Lamington cake

Discover the history of Lamington cake.

1. Vanilla sponge cake

   • 300 gr. eggs (6)
   • 190 gr. all purpose flour
   • 140 gr. white sugar
   • 50 gr. sunflower or neutral oil
   • 5 gr. vanilla

   • In a bowl, start beating the egg whites at medium speed. When it begins to foam, add the sugar little by little and increase the speed until you get a firm meringue.
   • Next, add the egg yolks, oil, and vanilla and beat just enough to integrate.
   • Then, sift the flour in two times over the mixture and integrate it with a rubber spatula using folding movements.
   • Finally, pour the mixture into a 20 cm diameter mold lined with parchment paper and bake at 170º C for 40 minutes.
   • Let it cool on a rack at room temperature and reserve for later use.
   • Ideally, prepare this sponge cake the day before and leave it uncovered. This way, the cake will dry slightly and have more absorption capacity once soaked with the strawberry syrup.

2. Mascarpone coconut ganache

   • 250 gr. mascarpone
   • 200 gr. coconut milk
   • 100 gr. heavy cream (35% fat)
   • 60 gr. powdered sugar
   • 6 gr. gelatin

   • Start by hydrating the gelatin in cold water for at least 10 minutes.
   • In a saucepan, heat the coconut milk with the sugar over medium heat until it boils.
   • Then, turn off the heat and add the hydrated and drained gelatin.
   • Pour the hot coconut milk over the mascarpone and process with a hand blender.
   • Add the cream and integrate with the hand blender.
   • Finally, transfer to a container and cover with plastic wrap in contact with the cream and refrigerate for a minimum of 4 hours.

3. Chocolate coating

   • 250 gr. dark chocolate (70%)
   • 150 gr. coconut milk
   • 150 gr. heavy cream (35% fat)

   • In a saucepan, heat the coconut milk and cream over medium heat until it boils.
   • Then, pour the hot mixture over the chocolate and let it melt for a minute.
   • Now, stir well with a whisk until completely integrated.
   • Set aside.

4. Strawberry syrup

   • 100 gr. strawberries
   • 100 gr. water
   • 100 gr. white sugar
   • 25 gr. kirsch or strawberry liqueur

   • In a saucepan, heat the water and sugar over medium heat until completely dissolved.
   • Then, turn off the heat and transfer the hot syrup to a tall glass along with the kirsch.
   • Clean and remove the tops of the strawberries and place them in the glass.
   • Finally, blend with a hand blender until a homogeneous syrup is obtained.
   • Set aside.

5. Strawberry insert

   • 700 gr. fresh strawberries
   • 150 gr. strawberry jam

   • Start by washing the strawberries very well and removing the tops.
   • Next, cut the strawberries into cubes about 5 mm in size and place them in a bowl.
   • Add the strawberry jam and mix well to integrate.
   • Set aside.

6. Assembly

   • 200 gr. fresh strawberries
   • 100 gr. shredded coconut
   • 50 gr. strawberry jam

   • Begin by cutting the domed part of the sponge cake to make it flat. Then cut it into three discs of equal thickness.
   • Place the sponge cake layers on a rack, heat the chocolate coating to 35º C, and cover one side and the edges of each one.
   • Next, apply a generous layer of grated coconut over the chocolate and let it cool completely.
   • Reserve in the refrigerator for a minimum of 1 hour to allow the chocolate coating to harden.
   • Then, place one of the sponge cake layers on a plate with the side without chocolate facing up and soak it generously with the strawberry syrup.
   • Now, spread a thin layer of strawberry jam.
   • Remove the coconut and mascarpone ganache from the refrigerator and beat until stiff peaks form. Transfer to a piping bag with a 2 cm diameter star tip.
   • Then, pipe in a spiral shape around the outer edge of the cake and fill the center with half of the strawberry insert.
   • Place the second sponge cake layer, soak it with the strawberry syrup, pipe the remaining ganache on the outer part, and fill with the other half of the strawberry insert.
   • Finally, soak the last sponge cake layer with the strawberry syrup and place it on top of the cake with the chocolate coating side up.
   • Decorate with fresh strawberries and keep in the refrigerator until ready to serve. Allow to come to room temperature for about 15 minutes before serving.

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