Lapis Cake

Preheat the oven 200oC, line tin.
Batter A – cream 300g butter, 120g condensed milk, & 1tbsp rum at medium speed until fluffy, add 90g flour, ½ tsp allspice & salt. Mix again until well combined.
Batter B – whisk 12 egg yolks & 85g sugar to form sabayon.
Batter C – whisk 6 egg whites until foamy, add ¼ tsp cream of tartar, & 55g sugContinue whisking until stiff peaks.
Combine batters, add B into A, mix till well combined, then fold in 1/3 of C then the remainder.
First layer, spread a small amount of batter on the prepared tin, bake in the oven until golden brown, approx. 8mins.
Following layers, spread batter evenly thin layers, grill slowly, repeat until all mix is used.

Seeded Tuile

Bring 100ml water to boil with 25g glucose, stir in 125g melted butter & 250g sugar.
Stir in remaining ingredients – 75g flour, 125g almonds, 125g sesame seeds.
Spread onto a tray & cook at 180oC

Toasted Ground Rice Ice Cream

Dry roast brown rice in oven 230oC for about 20-30 mins.
Place roast rice into 500ml milk, let sit to infuse.
Bring 240g cream, 20g dextrose, 15g malted milk powder & 1g gaur gum slowly to the boil, simmer, ensure all ingredients are mixed well, strain rice from the milk & add to the cream mix, churn.
When the mix is soft & gaining texture add 1 drop of tamari.
When the ice-cream is almost set add 1g sea salt

Rice Pudding/Foam

Combine 500ml milk with the remaining toasted rice, 30g sugar & 1g salt, bring to the boil & simmer, stir regular.
When the rice is cooked strain 100ml of the milk & add Xanthum gum, cool & pour into the espuma gun. Charge with two, shake well, leave in the fridge, shake well again before.