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Lamington pavlova cake recipe
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Aussie-inspired cake with layers of lamington and pavlova, serves 12.
Ingredients:
  • 500g packet frozen raspberries
  • 40.00 gm caster sugar
  • 600ml tub thickened cream
  • 1/4 tsp vanilla bean paste
  • Fresh raspberries, to serve
  • Pure icing sugar, to serve
  • 5 eggs, at room temperature
  • 155g (3/4 cup) caster sugar
  • 1/2 tsp vanilla bean paste
  • 150g (1 cup) plain flour, sifted
  • 4.00 gm baking powder, sifted
  • 230g (1 1/2 cups) pure icing sugar
  • 30g (1/4 cup) cocoa powder
  • 170g (2 cups) desiccated coconut
  • 3 egg whites, at room temperature
  • 3.75 gm cornflour
  • 1 tsp white vinegar
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease two 20cm round cake pans and line them with baking paper. In a large bowl, use an electric beater to mix the eggs and sugar until thick and pale. Add the vanilla bean paste. Gently fold in the flour and baking powder with a large metal spoon until well combined. Divide the batter between the pans, smooth the surface, and bake for 20 minutes or until the cakes spring back when lightly touched. Let them rest for 5 minutes before turning them out to cool completely.
  • Combine icing sugar, cocoa, and 90ml water in a bowl and mix until smooth. Transfer the mixture to a large shallow bowl. Spread half of the coconut on half of a baking tray. Line another baking tray with parchment paper. Dip a cake into the chocolate icing, coating it well. Roll the sides in coconut, then sprinkle the remaining coconut over the top and bottom of the cake. Place the coated cake on the prepared tray. Repeat with the second cake. Chill in the fridge for at least 1 hour to set.
  • To prepare the pavlova discs, preheat the oven to 120C/ 100C fan forced. Grease two 20cm round cake pans and line them with baking paper. In a large bowl, use an electric beater to whip the egg whites until firm peaks form. Slowly add sugar, 1 tablespoon at a time, beating thoroughly after each addition, until the mixture is thick and glossy. Stir in the cornflour, vinegar, and vanilla bean paste until well combined. Divide the mixture equally between the pans, smoothing the surface. Bake for 40 minutes until the pavlova discs are dry to the touch and have a pale golden color. Let them cool for 30 minutes before removing from the pans.
  • In a medium saucepan, combine raspberries, caster sugar, and 2 tablespoons of water over medium-high heat. Stir often and cook for 3 minutes until the berries are heated through and the mixture becomes slightly saucy. Transfer to a bowl and let it cool completely.
  • Beat the cream and vanilla with electric beaters until soft peaks form in a bowl.
  • 1. Start with a bed of 1 lamington cake on a serving plate. Layer on 1 pavlova disc, half the cream, and half the raspberry compote. Add the remaining lamington cake followed by the remaining pavlova disc, cream, and compote. Finish by topping with fresh raspberries and a dusting of icing sugar before serving.

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