Jmacnaughtan, what's the "flapjack" layer? I've only ever heard the word in its American context, as a pancake, and that sure don't look like a doughy pancake to me!
Interesting, I thought this sort of flapjack was an American invention. It's just a very simple oat cookie made from rolled oats, golden syrup, butter and muscovado sugar. This is the first time I've used it as anything other than a petit four, though. Here's a recipe that's not too far off the one I used.
I love doing the more elaborate entremets and preparations. Especially when serving specialties like haggis to non-British diners, you really need something memorable for dessert :)
Did you not once make a V8 entremet with 8 different layers featuring vanilla? Either way, this one looks fantastic as well. Can you recommend a good book focusing on entremets? I noticed you sometimes reference Philippe Conticini's Sensations.
Haha, yes, that was a challenge. I saw that on Masterchef Australia and had to try it... For books with good entremet techniques and recipes, I like Francisco Migoya's "the Modern Café" and "Elements of Dessert" (although I find several of his recipes flawed, the technique is good), and Conticini's "Sensations" is a wonderful book. So many great techniques, flavors and preparations. I think it's only available in French, though. There are a couple of good entremets in Adriano Zumbo's "Zumbo", including the V8, but I'm not convinced it's worth shelling out 30€ for.
I find that entremets are technically easier than many "home-cooking" layer cakes. If you have a couple of metal cake rings, a freezer and a few basic recipes to adapt, it's feasible to make a professional looking cake at home. I know I'll never have the technical skill to pull off a perfect buttercream-coated cake, my spatula skills are just too weak.