Cherry ripe lamingtons

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How to make Cherry ripe lamingtons

  • Yield : 16
  • Prep Time : 0:40
  • Cook Time : 0:20
  • Total Time : 1:00

Ingredients

  • 4 eggs
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup raspberry jam
  • 3 cups desiccated coconut

Cherry Ripe Filling

  • 1 cup icing sugar mixture
  • 2 x 52g Cherry Ripe bars, chopped
  • 1/2 cups desiccated coconut
  • 1/2 x 397g can sweetened condensed milk
  • Red food colouring

Chocolate Ganache

  • 300ml thickened cream
  • 200g dark chocolate, chopped

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease and line base and sides of a 20cm x 30cm lamington pan.
  • Step 2 Using an electric mixer, beat eggs, sugar and vanilla for 6 to 8 minutes or until thick and creamy. Sift over flour and cocoa. Using a large metal spoon, gently fold into egg mixture. Pour into prepared pan. Bake for 12 to 15 minutes or when the centre of sponge springs back when lightly touched. Immediately turn out onto a wire rack lined with baking paper. Cool completely. Spread top of cake with jam. Cut sponge in half crossways to form 2 smaller rectangles.
  • Step 3 Make Cherry Ripe Filling - Sift icing sugar in a bowl. Add Cherry Ripe and coconut. Stir to combine. Add condensed milk and food colouring. Stir until well combined. Place one sponge half, jam-side up on a large chopping board. Top with coconut mixture, pressing gently to compact. Place remaining sponge half on coconut mixture, jam-side down. Refrigerate 1 hour.
  • Step 4 Make Chocolate Ganache - Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds, or until melted and smooth.
  • Step 5 Cut cake into 16 pieces. Refrigerate 30 minutes. Place coconut on a large plate. Working with one piece at a time and using two forks, dip squares in chocolate, shaking off excess. Coat in coconut. Serve.

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