Lamingtons & Lemon Tart
June 2, 2017 by Jenny
Lamingtons & Lemon Tart:
Best-Ever Cakes, Desserts and Treats from a Modern Sweets
Maestro by Darren Purchese delivers dessert classics only
recasted with the author’s trademark flair. These recipes are for
the home cook who might be ambitious, but also wants to feel that
the recipes are within their grasp.
Alongside this line-up of classics, the author and pastry chef
includes a selection of his favorite modern creations, from
caramelized white chocolate mousse to explosive raspberry wagon
wheels; lemon meringue pie éclair; canneles; passionfruit clouds;
and his big-selling popcorn and honeycomb rubble.
Lamingtons & Lemon Tarts is a gorgeous
pastry class between two covers. The photographs are stunning and
if this book doesn’t bring out your inner pastry chef – nothing
will. I have made only a few recipes from this title but I want to
make them all – the Honey Madeleines are perfect, the Chocolate and
Banana Toasties with Peanut Butter Caramel I made one weekend and
they were decadent and to die for and Darren’s Dark Chocolate and
Nut Brownies so good. These recipes aren’t quick but they are
totally approachable.
I fell for this book so hard I had to purchase his Sweet Studio title because I do not wish
to miss anything this pastry guru does. Darren is coming to the
states to promote the US release of this book (which was
originally released last October in Australia) – check out our calendar for
more information.
The author has another title coming out in Australia in July
– Chefs Eat Toasties Too: A Pro’s Guide for
Reinventing Your Sandwich Game and I want it! Darren and
his publisher are sharing his recipe for Glamingtons (why have a
lamington when you can have a glamington!) with us today. Also be
sure to check out a demonstration of this recipe on YouTube. After you are finished here, head to our contest page to enter our giveaway for
this must-have pastry cookbook.
GLAMINGTONS
Whaaaaat? Just when you thought a lamington couldn’t get any more fabulous… These glamour cakes are the best dressed at any VIP event. The gold adds a luxurious touch and the Malibu syrup takes it to the next level. Roll out the red carpet – head back and smile for the camera.
Makes 9
COMPONENTS
Raspberry sorbet
Malibu syrup
White chocolate lamington sponge
Dark chocolate covering
RASPBERRY SORBET
65 g (2 1/4 oz) caster (superfine) sugar
250 ml (8 1/2 fl oz/1 cup) raspberry purée
1 teaspoon liquid glucose
squeeze of lemon juice
Place 40 ml (1 1/4 fl oz) water and the sugar in a small saucepan over medium heat and bring to the boil. Stir to dissolve the sugar then remove from the heat. Stir in the remaining ingredients and leave to cool in the refrigerator. Churn in an ice cream maker according to the manufacturer’s instructions then store in the freezer until required.
MALIBU SYRUP
90 g (3 oz) caster (superfine) sugar
200 ml (7 fl oz) Malibu
Place 200 ml (7 fl oz) water and the sugar in a small saucepan over medium heat and bring to the boil. Stir to dissolve the sugar then remove the pan from the heat. Stir in the Malibu. Set aside.
WHITE CHOCOLATE LAMINGTON SPONGE
6 egg whites
70 g (2 1/2 oz) caster (superfine) sugar
6 egg yolks
35 g (1 1/4 oz) icing (confectioners’) sugar
1 vanilla bean, seeds scraped
95 g (3 1/4 oz) butter, at room temperature
200 g (7 oz) white chocolate, melted
200 g (7 oz/1 1/3 cups) plain (all-purpose) flour, sifted
1 teaspoon salt
70 g (2 1/2 oz) desiccated coconut
Preheat the oven to 180ºC (350ºF). Grease a 20 x 20 x 6 cm (8 x 8 x 2 1/2 in) square non-stick cake tin. Line the base and sides with baking paper cut to size.
Whisk the egg whites in a freestanding electric mixer on medium-high speed and gradually add the caster sugar to form a glossy meringue. Transfer the meringue to a larger bowl.
Wash the bowl and use the electric mixer fitted with the paddle attachment. Beat the egg yolks, icing sugar and vanilla seeds on medium-high speed for 10 minutes. The mixture will become pale and frothy. At this point, with the mixer running, add the butter and mix in well before adding the melted white chocolate.
Remove the bowl from the mixer and fold in half the meringue mixture. Then gently fold in the sifted flour, salt and coconut.
Transfer the mixture to the larger bowl with the remaining egg white and fold it in gently.
Pour the mixture into the prepared tin and bake for 25 minutes or until golden brown. Remove from the oven and leave to cool in the tin until cool enough to turn out. Leave to cool completely on a wire rack before trimming the top, bottom and sides of the sponge and cutting it into nine 5 cm (2 in) cubes.
Take an apple corer or melon baller and cut an incision into the side of each sponge halfway through. Fill the cavity with raspberry jam from a piping (icing) bag and plug the hole with the cored sponge. Fill all nine sponge cubes and then dab each side of the sponges with some of the Malibu syrup using a pastry brush.
Place the sponges, covered, in the refrigerator for 1 hour to harden slightly, before covering with chocolate.
DARK CHOCOLATE COVERING
600 g (1 lb 5 oz) dark chocolate, roughly chopped
200 ml (7 fl oz) thickened (whipping) cream
200 ml (7 fl oz) full-cream (whole) milk
Melt the chocolate in the microwave.
Heat the cream and milk together in a saucepan over medium heat until it starts to boil then pour it over the chocolate. Stir to emulsify until you have a smooth, shiny cream.
ASSEMBLY
edible gold lustre as needed
400 g (14 oz) shredded coconut
100 g (3 1/2 oz) white chocolate shavings brushed with edible gold
lustre, if desired
Mix the gold lustre with the coconut and chocolate and pour this mixture into a shallow tray.
Remove the sponges from the refrigerator and use two forks or skewers to dip the lamington sponges in the chocolate covering. Gently shake off any excess chocolate and place the dipped sponge in the tray of gold and coconut.
Roll the lamingtons entirely in the coconut and place them on a wire rack (over a tray) to set for 20 minutes before transferring them to a plate and serving with the raspberry sorbet.
Recipes excerpted with permission from Lamingtons & Lemon Tart by Darren Purchese, published by Hardie Grant Books May 2017
Add these recipes to your Bookshelf (click the blue
+Bookshelf button) – Raspberry sorbet, Malibu
syrup, White chocolate Lamington sponge, and Dark
chocolate covering.
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