• Pre heat combi oven to 170°C, 0% humidity, no fan.
• Pre heat under bench oven to 160°C.
• Set blast freezer to -40°C.

Sponge

• 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.
• 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.
• 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.
• Slowly sprinkle in remaining half of sugar (A) and whisk for approximately 5 minutes until firm peaks.
• 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.
• In a medium stainless-steel bowl, combine egg yolk, water and oil together.
• Add the egg yolk mixture to the flour mixture and gently whisk to combine without over working the batter.
• 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.
• 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.
• Turn the combi oven to 150°C and bake for approximately 55 minutes until a skewer inserted comes out clean.
• Once sponge is cooked, place tray on a large wire rack and set aside on the bench to cool for 10 minutes.
• 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.
• Transfer sponge on wire rack to the blast freezer to chill.

Custard

• Pour milk and vanilla into a medium saucepan and stir to combine. Place over low – medium heat and bring 75°C.
• Meanwhile, in a medium stainless-steel bowl, combine custard powder and sugar.
• 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.
• 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.

Snickers Caramel

• 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.
• 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.
• Meanwhile, pour cream into a small saucepan and place over low heat. Warm to 60°C. Set aside.
• 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.
• Add butter, gelatine mass, salt and vanilla. Using a stick blender, blend to combine and emulsify.
• Pour caramel into a 17cm x 31cm baking tray and set aside on the bench to cool.

Yuzu Curd

• 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.
• Transfer mixture to a thermomix jug fitted with the butterfly attachment. Blend for 10 minutes at 80°C on speed 3.
• 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.
• Meanwhile, dice butter into approximately 1cm cubes and place in the fridge.
• Once desired temperature is reached, add diced butter one cube at a time, until combined and cooled to 30°C.
• 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.

Snickers Mousse

• 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.
• Stir the chocolate until all chocolate is completely melted and the temperature of the chocolate has cooled to 29°C.
• Meanwhile, pour the cream into the bowl of a stand mixer fitted with the whisk attachment, whisk until soft peaks.
• Working quickly, add 1/3 of the cream into the chocolate and stir to combine, then fold in remaining cream.
• Transfer to an airtight container and place in the fridge.

Strawberry Mousse

• Pour the cream and sugar into the bowl of a stand mixer. With the whisk attachment, whisk until soft peaks.
• Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for approximately 10 seconds to melt.
• Add the melted gelatine, vanilla and strawberry powder to the cream and whisk until stiff peaks.
• Fold through the strawberry puree until combined.
• Transfer filling to an airtight container and place in the fridge.

Snickers Caramel (continued)

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

Tres Leche Filling

• Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, whisk until soft peaks.
• 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.
• Vigorously whisk the Custard to loosen, then pass through a fine sieve.
• Gently fold the custard into the whipped cream in two stages until combined.
• Transfer filling to an airtight container and place in the fridge.

Whipped Cream

• Pour the cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.
• Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for approximately 5 seconds to melt.
• 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.

Pumpkin Filling

• Pour the cream and sugar into the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks.
• Place the gelatine mass into a glass pinch bowl, place in the microwave and heat for 5 – 10 second to melt.
• Add the melted gelatine and salt to the pumpkin puree, stirring to combine, then add to the cream and whisk until hard peaks.
• Transfer filling to an airtight container and place in the fridge.

Tres Leche Cake Soak

• Combine all ingredients in a small saucepan and place over low heat to warm, stirring to combine.
• Pour mixture into a squeeze bottle and set aside on the bench.

Sponge (continued)

• Transfer Sponge to the bench and trim approximately 1cm from the outside edges to remove the crust. Discard trimmings.
• Lay the trimmed sponge with the long side running parallel with the bench.
• 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.
• 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.
• 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.
• 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.
• 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.
• Place the baking trays into the blast freezer, reserving 1 tray on the bench.

Tres Leche Lamington

• Generously drizzle the Sponge Base and Lid with the Cake Soak to moisten the sponge.
• Place in the blast freezer to freeze.

Pumpkin Coating

• 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.

Tres Leche Coating

• 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.

Matcha Strawberry Coating

• 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.

