Lamington Cake

Recipe by: Ashley Palmer-Watts

Serves: 4


Chocolate Spray:

Chocolate Biscuit:

Lamington Ganache Centre:

Rum Vanilla Ice Cream:

Rum Mousse:

Lamington Biscuit Base:

Raspberry Gel Centre:

Coconut Cake:

Raspberry Gel:

Crystallised White Chocolate Soil:

To Assemble:

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  1. Preheat a water bath to 35°C. Preheat a combi oven to 160°C, 0% humidity and fan speed 1.
  2. For the Chocolate Spray, place the chocolate and cocoa butter in a large heat proof bowl over a saucepan of simmering water. Melt the mixture and bring to 50°C.
  3. Once at temperature, remove the bowl from the heat and set aside on the bench, stirring occasionally, until the mixture reaches 35°C. Reserve 260g of the Chocolate Spray for the Lamington Biscuit Base. Pour remaining Chocolate Spray into 2 spray gun canisters and set aside in the preheated water bath until needed.
  4. For the Chocolate Biscuit, place the flour, cocoa powder and baking powder in a large bowl and stir to combine. Set aside until needed.
  5. Place the butter, sugars and salt in the bowl of a large stand mixer fitted with the paddle attachment. Cream the butter mixture on low speed until combined, then increase speed to high and cream until pale and creamy, stopping the machine once or twice to scrape down the sides.
  6. Reduce machine speed to low, add the orange zest and mix until fully incorporated.
  7. Gradually add the flour mixture until the dough is just combined, being careful not to overwork the dough.
  8. Tip the dough on to a clean work bench and knead lightly until smooth. Divide the dough in half, place each half between two sheets of baking paper and roll to 1.5mm thick. Place the sheets of dough, still between the sheets of baking paper, on a flat baking tray and place in the blast chiller to freeze.
  9. Once dough is frozen, remove from blast chiller, peel off the top layer of baking paper, and place the tray into the preheated oven. Bake until crisp, about 12 - 14 minutes.
  10. Once baked, remove the tray from the oven and set aside to cool briefly. Once the biscuit is cool enough to handle, use fingers to crumble on to the tray. Set the crumbled biscuit aside to cool until needed.
  11. For the Lamington Ganache Centre, place the cream, trimoline and salt in a medium pan over a medium-high heat and bring to 80°C.
  12. Place the chocolate into a large heatproof bowl and set over a pan of simmering water to melt, being careful not to heat over 55°C.
  13. Remove the bowl from the heat, pour the hot cream mixture into the melted chocolate in 3 stages, fully incorporating with a whisk before each addition. Add the vodka and stir until fully combined. Use a hand blender to blitz the mixture until it is fully emulsified, being careful not to make air bubbles by getting too close to the surface. Set aside to cool to 35°C.
  14. Meanwhile, prepare a deep lamington tray, 32cm x 22cm, by lining with baking paper.
  15. When the ganache has reached 35°C, pour the mixture into the tray. Place the tray into the blast chiller for 1 hour to set.
  16. Once set, turn the ganache out on to a clean surface. Use a hot knife to cut the ganache into forty 2cm x 2cm squares.
  17. Transfer the ganache squares into an airtight container between layers of baking paper and reserve in the freezer until needed.
  18. For the Rum-Vanilla Ice Cream, firstly place the coffee beans on a small baking tray and place in the preheated oven. Roast for 10 minutes. Once roasted, remove the beans from the oven and set aside to cool until needed.
  19. Place the milk, scraped vanilla pods, milk powder and roasted coffee beans into a large saucepan over a medium heat. Stir the mixture with a whisk and bring to 90°C.
  20. When the mixture has reached temperature, remove from the heat and set over an ice bath to cool down to 52°C, stirring to help bring the temperature down quickly.
  21. Meanwhile, place the egg yolks and sugar into a large bowl and whisk together. Take a small amount of the cooled milk mixture and add into the egg yolks to temper the mix, whisking until fully incorporated.
  22. Pour the tempered egg mixture into the remaining cooled milk mixture, add the cream and begin to stir immediately with a spatula. Return the pot to the stove top over a medium heat and bring the mixture back to 70°C, stirring constantly.
  23. When the anglaise has reached 70°C, remove from the heat and leave to pasteurise for 10 minutes.
  24. Meanwhile, prepare an ice bath in a deep gastronome tray.
  25. Once the angalise has pasteurised, transfer the anglaise mixture to a deep gastronome tray and place in the ice bath to cool completely.
