Grease 3 round cake tins, 180mm in diameter, with oil.
Place the butter, caster sugar, brown sugar and vanilla into the bowl of a stand mixer fitted with a paddle attachment and mix until light and aerated.
Meanwhile, roughly break up the eggs. While continuing to mix, gradually add the eggs to the butter mixture, ensuring it completely incorporates after each addition. Scrape down the sides of the bowl as required.
Add the flour, cinnamon, cardamon, baking powder, bicarbonate powder and salt, then mix on low speed until combined.
Add the yoghurt to the cake mixture and mix to incorporate.
Divide evenly between the 3 prepared tins. Use the back of a spoon to spread the mixture.
Scatter the top of the batter with chopped almonds, then bake in the pre-heated oven for approximately 28 minutes, until golden-brown in colour and the cake bounces back when gently pressed in the centre.
Allow to cool slightly at room temperature for 10-15 minutes before removing from the tins and transferring to a cooling rack. Allow to cool completely at room temperature.
COFFEE VANILLA SOAK
Use the cold brew function on the Jura Coffee Machine to produce 3 x 45ml (135ml) of cold brew espresso.
Soak the sponge with a brush as it comes out of the oven.
Use the Double Espresso function on the Jura Coffee Machine to produce 90ml of espresso.
Create an Italian meringue by placing the sugar and double espresso into a saucepan and stir until it begins to boil. If required, wash any undissolved sugar crystals from the sides of the bowl down with a brush and water. Cook the syrup to 116°C.
When the syrup reaches 110°C, begin to whisk the egg whites. When the syrup reaches 115°C, your egg whites should be at a soft peak.
When the syrup reaches 116°C, slowly add it to the egg whites and continue mixing.
Slowly add the chopped butter until it is all incorporated while continuing to mix, then add vanilla.
Store at room temperature for a few hours, if you place it into the refrigerator it will need to be re-whipped.
Meanwhile, mix the cornflour and sugar then add in the egg yolks and mix to create a paste.
Pour the boiled milk over the egg mixture while whisking.
Transfer the mixture back into the saucepan and whisk continuously while it comes back to a boil.
Add in the white chocolate and whisk until the chocolate has completely melted and incorporated.
Cool to slightly, then gradually add the softened butter while whisking by hand. This process can also be done in a mixer.
Cover with plastic wrap touching the surface of the custard and set in the refrigerator for 2 hours.
Place the flour, sugar, gingerbread spice, honey and butter into the bowl of a stand mixer fitted with a paddle attachment. Mix until you achieve a fine powder and there are no lumps of butter remaining.
Dissolve the bicarbonate of soda in the hot water and add it to the mixture. Continue to mix until all the ingredients are incorporated and it comes together as dough.
Press the dough into a flat disc, 10mm in thickness, wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Heat the oven to 180°C, fan forced.
Remove the dough from the fridge and cut it in half. On a lightly floured workbench, roll the dough out to 6mm surface with flour and roll until 6mm in thickness.
Using an antler stencil, approximately 150mm in height and 80mm in length for each antler, cut out a single antler from the dough and transfer onto a linedtray.
Roll the remaining dough and cut out the second antler and transfer onto a lined tray.
Bake in the pre-heated oven for approximately 11 minutes, until golden brown in colour.