Raspberry Lamington Cake
Best made the day before, serve cake cold and chilled.
- 400ml thickened cream
- 500g Valrhona Inspirations Raspberry Feves
- 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
- [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.
- 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.