Lamington Slice

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RECIPE: With Australia Day just around the corner it was time to experiment with an Australian-themed recipe and try this variation on the lamington. I had to substitute or make a few of the ingredients as I was unable to get them – they’re described in the recipe below. I made one-third of the recipe quantity to make a cake 30cm by 10cm, with the original cake designed to be 36cm x 26cm. I’d judge the proportion of mix you need to make by the ratio of the area of your mould to the suggested size for the recipe (i.e. 36x26cm).

COMPONENTS: To make the sponge, I added the chocolate while stirring to prevent lumps. It’s very important to cook the sponge on a tray that gives you a larger sponge than required for the mould because the cake will shrink a little as it cools. You can either pour the mix into your mould and then lift the mould and allow the mix to spread, or just use a larger pan. I cooked mine in the mould and it shrank after baking and left a small gap around the edges. This meant that when I poured on the coconut cream layer it went into the gap and ran under the edge of the mould. As I’ve shown in the recipe below, for the coconut cream I made an alternative to coconut puree, which worked really well. I didn’t have raspberry puree, so for the raspberry jelly I simply pureed defrosted frozen raspberries then added the sugar and gelatine. I’m not sure how this differs to the packaged puree, but it worked well for me and produced a nice-tasting jelly. A quick note on gelatine; since I started using leaf instead of powdered gelatine I haven’t had any more problems with lumps – I will use leaf gelatine forever more now!

The Vanilla Pain de Gene is a really nice recipe that I am very likely to use again. When the recipe says to add the egg slowly it means it. I got one big lump that wouldn’t absorb the egg, but it was very easy to fix by taking the bowl and using a spatula to press the mix into the egg until it combined. If you’ve finally come to an agreement with anglaise like I have and it now works fairly consistently (if I pay consistent attention to it), the chocolate cremeux isn’t too challenging. Before you make the chocolate glaze, you’ll need to make neutral glaze if you don’t already have some in stock. Neither of these recipes was hard.

ASSEMBLY: I found with the assembly that in the time it took to make each layer, the previous one had frozen and once the new component had cooled it was fine to pour on top of the previous one to set. As I said earlier, I cooked the sponge in my mould, which meant it shrunk as it cooled. Fortunately it didn’t shrink too much, and once my mould had cooled (with some time in the freezer to make it cold), I put the sponge back in and topped it with the coconut cream. This filled in the gaps around the sponge, but there was a good quantity so didn’t make the layer too thin. This was set by the time I added the jelly, which was set by the time I added the vanilla pain de gene. I got a nice snug fit in my mould with this cake layer, which created good separation for the chocolate cremeux layer. This was added then the entire cake frozen overnight. I added the chocolate glaze not long before serving. The temperature of the cake sets the glaze rapidly, so it needs to be spread over fairly quickly before it cools and becomes difficult to smooth. Sprinkle the coconut over the glaze before it sets. To cut neat slices it’s important to run your knife under boiling water and dry off between each cut.

IMPRESSION: It was nice to make up a recipe that didn’t leave me with any leftovers (apart from some neutral glaze). This cake looks spectacular and backs itself by tasting pretty fabulous too. The layers worked perfectly together – even the jelly wasn’t too rubbery. I almost feel like I’ve got layer cakes under control. Everything worked first time, and I had a very happy tasting crew. I will be using the individual layers again in different combinations, and may even make the whole cake again!

Recipe by Savour Online Classes

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Chocolate Flourless Sponge
115g Egg Yolks
62g Caster Sugar (A)
150g Egg Whites
70g Caster Sugar (B)
20g Cocoa Powder
75g Dark Chocolate 60%

Whisk yolks and sugar (A) together until light and creamy and set aside. In a separate bowl, whisk the egg whites to a soft peak and add the caster sugar (B) gradually. Fold half the meringue through the whipped egg yolks then add in the remaining meringue. Sieve in the cocoa powder and fold through, then fold through the melted chocolate. Spread into your frame with a biscuit scraper on a tray lined with a non-stick mat or baking paper. Remove the frames and bake at 170c for approximately 7-8 minutes. Cool down.

Coconut Cream 
200g Frozen Coconut Puree *
350g White Chocolate
40g Inverted Sugar
120g Cocoa Butter #
50g Desiccated Coconut
30g Coconut Liqueur

Boil the coconut puree and pour over chocolate, inverted sugar and cocoa butter and whisk together. Once all the chocolate is melted, add in the desiccated coconut. Lastly add in the coconut liqueur. Whisk until all combined. Pour over the flourless chocolate base then place in the fridge or freezer for the coconut cream to set.

