1. In a mixer combine egg yolks, sugar and butter with a paddle until it forms a smooth paste.
2. Add dry ingredients until combined.
3. Remove from bowl and roll the mix evenly to fit in a 60x40cm tray.
4. Sprinkle almonds on top and lightly press into the mix.
5. Bake for 22minutes at 160C.

1. With a stick blender, combine the purée, sugar and corn flour.
2. On the stove bring the mix to a boil.
3. Remove from the heat and add the gelatin.
4. Cool to 40 degrees Celsius then pour onto the Sable Breton base.
5. Freeze.

1. In a mixer, whisk the eggs, sugar, honey and lemon juice until light and fluffy and pale in colour.
2. Fold through the melted butter, then the dry ingredients.
3. Spread mix evenly onto a 60 x 40cm tray.
4. Bake for 11 minutes at 160C. Once baked and cooled, place sponge sheet on top of jelly layer of the cake.

1. Once the milk has been infused with the tea, strain it and scale 1000ml.
2. Heat to 80C then pour over chocolate and gelatin.
3. Cool to 30C then fold the mix through the semi whipped cream.
4. Add mousse to the 60 x 40cm tray on top of the sponge layer and spread evenly.

1. Warm the purée, water, cream and glucose to 40C.
2. Mix the sugar and Pectin NH together.
3. While whisking, add the sugar and pectin to the liquid.
4. Place on the heat and bring to a boil, whisking the whole time.
5. Leave overnight to set.
6. When using, bring the glaze back up to 40C then pour over cake.

1. Bring the water and tea to 80C and infuse for 10 minutes.
2. Strain the tea.
3. In a pot add the infused water, honey and agar.
4. Bring to the boil, whisking the whole time.
5. Pour into a tray to set.
6. Once set, blitz the mix until it is a smooth gel.
7. Pipe gel on as a garnish.