Aussie Lamington Layer Cake
Melissa created this dish for Great American Baking Show ™ Season 4. Her vertical take on the Australian lamington coils chocolate sponge around a raspberry mascarpone cream, masks it in glossy dark ganache and crisp coconut feuilletine, and crowns it with jewel-bright raspberry jellies. It is a striking, patisserie-register tribute to her Australian roots that keeps the lamington’s chocolate-coconut-raspberry flavour fully intact.
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- FOR THE CHOCOLATE SPONGE
- large eggs, room temperature
- caster sugar
- all-purpose flour, sifted
- Dutch-process cocoa powder, sifted with the flour
- salt
- unsalted butter, melted and cooled
- vanilla extract
- FOR THE RASPBERRY MASCARPONE
- mascarpone, cold
- heavy cream, cold
- icing sugar
- freeze-dried raspberry powder
- FOR THE DARK CHOCOLATE GANACHE
- heavy cream
- dark chocolate , finely chopped
- unsalted butter, for shine
- FOR THE COCONUT FEUILLETINE COAT
- shredded coconut , lightly toasted and cooled
- feuilletine flakes , or crushed plain wafer / crepe dentelle
- white or dark chocolate, melted, to bind
- FOR THE RASPBERRY JELLIES
- apple / yellow pectin, whisked into the sugar
- granulated sugar, plus 2 tbsp to coat
- raspberry purée, sieved
- glucose syrup, or light corn syrup
- lemon juice
- EQUIPMENT
- Swiss roll tin , approx. 13 × 9 in
- Stand mixer or hand mixer with whisk
- Large metal spoon and offset spatula
- Long serrated knife
- Cake board or flat plate
- Small saucepan and sugar thermometer
- Fine-mesh sieve
- Shallow tray or small square mould
- Parchment paper