Raspberry Lamington Cake
adapted from Real magazine
You will need:
2 x 20cm ready made sponge cakes
1 85g packet raspberry jelly
250g dessicated coconut
300ml bottle cream, whipped
3 tablespoons rasberry jam
1 1/2 cups thawed frozen raspberries, pureed with a stick blender or food processor
Put the jelly crystals in a bowl; pour over 1 cup of boiling water and stir to dissolve. Add the raspberry puree and mix well. Leave jelly to cool, cover and place in the fridge for about 45 minutes until the jelly begins to thicken and become the consistency of raw egg white.
Place a sheet of baking paper on top of two wire racks and put the sponge cakes on top. Spoon the setting jelly over the cakes, covering them evenly.
Sprinkle coconut over the top of the cake and press into the sides of the cake.
Swirl the raspberry jam through the cream. Place the cake on a serving plate, uncovered side upwards, and spread the raspberry cream on top then place the second cake on top. Decorate with extra coconut and raspberries.
The verdict: One happy birthday boy!
This cake was visually appealing, easy to assemble and it tasted great! I can't wait to make a chocolate version.
I am thrilled you shared the recipe. I would not have thought of putting puree in with the jelly. Thanks
ReplyDeleteOMG that looks delish and is quite beautiful too. Your husband is so lucky he is married to you. =D
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