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Lamington Cake

  • Steps
  • Ingredients

Steps

  • Preheat one oven to 160°C fan forced and another to 145°C fan forced. Set the blast chiller to -36°C.
  • For the Chocolate Biscuit, combine the butter, sugars and salt in the bowl of a standmixer, fitted with the paddle attachment. Mix on medium speed until white and creamy, scraping down the sides as needed.
  • Meanwhile, combine the flour, cocoa powder and bicarbonate soda in a medium bowl and set aside until needed.
  • Add the orange zest to the butter mixture and mix on low speed until fully incorporated. 
Gradually add the flour, cocoa and bicarbonate soda and mix on low speed, scraping down the sides until just combined.
  • Transfer the dough to a clean bench and roll between two sheets of baking paper until approximately 3mm thick. Remove the top sheet of baking paper.
  • Transfer the dough, with baking paper underneath onto a large oven tray and bake at 160°C fan forced for 30 minutes or until cooked, rotating the tray halfway through cooking. Place the tray onto a wire rack and into the blast chiller for 10 minutes to chill but not freeze. Transfer to the fridge until ready to cut.
  • For the Raspberry Inserts, combine the purée, water and sugar in a small saucepan. Place saucepan over high heat and bring to the boil.
  • Transfer mixture to a 1 cup capacity measuring jug. Place the jug into a medium bowl of iced water and stir to cool. Add the lemon juice and stir through.
  • Place the sheet of 3.5cm wide, 2cm deep round silicon mould inserts onto a set of micro scales. Pour 12g of mixture into each mould. Place moulds on a tray and into the blast chiller for 12 minutes or until set. Store in the blast chiller until required.
  • For the Coconut Base, grease a 37.5cm x 25cm oven tray and line with baking paper.
  • Pass the icing sugar, coconut cream powder and IT19 through a fine sieve into a medium bowl. Add the desiccated coconut and salt and mix together.
  • In the bowl of a standmixer, fitted with the whisk attachment, add the egg white and whisk on medium-high speed. When soft peaks begin to form, gradually add the caster sugar whilst continuing to whisk until sugar dissolves. Remove the bowl from the machine.
  • One third at a time, add the desiccated coconut mixture to the meringue, folding dry ingredients through after each addition.
  • Spoon coconut meringue mixture onto prepared tray and use an offset palette knife to smooth the surface evenly across the tray.
  • Bake at 145°C fan forced for 35 minutes or until blonde and just barely baked, rotating the tray halfway through cooking. Place the tray onto a wire rack and into the blast chiller for 10 minutes to chill but not freeze. Transfer to the fridge until ready to cut.
  • For the Chocolate Biscuit Base, break the cooled biscuit into pieces, place in a Thermomix and pulse to a coarse crumb consistency.
  • Transfer the crumbed biscuit into a medium bowl, add the melted butter and mix by hand to coat crumbs in butter.
  • Transfer crumbs to the 33cm wide, 1cm deep square silicon mould. Cover with baking paper and use a rolling pin to press evenly to 3mm thick. Slide the mould onto a flat tray and blast freeze until butter sets.
  • For the Raspberry Inserts, place the cocoa butter in a small saucepan over medium heat and warm until it reaches 80°C. Remove saucepan from the heat.
  • Remove the round silicone moulds from the blast chiller. Unmould the
frozen Raspberry Inserts and place onto lined tray. Immediately push a toothpick into the centre of each disk.
  • Tilt the saucepan of melted cocoa butter and holding the toothpick, dip raspberry inserts in to thinly coat. Lift out and still holding the toothpick, twist to allow excess cocoa butter to drip off until the coating is set. Immediately place inserts on a pizza tray and store in the freezer.
  • For the Chocolate Biscuit Base, use a 5.5cm round cutter to cut out disks and place on a small pizza tray lined with baking paper. Place tray into the freezer until ready to assemble.
  • For the Ganache, bring a medium saucepan of water to the boil then reduce to a gentle simmer over low heat.
  • Combine cream, milk, glucose, trimoline, honey and salt in a medium saucepan. Place over low-medium heat and bring to a simmer then remove from the heat.