  26. Meanwhile, place plastic take away containers in the blast chiller for 15 minutes to pre-chill before filling.
  27. When the anglaise has fully cooled, pass the mixture through a chinois into a large bowl.
  28. Add the yoghurt to the passed anglaise and blitz with a stick blender until fully incorporated.
  29. Pass the anglaise again through the chinois and blitz again with the stick blender until the mixture is fully incorporated.
  30. Add the rum to the ice cream mixture and stir to combine. Working in batches of 1 litre at a time, transfer the mixture to the Carpeggiani ice cream churn and churn each batch for 6 minutes. Check the ice cream and, if not set, continue to churn for a few more minutes.
  31. Between batches, turn the machine off. Ensure the gate is closed and pour 600ml of warm water into the machine, down the spout. Turn the switch to the 6 o’clock position, turn on and run for 1 minute to clean the machine. After 1 minute, turn the machine off, open the gate to let the water out, then open the door to let the remaining water out. Lift the door and take door off the hinge, pull the blade out, rinse and dry well. Then wipe out the chamber. Once all pieces and the chamber are completely dry, put the machine back together, ready for the next batch.
  32. Once churned, transfer the batches of ice cream to the pre-chilled plastic take away containers and place in the blast chiller for 10 minutes to become firm. Once firm, store in the ice cream freezer until needed.
  33. For the Rum Mousse, place the gelatine into a bowl of cold water and set aside to bloom.
  34. Place the chocolate in a large heat-proof bowl and set over a saucepan of simmering water to melt, stirring occasionally.
  35. Place the cream and rum into the bowl of a stand mixer fitted with the whisk attachment and whisk until just before soft peaks form. Set aside until needed.
  36. Place the egg yolks and sugar into the bowl of a stand mixer fitted with a whisk attachment and whisk together until the sugar dissolves.
  37. Meanwhile, heat the milk in a saucepan over medium heat until warm. Once warm, pour the milk into the egg yolk mixture, stirring continually with a spatula. Return the mixture to the saucepan and place over a low heat, stirring continually until mixture reaches 80°C. Once at temperature, remove from heat.
  38. Remove the gelatine leaves from the water and squeeze to remove excess liquid. Add the gelatine to the mixture and stir, ensuring the gelatine is fully dissolved.
  39. Pour the hot milk mixture on to the melted white chocolate, a third at a time, stirring between each addition to make an emulsion.
  40. Pass the mixture through a fine chinois into a large bowl and set over an ice bath to cool to 45°C, stirring occasionally. Once cool, carefully fold in the semi-whipped cream mixture. Transfer the mousse to large piping bags fitted with needle nozzle and set aside at room temperature until needed.
  41. For the Lamington Biscuit Base, place the pieces of Chocolate Biscuit in the jug of a Thermomix. Blitz on speed 8 until the biscuit is a fine crumb consistency.
  42. Place the crumbs into a bowl, add the feuilletine and stir to combine.
  43. If the reserved Chocolate Spray has solidified, return to a small, heat proof bowl and place on top of a saucepan of simmering water to re-melt. Add melted Chocolate Spray to the feuilletine mixture. Use gloved hands to mix thoroughly, lightly crushing the feuilletine mix to break up any larger pieces.
  44. Place the feuilletine base mixture between two sheets of baking paper on the bench top and use a rolling pin to roll out to 4mm thick. Set aside to set.
  45. Once set, cut the base to forty 3cm x 3cm portions. Store the feuilletine base portions in an airtight container in the fridge until needed.
  46. For the Raspberry Gel Centres, place the sheet of silicone dome moulds on to a flat baking tray. Pipe the gel into forty moulds, filling to the top. Level the surface of the moulds with a large, offset spatula. Place the moulds in the blast chiller to set.
  47. Place an empty baking tray into the blast chiller to chill.
  48. Once the gel is completely frozen, remove the silicone moulds and the chilled empty baking tray. Line the chilled tray with baking paper and de-mould the frozen gel centres onto the paper lined tray.
  49. Push a toothpick into the centre of each dome and return the tray to the blast chiller until needed.
  50. For the Coconut Cake, firstly reduce oven temperature to 140°C.
  51. Line a 1.5cm deep gastronome lid tray with baking paper and set aside until needed.
  52. In a medium pan, place butter and glucose, set over a medium heat and allow to melt, while stirring frequently.
