Lamington Chocolate and Raspberry Layer Cake Recipe By Chef Manuel Aquilina скачать в хорошем качестве

Lamington Chocolate and Raspberry Layer Cake Recipe By Chef Manuel Aquilina

Lamington Chocolate and Raspberry Layer Cake Recipe By Chef Manuel Aquilina Ingredients 4 Coccodi eggs 310 caster sugar 1 tsp vanilla extract Drop pink food colouring 330g plain flour 2 tsp baking powder Pinch salt 250g milk 140g Lakeland butter For the jam 1 packet Asiago Frozen Raspberries 2 tbsp sugar 1 tsp lemon zest You will also need 150g Novi dark chocolate 150g Novi milk chocolate 200g desiccated coconut 1 pot Elmlea Double 1 tsp vanilla extract 1 tbsp icing sugar Method 1. For the cake, place the eggs, sugar, vanilla and food colouring in a large mixing bowl and beat for 8-10 minutes. 2. Sift the flour, baking powder and salt together. Melt together the milk and unsalted butter. Mix in half of the flour, then half of the butter mixture, then stir in the remaining flour mixture and butter mixture. 3. Place the mixture into 2 x 20cm greased baking tins and bake in the oven at 200`c for approximately 30 minutes or cooked through. Allow to cool down completely. 4. Meanwhile, place the raspberries, sugar and lemon zest into a pan and cook down together for 15 minutes. When ready, melt together the milk and dark chocolate, spread over the top and sides of the sponges and cover with the desiccated coconut. 5. Spread the raspberry jam over 1 sponge. Whip the cream with the vanilla and icing sugar to stiff peaks and pipe over the jam. Place the second sponge on top and chill for 30 minutes before serving. #LamingtonCake #ChefManuelAquilina #BakingGoals #ChocolateRaspberry #CakeRecipe #TeaTime