Soft Lamington Layer Cake

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

330 g all-purpose flour (plain flour)

3 tsp baking powder

3/4 tsp salt

4 large eggs (55g each, room temperature)

310 g caster sugar / superfine sugar (see notes)

245 g milk (full fat)

90 g unsalted butter (cubed)

50 g vegetable oil (can use canola oil)

14 g vanilla extract

200 g shredded coconut (to decorate cake)

1 batch home-made raspberry jam (200g)

400 g dark cooking chocolate (see notes)

60 g unsalted butter

20 g brown sugar (see notes)

20 g glucose syrup (see notes)

250 g heavy cream (see notes)

300 g heavy cream (cold (see notes)

1 tbsp vanilla bean paste or vanilla extract (see notes)

250 g mascarpone (cold (see notes)

40 g powdered sugar (sifted (see notes)

Wskazówki

Soft Vanilla Cake

Preparing your oven - Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). I like baking with the fan on for an even rise. Position your rack in the middle of the oven.

Preparing your cake tins - Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. I prefer just rubbing cold butter on the cake tins for better flavor.

Combine dry ingredients - In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the eggs and sugar - Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.

Add dry ingredients to egg mixture - Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest. The batter will be thick. Avoid overmixing the batter, small lumps are fine, they’ll disappear in the next step.

Heat milk and butter - Heat the milk and butter in a saucepan over medium heat, stirring continuously, until it reaches about 60C/140F or small bubbles form around the edges. Do not let it boil. Alternatively, you can also do this in a heatproof jug in the microwave. Mine takes about 90 seconds for the butter to melt.

Add hot milk - Add half the hot milk mixture, along with the oil and vanilla. Mix on low speed until combined. Add the rest of the milk mixture and mix again until smooth. The batter will be thin and pour in a steady ribbon.

Divide the batter - Divide the batter evenly between the two cake tins. It works out to about 600g in each tin. Tap each tin on the counter a couple times to release any air bubbles.

Bake - Bake on the middle rack for 30–32 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be deep golden and spring back when lightly touched. If they sink and don’t spring back, bake for a couple more minutes.

Cool the cakes - Let them cool in the tins for 10 minutes, then run a knife around the edges to loosen. Transfer to a cooling rack, placing them baking paper side down, and let them cool completely.

To level off the cake (optional) - Use a large, serrated knife or cake leveler to very top of each cake to level it off. This is completely optional. The cake bakes pretty flat anyway.

Chocolate Sauce (Microwave Method)

Add the dark chocolate, butter, brown sugar, glucose syrup and heavy cream to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool completely but still at a pouring consistency.

Chocolate Sauce (Double Boiler Method)

To make the chocolate sauce over a double boiler, simply add the dark chocolate, butter, brown sugar and heavy cream to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely but still at a pouring consistency.

Chantilly Cream

Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.

Whip remaining ingredients - Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped.

To Assemble

Cover the sponges - Set a cooling rack over a baking tray to catch the excess glaze. Place both cake layers on the rack. Pour the glaze over each one, then use a spatula to spread it over the top and sides. While the glaze is still wet, sprinkle the top and sides with coconut. Let the cakes sit for 20 minutes so the glaze can set.

To layer the cake - Place one cake layer on a cake board or serving plate. Spoon the raspberry jam on top and spread it out, leaving a small border. Add about three quarters of the Chantilly cream and gently spread it over the jam. The cream might slip around a bit, so take your time. Once the jam settles into the sponge, it will hold better. Place the second cake layer on top with the coconut-covered side facing up.

Wartości Odżywcze

• Kalorie: 898 kcal
• Tłuszcz Całkowity: 64 g
• Tłuszcz Nasycony: 42 g
• Tłuszcz Nienasycony: 15 g
• Tłuszcz Trans: 0.4 g
• Cholesterol: 164 mg
• Sód: 317 mg
• Węglowodany Całkowite: 78 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 47 g
• Białko: 12 g