  53. When the mixture has melted, remove from heat and allow to cool to 40°C. Once at temperature, add milk and coconut milk and whisk together. Set aside to cool until needed.
  54. Place eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed for 2 minutes, then increase to maximum and continue to whisk until the mixture is pale and fluffy, about 5 minutes.
  55. Meanwhile, place the flour and baking powder into a medium bowl and stir to combine.
  56. Remove the egg and sugar mixture from the stand mixer and sieve 1/3 of the flour mixture into the egg mixture, and fold in carefully. Sieve another third of the flour mixture into the egg mixture, and fold in carefully. Add about ¼ of the cooled glucose mixture and fold in to incorporate. Sieve the last 1/3 of the flour mixture into the egg mixture, and fold in carefully. Add the remaining glucose mixture and fold in until mixture is fully incorporated.
  57. Pour the mixture into the prepared tray to ¾ full and place in the oven preheated to 140°C. Bake until the cake is set in the middle but does not colour, about 14 minutes.
  58. Remove the cake from the oven and allow to cool slightly on the tray. Once cool, place the tray into the blast chiller and chill until firm.
  59. Once cake is firm, remove from the blast chiller and cut into forty 2cm x 2cm squares. Lay the cake squares onto a gastronome tray lined with baking paper. Wrap loosely in cling film and set aside until needed.
  60. For the Raspberry Gel, place the puree, jus and sugar into a Thermomix and bring to 85°C on speed 4.
  61. Once at temperature, add the Gellan and blitz for 10 seconds to incorporate. Then stop the Thermomix, lift the lid and scrape down the sides of the jug, the lid and the blade. Continue to blitz for another 2 minutes on speed 8 to fully incorporate.
  62. Pour the mixture into a deep, ½ gastronome tray and cool over an ice bath until set.
  63. Meanwhile, in a small bowl, place the malic acid and the water and stir to combine. Set aside until needed.
  64. Once the gel is fully cooled and set, place the gel into the Thermomix and blitz for 2 minutes on speed 8.
  65. Stop the machine, lift the lid and scrape down the sides of the jug and the lid. Add the lime juice and the malic acid mix and blitz for a further minute, until mixture is completely smooth and shiny.
  66. Place the Raspberry Gel into a shallow ½ gastronome tray and put in the vac pac machine. Close the lid and allow the gel to rise to the top of the container, then press stop. Repeat this process until the gel no longer bubbles, at least 6 times. Transfer the gel into squeeze bottles and set aside in the fridge until needed.
  67. For the Crystallised White Chocolate, place the water and sugar in a 4 litre saucepan on the stove top, over a high heat. Bring the mixture to 150°C then remove from the heat.
  68. Working very quickly, add the chocolate and firmly stir with a whisk until the chocolate crystallises and turns to a powder.
  69. Pour the crystallised chocolate onto a flat baking tray lined with a silpat mat and allow to cool.
  70. Once cool, place the crystallised chocolate into a steamer gastronome tray and shake the tray into a large gastronome tray. Discard any large pieces left in the steamer tray.
  71. Place the remaining sieved crystallised chocolate into a large drum sieve and shake the mixture into a large gastronome tray. Discard any fine powder that comes out of the drum sieve.
  72. Transfer the crystallised chocolate granules that are left in the drum sieve in a large airtight container and set aside on the bench until needed.
  73. To assemble the Lamingtons, line a large, flat baking tray with baking paper. To build the base, place the Lamington Biscuit Base squares in rows on the tray. Top with a square of Lamington Ganache Centre and then a square of Coconut Sponge. Place a square lamington mould over each layered base, ensuring the base sits in the middle of the mould and the moulds are arranged touching each other in neat rows on the tray.
  74. Fill each lamington mould with the Rum Mousse, coming to the same level as the top of the Coconut Sponge. Pipe around the sponge but do not cover the top. Pinch the piping bag close to the nozzle to stop the flow of the mouse between moulds. Set the piping bags of mousse aside until needed.
  75. To finish the Raspberry Gel Domes, first place the cocoa butter into a small saucepan over medium heat to melt.
  76. Meanwhile, remove the frozen Raspberry Gel Centres from the blast chiller.
  77. Once cocoa butter is completely melted, tilt the saucepan of cocoa butter and, holding by the toothpick, quickly dip a dome into the melted cocoa butter.
