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Tropical Lamington
Recipe by Depinder Chhibber
Try Depinder Chhibber's Tropical Lamington today!
- Steps
- Ingredients
Ingredients
Sponge Cake
Passionfruit Curd
Mango and Passionfruit Compote
Passionfruit Cream Cheese Frosting
Toasted Coconut
Coconut White Chocolate Ganache
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Steps
- Preheat the oven to 170°C and line a 16 x 30cm lamington tray.
- For the Sponge Cake, in the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and start beating. When they start to foam add the caster sugar, one third at a time, until a stiff meringue forms. Add the egg yolks and whisk until just combined, no longer than 10 seconds.
- Sift the flour, potato starch and baking powder into the eggs, a third at a time, mixing by hand with a balloon whisk. Be careful not to overdo this step. Use a spatula if necessary to completely combine.
- Spread onto the baking tray and smooth the surface with an offset spatula. Bake for 18-20 minutes.
- When cooked, allow to cool for 10 minutes. Place a piece of baking paper over the top of the cake and follow with a large tray. Carefully flip the cake, taking care as you remove it from the tin.
- Remove the top sheet of baking paper and allow to chill in the fridge whilst the other components are prepared.
- For the Passionfruit Curd, soak the gelatine in a bowl of cold water.
- In a saucepan on medium heat, add the passionfruit puree and butter and cook until the butter melts and the mixture starts to simmer.
- Meanwhile whisk together the egg yolks, egg and sugar in a bowl. Add the lime zest and juice.
- Squeeze the bloomed gelatine from excess water and add to the passionfruit and butter. Mix to dissolve the gelatine then add to the eggs in a steady stream, slowly at first and whisking continuously.
- Season with salt and transfer back into the saucepan on a medium heat. Cook the curd for at least 7 minutes, stirring until it becomes thick.
- Strain the curd onto a tray, cover the surface with cling film and set aside in the fridge to cool.
- For the Mango and Passionfruit Compote, in a saucepan, add all the ingredients and cook on a medium heat for 5-7 minutes until the mixture thickens and the mangoes start to break down. Set aside to cool then transfer to a piping bag.
- For the Passionfruit Cream Cheese Frosting, in a stand mixer fitted with a paddle attachment, mix together the unsalted butter and cream cheese.
- Once the mixture is light and fluffy add the icing sugar and the ¼ cup of the prepared passionfruit curd. Continue to whisk until smooth. Transfer to a piping bag and keep in the fridge until assembly.
- For the Toasted Coconut, in a large frypan, toast the shredded coconut on medium heat, stirring occasionally until brown to dark brown. Set aside on a tray for assembly.
- For the Coconut White Chocolate Ganache, place the chocolate and coconut cream in a medium microwave proof bowl and heat in 30 second bursts, until the chocolate has melted.
- Add the essence and mix well. Set aside for assembly.
- To assemble the lamingtons, slice the sponge into at least ten 5cm squares.
- Place the squares onto a tray that will fit in the freezer. Using anoffset spatula, spread a layer of passionfruit curd on top of each sponge square.
- On top of half of the squares, pipe a thin layer of cream cheese frosting over the curd. Then pipe a border around the perimeter of each square.
- Pipe the mango passionfruit compote in the middle of the five squares and place all the pieces in the freezer to chill for 5-10 minutes.
- Pipe another thin layer of cream cheese frosting on top of the compote. Smooth with the offset spatula. Select a second square of sponge that has only the passionfruit curd and place, curd side down, on top of the decorated square. Repeat with all of the squares. Return to the freezer for 5 minutes.
- Stir the white chocolate ganache and then take a lamington and dip into the ganache, using the spatula if necessary to ensure that all the sides are coated. Carefully transfer to the tray of toasted shredded coconut and cover with the coconut.
- Pipe a dollop of cream cheese frosting on the centre of each lamington and then a small amount of passionfruit curd on the frosting.
- Dust with passionfruit powder and serve.
