This Lamington Torte is an adaptation of Australia’s much loved snack, Lamington Squares. Traditionally, they are made of sponge cake, dipped in chocolate and rolled in desiccated coconut. The sponge can also be split and filled with whipped cream or jam.
However, in researching this treat, I found that here in the states the cake usually runs to a butter cake. The recipes did stay true to the original powdered sugar icing.
I liked the idea, but I am not a fan of sponge cake except in a few instances where nothing else will do. My Lamington Torte consists of four layers of yellow butter cake, raspberry jam filling and a rich chocolate ganache rather than the powdered sugar based icing.
I also use sweetened coconut that is toasted then flattened with a rolling pin so it lies flatter than regular coconut. Toasting coconut is one of those things in baking where you need to be around, as it has to be stirred every few minutes to achieve a luscious deep golden brown. Unless, of course, you go to have lunch in the den with your husband and leave the timer in the kitchen. When you do that this is what your coconut will look like.
Don’t do that!
The fillings are rich so they are spread thinly. The cake is finished in a very thin layer of ganache into which the toasted coconut is pressed. This insures that with every bite you taste all the components whereas either the raspberry or the chocolate could dominate with thicker fillings.
This Lamington Torte is great for beginners since there is no decorating. It isn’t necessary for the glaze to be perfect since it will be covered by the coconut. This cake freezes well so can be made ahead.
Following my usual practice, I baked the yellow cake (go to my Monday blog, https://www.pastrieslikeapro.com/2013/08/base-yellow-cake/) in four layers rather than split two layers. However, if you have only two pans, then split the cake layers.
Yellow Cake, 4 layers – https://www.pastrieslikeapro.com/2013/08/base-yellow-cake/
Dark Satin Ganache (Recipe Below)
2/3 cup seedless raspberry jam
8 ounces sweetened coconut
Bake the yellow cake layers in four layers and cool. Alternately, bake in two and slice in half horizontally when cool.
Dark Satin Ganache
1/4 cup 40% or heavy cream
2 tablespoons clear cornsyrup
2 1/2 tablespoons butter (35 grams or 1 1/3 ounces)
5 ounces semisweet chocolate (140 grams)
Combine the cream, cornsyrup and butter in a small saucepan.
Heat until the butter melts cut do not let it boil. It should be steamy hot but not boiling. Remove from the heat and submerge the chocolate.
Wait for 2 minutes the gently whisk until smooth. Set aside at room temperature until thickened. This may take several hours.
8 ounces sweetened shredded coconut
Preheat the oven to 350 degrees. Spread the coconut evenly on a rimmed baking sheet.
Bake for about 8 minutes. With a pancake turner, turn the coconut and return to the oven. Toast for 2 to 3 minutes, then stir again. Repeat until the coconut is evenly browned. Set aside to cool.
When cool, place a piece of waxed paper over the coconut and crush with rolling pin. Stir the coconut, replace the paper and roll over it again to make sure the coconut is uniformly crushed.
Place one layer of cake on a cake board. Spread with a scant 1/3 cup of jam.
Place the second layer of cake on a piece of parchment or waxed paper and top with a scant 1/3 cup of ganache. Because the layers are so thin, spreading the filling on the cake layer while it is off the cake makes for better looking layers when assembled. Place on top of the first layer making sure to line them up evenly since you can’t scoot them around once they are down.
Place the third layer on waxed paper and spread with a scant 1/3 cup jam. Place on top of the ganache layer.
Top with the fourth layer of cake.
Spread a thin layer of chocolate ganache on the sides and top of the cake.
If you are leaving the cake on the cake board, scrape the ganache off the bottom of the board with a spatula. After that use a paper towel, and clean the board completely. Leave the coconut in the baking pan. Hold the cake in your left hand over the tray and pick up some of the coconut in your right hand. Press the coconut onto the sides of the ganache letting the excess fall back into the tray.
Finish the top with the remainder of the coconut.
Refrigerate at this point to set the ganache.
After the initial refrigeration, the cake can be stored at room temperature. Serve at room temperature.
Cut into 10 to 12 pieces.
I visited these blogs in researching this blog. You may find these interesting also.