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Mango checkerboard lamington cake
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Prep Time:
90 minutes
Cook Time:
Total Time:
90 minutes
Tropical jelly lamington cakes: Dip, layer, chill for a modern sweet treat.
Ingredients:
  • 2 x 85g pkt mango jelly crystals
  • 500ml (2 cups) boiling water
  • 2 x 450g pkts double unfilled sponge slab cakes
  • 320g (1 cup) lemon curd, plus extra, to serve
  • 100g (1 1/2 cups) shredded coconut
  • 2 passionfruit, pulp removed
  • Whipped cream, to serve
  • 1 mango, sliced
  • Fresh raspberries, to serve
Instructions:
  • In a large heatproof bowl, combine the jelly crystals with boiling water and whisk until fully dissolved. Chill in the fridge for about 20 minutes until it begins to thicken.
  • Spread 2 sponge slabs generously with the flavorful lemon curd. Sandwich them with the remaining sponge slabs to create 2 delicious layered cakes. Using a ruler, precision cut each cake into eight 5cm squares. Utilize 4 cake offcuts to construct an additional two 5cm squares (join 2 offcuts for each). This way, you'll have a total of 18 cake squares. Remember, when assembling the cake, position any imperfect pieces in the center of each layer for a stunning presentation.
  • 1. Line a baking tray with baking paper. Add cake squares to jelly, coating them completely. Arrange 9 cake squares on the prepared tray, forming a larger square with an imperfect piece in the center. Press cake squares together to hold them. Add another layer of cake squares on top. Press firmly to ensure symmetry. Pour remaining jelly over the cake. Quickly sprinkle coconut over the top and press it into the sides. Chill the cake for 30 minutes until set.
  • Carefully transfer the cake to a serving plate using 2 large egg lifters. In a bowl, combine passionfruit pulp with a touch of lemon curd. Top the cake with whipped cream, mango, and raspberries, then drizzle with the passionfruit mixture.

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