You may realise by now that I LOVE Lamingtons. They are definitely one of my Australian highlights, alongside the cake shops in St Kilda and the koalas hanging out in eucalyptus trees. It’s been a while since I baked any of these sweet treats and I must apologise it’s been quite some time since I wrote. It’s been a bit hectic what with getting married having a last minute trip to Berlin and oh yes fitting in the proper job too… I promise I will get back to some international baking VERY soon (and also share with you the photos of my wedding cake too!). In the meantime I wanted to share with you an experimental Layered Lamington Cake that I made up the other day.
I had promised Chris a tiered Lamington Cake for the wedding. Something that I had imagined in my mind but frankly in amongst baking and icing 5 layers of fruit cake, making 150 sugar flowers, our house flooding 2 weeks before the wedding and baking brownies and Lavender meringues I never had the opportunity to bring to life. Until now. So here it is! A slightly smaller scale Layered Lamington Wedding Cake for Chris. Next time I will bake 2 more smaller cakes and stack them one on top of the other… for a tower of layered Lamington!
I wanted to make a more grown up version of the Lamington. More luxurious, decadent and slightly prettier than the Lamington bricks that I’ve made previously. To produce this I incorporated the coconut into the sponge, which meant I could keep the top of the cake coconut free to showcase the shiny chocolate ganache, whilst preserving the coconut and chocolate Lamington tradition. I double coated the cake in chocolate soup sauce first before a double chocolate ganache layer to increase the luxuriousness of the Lamington. And then to add an extra level of height and flavour why not add a third layer of sponge, one more than your traditional Lamington sandwich. It’s an extremely indulgent cake. One to be enjoyed on a special occasion perhaps. It takes a bit of organising and assembling, but I can assure you it’s worth the effort! Chris definitely enjoyed it and so did my friends. If you fancy having a go I’ve included the instructions below.
As the cake is entirely encased in chocolate and contains a double layer of jam it’s a light and moist sponge. I’m hungry just reminiscing about it now! Hope you enjoy it as much as me.
Lauren’s Layered Lamington Recipe
Coconut Madeira Sponge Cake
- Caster Sugar 250g
- Butter 300g
- Self Raising Flour 400g
- Desiccated Coconut 50g
- Pinch of salt
- Milk 6 tablespoons
- 2 x 8 inch round cake tins
- Bake at 170 degrees Celsius (fan) for 25-30 minutes
- Cream together sugar and butter
- Sift in flour and baking powder and gently fold it into the creamed butter and sugar
- Fold in desiccated coconut
- Fold in milk
- Gently pour mixture into 2 greased and lined 8 inch round cake tins
- Carefully level the mixture
- Bake in the middle of the oven until the cakes shrinks back from the sides of the tin, is golden brown and a skewer comes out clean from the sponge
- Let the cakes cool in the tin for 10 minutes to hold their shape
- Remove from tin and place on cooling rack
- When fully cooled carefully split one cake in 2 down the centre with a sharp knife
- Carefully level the other sponge removing the top (you can then sample the top bit of the sponge!)
Filling Strawberry Jam (you could buy a jar or make it yourself)
- 1kg strawberries
- 1kg granulated sugar
- ½ lemon, juice only
- small knob of butter
- Heat equal amounts of fruit and sugar in a large pan
- Stir until all of the sugar has dissolved
- Stir in lemon juice and butter
- Stop stirring and boil rapidly (about 10minutes)
- Keep boiling the jam and checking the consistency of the jam every 10 minutes and take it off the heat once it coats the back of a spoon (this could take up to an half an hour but hopefully less!)
- Allow the jam to cool and set slightly in the pan
- Butter 25g
- Sifted icing sugar 450g
- Sifted cocoa powder 50g
- Milk 120ml
- Vanilla Extract 2 tsp
- Sift all of the ingredients into a large bowl
- Put the bowl over a pan of boiling water
- Melt the butter over a low heat
- Stir together to make a thick chocolate soup
- Remove from heat
- (but if it gets too hot pop it back on the heat to warm through)
- Plain chocolate 140g
- Double cream 200ml
- Milk chocolate 25g
- Heat the double cream over a low heat in a pan
- Break up the chocolate into small pieces
- Allow the cream to become piping hot then take it off the heat
- Throw in the chocolate and stir until it’s really smooth and shiny
Layered Lamington Assembly
- Have a pre-prepared cake stand/plate to arrange it all onto
- Turn the bottom of the sponge face upwards (from the one sponge that you’ve split in 2) spoon a generous amount of chocolate icing soup onto the sponge and spread it evenly over the sponge base and sides. (Lamingtons are supposed to be encased in chocolate and this will help to fix it to your stand too…)
- Give it a few minutes to ‘set slightly’ then flip over the sponge so the chocolate is face down on your cake plate.
- Spoon half the jar of strawberry jam onto the sponge and spread evenly.
- Place the other half of the sponge cake on top of the jam and press gently.
- Spoon the rest of the jam on top of the sponge and sandwich the final layer of sponge on top. (smoothest side up)
- Rest the cake in the fridge for 5-10 minutes to set the jam and hold sponge in place
- Pour the chocolate soup all over the cake and smooth with a palette knife. Removing excess icing to give a smooth ‘crumb coating’ and hold the cakes in place
- Return to the fridge to allow it to set for 5 minutes
- Pour the hot chocolate ganache all over the cake and sides. Ensure you have a smooth and shiny coat by tilting the cake to run the ganache down the sides, use a palette knife if necessary to sharpen the edges of the cake.
- Use a hairdryer if needed to melt the ganache slightly to create a smooth finish
- Repeat ganache layer again to double coat the cake.
- Whilst the chocolate is still wet carefully sprinkle the sides of the cake with desiccated coconut, use a cupped hand to press the coconut into the ganache, leaving the top of the cake free so the ganache shines through
- Allow the ganache to set at room temperature to maintain the high gloss finish and serve in huge chunks with a bucket of tea.