lamington-cake

Easter

Recipes

Ferrero Easter Lamington Cake

Duration: Servings: Level:
2 Hours
8 people
Medium

Ingredients

Ingredients Amount
unsalted butter, softened150g
heaped cup caster sugar1
vanilla extract1 tsp
eggs, room temperature3
self raising flour, sifted3/4 cup
baking powder2 tsp
cup (125 ml) milk1/2
Chocolate coating and filling Amount
icing sugar, sifted4 cups (480 g)
cocoa powder1/3 cup
unsalted butter1 tbsp
boiling water150 ml (1/2 cup 2 tbsp)
desiccated coconut3 - 4 cups
strawberry jam or raspberry jam½ cup
thickened cream1 cup (250 ml)
icing sugar, sifted2 tbsp
vanilla extract1 tsp
Ferrero Pralines Amount
Ferrero Raffaello T15
Ferrero Collection Hazelnut Eggs100g
Ferrero Collection Cocoa Eggs100g

Ferrero Easter Lamington Cake

  1. Preheat oven to 180C/350F (or fan forced 160C/320F).
  2. Grease a 20 cm x 30 cm cake tray and line with baking paper with an overhang on all sides.
  3. In a large bowl mix together the flour and baking powder.
  4. In a separate bowl beat butter, sugar and vanilla with an electric mixer on medium high speed until light, pale and fluffy.
  5. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  6. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  7. Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  8. Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
  9. Coating the cake:

    Cut cake in half and freeze for 3hrs – this will make it easier to handle and coat and stay fresh.
  10. Add all the icing ingredients in a heat proof bowl and mix until smooth and glossy and the consistency of runny honey.
  11. Remove the cakes from the freezer and place onto a wire wrack and stand in a baking tray to catch excess icing when coating.
  12. Pour over the icing and evenly spread with a spatula on top and sides.
  13. Sprinkle over coconut on top and sides.
  14. Stand for a few hours so the icing and coconut are set.
  15. Beat cream, icing sugar and vanilla until firm peaks form.
  16. Take one layer of cake and place non icing up onto serving board/cake stand.
  17. Spread a thick layer of jam then pipe, dollop/spread on the cream.
  18. Top with the second layer and decorate with Ferrero Collection Eggs and Raffaello pralines.

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