Warm greetings everyone hope you’ve all had a nice week so far! Mine has been a mixed bag of lolly lol if you know what I mean ~ my parents left on Monday…meaning from now on until next year, I’m going to have cook, clean and organise everything, damn I’ve gotten use to them being here then I finally got the ‘cold’ so many of my friends and colleagues have been sick, but I managed to stay fine…but then on Tuesday…I finally fell sick >_< and since then I don’t seem to be able to get over it would like to say a HUGE thank you to all my colleagues at work especially RiRi and Yue who have given me so much support and all the lovely messages I received on Twitter/Instagram ~
Anyway, enough of me ‘whinging’, I owe my dear friend Kirk an apology because I promised to blog about the AMAZING V8 cake last week but I’ve been too busy and sick. So I’m REALLY sorry!
Every month I participate in the Alphabakes challenge and have been convincing Kirk to make something because I knew it was going spectacular!
Finally this month Kirk decided to participate, we had to make something starting with the letter is ‘V’ so I made a Vanilla Honey Cheesecake and have talked to Kirk and knew he was going to make something with Vanilla but I didn’t expect 8 layer vanilla cake from Adriano Zumbo.
For those who are not from Australia or who have not watched Master Chef Australia, you may not know Adriano Zumbo, but he is currently one of Australia’s most well known pastry chef and is often described as the ‘Master of Macarons’ where he calls them Zumbarons The V8 cake is so popular in Australia that as soon as I posted a photo of it on Instagram everyone immediately knew ~ I have visited Zumbo’s patisserie quite a few times yet have never had the chance to try the ‘famous’ V8 so was SUPER DUPER UBER excited when Kirk said he was going to make it ~
I’m sorry but I’m not going to provide you with the recipe due to copyright issues but you can find it here on the Masterchef website But I will show you each component and share how Kirk assembled the V8 ~
There’s really more than 8 layers in this cake! It’s so complicated I don’t think I know anyone else who could tackle this apart from Kirk ~
Let’s start with the Vanilla Dacquoise which is like a meringue that is very similar to a macaron ~ and is the base for the V8 cake. Kirk mentioned that it is important that this is done well, as it will help support the other layers on top of it.
Second layer is the Vanilla and Almond Crunch which is my ABSOLUTE favourite! It’s like a really delicious Nutella with more crunch I ate so much of it and all of the leftovers hehe ~
Third Layer Vanilla Ganache ~ which is basically a white chocolate ganache with vanilla seeds sorry we didn’t take a photo of it.
Fourth layer is a Vanilla Chiffon Cake it’s hard enough for me to make a ’round’ one let alone a square thin layer of chiffon cake and then there was the Vanilla Syrup used to brush over the Chiffon cake
Fifth layer another favourite of ours Vanilla Creme Brulee it’s the LARGEST I’ve ever seen and I never thought you could make it that BIG
Sixth layer Vanilla Macaron this is very similar to the Vanilla dacquise but Kirk said he was impressed with Zumbo’s recipe that even though it such a ‘large’ macaron the texture was still quite nice.
Seventh layer Vanilla Water Jelly LOL I thought this Vanilla Water Jelly was quite funny looking with the little ‘black’ seeds through it Kirk did mention he used an ‘abundance’ of Vanilla pods to make this cake.
Eight layer Vanilla Creme Chantilly, I’m not usually a fan of the cream in or over cakes, but this Vanilla Creme Chantilly was so light and smooth
Ninth and last layer White Chocolate Glaze Finishing , Kirk actually used another recipe and didn’t use Zumbo’s recipe There’s a few reasons why he did that ~ first and foremost its because to make Zumbo’s white glaze you have to buy chemicals such as titanium dioxide which is essentially what you find in toothpaste It was just too troublesome to get that so Kirk omitted it and used another recipe To me it made no difference and it still taste delicious!
Now that all the components have been made, it was came the crucial time of ‘assembling’ the cake! I’ve watched the episode where the contestants on Masterchef had to make the V8 and so many of them failed when trying to assemble the cake. Kirk didn’t follow Zumbo’s method as he thought it would be easier to put the layers on top of each other and pour the White Chocolate Glaze.
First things first, prepared a square tin with baking paper and placed his Vanilla Dacquise then he smothered the ADDICTIVE Vanilla and almond crunch over it
More layers to come Creme Brulee, Vanilla Macaron and Vanilla Water Jelly I only had the leftovers of the Creme Brulee *cries*
I was getting slightly impatient by now lol I just wanted to EAT this cake ~ Kirk the master was at work, putting the final Vanilla Creme Chantilly on top, popped it back into the fridge and after a good 20 minutes… he finally got it out and started trimming it
White Chocolate Glaze over and the V8 cake is DONE now it’s just decorating the cake ~ Unfortunately, Kirk didn’t have enough time to make the ‘flower’ that Zumbo has one the cake, but I have no doubt that he has the skill to make it ~ maybe next time when he makes this cake again
We may not have a flower but Kirk made another favourite of mine Brown Sugar Crumble ~ I’m always bugging him to make it and put it on all my desserts hehe ~
Wow…this is a long post lol this is definitely a cake that is time consuming to make and blog about, but definitely not time consuming to eat ~ I was SO lucky Kirk gave me literally half of the cake to take home ~ I don’t think I can really describe the flavour and taste of this cake because all the layers make it quite complex. But let’s just say ‘VANILLA OVERLOAD’
I asked Kirk how he felt after making the V8 cake and he said “I’ve been waiting to make it for 2 years, initially wanted to make it for a friends weddings…now they’ve been married for 2 years and have a child, yet I still haven’t made it, but I’m glad I did…I don’t think I would have been able to make it 2 years ago and my advice to home cooks who would like to make this cake is be prepared to use LOADS of vanilla pods and wash LOADS of dishes ” HAHAHA It’s true I witnessed it in front of me, Kirk kept washing the same bowl over and over again!
What more can I ask for? LOL Zumbo sells this cake for $125 at his store and I’d need to fly up to Sydney to get it ~ but thanks to Kirk, I got to eat V8 for breakfast, lunch and dessert for 2 days in a ROW! *WIN* I don’t think I’d ever be able to make the V8 cake at home…it’s simply too difficult and time consuming for me…but maybe Kirk will feel very ‘generous’ and make it for me again