  • Meanwhile, place the chocolate in a medium heatproof bowl over saucepan of simmering water. Stir the chocolate occassionally with a spatula until just melted.
Remove bowl from the heat and reserve simmering water.
  • Add one third of the warm cream mixture into the chocolate at a time, gently stirring with a spatula to avoid creating air bubbles, until fully incorporated.
  • Add the softened butter and chocolate mixture into the canister of a stick blender and process until smooth and glossy, without adding too much additional air. Set aside at room temperature to cool slightly.
  • For the Coconut Base, slide onto the bench, cover with a sheet of baking paper and use a rolling pin to flatten to 7mm thick. Remove the baking paper and use the same 5.5cm wide round cutter to cut disks out.
  • Place a single Chocolate Biscuit disk inside a 7cm wide, 3.5cm high metal ring mould on a pizza tray. Place a single Coconut Base on top the the biscuit. Place tray into the freezer until needed.
  • Remove Raspberry Inserts from the freezer. Line a small pizza tray with small silpat mat and position a 5.5cm, 3cm high ring mould on the tray. Place a single Raspberry Insert in the centre.
  • Place the small pizza tray onto a set of scales and zero. Pour 30-35g Ganache into the mould until just covering Raspberry Insert. Place tray into the blast chiller for at least 25-30 minutes or until set.
  • For the Ganache, pour the leftover ganache into a full size gastronorm, cover the surface with go between and set aside for 1.5-2 hours at room temperature until of piping consistency.
  • For the Rum Mousse, place the gelatine in a bowl and cover with water. Set aside at room temperature to soften.
  • Meanwhile, place the chocolate in medium heatproof bowl over a saucepan of simmering water. Melt the chocolate, stirring with a spatula.
Remove bowl from the heat and set aside at room temperature.
  • Combine the yolks and sugar in another medium bowl and whisk by hand until sugar dissolves.
  • Place milk in a small saucepan and warm over medium heat until it simmers. Whilst whisking, add hot milk to the egg yolk mixture. Transfer mixture back to the same saucepan and heat gently, stirring with a spatula until mixture reaches 80°C.
  • Squeeze excess water from the gelatine, add it to the mixture and stir to dissolve. Gradually pour this mixture over the chocolate, gently stirring until combined. Set aside at room temperature to cool to 30°C.
  • Meanwhile, combine the cream and rum in a medium bowl and whisk by hand to a loose ribbon consistency.
  • If the chocolate mixture is still not cool, place bowl of chocolate mixture over a larger bowl of iced water and stir constantly until mixture reaches 30°C. Add the rum cream to the chocolate mixture and carefully fold through. Transfer to a piping bag and set aside at room temperature.
  • Remove the 5.5cm Raspberry and Ganache mould from the blast chiller. Use a blow torch to briefly warm the sides of the ring in order to unmould. Place the set Raspberry and Ganache on top of the Coconut Base and Chocolate Biscuit within the 7cm ring mould, leaving the toothpick in.
  • Pipe mousse into the 7cm mould, around the ganache to fill the mould to the top edge, ensuring there are no air pockets. Use a small palette knife to smooth the surface. Place in the blast chiller for 20 minutes or until set.
  • Pre-chill the ice cream machine.
  • For the Raspberry and Lemon Myrtle Sorbet, combine the fructose, malic acid and water in a large saucepan and bring to the boil. 
Stir until the fructose has dissolved then remove saucepan from the heat. Transfer syrup to a medium bowl and place into the blast chiller for 5 minutes or until cold.
  • Place raspberry puree in the jug of a Thermomix and process for 3 minutes on speed 10.
  • Pass the puree through a fine sieve into a medium bowl. Add the syrup and mix together. Add the lemon myrtle and use a stick blender to break the leaves slightly. Set aside at room temperature to
infuse for 30 minutes.
  • Meanwhile, scatter desiccated coconut over a shallow half size gastronorm.