Pumpkin Lamington

• Remove 1 tray of framed Sponge Base and Lid from the blast freezer.
• 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.
• Place the Sponge Lid on top of the filling and gently press the top of the sponge.
• Return to the blast freezer to freeze.

Tres Leche Lamington

• Remove baking tray of framed Soaked Sponge and Lid from the blast freezer.
• 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.
• 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.
• Place the Sponge Lid on top of the Tres Leche Filling and gently press the top of the sponge.
• Return to the blast freezer to freeze.

Snickers Lamington

• Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.
• Spread the Sponge Base with Snickers Caramel, approximately 0.5cm thick, ensuring to get in the corners.
• 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.
• Place the Sponge Lid on top of the filling and gently press the top of the sponge.
• Return to the blast freezer to freeze.

Matcha Strawberry Lamington

• Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.
• 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.
• Place the Sponge Lid on top of the filling and gently press the top of the sponge.
• Return to the blast freezer to freeze.

Yuzu Meringue Lamington

• Remove 1 baking tray of framed Sponge Base and Lid from the blast freezer.
• Spread the Sponge Base with Yuzu Curd, approximately 0.5cm thick, ensuring to get in the corners.
• Place in the blast freezer for 5 minutes to get a frozen skin on the Curd.
• 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.
• Place the Sponge Lid on top of the filling and gently press the top of the sponge.
• Return to the blast freezer to freeze.

Pumpkin Dipping

• In a medium saucepan bring water to 40°C over medium heat.
• Remove from heat and add chocolate, xanthan and food colouring. Using a stick blender, blend the mixture until combined and emulsified.
• Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Matcha Strawberry Dipping

• In a medium saucepan bring water to 40°C over medium heat.
• Remove from heat and add chocolate and xanthan. Using a stick blender, blend the mixture until combined and emulsified.
• Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Tres Leche Dipping

• Pour milk and water into a medium saucepan. Place over medium heat and bring to 40°C.
• Remove from heat and add chocolate and xanthan. Using a stick blender, blend the mixture until combined and emulsified.
• Pour mixture into a 1/6 metal gastronorm tray and set aside on the bench.

Snickers Dipping

• 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.
• Remove from heat and add chocolate. With a stick blender, blend until chocolate is melted and emulsified.
• Pour mixture into a 1/6 gastronorm tray and set aside on the bench.

Pumpkin Lamington (continued)

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

Tres Leche Lamington (continued)

• 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.
• 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.
• 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.
• Discard dipping mixture and coating.

Snickers Lamington (continued)

• 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.
• 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.
• Transfer to a baking tray lined with baking paper and return to the blast freezer.
• Reserve dipping mixture.

Meringue

• 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.
• Meanwhile, place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
• When the syrup is at 110°C, whisk the egg whites on high speed until soft peaks.
• 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.

Matcha Strawberry Lamington (continued)

• 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.
• 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.
• 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.
• Discard dipping mixture and coating.

Snickers Lamington (continued)

• 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.
• Place on a tray and return to the blast freezer.
• Discard dipping mixture and remaining peanuts.

Yuzu Meringue Lamington (continued)

• 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.
• 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.
• Transfer the covered sponge onto a 17cm x 31cm baking tray.
• Using a blowtorch, lightly torch the meringue on all sides and on top.
• Place in the fridge.
• Discard meringue.

Assembly

• 4 Tres Leche Lamingtons
• 4 Snickers Lamingtons
• 4 Matcha Strawberry Lamingtons
• 4 Yuzu Meringue Lamingtons
• 4 Pumpkin Lamingtons

• Place 4 Tres Leche Lamingtons in each corner on the top tier of the tiered lamington stand.
• Place 4 Snickers Lamingtons in each corner on the second tier, below the Tres Leche Lamingtons.
• Place 4 Matcha Strawberry Lamingtons in each corner on the third tier, below the Snickers Lamingtons.
• Place 4 Yuzu Meringue Lamingtons in each corner on the fourth tier, below the Matcha Strawberry Lamingtons.
• Place 4 Pumpkin Lamingtons in each corner on the bottom tier, below the Yuzu Meringue Lamingtons.