Raspberry Lamington cake - a nice summer treat

Lamington cake a nice summer treat

Whether it was named after Lord Lamington or his wife, or created in New Zealand or Australia, is still debatable, but there is no question that this version with its raspberry filling and fresh raspberries is definitely delectable.

Preparation time: 45 minutes. Baking time: 40 minutes. Chilling time: two hours. Serves 12.

INGREDIENTS 

Sponge Cake 6 eggs, at room temperature 300 ml (1-1/4 cups) granulated sugar 5 ml (1 tsp) vanilla 45 ml (3 tbsp) butter, melted 15 ml (1 tbsp) milk 500 ml (2 cups) all-purpose flour 2 ml (1/2 tsp) baking powder 1 ml (1/4 tsp) salt Ganache 325 ml (1-1/3 cups) whipping cream 25 ml (2 tbsp) soft butter 500 ml (2 cups) semi-sweet or dark chocolate chips Raspberry Filling 300 ml (1-1/4 cups) loosely packed raspberries 150 ml (2/3 cup) granulated sugar 45 ml (3 tbsp) cold water 25 ml (2 tbsp) cornstarch 125 ml (1/2 cup) flaked coconut 750 ml (3 cups) raspberries

PREPARATION 

Line the bottoms of two 20-by-six centimetre (8-by-2-1/2 inch) round cake pans with parchment paper circles and set them aside.

To make the sponge cake, in large bowl, using electric mixer on medium speed, beat the eggs until they're foamy. Gradually beat in the sugar until it's pale and thickened -about three minutes. Next, beat in the vanilla.

In a small bowl, stir the melted butter with the milk. In a medium bowl, mix together the flour, baking powder and salt.

Beat this mixture into the egg mixture alternately with the butter mixture just until blended. Spread batter in pans. Bake in a 160 C (325 F) oven for about 40 minutes or until a cake tester comes out clean.

Let the pans cool on a rack for five minutes. Loosen the sides and invert the pans to remove cake. Peel the paper from the bottoms of the cakes. Let them cool completely on wire racks.

Ganache: In a medium saucepan over medium heat, bring the cream and butter to a boil.

Pour over the chocolate in large bowl and let stand for a few minutes. Stir the mixture gently until it's smooth. Let it cool until it is a spreadable consistency.

Raspberry filling: In a medium saucepan, bring the raspberries with sugar to a boil over medium heat, stirring to dissolve the sugar.

In a small bowl, mix the water with the cornstarch, then stir it into the raspberries and simmer for two minutes, stirring constantly. Transfer the mixture to a small bowl, cover and let cool.

Place one cake, top down, on a plate. Spread the filling over top, almost to the edge. Place second layer, bottom down, on the filling and press lightly. Spread ganache over the sides and top of the cake. Sprinkle the sides and top of the cake with coconut.

Blot the raspberries with a paper towel and place some of the raspberries on top of the cake, and save the remaining raspberries.

Chill the cake, uncovered, to set the ganache - about two hours. Serve sliced with remaining raspberries.

Foodland Ontario

http://www.ottawacommunitynews.com/

10.7.14