caramel Drip over medium heat until mixture reaches 27°C. Take a dessert spoon, and drizzle the Caramel Drip evenly around the top edge of the cake, allowing the caramel to drip down the sides of the cake. Then spoon Caramel Drip over the top of the cake so that the top surface is covered.
• Break the cake offcuts into small pieces and build a mound across the middle of the cake, resembling a straight ridge from one side to the other. Add some offcuts around the base of the cake.
• Sprinkle a thick layer of the Ginger Crumb on top of the cake, either side of the cake ridge.
• Following the line of the cake ridge, drop spoonsful of Meringue on top of the cake offcuts, with two thick strips hanging off either side of the cake. Use a spoon to pull the meringue into peaks. Use a blowtorch to lightly torch the Meringue.
• Place freeze dried pineapple and reserved Candied Pecans in and around the peaks of Meringue, with a few extra pieces placed randomly over the top of cake.
• Break up 3 of the Pineapple Crisps into smaller pieces. Place whole and broken pieces of Pineapple Crisps in and around the peaks of Meringue, with a few extra pieces placed randomly over the top of cake.
• Sprinkle some of the reserved Ginger Crumb around the extra pieces but not over the Meringue ridge.
• Place small springs of wax flowers randomly over the top of the cake to garnish.