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Raspberry Lamington Cake

 

Raspberry Lamington Cake

We’ve taken the classic flavours of summer fruits and combined them into a Lamington cake. With no baking required, make it ahead and freeze for the weekend! We used our SIMON JOHNSON Pandoro for the base, sandwiched with layers of cream and strawberries, finishing with a Valrhona Raspberry Inspirations chocolate ganache and coconut.
Course Dessert

Ingredients
  

Best made the day before, serve cake cold and chilled.

    Raspberry Ganache

    • 400ml thickened cream
    • 500g Valrhona Inspirations Raspberry Feves

    Assembly

    • 1kg SIMON JOHNSON Pandoro
    • 2 tbsp icing sugar
    • 200ml thickened cream, whipped
    • 1/2 punnet strawberries halved & sliced
    • raspberry ganache as per recipe above
    • dried coconut

    Instructions
     

    Raspberry Ganache

    • [Bain Marie] - Place a heat proof bowl over a pot of gently simmering water. Add 400ml thickened cream for ganache and gently heat to blood temperature.
    • Remove bowl from heat and gently stir in raspberry chocolate feves.
    • Add bowl back to bain-marie and continue to stir gently over the simmering water, until feves have melted and cream is incorporated into the chocolate.
    • Place bowl into the fridge for a minimum of 2-3 hours to allow ganache to cool. 
    • Once ganache is cold, use an electric beaters to whisk the ganache until it thickens and the mixture holds its own shape. 
    • Cover bowl with cling wrap and rest in the fridge before assembly, speed up this process by chilling in the freezer.

    Assembly

    • Trim Pandoro sponge, removing the top off the cake and cut the sides to form a rectangle. Divide the rectangle into three equal sections.
    • Whisk 200ml thickened cream with icing sugar until it reaches the firm peak stage.
    • Sandwich the sections of the rectangle using the cream and strawberries, placing the pieces of cake onto a large serving plate.
    • For best results, freeze the cake for a minimum of an hour before icing with the chocolate ganache.
    • Once cake is firm, cover with an even layer of the chocolate ganache and garnish with coconut.
    • Rest cake in the freezer overnight, to allow the layers to firm.
    • The following day, remove the cake from the freezer and slice before serving.
    Keyword Chocolate, Lamington, Raspberry, Valrhona

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    Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
    Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

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