'LAMINGTON' LAYER CAKE
'LAMINGTON' LAYER CAKE
This layer cake is inspired by the Aussie lamington. It's not spongey and light like the traditional lamington, it's more rich, moist and buttery, with a real chocolate in the ganache topping rather than the usual thin cocoa powder based icing and a buttercream filling rather than a simple whipped cream. With oozing raspberry, strawberry and vanilla bean jam, and an outer crust of coconut, it certainly ticks the boxes for some of those unique lamington flavour combinations that make it an Australian favourite.
‘LAMINGTON’ LAYER CAKE
375g unsalted butter (soft - room temperature)
3 cups caster sugar
5 extra large eggs (free range always)
3 cups plain flour (sifted)
3 teaspoons baking powder (sifted and combined with flour)
125 g butter milk
2 teaspoons vanilla extract
250g unsalted butter (soft – room temperature)
500g pure icing sugar – sifted
3 teaspoons vanilla extract
50g thickened cream
150g dark chocolate
100g thickened cream
60g unsalted butter
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, gently beating until just combined.
Combine buttermilk, milk and vanilla together.
Gently and slowly add 1/3 of milk mixture, beat until combined
Gently and slowly fold through 1/3 of the flour/baking powder mixture, until combined.
Continue adding milk and flour mixes, alternating, and finish off with flour last.
Pour into 3 cake tins, around 18cm diameter, lined with baking paper and sprayed with vegetable oil.
Bake at 165-170°c, until no longer liquid in the centre, and lightly golden in colour. Cool in cake tin.
Beat softened butter for a few minutes until and light and creamy
Add icing sugar, ½ cup at a time, and beat at high speed after each addition.
Finally, add vanilla and thickened cream, adding extra cream if a softer consistency is desired.
Chocolate ganache topping
Melt all ingredients together until just melted (either in microwave or bowl over simmering water), let cool slightly.
TO ASSEMBLE THE CAKE
Starting with one cake, top with 1/3 of the buttercream frosting, then spread with 1/3 cup of jam.
Place second cake on top of buttercream and jam, then spread the cake with 1/3 of the buttercream, and 1/3 cup of the jam.
Place remaining cake, with base facing up, on top of the buttercream and jam, then ‘crumb ’coat the assembled cake with a thin layer of the remaining buttercream.
Place cake in freezer for at least a few hours.
When cake is very cold and buttercream firm, cover cake with warm ganache, then press shredded coconut against ganache to stick.