Name: Lamington Cake
Prep time: 50 min
Cook time: 18 min
Total time: 68 min
Cuisine: Austrailian
Ingredients: 3 eggs; 1/3 cup (70g) sugar; 1 tsp (5g) vanilla extract; 1/4 tsp (1g) salt; 3/4 cup (95g) all-purpose flour; 1 1/2 tbsp (20g) butter (, melted); 1/4 cup (50g) sugar; 3 tbsp (50ml) water; 9 oz (250g) strawberries (, fresh or frozen); 1/4 cup (50g) sugar; 1 tbsp (15ml) lemon juice; 4 oz (120g) semi-sweet chocolate; 5 oz (140g) whipping cream; 9 oz (250g) Mascarpone cheese (, room temperature); 1/2 cup (60g) powdered sugar; 1 tsp (5g) vanilla extract; 1 1/4 cup (300g) whipping cream (, chilled); 1/2 tbsp (5g) gelatin powder; 2 tbsp (30g) water; Unsweetened shredded coconut; Fresh strawberries

Austrailian

Bowl

Saucepan

Sieve

Spatula

Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan and line it with parchment paper. Sift flour and set aside.

Place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.

Gradually sift the flour again over the batter and fold it in.

In the end incorporate the melted butter.

Pour batter into prepared pan and bake for about 18 minutes or until golden.

Invert the cake onto a parchment paper-lined rack and cool completely.

In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl, and cool completely.

Place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.

Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup.  Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut.  Refrigerate for 30 minutes to set before cutting.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.

In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.

Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.

In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (1/2 inch-1 cm).

Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.

Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula.

Refrigerate for 4-6 hours or overnight to set.

Decorate the cake with fresh strawberries, dust with powdered sugar if desired, and enjoy!

Lamington Cake

Utensils needed:

Overview

Category

Cuisine

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