Lamington pavlova cake recipe

Lamington pavlova cake recipe

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It doesnt get much more Aussie than this! Layers of lamington and pavlova in magnificent cake that serves up to 12 of your closest.

The ingredient of Lamington pavlova cake recipe

  1. 500g packet frozen raspberries
  2. 2 tablespoons caster sugar
  3. 600ml tub thickened cream
  4. 1/4 teaspoon vanilla bean paste
  5. Fresh raspberries, to serve
  6. Pure icing sugar, to serve
  7. 5 eggs, at room temperature
  8. 155g (3/4 cup) caster sugar
  9. 1/2 teaspoon vanilla bean paste
  10. 150g (1 cup) plain flour, sifted
  11. 1 teaspoon baking powder, sifted
  12. 230g (1 1/2 cups) pure icing sugar
  13. 30g (1/4 cup) cocoa powder
  14. 170g (2 cups) desiccated coconut
  15. 3 egg whites, at room temperature
  16. 155g (3/4 cup) caster sugar
  17. 1 1/2 teaspoon cornflour
  18. 1 teaspoon white vinegar
  19. 1/2 teaspoon vanilla bean paste

The instruction how to make Lamington pavlova cake recipe

  1. Preheat oven to 180C/ 160C fan forced. To make the sponge cake, grease two 20cm round cake pans and line the base and sides with baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until thick and pale. Beat in the vanilla bean paste. Use a large metal spoon to gently fold in the flour and baking powder until well combined. Divide evenly between the prepared pans. Smooth the surface. Bake for 20 minutes or until the cakes spring back in the centre when lightly touched. Set aside for 5 minutes before turning the cakes out to cool completely.
  2. Place icing sugar and cocoa in a bowl. Add 90ml water. Mix until combined. Transfer to a large shallow bowl or dish. Place half the coconut on a baking tray, spreading it out over just half of the tray. Line a separate large baking tray with baking paper and set aside. Dip one cake into the chocolate icing, turning to coat well all over. Allow excess to drain off, then roll sides in the coconut to coat, using the remaining 1 cup coconut to sprinkle over the top and base of the cake to coat completely. Transfer to prepared tray. Repeat with remaining cake. Place in the fridge for 1 hour or overnight to set.
  3. To make the pavlova discs, preheat oven to 120C/ 100C fan forced. Grease two 20cm round cake pans and line base and sides with baking paper. Use an electric beater to beat egg whites in a large bowl. Beat until firm peaks form. Gradually add sugar, 1 tbs at a time, beating well after each addition, until thick and glossy. Beat in the cornflour, vinegar and vanilla bean paste until combined. Divide mixture evenly between the two pans. Smooth the surface. Bake for 40 minutes or until dry to the touch and pale golden in colour. Set aside to cool for 30 minutes before removing from pans.
  4. Place the raspberries, caster sugar and 2 tbs water in a 20cm (medium) saucepan over medium-high heat. Cook, stirring often, for 3 minutes or until berries are just heated through and mixture is slightly saucy. Transfer to a bowl. Set aside to cool completely.
  5. Use electric beaters to beat the cream and vanilla in a bowl until soft peaks form.
  6. Place 1 lamington cake on serving a plate. Top with 1 pavlova disc, half the cream and half the raspberry compote. Top with remaining lamington cake then remaining pavlova disc, cream and compote. Top with fresh raspberries. Dust with icing sugar. Serve.

Nutritions of Lamington pavlova cake recipe

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calories: https://schema.org
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