  78. Lift the dome out of the cocoa butter and hold for a few seconds, twirling gently to allow cocoa butter to set. Once set, place a dome on top of the Coconut Sponge in each mould. Do not remove the toothpick.
  79. Pipe Rum Mousse over the gel domes and up to the top of the moulds, being careful to pipe around the toothpicks.
  80. Use a heat gun to gently heat the top of the mousse in each mould, to even out the surface. Tap trays lightly on the bench to level.
  81. Transfer the tray of moulds to the blast chiller, set to -18°C, and freeze until solid.
  82. Meanwhile, lay a large sheet of baking paper onto a clean surface. Spread the desiccated coconut into the middle of the baking paper in preparation for rolling the lamington blocks.
  83. Once the Lamingtons are frozen solid, remove the tray from the blast chiller. Working one at a time, sit each lamington mould on top of the lamington demoulding stand. Use a heat gun to very gently warm each side of the lamington mould until the mould slips down off the mousse block, leaving the lamington sitting on the demoulding stand.
  84. Use reserved mousse to patch any holes. Place the unmoulded Lamingtons on to a clean, large baking tray lined with baking paper. Return the Lamingtons to the blast chiller to refreeze.
  85. Once Lamingtons have refrozen, working one at a time, pick the first Lamington up by the toothpick and place on a clean surface. Turn on the heat gun and sit on the bench aiming at the Lamington. Use the toothpick to twirl the Lamington in front of the heat gun to gently warm the mousse on all sides.
  86. Hold the Lamington sideways by the toothpick and the base, dip each side of the Lamington into the desiccated coconut. Ensure all sides of the Lamington are evenly and completely coated.
  87. Once Lamington sides are coated, place the Lamington onto a clean, paper lined baking tray. Repeat this process with the remaining Lamingtons.
  88. Once all Lamingtons are coated, remove the toothpicks.
  89. Working in batches, use a heat gun to gently warm the tops of the Lamingtons. Use a small, offset spatula to gently cover the toothpick holes in the top of each Lamington. Then sprinkle desiccated coconut onto the top of each Lamington, pressing down gently to secure the coconut.
  90. Once all Lamingtons are covered in coconut, return the tray to the blast chiller and freeze.
  91. Meanwhile, prepare 4 baking trays by lining with baking paper.
  92. Once the Lamingtons have frozen solid, remove from the blast chiller. Place 10 Lamingtons onto each paper lined baking tray, in 2 rows of 5, with at least 7cm between each Lamington.
  93. Remove the Chocolate Spray from the water bath and spray one tray of 10 Lamingtons at a time, coating each Lamington evenly.
  94. Place the Lamingtons in the freezer to set the Chocolate Spray. Remove Lamingtons from freezer to defrost before serving, about 45 minutes.
  95. To finish the Rum Vanilla Ice Cream, prepare 6 small baking trays by lining with baking paper.
  96. Remove one takeaway container of ice cream from the ice cream freezer. Using the rocher spoon, make 6 rochers of ice cream, placing each one on to a prepared tray. Place the tray in the ice cream chiller until needed for plating. Repeat with remaining ice cream until you have 35 rochers.
  97. For the raspberry garnish, thread 3 raspberries on to each of 40 soaked bamboo skewers. Spread icing sugar on to a flat baking tray, ready for dipping. Ensure hibachi grill is heated and ready.
For Service
  1. Lay 6 serving plates out on the bench.
  2. Squeeze a line of Raspberry Gel across the diameter of the plate.
  3. Squeeze a 1cm dot of Raspberry Gel below the piped gel line, just left of centre.
  4. Squeeze a second 3mm dot of gel below the piped gel line, just right of centre and place a 2.5cm ring cutter on the plate around the 3mm gel dot, with the dot in the centre of the cutter, being carful not to touch the gel line. Spoon the white chocolate soil into the cutter, then remove the cutter.
  5. Place a finished Lamington on top of the piped gel line, just above the 1cm dot of gel.
  6. Dip 6 skewers of raspberries into the icing sugar to coat on all sides and quickly grill on the hot hibachi grill until sugar caramelises on all sides, about 30 seconds.
  7. Remove caramelised raspberries from the skewers, and place 3 raspberries on to each plate, along the piped Raspberry Gel line, to the right of the Lamington and above the Crystallised White Chocolate Soil.
  8. Remove a tray of 6 rochers of the Rum Vanilla Ice Cream from the freezer and stand 5 coconut chips horizontally on top of each rocher.
  9. Using a clean spoon, place the rocher gently onto the white chocolate soil and serve.
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