Family friendly Dessert

Naked lamington cake with raspberry jam panna cotta

Name: Naked lamington cake with raspberry jam panna cotta
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 12
Ingredients: 200g unsalted butter, softened; 250g caster sugar; 4 eggs; 250g sour cream, at room temperature; 2 cups (300g) self-raising flour, sifted; 80g desiccated coconut, plus shredded coconut to serve; 50g white chocolate, chopped; 2/3 cup (220g) raspberry jam; Edible unsprayed flowers (optional – we used violets), to serve; 3 titanium-strength gelatine leaves; 600ml pure (thin) cream; 1 cup (320g) raspberry jam; 1 tsp vanilla bean paste; A few drops pink food colouring (optional); 100g unsalted butter, softened; 300g pure icing sugar, sifted; 500g cream cheese, at room temperature; 100g white chocolate, melted, cooled to room temperature

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Naked lamington cake with raspberry jam panna cotta

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by Phoebe Wood

Oct 29, 2015

“My panna cotta filling is inspired by the amazing lamingtons at Sydney’s Flour and Stone Bakery.” Phoebe Wood

200g unsalted butter, softened
250g caster sugar
4 eggs
250g sour cream, at room temperature
2 cups (300g) self-raising flour, sifted
80g desiccated coconut, plus shredded coconut to serve
50g white chocolate, chopped
2/3 cup (220g) raspberry jam
Edible unsprayed flowers (optional – we used violets), to serve

Raspberry jam panna cotta

3 titanium-strength gelatine leaves
600ml pure (thin) cream
1 cup (320g) raspberry jam
1 tsp vanilla bean paste
A few drops pink food colouring (optional)

White chocolate icing

100g unsalted butter, softened
300g pure icing sugar, sifted
500g cream cheese, at room temperature
100g white chocolate, melted, cooled to room temperature

Method

1.

For the panna cotta, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place cream, jam and vanilla in a saucepan over medium heat and bring to just below boiling point, stirring to combine. Squeeze excess water from the gelatine, then stir into the cream mixture until melted and combined. Stir through food colouring, if using. Pour into a container and cool to room temperature, then cover and chill for 2 hours or until set.
2.

Preheat the oven to 160°C. Grease and line the base and sides of two 20cm round cake pans with baking paper. Beat butter and sugar in an electric mixer until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Beat in the sour cream, then fold in the flour, desiccated coconut and chocolate. Divide batter between pans and smooth the tops. Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Cool completely in pans on a wire rack. Turn out of pans and carefully slice each cake in half horizontally and set aside.
3.

Meanwhile, for the icing, beat butter and icing sugar in an electric mixer until thick and pale. Add cream cheese and beat until smooth, then fold in melted white chocolate (ensure cream cheese and chocolate are at the same temperature or mixture will split).
4.

Place one cake layer on a cake stand and spread with 1/3 cup (110g) jam. Beat panna cotta mixture with a whisk, then spread half over the jam. Cover with another cake layer and spread layer with 1 1/3 cups white chocolate icing. Top with another cake layer and spread with remaining jam and panna cotta mixture. Finish with a cake layer and spread half of the remaining icing over the top. Spread remaining icing around sides of cake, then using a palette knife carefully scrape and smear icing around the side of the cake to achieve a ‘naked’ effect. Chill cake for 30 minutes. Scatter over shredded coconut and edible flowers, if using, to serve.