Adriano Zumbo - Zumbo: Cakes

back row, from left: tanzanie; v8; cherry cherry; croque-en-bouche; escape from a colombian rainforest front row, from left: barbados; miss marple; what a great pear of; a night in the cross; alessia, i like big buns

This book is one of the most creative, from the names to the flavours, textures, design and architecture. I believe eating cake should be an experience of the soul and senses, never just eating for the sake of it.

As a patissier, making cakes such as these is my main job. I love the shapes, flavours and shines of glazes. I also enjoy coming up with quirky, humorous names. In my mind, buying a cake should be fun and I get a real kick out of seeing our customers expressions as they read the names.

The v8 cake was created for Margaret Fultons 85th birthday party. It was an honour to be asked to make the cake, and I really wanted it to be something special. I was told she likes vanilla, so I decided to do eight textures of vanilla. Hence the v8, which later appeared on MasterChef Australia.

I hope these creations catch your eye.

[pistachio / rose / rhubarb / berries]

makes 12

pistache pte sucre

250 g (9 oz) chilled unsalted butter, chopped

170 g (5 oz) pure icing (confectioners) sugar, sifted

50 g (1 oz) ground pistachio nuts

Seeds scraped from 2 vanilla beans

102 g (3 oz) lightly beaten egg

420 g (15 oz) plain (all-purpose) flour, sifted

16 g ( oz) pistachio paste ()

Put the butter, icing sugar, ground pistachios and vanilla seeds in an electric mixer with a beater attachment and beat on low speed for 23 minutes to soften the butter and combine. Beat for a further 23 minutes on medium speed to slightly aerate the mixture. Beat in the egg until combined. Scrape down the bowl, then add the flour and pistachio paste and mix until just combined.

Divide the soft dough evenly between 2 sheets of plastic wrap. Fold the plastic over the top of each and press the dough down to make discs, about 2 cm ( inch) thick. Cover and refrigerate for 2 hours or until firm.

Preheat the oven to 180C (350F/Gas 4). Put twelve 8 cm (3 inch) diameter, 1.5 cm (5/8 inch) deep rings on baking trays lined with non-stick baking paper.

Unwrap a pastry disc and place on a lightly floured bench. Evenly roll out into a square of 4 mm (1/6 inch) thickness. Repeat with the other pastry disc. Use a round 10 cm (4 inch) cutter to stamp out discs and use to line the rings. Place in the refrigerator for 10 minutes to firm up again slightly.

Place a snug-fitting paper muffin case on top of the pastry in each ring and fill the cases to the level of the rings with baking weights, rice or dried beans. Bake for 1820 minutes or until the pastry is lightly golden.

Remove from the oven, remove the paper cases and weights and cool to room temperature. Remove the rings.

rose brle

532 g (1 lb 3 oz) pouring (whipping) cream (35% fat)

Seeds scraped from 1 vanilla bean

130 g (4 oz) egg yolks

55 g (2 oz) caster (superfine) sugar

55 g (2 oz) pomegranate molasses ()

20 g ( oz) rosewater

Preheat the oven to 120C (235F/Gas ).

Put the cream and vanilla seeds in a saucepan over medium heat and bring to the boil. Meanwhile, put the egg yolks, sugar and pomegranate molasses in a bowl and immediately stir to combineyou should always stir sugar and egg yolk straight away or the sugar will burn the surface of the egg yolk, changing its texture. Stir the rosewater into the egg mixture. Mix in a third of the hot cream to temper the eggs, then mix in the remaining hot cream.

Place twelve 7 cm (2 inch) diameter, 2 cm ( inch) deep silicone moulds on a baking tray and fill with the brle mixture. Bake for 3540 minutes or until they are dry to the touch but still wobble slightly when you gently tap the sides of the moulds. Remove from the oven and cool to room temperature. Freeze for 2 hours, until the brle is frozen through.

Pop the brle discs from the moulds and sit each disc in the centre of a pastry shell (the gap around them will be filled with compote).

rhubarb compote

5 g (1/8 oz) gold gelatine leaves

30 g (1 oz) cold water

65 g (21/3 oz) sieved strawberry pure ()

75 g (2 oz) caster (superfine) sugar

265 g (91/3 oz) rhubarb pure ()

Cut the gelatine leaves into small squares, place in a bowl with the cold water and set aside for 10 minutes to soak.

Put the strawberry pure and sugar in a small saucepan over medium heat, stirring until the sugar has dissolved. When the pure reaches 65C (149F), add the gelatine mixture and any soaking liquid and stir until the gelatine has completely dissolved. Put the rhubarb pure in a bowl, add the strawberry mixture and stir to combine. Set aside to cool.

Pour the cooled compote over the top of the brle discs, filling the gap around them and ensuring there is a light coating over the top of each disc. Refrigerate for 1 hour or until the compote has set.

to finish

250 g (9 oz) fresh raspberries

600 g (1 lb 5 oz) seedless watermelon squares (cut slightly larger than the raspberries)

60 g (2 oz) freeze-dried watermelon powder ()

24 unsprayed (chemical-free) red rose petals

Remove the cakes from the refrigerator. Arrange the fruit on top of each rhubarb compote layer, alternating raspberries and watermelon until the top of each cake is covered with fruit.

Divide the watermelon powder among 12 square 3 cm (1 inch) snaplock bags (similar to those that contain spare buttons, or the smallest snaplock bags you can find). Seal and place over the fruit on each cake, then rest 2 rose petals up against each bag. Place on a serving platter or individual plates and serve immediately.

note: If you wish to serve the cakes the next day, refrigerate just after the rhubarb compote layer and decorate just before serving.