Happy australia day!
We have some great desserts in Australia, notably the mighty pavlova. However, many other traditional desserts can be a little boring and bland. Lamingtons are a perfect example of this. More often than not, these chocolate and coconut covered sponge cakes are dry and flavourless. It’s safe to say I’ve never been a huge fan. This year, however, the lamington seems to be making a comeback and so I’ve decided to give them a little revamp. This rendition takes them to a whole new level. The sponge is light but moist and full of flavour from the vanilla bean. The mascarpone dome balances the sweetness of the cake and the oozy raspberry center adds freshness. They are highly addictive little cakes.
It’s a good idea to start these ahead of time. You need to allow the raspberry dome to freeze before you can place it in the mascarpone dome, and then you need to wait for the mascarpone dome to freeze before you can glaze it.
This is an original recipe by A Parisian Journey.
Makes 4 cakes.
- 200g of raspberries (frozen are fine)
- 2 tsp of cornflour
- 3 tbsp. of sugar
- 3 tbsp. of water
- Blend the raspberries until smooth then pass through a sieve
- In a saucepan, over medium heat, add the raspberry purée and sugar. Combine the water and cornflour in a small bowl then add it to the raspberries. Mix continuously until the purée thickens slightly.
- Pour the mixture into a small demi sphere mould or cake-pop mould and place in the freezer until completely frozen.
- 250g of cream
- ¼ tsp of vanilla seeds
- 50g of egg yolk
- 65g of sugar
- 2 sheets of gold strength gelatine (4g)
- 150g of mascarpone
- Soak the gelatine in cold water and set aside. In a separate bowl, whisk the eggs and sugar until creamy and pale and set aside.
- Bring the cream and vanilla to the boil.
- As soon as the cream starts to bubble remove it from the heat and pour half into the egg yolk mixture. Work fast and whisk it well.
- Pour everything back into the pan. Place back on medium heat and continue to stir until it thickens slightly. This mixture is called Crème Anglaise.
- Squeeze the water out the gelatine and whisk it into the crème anglaise.
- Place plastic film directly on top and reserve in the fridge until completely cooled.
- Once cooled, remove from the fridge. Place the mascarpone in a bowl and use electric beater on low speed to slowly incorporate the crème anglaise into the mascarpone.
- Fill 4 demi-sphere moulds approx. 6cm in diameter with the mascarpone mixture. Take the raspberry spheres from the freezer and place one in the centre of each mascarpone dome. Place back in the freezer until completely frozen.
- 120ml of milk
- ½ tps of vanilla seeds
- 2 eggs
- 200g of sugar
- 113g of butter, at room temperature
- ¼ tsp salt
- 1 ½ tsp of baking powder
- 195g of flour
For the chocolate frosting
- 175g of shredded coconut
- 120ml of milk
- 42g of butter
- 450g of icing sugar
- 40g of cocoa powder
- Preheat the oven to 180°C. In a large bowl, sift together the flour, baking powder and salt.
- In a separate bowl beat the sugar and butter until light and creamy.
- Add the eggs, one at a time, to the butter mixture, then add the vanilla.
- Use a spatula to fold in one third of the flour followed by half the milk. Continue with more flour, the rest of the milk and finish with the flour.
- Pour the mixture into a baking tray or cake tin big enough so that you can cut out 4 cakes approximately 6cm in diameter. Bake for 20-30mins or until you can insert a knife and it comes out clean.
- Cool the cake and use a patisserie circle to cut out 4 individual cakes.
- Make the chocolate frosting by heating the butter, cocoa powder, icing sugar and milk, in a bain-marie.
- Dip the bottom and sides of the cakes in the chocolate frosting then roll it in the shredded coconut.
- 100g of white chocolate
- 100g of sugar
- 100g of glucose
- 45g of water
- 7g of gold strength gelatine sheets (2 ½ sheets)
- 75g of condensed milk
- pinch of food colouring
- Soak the gelatine in a bowl of cold water and set aside. In a small saucepan, add the sugar, glucose, water and food colouring.
- Stir the mixture every now and then continue heating to 102°C.
- Pour the hot sugar syrup carefully over the chocolate. Stir quickly until smooth. If the mixture becomes too thick, heat for a few seconds in the microwave. Add the condensed milk and the gelatine (squeeze the water out first). Allow the glacage to cool to 35°C.
- Take the mascarpone domes out the mould, place them on a baking rack with plastic wrap underneath (so you don’t glaze your benches). Pour the glacage over the domes in a steady stream. Cover each dome well before moving onto the next and don’t try to touch them up once covered as they wont be smooth. Allow the excess glacage to drip for about 10 minutes.
- Place a shinny green dome on the top of each cake. You want to place it on the side with no icing and coconut. It can be tricky to move the domes because they are so sticky. I inserted a toothpick in each side and lifted it while supporting the bottom. Tuck the stringy bits of glacage under the dome. Pinch a small about of coconut and press it around the bottom where the dome meets the cake.
- Massage the fondant for a minute or two, then roll it between two sheets of baking paper. Cut out little flowers with a tiny cookie cutter or fondant cutter (I don’t know the actual name for this).
- Stick the flowers on the glacage. Allow the cakes to completely defrost before eating.
Bon appétit !