Lamingtons
I am not sure in what cave I’ve been living my life, before familiarizing myself with this classic, Australian dessert. This recipe was included in the layer cakes category, since Lamingtons are little cakes, filled with jam and coated with chocolate and shredded coconut. It sounds so simple in terms of flavor profile, but man… If you’ve never tasted it before, you can’t really understand. I have to admit the most challenging and messy part if dipping the cakes in chocolate and coconut. But its so worth your while, let me tell you. This is a perfect recipe for an afternoon tea!
First published:
Last modified:
Lamingtons:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Squared cake pan, 15 x 15 cm) (Recipe) | – | 1cm thick x 4 Sheets |
| Sugar Syrup | Boiling Water | 120g |
| White Granulated Sugar | 30g | |
| Insert Cream: Plain | Heavy Cream (38%) | 125g |
| White Granulated Sugar | 12g | |
| Filling: Jam (Homemade or Storebought) | Raspberry or Cherry Jam | 60-70g |
| Coating: Chocolate Ganache | Dark Chocolate (55%) | 300g |
| Heavy Cream (38%) | 150g | |
| Decoration: Shredded Coconut | Shredded Coconut | 250g |
Cake assembly instructions:
- Brush the first cake layer with syrup.
- Evenly spread the whole amount of insert cream on the cake layer.
- Cover the cream with another layer of cake. Brush it with syrup and evenly spread a thin layer of the jam. Cover the jam with additional layer of cake.
- Freeze for at least 3 hours.
- Trim the edges, and cut into equally sized 9 cubes.
- Return the cut cubes back to the freezer for about 1 hour.
- To prepare the ganache: melt the chocolate and heavy cream in the microwave.
- Coat each cake cube with the ganache (It’s best to manage 2 cubes at a time in order to maintain their low temperature).
- It is important to allow that ganache to set about 2 minutes, over a cooling rack, to prevent smearing chocolate all over during dunking the cakes in the shredded coconut.
- Decorate and serve.
