Mini Layered Lamingtons

Lamingtons are an Australian classic, the chocolate soaked sponge, the raspberry jam and the cream, all come together to form the perfect little piece of deliciousness. There are different variations out there; no cream, no jam, whatever it may be, I much prefer all the elements together, there is a much better balance of flavours and textures. This recipe is my little spin on Lamingtons, not overcomplicating it but think, more cream and more zingy raspberry sauce.

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Some tips and tricks before you get started

• Place the sponge in the fridge for approx 20-30 mins to cool completely before cutting, as cutting through a warm cake will not give you clean lines.

• The sponge is quite thin, so it will be a little flimsy and if you take it out of the tin the wrong way it can break. To take it out, leave it to cool in the tin for 10 mins and then place a wire rack upside down on top of the tin and then flip the tin so the sponge will fall nicely onto the wire rack.

• Dip the sponge immediately into the coconut after dipping it into the chocolate, this will avoid a lot of mess.

• To avoid mess further with the dipping process, place a tray or newspaper under the wire rack so it catches any excess drips or coconut.

• If you are freezing the chocolate dipped sponge before assembling, make sure they are fully thawed before piping on the cream and sauce.

• I prefer using shredded coconut, as opposed to the traditional desiccated coconut, to roll the sponge in as it adds an extra bit of texture to the lamington, however desiccated coconut can be used instead.

• Covering the pan with aluminium foil helps the cake to bake evenly and with a flat top, to prevent any excess trimming of the top to make it flat. The sponge however wont have a crusty caramelised top either which is perfect for lamingtons.

• When making the sauce, if it gets a little too thick (think jam consistency) just add a little bit of water to thin it out. Also if you thin it out too much with water, just leave it to boil for a little bit longer to thicken up again. The sauce is really forgiving. (we love that in recipes!!!)

• The cream can easily spread on with a knife or spoon, however I do love the look of the piped cream in the layers and on top, just to make it look that little bit more fancy. Here is the piping nozzle that I used for these lamingtons.

• This is the pan that I use, I love that it is quite versatile and the edges are sharp and straight, I find it hard to find those features in baking pans.

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Mini Layered Lamingtons

Makes 20

Time: 1hr 15 mins

Ingredients

For the sponge

125g butter

125g caster sugar

2 large eggs

175g self raising flour

90ml full cream milk

1tsp vanilla paste

For the raspberry sauce

100g frozen raspberries

50g caster sugar

For the coating

500g icing sugar

70g cocoa powder

20g butter

250ml boiling water

200g shredded coconut

For the cream

300ml thickened cream

1 tbsp caster sugar

1 tsp vanilla paste

Instructions

1. To make the sponge, line a 23cm x 34cm with baking paper and pre-heat the oven to 150°C

2. Place the butter and sugar in a stand mixer and beat on high until light and fluffy (approx 5 mins)

3. Add the eggs in one at a time on low to medium speed, incorporate the first egg fully before adding the next one.

4. On low, add in the vanilla and then the flour in slowly. I spoon the flour in using a tablespoon, this helps so the flour doesn't fly everywhere and helps prevent flour lumps in the batter

5. Once the flour is fully incorporated, on low stream in the milk until you get a batter like consistency

6. Pour the batter into the prepared pan. Spread the batter so it is evenly distributed across the pan. It may look like not a lot of batter, trust me it is correct. You only want the baked sponge to be approx 2cm-2.5cm high

7. Cover the top of the tray with aluminium foil. Place tray in the oven for approx 20-25 mins or until a skewer comes out clean. Allow to cool (see baking tips)

8. While the sponge is cooling, make the raspberry sauce. Combine the frozen raspberries and sugar in a small saucepan and cook on medium heat and cook for approx 5 mins until the sauce thickens. It should coat the back of the spoon. If the sauce thickens to much, just add a slash of water to thin it out. allow to cool

9. Make the chocolate coating by combining the cocoa, butter and icing sugar in a bowl. Pour the boiling water in the bowl and stir until combined and lump free. Set aside.

10. Trim the sides of the sponge so it is 20cm x 32cm. Then cut the sponge into 40 pieces (4cm x 4cm)

11. Place the shredded coconut on a tray and have it nearby as you dip the sponges

12. Dip each piece of sponge into the chocolate mixture, one at a time ensuring all sides are covered.

13. After the sponges have been dipped in the chocolate coating, roll it in shredded coconut and place on a wire rack or tray to set

14. While the sponges are setting, whip the cream. Place the cream, vanilla and sugar in a bowl attached to a stand mixer with the whisk attachment and whisk on high until thick (approx 3 mins)

15. To assemble, fill a piping bag fitted with a round piping tube ( click here for the one I use) Pipe 4 peaks on one sponge, and using a teaspoon, spoon some raspberry sauce on top of the cream. Place another sponge on top and repeat with the cream and raspberry sauce.

16. Place on a platter to serve.

Storage

To store your lamingtons, store them in a refrigerator in an airtight container, for up to 4 days

The sponge coated in chocolate and coconut can be frozen for up to 3 months in an air tight container. I don't recommend for the lamingtons to be frozen fully assembled as the raspberry sauce can become icy and when thawed will become a little watery.