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Kitchen Know How Made Easy.
From our irresistible cover star, the lamington slice, to these impressive looking Inside-out lamingtons, we've taken the iconic flavours of the lamington - chocolate, jam and coconut - and given it a fab new look.
From our irresistible cover star, the lamington slice, to these impressive looking Inside-out lamingtons, we've taken the iconic flavours of the lamington - chocolate, jam and coconut - and given it a fab new look.
Who doesn't love a makeover!
Inside-out lamingtons
Makes: 24
Preparation: 40 minutes (plus cooling, overnight standing and 1 hour refrigeration)
Cook: 25 minutes
You'll need to start this recipe the day before serving.
6 eggs
¾ cup caster sugar
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup self-raising flour
½ cup plain flour
30g butter, melted, cooled
1½ x 150g packets chocolate sprinkles
Raspberry cream
300ml thickened cream
1½ tablespoons icing sugar mixture
50g sachet coconut milk powder
70g fresh raspberries, chopped
White icing
9 cups pure icing sugar, sifted
30g butter, finely chopped
1 cup boiling water
1 Preheat oven to 180°C/160°C fan-forced. Grease and line a 5.5cm deep, 23cm x 33cm (top) roasting pan.
2 Using an electric mixer, beat eggs, sugar and vanilla until thick and creamy.
3 Meanwhile, sift cocoa and flours 3 times into a bowl. Add cocoa mixture to egg mixture. Fold gently to combine. Fold in butter. Pour into prepared pan. Level top.
4 Bake for 25 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 2 minutes. Turn out onto a baking paper-lined wire rack to cool completely. Cover with a clean tea towel. Set aside overnight (see note).
5 Make Raspberry cream Using an electric mixer, beat cream, sugar and coconut milk powder until mixture forms firm peaks. Fold in raspberries.
6 Cut cake lengthways into 4. Cut each piece into 6 equal squares. Split each square in half. Divide raspberry cream among
½ the cakes. Sandwich with remaining
cake tops. Refrigerate for 10 minutes.
7 Make White icing Combine ½ the sugar, ½ the butter and ½ the boiling water in a bowl, stirring until smooth. Place 2 wire racks over 2 large baking paper-lined baking trays. Place cakes on wire racks. Using a large metal spoon, carefully pour icing over each cake to completely cover. Refrigerate for 10 minutes or until icing is firm. Turn cakes over. Spread a small amount of icing over each base to cover. Refrigerate for 10 minutes or until firm. Turn cakes over.
8 Combine remaining sugar, butter and boiling water in a bowl, stirring until smooth. Using a large metal spoon, carefully pour icing over 1 cake to completely cover. Lightly sprinkle top and sides with sprinkles. Repeat with remaining cakes. Refrigerate for 30 minutes or until icing is firm. Serve.
Cook's note: The cake is best made the day before icing, otherwise it may crumble while being iced.
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