Lamington Cakes

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Cocoa Sponge

Ingredients

120g Unsalted Butter
220g Granulated Sugar
2g Vanilla Paste
150g Eggs
225g Flour (Plain)
14g Baking Powder
125ml Whole Milk
40g deZaan Terra Rossa cocoa powder

NOTE: Recipe can be made with all of deZaan cocoa powders

Method

Sift flour, cocoa powder & baking powder. Reserve until ready to use.
Line cake pan with parchment paper & grease lightly. Preheat oven at 180ºC/350ºF.
Cream butter, sugar and vanilla paste until pale in colour (whisk attachment).
Gradually add in eggs. Incorporate fully after each addition.
Fold in 1/3 of the dry ingredients.
Add in the milk, mix until combined.
Repeat steps 5-6 with remaining ingredients, alternating between sifted dry ingredients & milk.
Transfer batter to cake pan and bake for 20-25 minutes.
Allow to cool for 5-10 minutes in the pan.
Take out of pan and transfer to wire rack until completely cool.
Cut and freeze until ready to dip.

Part 2: Vanilla Sponge

Ingredients

125g Unsalted Butter
220g Granulated Sugar
2g Vanilla Paste
150g Eggs
260g Flour (Plain)
14g Baking Powder
125ml Whole Milk

Method

Sift flour & baking powder. Reserve until ready to use.
Line cake pan with parchment paper and grease lightly. Preheat oven at 180ºC/350ºF.
Cream butter, sugar & vanilla paste until pale in colour (whisk attachment).
Gradually add in eggs. Incorporate fully after each addition.
Fold in 1/3 of the dry ingredients.
Add in the milk, mix until combined.
Repeat steps 5-6 with remaining ingredients, alternating between sifted dry ingredients & milk.
Transfer batter to cake pan and bake for 20-25 minutes.
Allow to cool for 5-10 minutes in the pan.
Take out of pan and transfer to wire rack until completely cool.
Cut and freeze until ready to dip.

Part 3: Cocoa Coating

Ingredients

460g Confectioners’ Sugar
30g deZaan Terra Rossa Cocoa Powder
15g Unsalted Butter
150ml Water (boiling)

Method

In a bowl, add all ingredients and mix with an immersion blender until smooth.
Keep warm for dipping.
Reserve until cakes are ready to dip. See below for further assembly instructions.

Part 4: White Coating

Ingredients

460g Confectioners' Sugar
20g Milk Powder
2g Vanilla Paste
10g Cocoa Butter
150ml Water (boiling)

Method

Melt cocoa butter on a bain-marie. Keep at a steady warm temperature (35ºC/95ºF).
In a bowl, add rest of ingredients and mix with an immersion blender until smooth.
Stream in cocoa butter while mixing with immersion blender to a homogeneous mixture.

Part 5: Assembly

Ingredients

300g Desiccated Coconut

Method

Prepare all components prior to dipping.
Place coconut on a half sheet tray lined with parchement paper.
Warm coating and keep warm while dipping.
With the help of a skewer, dip the cake square directly into the coating.
Tap skewer against edge of bowl to remove excess coating.
Remove the cake square onto the coconut and roll until completely covered with coconut.
Transfer onto a clean sheet tray. Repeat steps 3-5 for both coatings and sponge.
Reserve in refrigerator until ready to serve.

MORE RECIPES FOR Terra Rossa

Cocoa Sorbet

Terra Rossa Cinnamon Rolls

Sacher Torte

See all recipes

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