*If you can’t find coconut puree you can substitute with fresh or frozen coconut pieces and coconut cream. Using a food processor, finely chop 100g fresh or defrosted frozen coconut pieces then add 100g of coconut cream and 1/4 teaspoon of caster sugar, blending in the food processor until as smooth as possible. Heat this in a pan on the stove until boiling, then continue with the recipe as above.

#If you can’t find cocoa butter, you can substitute white chocolate, but you may want to reduce the sugar content.

Raspberry Jelly
26g Gold Gelatine Sheets
500g Frozen Raspberry Puree
375g Caster Sugar

Pre-soak the gelatine in cold water. Place an additional 2 large frames on the prepared frames. Take one third of the defrosted raspberry puree and combine with the sugar. Heat until all the sugar is dissolved and then add in the pre-soaked gelatine. Remove from the heat and add the remaining defrosted puree and mix well before depositing onto the coconut cream layer.

Vanilla Pain de Gene 
500g Almond Paste 50%*
2 Vanilla Beans
160g Eggs
120g Egg Whites
50g Caster Sugar
70g Plain Flour
70g Corn Flour
150g Melted Butter

Soften the almond paste and cut and scraped vanilla beans in an electric mixer fitted with a paddle attachment. Slowly add the eggs to ensure you don’t have any lumps. Scrape the side of the bowl down at regular intervals. In a separate bowl whisk the egg whites to a soft peak and gradually add the caster sugar. Fold the meringue through the almond mixture followed by the sifted dry ingredients and lastly add in the melted butter. Spread onto a tray lined with baking paper or silicone evenly and bake at 170°C for approximately 15 minutes. Cool and trim as required and place on top of the raspberry jelly.

*If you can’t find almond paste, blend 200g ground almonds with 200g confectioner’s (icing) sugar in a food processor, then add one egg white, 1.5 teaspoons of almond extract and 1/4 teaspoon of salt. Process until combined and it’s possible to press it into clumps.

Chocolate Cremeux 
530g Cream 35% Fat
120g Egg Yolks
60g Caster Sugar
160g Milk Chocolate 33.6%
260g Dark Chocolate 66%

In a medium saucepan boil the cream. In a large bowl mix the egg yolks and sugar together with a whisk. Pour the boiled cream over the egg yolk and sugar mixture. Place the mixture back on the stove and re-heat the mixture to 80°C (176°F), while stirring continuously, to produce what is called an anglaise. Strain the anglaise over the two chocolates and whisk until all the chocolate is melted. Pour the cremeux over the vanilla pain de gene layer. Level the chocolate cremeux layer until it is even and flat and place in the freezer.

Chocolate Glaze
120g Cream 35% fat
185g Caster Sugar
25g Water
50g Cocoa Powder
50g Neutral Glaze *
5g Gold Gelatine Sheets
10g Dark Chocolate 60%

Boil the cream, sugar and water and then add the cocoa powder and neutral glaze. Boil again then remove from the heat and add pre-soaked gelatine. Strain the mixture over the couverture. Whisk until all the couverture is combined then use the glaze when it reaches 35°C.

* Neutral Glaze
550g Water
25g Invert Sugar
137g Glucose Syrup
360g Caster Sugar
245g Dextrose (I substituted rice malt syrup)
15g NH Pectin
2.5g Citric Acid

Heat the water, inverted sugar and glucose syrup in a saucepan. Combine the caster sugar, dextrose powder and NH pectin in a bowl, add to the warm water mixture, and boil for two minutes. Add the citric acid and boil for one minute. Use required quantity in the glaze recipe.

Assembly
Desiccated coconut

Cut the baked and cooled chocolate flourless sponge to fit your mould and place in the mould on a lined tray. Top with the coconut cream and set in the freezer. Deposit the raspberry jelly on top of the coconut cream and freeze. Place the baked and cooled pain de gene on top of the jelly. Finish with the layer of chocolate cremeux. Freeze and glaze with the glaze heated between 35°C to 40°C (95°F to 105°F). Sprinkle with coconut. Remove the frame and trim the sides of the lamington with a hot serrated edged knife and cut 9cm x 3.5cm rectangles. If still frozen allow to defrost in the fridge. Slice can also be cut once defrosted.

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