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.
Toasted vs. Burned Coconut
I also use sweetened coconut that is toasted then flattened with a rolling pin so it lies flatter than regular coconut when covering the cake. 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 this!
Lamington Torte Filling
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 in four layers rather than split two layers. However, if you have only two pans, then split the cake layers.Print
This Lamington Torte combines a tender yellow cake with raspberry jam, a dark chocolate ganache and toasted coconut that was inspired by the Lamington Snack cakes so popular in Australia.
- Yield: 12 servings
- Category: Cakes, Tortes
- Method: Baking
- Cuisine: American
- Four layers of Yellow Cake
- Dark Satin Ganache (Recipe Below)
- ⅔ cup seedless raspberry jam
- 8 ounces sweetened coconut
Dark Satin Ganache
- ¼ cup 40% or heavy cream
- 2 tablespoons clear cornsyrup
- 2 ½ tablespoons butter (37 grams or 1 ⅓ ounces)
- 5 ounces semisweet chocolate (140 grams)
- 8 ounces sweetened shredded coconut
- Bake the cake in four 9" layers and cool. Alternately, bake in two and slice in half horizontally when cool. This is easiest to do if you freeze the cakes first. Thaw for about 10 minutes and slice.
Dark Satin Ganache
- Combine the cream, cornsyrup and butter in a small saucepan.
- Heat until the butter melts but 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.
- 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 or cake plate Spread with a scant ⅓ cup of jam.
- Place the second layer of cake on a piece of parchment or waxed paper and top with a scant ⅓ cup of ganache. Place on top of the first layer.
- Place the third layer on waxed paper and spread with a scant ⅓ 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.
- Immediately, press the coconut onto the ganache. Refrigerate at this point to set the ganache. It is easiest to do this by picking the torte up by placing the left hand underneath the board and scooping the coconut in the right hand and pressing it into the ganache.
- After the initial refrigeration, the cake can be stored at room temperature.
The cake may be stored covered at room temperature for several days.
To make ahead:
The cake layers, ganache, and toasted coconut may be made ahead. The cake layers can be frozen for several months, well wrapped. The ganache may be refrigerated a week or ten days ahead or frozen for several months. The coconut can be toasted, bagged and held for a month or so in the pantry.
The filled cake, without the chocolate or coconut finish, may be frozen for several months. Freeze the ganache also. Thaw the cake in the refrigerator. Thaw the ganache at room temperature. Heat it briefly to a spreadable consistency and finish the cake as directed above.
Keywords: Lamington Torte, cake, chocolate ganache, raspberry jam, coconut, toasted coconut
I visited these blogs in researching this blog. You may find these interesting also.www.joyofbaking.com/Lamingtons.