  • Remove dessert from the blast chiller. Use a blow torch to briefly warm the sides of the ring, lifting with the toothpick to unmould. Working quickly, press desiccated coconut gently but firmly over the top and sides of dessert to cover, being careful not to squash the edges.
  • Shake off the excess coconut and place onto a pizza tray lined with baking paper. Carefully remove the toothpick and cover the hole with more coconut. Place in the fridge until required.
  • For the Dark Chocolate Spray, combine the chocolate and cocoa butter in a heatproof bowl over a saucepan of simmering water, stirring until melted.
  • Remove bowl from the heat and stir constantly over a bowl of iced water to cool to 35°C. Transfer chocolate mixture into a spray gun.
  • In a spray booth, lightly spray the dessert from a distance with Dark Chocolate Spray. Store dessert in the fridge until ready to serve.
  • For the Coconut Gel, place coconut puree into the jug of a Thermomix and process for 4 minutes on speed 8, scraping down the sides as needed.
  • Use the back of a small ladle to pass the processed puree through a fine sieve into a superbag. Pass puree through a superbag into a clean bowl. Weigh 500g of the puree into a clean Thermomix jug.
Add sodium citrate to the puree and warm to 85°C on speed 3 for approximately 6 minutes or until temperature is reached. Check the temperature using a probe.
  • Add the Gellan F and process for 10 seconds to distribute. Scrape the inside and blade of the jug. Continue to process for a further 2 minutes on speed 8 to fully incorporate.
  • Pour the mixture into a deep half size gastronorm and place into the blast chiller, stirring regularly until cold and just set.
  • For the Raspberry and Lemon Myrtle Sorbet, pass the sorbet mixture through a fine sieve into a medium bowl. Add the lemon juice and mix well.
  • One third fill the churning bowl of the ice cream machine with sorbet mixture and churn for 30 minutes or until thick.
  • For the Coconut Gel, break the gel into pieces and place into a clean Thermomix jug. Process on speed 8 for 2 minutes. Scrape the inside of the jug then continue to blitz for a further 1 minute or until gel is no longer grainy.
  • Transfer the gel to a wide medium bowl and place bowl into a cryovac machine. Set on program 1, close the lid, allow the gel to rise to the top of the bowl then press stop before the gel overflows. Repeat 10 to 15 times, scraping down the sides with a spatula and stirring well each time.
  • Add the coconut rum and stir through. Pass through a superbag into a small bowl. Transfer gel to a squeeze bottle and chill until required.
  • For the Raspberry Gel, combine purée, water and sugar in the jug of a Thermomix and warm to 85°C on speed 4 for approximately 8 minutes or until temperature is reached. Check the temperature using a probe.
  • Add the Gellan F and process for 10 seconds to combine. Scrape the inside and blade of the jug. Continue to process for a further 2 minutes on speed 8 to fully incorporate.
  • Transfer the mixture to a deep half size gastronorm and place into the blast chiller, stirring regularly until cold and just set.
  • Break the gel into pieces and place into a clean Thermomix jug. Process on speed 8 for 2 minutes. Scrape the inside of the jug then continue to process for a further 1 minute.
  • Transfer the gel into a wide medium bowl and place bowl into the cryovac machine. Set on program 1, close the lid, allow the gel to rise to the top of the bowl then press stop before the gel overflows. Repeat 10 to 15 times, scraping down the sides with a spatula and stirring well each time.
  • Pass gel through a fine sieve into a small bowl. Transfer gel to a squeeze bottle and chill until required.
  • For the Raspberry and Lemon Myrtle Sorbet, remove paddle attachment from the ice cream bowl and transfer sorbet into a small gastronorm. Cover the surface with plastic wrap and store sorbet in the freezer until ready to serve.
  • For the Ganache, transfer ganache to a piping bag fitted with 7mm round nozzle and set aside at room temperature until ready to serve.
  • At the end of the cook, there should be lamington on a serving plate, coconut gel in a squeeze bottle in the fridge, raspberry gel in a squeeze bottle in the fridge, ganache in a piping bag at room temperature and Raspberry and Lemon Myrtle Sorbet in a small gastronorm in the freezer.

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