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